CANNED KESAR MANGO PUREE
With its distinctive aroma, sweetness, and juiciness, an evenly matured golden yellow Kesar mango adorns a tinge of red blush around its With its distinctive aroma, sweetness, and juiciness, an evenly matured golden yellow Kesar mango adorns a tinge of red blush around its shoulder.
Kesar Mango pulp is not only delicious but also loaded with health advantages. It is a good source of calcium, phosphorus, iron, potash, magnesium, potassium, protein, carbs, and vitamins A and C, all of which work to prevent a number of diseases. Other health advantages of the Kesar mango include cancer prevention, decreasing blood cholesterol, clearing the skin, improving eyesight, enhancing digestion, etc.
The pulp from fine grade mangoes of the proper size and ripeness is extracted to create the puree and pulp used to make Kesar mangoes utilizing the most recent technology and equipment. The preparation process entails inspection, cutting, de-stoning, and other steps to guarantee that adequate hygiene and production standards are followed. Our team of industry experts makes sure that our processed mango storage and packaging adhere to international standards and our internal quality teams conduct pulp quality testing at every level of processing.
Only after receiving the go-ahead from the quality team is the completed pulp hermetically packed into aseptic bags.
Commercially produced nectars, juices, jams, fruit cheeses, beverages, puddings, bakery fillings, ice creams, confections, and yoghurt can all be made with our canned Kesar mango pulp.
| PARAMETERS | VALUE |
|---|---|
Salmonella | None |
Total Soluble Solid | Minimum 16 Brix at 20° C |
Acidity (as citric Acid) | 0.4 – 0.6 % W/W |
Color | Golden Yellow |
pH | 3.5 to 4.3 |
Taste | Typical to Kesar Mango |
Other | Free from Foreign Matter |
Black Specks Count | 5 per 100 gm maximum |
Brown Specks Count | 20 per 100 gm maximum |
Viscosity | Minimum 2000 cps at 25° C |
Preservative | None |
Ascorbic Acid | Natural |
Pesticide Residue | As per Food and Drug Administration Guideline |
| PARAMETERS | VALUE |
|---|---|
Yeast | Nil or maximum |
Mold | Maximum |
Total Plate Count (TPC) | Maximum |
E. Coli | None |
Coliform | None |