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Acidified Banana Puree

The product derived from fully matured, sound, fresh, naturally / Controlled Ripened Cavendish variety banana fruits which are harvested and quickly transported to our fruit processing plant. The preparation process includes manual peeling, mashing the ripe fruit, deseeding, deaerating and homogenizing. In case of aseptic packing the puree is sterilized and packed in presterilised, high-barrier bags placed in steel drums. The bag is heat sealed and the drum tight-closed to ensure no free space inside the drum.

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Organoleptical, Physical and Chemical Analysis

Appearance Uniform, homogeneous smooth, free from fibers and any foreign and Extraneous matter.
Aroma & flavour Characteristics of Banana.
Taste Characteristics of Banana
Colour Creamy White
Brix 20° - 22°
Acidity % 0.55 - 0.80%
pH at 20 °C 3.75 – 4.50
Consistency 10.0 - 14.0 Cm / 30 Sec
Brown specks 5 nos per 10 Gms
Black specks Nil
MICROBIOLOGICAL STANDARDS

Total Plate Count Absent
E-Coli Absent
Coliform Absent
Pathogens Absent
Yeast and Mold Absent
“Commercially sterile”, free from bacillus, osmophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption. Product is free from added sugar, dyestuff, synthetic flavour, stabilizers, pesticidal & herbicidal residues and radioactive contamination.
PACKAGING

Product is aseptically packed in pre-sterilized high barrier Aseptic bags (215 +2 kgs), which are,placed in a 300-gauge polythene bag in M.S drums with a thermocol pad below the lid.


LOADABILITY

80 drums per 20 feet container Palletized or Non palletized.


STORAGE CONDITION

Storage at ambient temperature.


SHELF LIFE

24 months from the date of production under above mentioned Storage conditions.


NOTE: The specification is based on FPO – 1955 and AIJN code of practices.