Mango, peach, Guava Puree

PHYSICO CHEMICAL

Average Values

Average Values

Average Values

Average Values

Chaunsa Mango

Desi Mango

Guava

Peach Pulp

Percentage ºBrix

Min 20°

Min 14°

Min 9°

Min 9°

pH (20ºC)

3.6-3.9

3.6-3.9

3.6-3.9

3.7-3.9

Acidity % (Citric Acid)

0.70% - 0.90%

0.90% - 1.10%

0.90% - 1.10%

0.65% - 0.75%

Bric Acid Ratio

25-40

20-35

12--20

12--20

Density

0.95-1.08 g/ml

0.9--1.07 g/ml

Consistency

5000-6500 cP

4500--5500 cP

MICROBIOLOGIC

Total Plate Count (cfu)

<10/g

<10/g

<10/g

<10/g

Yeast and Mold (cfu)

<10 /g

<10 /g

<10 /g

<10 /g

Coliform(cfu)

Negative

Negative

Negative

Negative

E.coli form

Negative

Negative

Negative

Negative

Salmonella(cfu)

Nil/25 g

Nil/25 g

Nil/25 g

Nil/25 g

ORGANOLEPTIC /PACKING

Color

Bright Yellow

Bright Yellow

Creamy White

Dark Golden

Aroma

Typical of Mango Fruit

Typical of Mango Fruit

Typical of Guava Fruit

Typical of Peach Fruit

Flavor

Typical of Mango Fruit

Typical of Mango Fruit

Typical of Guava Fruit

Typical of Peach Fruit

Packing

210 kg Aseptic Bag in Steel drum

PHYSICO CHEMICAL

Storage temperature: 4 ºC - 8 ºC:

24 months

Storage temperature: ±20 ºC:

12 months