| Sl. No. | Grain quality test name | Parameters | Analysis cost per sample (Rs.)* | Rate to be charged per sample including contingencies (Rs.) |
| 1 | Amino acid analysis using WATERS ACQUITY UPLC SYSTEM-H along with fluorescence detector | 17 amino acids: HIS, SER, ARG, GLY, ASP, GLU, THR, ALA, PRO, CYS, LYS, TYR, MET, VAL, ILE, LEU, PHE | 6300.00 | 6300.00 |
| 2 | GC-MS/MS for volatile identification and estimation using Thermo Scientific TSQ 9000 |
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| 3 | Calibration based non-destructive analysis using Near Infra-Red Spectroscopy | Moisture%, Protein% and Amylose% | 415.00 | 460.00 |
| 4 | Estimation of Color indices using HunterLab Colorimeter for rice based value-added products, colored rice and straw | L, a, b, Whiteness Index, ΔL, Δa, Δb and ΔE | 385.00 (B) 585.00 (M) 335.00 (S) |
B- 420.00 M-640.00 S-370.00 |
| 5 | Pasting properties of rice and rice based products using Rapid visco analyzer (RVA) | Pasting parameters: peak viscosity, break down viscosity, set back viscosity (in RVU), peak temperature (°C) | 1455.00 (B) 1655.00 (M) |
B- 1600.00 M-1820.00 |
| 6 | Falling Number of rice and rice based products | FN value (in Centipoise): starch properties | 1280.00 (B) 1480.00(M) |
B- 1410.00 M-1630.00 |
| 7 | Estimation of Textural properties of rice and rice-based value-dded products | PTA, Hardness, fracturability, extensibility, adhesiveness, etc. |
B 410.00 M 610.00 P 810.00 |
B- 450.00 M-670.00 P-890.00 |
| 8 | Reducing sugar estimation by Nelson-Somogyi Method | Total reducing sugar in the sample expressed in mg/g or percentage |
1200.00 | 1320.00 |
| 9 | Total Sugar estimation by Anthrone Reagent method | Total sugar content in the sample expressed in mg/g or percentage |
1200.00 | 1320.00 |
| 10 | Starch estimation by Perchloric Acid method | Starch content in the sample will be provided in mg/g or percentage |
1350.00 | 1490.00 |
| 11 | Amylose in rice sample and rice based products using iodine solution | Amylose in rice sample expressed in mg/g or as percentage | 1155.00 (B) 1355.00 (M) |
B- 1270.00 M-1490.00 |
| 12 | Milling properties | Hulling%, Milling% and Head Rice recovery% of rice sample |
200.00 (H%) 200.00 (M%) 355.00 (HRR %) |
(H%)-220.00 (H%)-220.00 (HRR%)-390.00 |
| 13 | Physical parameters of grain, length, breadth, grain type and chalkiness of rice sample | Length and breadth of grain in millimetre, grain type determination as per American standards and Chalky grain % | 575.00 (B) 775.00 (M) |
B- 630.00 M-850.00 |
| 14 | Alkali spreading value of grain in rice sample | Alkali spreading value of the grain based on visual comparison with standard chart | 690.00 (B) 890.00 (M) |
B- 750.00 M-980.00 |
| 15 | Gel consistency of rice sample | Gel consistency (in mm) of the rice sample as per method described by Juliano B.O, 1980 | 890.00 (B) 1090.00 (M) |
B- 980.00 M-1200.00 |
| 16 | Thousand grain weight | Thousand grain weight of the sample is reported (in mg) by manual method | 515.00 (B) 715.00 (M) |
B- 570.00 M-790.00 |
| 17 | Water Uptake for cooking of rice sample | Water uptake of rice sample expressed in ml/100g | 660.00 (B) 860.00 (M) |
B- 730.00 M-950.00 |
| 18 | Volume expansion ratio after cooking of rice sample | Initial volume before cooking and final volume after cooking are expressed in milliliters and volume expansion ratio is calculated |
660.00 (B) 860.00 (M) |
B- 730.00 M-950.00 |
| 19 | Kernel Length after cooking (KLAC) of rice sample | Kernel length after cooking is expressed in mm | 660.00 (B) 860.00 (M) |
B- 730.00 M-950.00 |
| 20 | Elongation ratio of rice sample | Initial Kernel length before cooking and final kernel length after cooking are expressed in mm and Kernel elongation ratio is calculated |
710.00 (B) 910.00 (M) |
B- 780.00 M-1000.00 |
| 21 | Total crude protein estimation by Kjeldahl Method | Total crude protein in the rice sample in mg/g or percentage | 900.00 (B) 1100.00 (M) |
B- 990.00 M-1210.00 |
| 22 | Zinc estimation in Rice sample (grain or straw) using AAS (Atomic Absorption Spectrophotometer) | Zinc content in grain/ straw/ rice-based product expressed in ppm par sample of brown rice or milled rice | 2010.00 (B) 2210.00 (M) |
B- 2210.00 M-2430.00 |
| 23 | Rice grain Iron (Fe) and Zinc (Zn) concentrations estimation through pre-calibrated methods in ED-XRF | Non-destructive estimation of Iron (Fe) and Zinc (Zn) concentrations in paddy, brown or milled rice grains, paddy straw and rice-based products expressed in mg/g. |
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| 24 | Total anthocyanin content (TAC) using Spectrophotometer | Total anthocyanin content expressed as mg per 100g | 845.00 (B) | 930.00 |
| 25 | Gammaoryzanol content using Spectrophotometer | Gamma-oryzanol in sample expressed as mg per 100g | 895.00 (B) | 990.00 |
| 26 | Total phenolic content (TPC) using Spectrophotometer | Total phenolic content in the sample expressed as mg catechol equivalent per 100g |
845.00 (B) | 930.00 |
| 27 | Total flavonoid content (TFC) using Spectrophotometer | Total flavonoid content in the sample expressed as mg Catechine equivalent per 100g |
945.00 (B) | 1040.00 |
| 28 | Total Fat/Oil estimation by Soxhlet apparatus | Total oil or fat content in the sample will be provided in mg/g or percentage | 800.00 (B) | 880.00 |
| 29 | DNA Fingerprinting of rice genotypes | DNA Fingerprint report of a rice genotype w.r.t checks or parents |
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