Totapuri Mango Pulp
The product derived from fresh, sound, ripe Totapuri Mango fruit (Mangifera Indica L Anacardiacae VAR Totapuri) washed, sliced, deseeded, refined, decanted, evaporated, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining
the organoleptic quality of Totapuri Mango
SPECIFICATIONS
Organoleptical, physical and chemical analysis:
Appearance :
Aroma & flavour :
Taste :
TSS :
Colour :
Acidity :
pH at 20 ℃:
Consistency :
Black & Brown specks :
Uniform, homogeneous smooth, slightly thick consistency, free from fibers and any foreign and extraneous matter.
Characteristic prominent aroma of natural ripe Totapuri Mango and free from any fermented and offensive flavour
Characteristic Of typical Totapuri mango taste
Min 14° Brix or as naturally present
Golden Yellow to Bright Yellow
0.30 to 0.60 (As % anhydrous citric acid W/W)
3.60 - 4.20
<12.0 Cm/30sec [Bostwick at 20 ℃]
< 10 no per 10 Gms
Microbiological Parameters :
TPC
<10CFU
Y&M
Nil
E.Coli
Absent
Coliforms
Absent
TAB
Nil
Salmonella
Absent
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