Papaya Pulp - Rich In Beta-carotene, Ph 5.5-6.0 | Nutrient-dense For Smoothies And Baby Foods

These Papayas (carica papaya) are widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain.

Papaya Pulp 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.

Physical, Chemical and organoleptic Characteristics :
* Acidity (% as C/A) Min 0.4
* PH < 4.00
* Colour : Reddish Yellow
* Flavour : Characteristic
* Taste : Characteristic

Microbial Characteristics
* T.P.C. CFU/g < 50
* Yeast CFU/g < 50
* Mould CFU/g < 10

Specifications of Papaya Pulp:
T.S.S (a Brix) Min : 40491
Acidity (%C/A) Min : 0.4
Composition per 100 gm :
Edible Portion (%) : 65
Moisture (gm) : 86
Protein (gm) : 0.6
Fat(gm) : 0.1
Minerals (gm) : 0.5
Fibre (gm) : 0.8
Carbohydrates (gm) : 7.2
Energy (K.cal) : 32
Calcium (mg) : 17
Phosphorus (mg) : 13
Iron(mg) : 0.5
Vitamin c (mg) : 57
Vitamin B (mg) : 0.49