Banana Pulp
The product is 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 pre-sterilised, 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.
SPECIFICATIONS
Organoleptical, physical and chemical analysis:
Appearance :
Aroma & flavour :
Taste :
TSS :
Colour :
Acidity :
pH at 20 ℃:
Consistency :
Black & Brown specks :
Uniform, homogeneous smooth, free from fibers and any foreign and extraneous matter.
Characteristic prominent, well-expressed aroma of natural ripe Tomato and free from any offensive flavour.
Characteristics of Banana
Min 20° Brix
Creamy White
Min. 0.50 (As % anhydrous citric acid W/W)
3.80 – 4.40
≤ 12.0 Cm / 30 Sec at 20 ℃ by Bostwick Method.
≤ 20 per 10 Gms
Microbiological Parameters :
TPC
<10CFU
Y&M
Nil
E.Coli
Absent
Coliforms
Absent
TAB
Nil
Salmonella
Absent
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