HAR §4-44-5. Standards for frozen guava puree

(a) As used in this section: "Absence of defects" means the degree of freedom from seeds or portions of seeds, harmless extraneous material, grittiness caused by stone cells, objectionable material, and other defects not specifically mentioned that affect the appearance or drinking quality of the product. "Acid" means grams of acid, calculated as anhydrous citric acid, per one hundred ml of the prepared drink as determined by titration with sodium hydroxide solution using phenolphthalein and methylene blue as indicators. "Common guava puree" means puree made from the fruit of the Psidium guajava plant, or a mixture of fruits from the Psidium guajava and Psidium cattleianum plants of which mixture not less than seventy-five per cent shall be the fruit from the Psidium guajava plant. "Fairly free from defects" means practically no seeds or portions of seeds are present; the drinking quality and appearance of the guava drink is not seriously affected by the presence of grittiness, dark specks, other objectionable material, any other defect not specifically mentioned, or any combination of these defects; the stone cell count does not exceed seventy when centrifuged solids do not exceed thirty-five per cent and does not exceed seventy by more than two per cent for each one per cent that the centrifuged solids exceed thirty-five per cent; the mold count does not exceed fifteen per cent; and the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed the area of a circle three-sixteenths inch in diameter. "Fairly good consistency" means the drink flows readily; is not excessively thick; unless specified as cultivated variety, has sufficient viscosity so that the viscometer reading is not less than twenty-eight seconds at twenty-five degrees celsius; and contains not less than twenty-seven per cent centrifuged solids. For a cultivated variety, the viscometer reading shall be not less than twenty-five seconds at twenty-five degrees celsius and centrifuged solids not less than twenty-three per cent. "Frozen guava puree" is the undiluted, unconcentrated, unfermented juice and pulp in natural proportions obtained from the sound, mature, fresh, and properly washed fruit of the Psidium guajava or Psidium 44-14 4-44- cattleianum guava plant, packed with or without the addition of certified food coloring, fruit acids, or ascorbic acid; processed in accordance with good commercial practice; and frozen and maintained at temperatures sufficient for the preservation of the product. "Good color" means the color is typical of a drink prepared from freshly extracted guava puree, or typical of artificially colored guava drink, and free from browning or other abnormal color by any cause. "Good consistency" means the prepared drink flows readily; shows very little or no tendency to separate; unless specified as cultivated variety, has sufficient viscosity so that the viscometer reading is not less than thirty seconds at twenty-five degrees celsius; and contains not less than thirty-two per cent centrifuged solids. For a cultivated variety, the viscosity reading shall be not less than twenty-eight seconds at twenty-five degrees celsius and centrifuged solids not less than twenty-six per cent. "Good flavor" means the prepared guava drink has a fine, distinct flavor substantially typical of a guava drink prepared from freshly expressed guava puree and the flavor is free from bitter, oxidized, immature fruit, or other off-flavors; the soluble solids reading is not less than seven degrees for the filtrate; and the acid reading is not less than two-tenths gram nor more than forty-five one-hundredth gram per one hundred grams of prepared guava drink. For a cultivated variety, the guava puree shall have a soluble solids reading of not less than six degrees for the filtrate. "Practically free from defects" means the prepared guava drink contains no seeds or portions of seeds; the drinking quality and appearance of the prepared drink is not more than slightly affected by the presence of grittiness, dark specks, harmless extraneous material, other objectionable material, any other defect not specifically mentioned, or any combination of these defects; the stone cell count does not exceed forty- five when centrifuged solids do not exceed thirty-five per cent and does not exceed forty-five by more than one per cent for each one per cent that the centrifuged solids exceed thirty-five per cent; the mold count does not exceed fifteen per cent; and the aggregate area of any black or brown deposit at the bottom of the centrifuge tube after centrifuging does not exceed the area of a circle two-sixteenths inch in diameter. "Prepared guava drink" means the drink prepared by diluting guava puree with water based on the manufacturer's directions or label specifications, or by the addition of two and one-half volumes of water to one volume of puree. 