The pulp is used in juices, yogurts, desserts, smoothies, ice creams etc. It is used as a refreshing drink and in fruit meals for children. Pineapple is either the base or component of many beverage blends of flavors in processed foods.
Physical, Chemical and
organoleptic Characteristics
- Acidity (% as C/A) : Min 0.3
- PH < 4.00
- Colour : Light Yellow
- Flavour : Characteristic
- Taste : Characteristic
Microbial Characteristics
- T.P.C. CFU/g < 50
- Yeast CFU/g < 50
- Mould CFU/g < 10
|
|
Pineapple Pulp |
| T.S.S (“Brix) Min |
10 |
| Acidity (%C/A) Min |
0.3 |
Composition per 100 gm |
| Edible Portion (%) |
45.00 |
| Moisture (gm) |
87.00 |
| Protein (gm) |
00.40 |
| Fat(gm) |
00.10 |
| Minerals (gm) |
00.50 |
| Fibre (gm) |
00.50 |
| Carbohydrates (gm) |
10.80 |
| Energy (K.cal) |
46.00 |
| Calcim (mg) |
20.00 |
| Phosphorus (mg) |
09.00 |
| Iron(mg) |
02.20 |
| Vitamin c (mg) |
39.00 |
| Vitamin B (mg) |
00.13 |
|
