Shelf life
Packaging type
season
Location
(A) PHYSICAL PARAMETERS: S.No. Test/Parameter Limit/Standard Remark Parameter Unit Standard Length of Kernel mm 30 - 40 mm Width of Kernel mm 20 - 30 mm Thickness of Kernel mm 10 - 15 mm Color - Light brown to dark brown Texture - Smooth Shape - Oval Taste - Typical walnut taste Odor - Typical walnut odor Moisture Content % Max 6% Shell Content % Max 0.5% Impurities % Max 0.1% Foreign Matter % Max 0.05% (B) CHEMICAL PARAMETERS: Parameter Unit Standard Total Fat % Min 65% Saturated Fat % Max 8% Trans Fat % Max 1% Cholesterol mg/100g Absent Total Carbohydrates % Max 15% Sugars % Max 6% Protein % Min 15% Fiber % Min 4% Energy kcal/100g Approx. 650 kcal Iron mg/100g Min 2.5 mg Calcium mg/100g Min 50 mg Phosphorus mg/100g Min 200 mg Magnesium mg/100g Min 120 mg Zinc mg/100g Min 2 mg Copper mg/100g Min 1 mg Manganese mg/100g Min 2 mg Selenium µg/100g Min 5 µg (C) MICROBIOLOGICAL ANALYSIS: Parameter Unit Standard Total Plate Count (TPC) CFU/g Max 10^5 Yeast and Mold Count CFU/g Max 10^4 Salmonella - Absent in 25g E. coli MPN/g Absent in 0.1g Staphylococcus aureus CFU/g Absent in 0.1g
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