Banana Concentrates
The product is derived from fully matured, sound, fresh, naturally / Controlled Ripened Cavendish variety banana fruitsBanana Pulp 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:
| PARAMETER GROUP | RANGE VALUE |
|---|---|
Physical & Chemical |
|
| Refractometric Brix @ 20 Deg Cel | 20 - 22 Brix |
| Acidity As % Anhyd. Citric Acid | 0.40 – 0.80% |
| pH As Natural | < 4.5 |
| Consistency – Bostwick | 6 – 15 cms/30 secs |
| Brix – Acid Ratio | 25 – 50 |
| Black Specks / 10 gm | < 10 |
| Brown Specks / 10 gm | < 10 |
Microbiological |
|
| Total Plate Count cfu/ gm | < 10 |
| Yeast & Mould Count cfu / gm | < 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
Organoleptic |
|
| Colour | Creamy Yellowish White |
| Flavour & Aroma | Characteristics of typical ripe Banana |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, no foreign matter |
PACKAGING
Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in polythene bags in M.S drums with a thermocoal pad below the lid.
LOADABILITY
80 drums per 20 ft. container palletized or unpalletized
SHELF LIFE
18 Months storage at room temperature and 24 Months storage at 4-8°C from the date of production.
REFERENCE
AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.
