| Technical
Specifications |
| I |
List of
Ingredients |
| |
Dried Mangoes, Dried Pineapple, Dried
Papaya, Dried Melon, Dried Coconut, Dried Soursop |
| II |
Finished
Product Specification |
| A. |
Organoleptic
Properties |
| |
Color |
Light colored to dark colored fruit pieces |
| |
Appearance |
Slightly shriveled, slightly moist
to reasonably dry fruit pieces |
| |
Texture |
Plump, firm and chewy, not rubbery or tough fruit
pieces |
| |
Taste/Flavor |
Mixed fruit flavor, sweet to sweet-sour blend,
no off- odor or Off-flavor |
| |
Size |
Mix of irregular sizes of dried fruit pieces |
| B. |
Physico-Chemical
Properties |
| |
Total Soluble Solids |
75°Brix - 85°Brix |
| |
Titrable Acidity
(as Citric Acid) |
1.5% - 2.5% |
| |
pH |
3.5 – 4.0 |
| |
Moisture Content |
10% - 15% |
| |
Sulfite Content
(as SO2)
|
< 2000ppm (following Japan
& USDA standard) |
| C. |
Microbial
Standard (following USDA Standard) |
| |
Total Plate Count |
50,000 cfu/gram |
| |
Yeast Count |
<100 cfu/gram |
| |
Mold Count |
<100 cfu/gram |
| |
Total Coliform Count |
<10/gram using MPN technique |
| |
E. coli |
<10/gram using MPN technique |
| |
Staphylococcus aureus |
<10 cfu/gram using MPN technique |
| D. |
Others |
| |
Shelf-life |
8 - 10 months (for color),
12-15 months (for microbial safety) |
| |
Storage |
In order for the product to maintain its quality,
the product should be stored in the following conditions:
% Relative Humidity (RH):
30% - 35% Temperature: 25°C - 30°C
Storing dried fruits outside of the above ranges will affect
product quality and shelf-life caused by the loss or absorption
or moisture. |
Nutritional
Facts
Product
Index