Red Papaya Pulp
The product is derived from fresh, sound, ripe Red Papaya fruit (Carica papaya L. var. Red Taiwan) washed, sliced, deseeded, refined, decanted, homogenized, thermally processed and packed in aseptic bags to render it “commercially sterile “and completely retaining the organoleptic quality of Red Papaya.
SPECIFICATIONS
Organoleptical, physical and chemical analysis:
Appearance :
Aroma & flavour :
Taste :
TSS :
Colour :
Acidity :
pH at 20 ℃:
Consistency :
Black & Brown specks :
Uniform, homogeneous smooth, free from fibers and any foreign and extraneous matter.
Characteristic prominent aroma of natural ripe Sindura Mango and free from any fermented and offensive flavour.
Characteristic, pleasant typical acidic sweet taste of natural ripe Red Papaya.
Min 9° Brix.
Orangish Red
0.45 - 0.60. (As % anhydrous citric acid W/W)
3.75- 4.20
< 12.0 Cm/30sec. [Bostwick at 20 ℃]
<15 No. per 10 Gms
Microbiological Parameters :
TPC
<10CFU
Y&M
Nil
E.Coli
Absent
Coliforms
Absent
TAB
Nil
Salmonella
Absent
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