Canned Sweet Corn
Canned corn is a pantry staple with a wide variety of uses.
Sweet corn, also known as sugar corn is a variety of maize with high sugar content. In contrast to field corn types, which are collected after the kernels are dry and fully developed, sweet corn is harvested when it is still in the milk stage and prepared and consumed as a vegetable as opposed to a grain. Sweet corn must be consumed fresh, canned, or frozen to prevent the kernels from becoming tough and starchy, as the maturation process of sweet corn involves converting sugar to starch.
Canned corn adds some sweetness and a much-appreciated splash of colour, whether you use the kernels in soup, sides, salad, desserts, or even just eat it straight from the tin!
It tastes just as nice canned as it does fresh, and provides a huge amount of fibre, protein, and potassium.
A | Product Description | |||||
1 | Product Name | Canned Sweet Corn Kernels (3.1) | ||||
2 | Product Characterstices | Canned Sweet Corn Kernels is processed only from fresh corn cobswhich grown in foot of Himalyan Hills. It should be free from its hair, husk and any extraneous matter. It is composed of fresh sweet corn kernels, iodized salt, acidity regulator (INS-330), sugar. Tin cans should be free from any extreme dent, dust, bulge or leaks. It shall no signs of mechanical Damage. Kernels of sweet corn will be machine cut. | ||||
3 | Product Category | Thermally processed Cereal | ||||
4 | Proprietary Food (Y/N) | No | ||||
5 | Targeted Use/Intended use | To be used as fresh, toppings on pizza & to make soup | ||||
6 | Net Weight | 2.9 Kg | ||||
7 | Drained Weight | 1.7 Kg | ||||
B | Physical Characterstices | |||
Parameters | Results | Test Methods | ||
1 | Appearance | Golden Yellow | Organoleptic Evaluation | |
2 | Texture | Firm | Organoleptic Evaluation | |
3 | Taste | Sweet that of natural Sweet Corn | Organoleptic Evaluation | |
4 | Odor | Plesant | Organoleptic Evaluation | |
5 | Flavour | Characteristics | Visual Analysis | |
6 | Visual Defects | None | Visual Analysis | |
7 | Grain Quality | Intact | Physical Analysis | |
8 | Broken Grain | Max. 2% | Physical Analysis | |
9 | Vacuum | 12 inch/hg | Vacuum Gauge | |
C | Physio-Chemical Parameters | |||||
Parameters | Unit of Measurments | Test Method | FSSAI Limit | SHOPL Limit of Brine | ||
Min. | Max. | |||||
1 | Acidity | % | DGHS Lab Manual 1-2005 | ------ | 0.07 | 0.09 |
2 | pH | ------ | DGHS Lab Manual 1-2005 | ------ | 5.3 | 5.6 |
3 | Salt | % | DGHS Lab Manual 1-2005 | ------ | 1 | 1.2 |
4 | TSS | % (Brix) | Refractometer | ------ | 8.5 | 9.2 |
5 | Insecticides/Pesticide Residue, Heavy Metal Contaniment, Crop Contam. Naturally Occuring toxic sub. | Conformto FSSAI | ||||
D | Microbiological Parameters | |||||
Parameters | Units | Test Method | FSSAI Limit | SHOP Limit | ||
Target | Tolerance | |||||
1 | Total Plate Count | CFU/ml | IS:5402:2012 | <50 | <10 | <50 |
2 | Incubation | pH | Incubation | No Change | No Change | |
3 | Coliform | CFU/g | IS 5401 (Part1):2002 | -------- | Absent | |
4 | Salmonells | CFU/25g | IS 5887 (Part3):1999 | -------- | Absent | |
5 | Staph Aureas | CFU/25g | IS 5887 (Pasrt8/sec1)-2002,RA 2007 | -------- | Absent | |
6 | Listeria Monocytogenes | CFU/g | IS 14988 (Part1):2001 | -------- | Absent | |
7 | Yeast & Mould | CFU/g | IS 5403:1999 | <100 | <10 | |
E | Metal Detection | The sensitivity of the metal detector should be set no higher than 2.0 mm for ferrous, 2.5 mm non-ferrous & 3.0 mm for stainless steel. | ||||
F | Impurities & Adulterants | Shall be free from any kind of impurities & adulterants | ||||
Added Color | Absent | |||||
Product is conforming to FSSAI specifications, so product is fit for human consumption | ||||||
G | STORAGE CONDITIONS | Store incool & dry place at ambient temperature | ||||
Shelf Life | 24 Months from date of mfg | |||||
H | Packaging | 5 Ply corrugated box with 6 tin cans, 3.2 Kg/tin approx transparent tape | ||||
Labeling | Lable shall bear supplier name, Product Name, Date of mfg, Date of Expirey, Batch No., Net Weight, Weight/g, Nutritional as per FSSAI requirements. | |||||
