PINEAPPLE

The pineapple plant is a perennial fruit with a short stem. It requires a fairly warm and humid tropical climate to grow. Pineapple has a characteristic flavor and color. It is highly rich in Vitamin C and other minerals.

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

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