Biscuit Testing Laboratory Services for Nutritional, Chemical, and Structural Analysis

We are seeking qualified laboratories to perform comprehensive analytical testing on biscuit samples prepared in the lab. Testing is required to evaluate chemical contaminants, nutritional composition, physical and sensory properties, structural characteristics, thermal behavior, antioxidant capacity, and mineral content.

Required analyses include:

1. Hydroxymethylfurfural (HMF)
2. Acrylamide
3. Texture Profile Analysis (UTM)
4. Powder X-ray Diffraction (XRD)
5. Total Carbohydrate
6. Energy Value
7. Differential Scanning Calorimetry (DSC)
8. Total Protein Content
9. Organoleptic Characteristics
10. Total Fat Content
11. Total Flavonoid Content
12. Total Polyphenol Content
13. Color Measurement
14. Total Sugars
15. Scanning Electron Microscopy (SEM)
16. Atomic Absorption Spectroscopy (AAS) for 9 Minerals
17. Water Activity
18. Total Ash
19. Antioxidant Activity (DPPH, FRAP, and ABTS)
20. Total Anthocyanin Content
21. Phytic Acid
22. Tannins
23. Thermogravimetric Analysis (TGA)
24. Dietary Fiber

Laboratories with capabilities in food chemistry, nutritional analysis, materials characterization, microscopy, and thermal analysis are encouraged to respond.