44-15 4-44- "Reasonably good color" means the color is fairly typical of a drink prepared from freshly extracted guava puree, or fairly typical of an artificially colored guava drink, and free from browning or other abnormal color by any cause. "Reasonably good flavor" means the prepared guava drink has a flavor fairly typical of a guava drink prepared from freshly expressed guava puree and the flavor is practically free from bitter, oxidized, immature fruit, or other off-flavors and free from abnormal flavors of any kind; the soluble solids reading is not less than six and one-half degrees for the filtrate; and the acid reading is not less than two-tenths gram nor more than fifty-five one-hundredth gram per one hundred grams of prepared guava drink. For a cultivated variety, the guava puree shall meet a soluble solids reading of not less than five and five- tenths degrees for the filtrate. "Strawberry guava puree" means puree made from the fruit of the Psidium cattleianum guava tree. (b) Types of frozen guava puree are: (1) Common guava puree; and (2) Strawberry guava puree. (c) Hawaii Grade A or Hawaii Fancy frozen guava puree is the quality of frozen guava puree which mixes readily into a guava drink that possesses the amount of pulp and cloud necessary to substantially reflect the appearance of a guava drink prepared from freshly expressed guava puree; that possesses a good color, good consistency, and good flavor; and that is practically free from defects and scores not less than eighty-five points by the scoring system in subsection (f). (d) Hawaii Grade B or Hawaii Choice frozen guava puree is the quality of frozen guava puree which mixes readily into a guava drink that possesses the amount of pulp and cloud necessary to reasonably reflect the appearance of a guava drink prepared from freshly expressed guava puree; that possesses a reasonably good color, fairly good consistency, and reasonably good flavor; and that is fairly free from defects and scores not less than seventy points by the scoring system in subsection (f). (e)Substandard frozen guava puree is the quality of frozen guava puree that fails to meet the requirements of subsections (c) and (d). (f)The grade of frozen guava puree shall be ascertained by considering both the factor of quality which is not scored (ease of mixing into a guava drink) and the factors which are scored. The importance of each quality factor scored shall be expressed numerically on the scale of one hundred. The maximum 44-16 4-44- number of points given to a specific quality factor which is scored shall be twenty points for color; twenty-five points for consistency; twenty points for absence of defects; and thirty-five points for flavor. The points score for each quality factor shall be determined immediately after the product has been prepared as a guava drink. The prepared guava drink which falls into a particular classification for any quality factor shall not be assigned a grade indicative of a higher classification regardless of the total score for the product. The following quality classifications shall apply to frozen guava puree: (1) Color classifications shall be as follows: (A) Frozen guava puree that possesses a good color when prepared as a guava drink may be given a score of seventeen to twenty points and shall be classified as fancy; (B) Frozen guava puree that possesses a reasonably good color when prepared as a guava drink may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen guava puree that fails to meet the requirements of subparagraphs (A) and (B) when prepared as a guava drink may be given a score of zero to thirteen points and shall be classified as substandard; (2) Consistency classifications shall be as follows: (A) Frozen guava puree that possesses a good consistency when prepared as a guava drink may be given a score of twenty-one to twenty-five points and shall be classified as fancy; (B) Frozen guava puree that possesses a fairly good consistency when prepared as a guava drink may be given a score of seventeen to twenty points and shall be classified as choice; and (C) Frozen guava puree that fails to meet the requirements of subparagraphs (A) and (B) when prepared as a guava drink may be given a score of zero to sixteen points and shall be classified as substandard; (3) Absence of defects classifications shall be as follows: (A) Frozen guava puree that is practically free from defects when prepared as a guava drink may be given a score of seventeen to twenty points and shall be 44-17 4-44- classified as fancy; (B) Frozen guava puree that is fairly free from defects when prepared as a guava drink may be given a score of fourteen to sixteen points and shall be classified as choice; and (C) Frozen guava puree that fails to meet the requirements of subparagraphs (A) and (B) when prepared as a guava drink may be given a score of zero to thirteen points and shall be classified as substandard; and (4) Flavor classifications shall be as follows: (A) Frozen guava puree that possesses a good flavor when prepared as a guava drink may be given a score of thirty to thirty-five points and shall be classified as fancy; (B) Frozen guava puree that possesses a reasonably good flavor when prepared as a guava drink may be given a score of twenty-five to twenty-nine points and shall be classified as choice; and (C) Frozen guava puree that fails to meet the requirements of subparagraphs (A) and (B) when prepared as a guava drink may be given a score of zero to twenty- four points and shall be classified as substandard. (g) The speed of the centrifuge machine for the determination of centrifuged solids shall be from column A in "Table I, Approximate Revolutions of Centrifuge Machine, 8/24/68", which is located at the end of this chapter and made a part of this chapter. (h) The recommended fill of container shall not be incorporated in the grades of the finished product since fill of container is not a factor of quality for the purpose of this section. It is recommended that each container be filled as full as practicable with frozen guava puree. [Eff5/29/81; am and comp 3/24/86] (Auth: HRS '147-57) (Imp: HRS ''147-52 and 147-53)