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.
Organoleptical, physical and chemical analysis:
| Appearance : | Uniform, homogeneous smooth, free from fibers and any foreign and extraneous matter. |
| Taste : | Characteristics of Banana |
| TSS : | Min 20° Brix |
| Colour : | Creamy White |
| Acidity : | Min. 0.50 (As % anhydrous citric acid W/W) |
| pH at 20 ℃: | 3.80 – 4.40 |
| Consistency : | ≤ 12.0 Cm / 30 Sec at 20 ℃ by Bostwick Method. |
| Black & Brown specks : | ≤ 20 per 10 Gms |
| Total Plate Count : | <10 CFU per gram. |
| Yeast and Mold : | <10 CFU per gram. |
| E.Coli & Coliform : | Absent per gram |
| Pathogens : | Absent per gram |
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 ft. container palletized or unpalletized.
STORAGE CONDITION
Storage at ambient temperature.
SHELF LIFE
12 months from the date of production under ambient storage conditions (25 – 30°C) and 18 months at < 25°C.
REFERENCE
AIJN Code of practice – Reference Guide for Banana; Rev: Jan 2016.
