Educational Laboratory
Food Chemistry Lab
pH, acidity, moisture, ash, protein, fat, fiber, phenolics, flavonoids, DPPH, FRAP, color, texture and microbiological analysis.
Principle → Materials → Procedure → Calculation → Interpretation. Use validated AOAC or institutional methods and laboratory controls.
Academic note
For academic work, verify claims with primary literature and authoritative standards. Do not treat traditional health claims as scientifically proven without credible evidence.