Fruit Pulp in Yoghurt/skim milk

Question

Fruit Pulp in Yoghurt/skim milk

Started by agwanda, Nov 20 2010 02:31 PM

#1 agwanda

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Posted 20 November 2010 - 02:31 PM

Dear All,

I am in the process of developing new prodct with fruit pulp and currently working on the recipe. Onme of the major components to control is the Total Solids in the fibnal product.

Anyone with ideas in this area on the possibke literatures and knowldge to glean on?

Regards,

Agwanda

The sky is the limit..........!

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Simon · Answer 1 · 2010-11-26T13:06:26+00:00

#2 Simon

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Posted 26 November 2010 - 01:06 PM

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Kamwenji Njuma · Answer 2 · 2010-11-26T13:21:52+00:00

#3 Kamwenji Njuma

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Posted 26 November 2010 - 01:21 PM

Dear Agwanda,

Not much in fruit and Juices industry but you can check this doc.Also, you can connect with me on personal email then i can refer you to my friends in fruit industry in Kenya,

Regards,
Kamwenji

Dear All,

I am in the process of developing new prodct with fruit pulp and currently working on the recipe. Onme of the major components to control is the Total Solids in the fibnal product.

Anyone with ideas in this area on the possibke literatures and knowldge to glean on?

Regards,

Agwanda

Attached Files

Small_scale_fruit_and_vegetable_processing_and_products.pdf 1.04MB 52 downloads

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Tony-C · Answer 3 · 2010-12-01T02:19:07+00:00

#4 Tony-C

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Posted 01 December 2010 - 02:19 AM

Dear All,

I am in the process of developing new prodct with fruit pulp and currently working on the recipe. Onme of the major components to control is the Total Solids in the fibnal product.

Anyone with ideas in this area on the possibke literatures and knowldge to glean on?

Regards,

Agwanda

Total Solids will depend on how much stabiliser (Instead of solids) and sugar you put in.

Regards,

Tony

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agwanda · Answer 4 · 2010-12-05T14:32:28+00:00

#5 agwanda

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Posted 05 December 2010 - 02:32 PM

Thanks Kamwenji and Tony for your insight.

In the same line do we have any international quality standards for the same. at least something for refence?

Regards,

Agwanda

The sky is the limit..........!

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Tony-C · Answer 5 · 2010-12-07T13:56:59+00:00

#6 Tony-C

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Posted 07 December 2010 - 01:56 PM

Thanks Kamwenji and Tony for your insight.

In the same line do we have any international quality standards for the same. at least something for refence?

Regards,

Agwanda

I guess that quality is judged by the consumer. Quality will depend on what you put in and your process. Is there a similar product that you want to match or is this something new?

Regards,

Tony

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agwanda · Answer 6 · 2011-06-24T15:59:28+00:00

#7 agwanda

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Posted 24 June 2011 - 03:59 PM

Dear Tony,

Sorry for the belated response. I am working on a new product but somewhat making comparisons with what is available in the market. Any advice?

Agwanda

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Tony-C · Answer 7 · 2011-06-26T02:52:43+00:00

#8 Tony-C

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Posted 26 June 2011 - 02:52 AM

Dear Tony,

Sorry for the belated response. I am working on a new product but somewhat making comparisons with what is available in the market. Any advice?

Agwanda

Hi Agwanda

Look at the market and consider which is the best seller and the quality product you would like to match or better (The benchmark)

Let me know what this product is, fat, protein, & carbohydrate levels per 100g, ingedients listing and % of fruit.

And I'll see if I can make a few suggestions.

Regards,

Tony

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