Packaging type
Season
Location
Shelf life
(A) PHYSICAL PARAMETERS: S.No. Test/Parameter Limit/Standard Remark Appearance Clean, fairly bright, fairly uniform color Flavor & odor characteristic sweet taste and flavour (Sweet, nutty) Texture crispy and chewy (B) CHEMICAL PARAMETERS: S.No. Test/Parameter Limit/Standard Remark Moisture Not more than 4.0%. No of kernels per kg Not more than 950 ID units Not more than 1.0% Chipped Whole Units Not more than 5.0%. Shrivelled units Not more than 2.0% Units split into halves Not more than 1.0% Bitter kernels Not more than 3.0% Malonaldehyde content Not more than 0.03 mg per kg. Free fatty acid content (When expressed as oleic acid) Not more than 0.3% Benzaldehyde content Not more than 0.04% (C) MICROBIOLOGICAL ANALYSIS: S.No. Test/Parameter Limit/Standard Remark Total Plate Count Not more than 40,000/ gm. E. Coli Absent in 1 gm / ml
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