Rohini Sector 16, Delhi
Business Type | Manufacturer, Exporter, Supplier, Trader |
Packaging Size | 1 Kg |
Color | Yellow |
Feature | Highly Nutritious |
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Preferred Buyer From
Location | Worldwide |
Product Details
S.No. | Test/Parameter | Limit/Standard | Remark |
Parameter | Unit | Standard | |
Color | - | Characteristic yellow | |
Flavor | - | Typical of Totapuri mango, free from off-flavors | |
Texture | - | Smooth, free from fibrous material | |
Foreign Matter | % | Nil | |
Consistency (Bostwick at 20°C) | cm/30 sec | May-15 | |
pH | - | 3.2 - 4.0 | |
Brix | °Brix | Min 14° | |
Acidity (as citric acid) | % | 0.3 - 1.0 | |
(B) CHEMICAL PARAMETERS: | |||
Parameter | Unit | Standard | |
Total Soluble Solids (TSS) | °Brix | Min 14° | |
Acidity (as citric acid) | % | 0.3 - 1.0 | |
pH | - | 3.2 - 4.0 | |
Total Sugars | % | Min 10% | |
Reducing Sugars | % | Max 5% | |
Non-reducing Sugars | % | Max 5% | |
Ascorbic Acid | mg/100g | Min 20 | |
Preservatives (if added) | - | As per FSSAI limits | |
Heavy Metals | ppm | As per FSSAI limits | |
Pesticide Residues | ppm | As per FSSAI limits | |
(C) MICROBIOLOGICAL ANALYSIS: | |||
Parameter | Unit | Standard | |
Total Plate Count (TPC) | CFU/g | Max 10^5 | |
Yeast and Mold Count | CFU/g | Max 10^4 | |
Coliforms | MPN/g | Max 10 | |
E. coli | MPN/g | Absent in 0.1g | |
Salmonella | - | Absent in 25g | |
Staphylococcus aureus | CFU/g | Absent in 0.1g | |
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