|
Fruit
Concentrates
(Banana, White
Guava & Tamarind)
Banana
Concentrate
Organoleptic
Parameter:
|
Colour
|
Creamy
Yellow
|
|
Flavour
|
Typical
of Fresh Ripe Banana
|
|
Texture
|
Smooth
|
Chemical Parameter:
|
Brix
|
32
- 34*C (At 20* C when diluted to 20* Brix)
|
|
Acidity
|
0.3
- 0.6 (As Citric Acid at ph 8.1)
|
|
PH
|
4.1
- 4.5
|
Physical Parameters:
|
Consistency
|
5
- 15 ( Bostwick at 25*C).
|
|
Mesh
Rating
|
N.A
|
Microbiological Parameter:
|
Total
Plate Count
|
10
(CFU/Gm MAX)
|
|
Yeast
|
10/gm
|
|
Mould
|
10/gm
|
|
E.
Coil/Gm
|
Absent
|
White
Guava Concentrate
Organoleptic Parameter
|
Colour
|
White
|
|
Flavour
|
Typical
of Fresh Table Guava
|
|
Texture
|
Smooth
|
Chemical
Parameter
|
Brix
|
20*
C ( MIN at 20*C)
|
|
Acidity
|
0.6
- 1.0 % MAX (As Anhydrous Citric Acid)
|
|
PH
|
3.5
- 4.1 MAX
|
|
Grit
Content
|
<
1%
|
Physical
Paramenter
|
Consistency
|
3
- 6 Standard Viscosity (Bostwick, Cm/30 sec)
|
|
Mesh
Rating
|
0.7mm
|
Microbiological
Parameter:
|
Total
Plate Count
|
50
(CFU/Gm MAX)
|
|
Yeast/Gm
|
Absent
|
|
Mould/Gm
|
Absent
|
TAMARIND
PULP CONCENTRATE
|
Tartaric
Acid
|
9
- 12%
|
|
Sugar
|
35-
55% ( As Sucrose)
|
|
PH
|
2.8
- 3% ( On 10% Solution
|
|
Total
Soluble Salid
|
65
- 66 %
|
|
Pectin
|
2
- 3 %
|
|
Protein
|
2-
4 %
|
|
Ash
|
2
- 4%
|
|
Cellulosic
Matter
|
4
- 6%
|
|
Moisture
|
27
- 36%
|
|
