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Contact Supplier(A) PHYSICAL & CHEMICAL PARAMETERS: | |||
Rehydration Rate | 90 | % | |
Physical Stability | Excellent | ||
Appearance | Whole berries, no discoloration | ||
Color | Deep purple | ||
Texture | Crisp | ||
Shape | Round | ||
Size | Uniform | ||
Packaging | Sealed pouch | ||
Residual Solvents | < 1 | ppm | |
Total Soluble Solids (TSS) | 85 | % | |
Acidity | 0.7 | % | |
Moisture Content | 2.5 | % | |
Antioxidant Content | 11.2 | mg/g | |
Shelf Life | 30 | Months | |
(C) NUTRITIONAL COMPOSITION: | |||
Energy | 300 | kcal | |
Protein | 3.5 | g/100g | |
Fat | 1 | g/100g | |
Carbohydrates | 75 | g/100g | |
Fiber | 10 | g/100g | |
Vitamin C | 15 | mg | |
Iron | 2 | mg | |
(C) MICROBIOLOGICAL ANALYSIS: | |||
Total Plate Count | 80 | CFU/g | |
Yeast & Mold Count | 3 | CFU/g | |
E. coli | < 10 | MPN/g or CFU/g | |
Salmonella | Absent | Absent/25g | |
Staphylococcus aureus | 2 | CFU/g |