1.1 General |
|
Desiccated coconut is manufactured from natural coconuts under good hygienic condition as follow Quality System, Quality Assurance
procedure |
1.2 Physical Specification |
|
1.2.1 Appearance |
|
The color of desiccated coconut shall be natural white and shall for all grades not be greater than 0.2 Red, 0.7 Yellow , 0.1 Blue on the LoBiondo Tint Scale. |
|
|
1.2.2 Taste and Smell |
|
The taste and smell of desiccated coconut shall be sweet and pleasant. It shall be free cheesy, Smokey, soapy, sour or other undesirable flavors. |
|
|
1.2.3 Extraneous matter |
|
Desiccated coconut shall be free from extraneous matter |
|
|
1.2.4 Parings |
|
Not exceeding 5 particles per 100 particles drawn at random |
|
|
1.2.5 Particle Size |
|
Grade Test sieve Percent by mass Fine grade 1.68 mm 100% passes through 1.40 mm not more than 15% remains on Medium Grade 2.80 mm 100% passes through 2.00 mm Not more than15% remains on 1.40 mm Not more than 15% passes through 1.00 mm Not more than 2.5% passes through |
|
|
1.2.6- Chemical Specification |
|
a) Moisture percent by mass maximum 2.8% in fine
b) Moisture percent by mass maximum 3 % in Medium |
|
|
1.2.7 Oil content in all grades percent by mass not less than 68% |
|
1.2.8 Free fatty acid as lauric acid percent by mass not more than 0.3% |
|
|
2 Microbiological Specifications |
|
2.1 Aerobic plate Count |
|
Less than 5000 after 48 hours at 37F per gram but CDA reports indicate below 1000. Tested in accordance with the method described in SLS 516 part 1 |
|
|
2.2 Salmonella |
|
Negative for Salmonella when tested in accordance with the method described in SLS 516 part 5 |
|
|
2.3 Escherichia coli |
|
Negative the E. Coli tested in accordance with the method described in SLS 5 16 part |