Chickpea
Chickpeas, also known as garbanzo beans, have been grown and eaten in Middle Eastern countries for thousands of years. India produces more chickpeas than any other country in the world. Their nutty taste and grainy texture pair well with many other foods
Specifications
| Product Description |
Individually quick frozen / Non Frozen chickpea |
| Origin |
India |
| General Description |
IQF Chickpea are produced from healthy, freshly harvested which an sorted, washed, cut, blanched and frozen to give free flowing product and stored at-18° C. |
Physical parameters
| Defects |
Limits (Average per 1000gm)-Frozen |
| Foreign Matter |
Nil |
| FEVM |
Nil |
| EVM |
Nil |
| Dehydration |
2% |
| Cut Kernels |
3% |
| Brix |
11+2* B |
Sensory Analysis
| Color |
Good, bright to light green |
| Appearance |
Good, typical, free from defects. |
| Flavor |
Natural characteristic flavour. |
| Texture |
Tender. |
Microbiological Values
|
m |
M |
| Aerobic plate count |
500,000/g |
1,500,000/g |
| Total Coliforms |
1000/g |
10,000/g |
| E.Coli |
10/g |
100/g |
| Yeast and Moulds |
1000/g |
5000/g |
| Staphylococcus Aureaus |
10/g |
100/g |
| Salmonella(25g) |
Absent/25g |
Absent/25g |
m = the microbiological limit which separates good quality from marginally
acceptable quality
M = the microbiological limit which separates marginally acceptable quality from defective quality
