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.
Pulp, Fruit concentrate is obtained after evaporating water from Fruit pulp. The water is evaporated by treating pulp under vacuum at 0 deg Celsius. The yield in concentrate in more when compared to pulp. The yield differs according to fruit, in case of mango 2 kg of pulp yields 1 kg of concentrate.
Fruit juice is more liquid in nature due to the water content. It also contains additives and preservation. Fruit juices are available for alphanso mango, totapuri mango, raspuri mango, guava (whitepink), grape (blue-black), papaya, pomegranate and pineapple.
Fruit pulp is obtained by the commercial processing of mature and ripened fruit by passing it through a 0.78 mm sieve. The shelf life of fruit pulp in sealed aseptic bags is 18 months at room temperature.
Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods.
