Product
Specifications |
| Product |
: |
Natural Totapuri Mango
Pulp/Puree |
| Apperance |
: |
Puree should be smooth,
uniform with homogenous consistency, free from any foreign
& extraneous matter. |
| Color |
: |
Yellow. |
| Flavor |
: |
Characteristic
of natural ripe Totapuri mango, free from any off flavor. |
| Taste |
: |
Characteristic of natural ripe Totapuri
Mango. |
| Brix (at 20 º deg. C) |
: |
Minimum 14 deg. |
| Acidity % (As Anhydrous Citric Acid) |
: |
Min 0.45 % |
| pH |
: |
3.7– 4.20 |
| Consistency |
: |
6 - 11 cm/30 sec as Bostwick. |
| Microbiological Parameters: |
| TVC CFU/gm |
: |
< 5000. |
| Yeast & Moduld CFU/gm |
: |
< 500. |
| Coliform CFU/gm |
: |
< 10. |
| E.Coli CFU/gm |
: |
Nil. |
| Salmonella CFU/gm |
: |
Nil. |
