Totapuri mango pulp

Shelf Life

24 months

Location

Maharashtra

Seasons

April and May

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