Hello Sujit,
Banana undergoes rapid browning when exposed to oxygen due to the presence of the enzymes polyphenol oxidase and polyphenol peroxidase.
Both these enzymes can be inactivated or have their activity reduced by thermal treatment.
De-aeration is also important step in determining the color of finished puree.
The banana puree is obtained from fresh ripe cavendish bananas, which are hand peeled, mashed, acidified, deseeded, homogenized, de-aerated, thermally processed, cooled and aseptically filled.
The puree is normally acidified with a combination of citric and ascorbic acid to an average pH below 4.5
Banana puree is processed with citric and ascorbic acid to assist in maintaining attributes of color and flavor as well as some preservative effects in aseptic processing.
Specifications
Product Description:
Aseptic Banana purees are obtained from selected Cavendish varieties of bananas. The fruits are harvested, quickly transported to fruit processing plant &inspected. Fully firm selected quality fruits go to the controlled ripening chambers and are allowed to ripen. The preparation is done under inert atmosphere and further it goes through a series of processes which includes peeling, mashing the ripe fruit, deseeding, extracting puree, de-aerating and thermally processing. The puree is sterilized and packed in pre-sterilized aseptic bags. The process ensures that the natural flavor & aroma of the fruit is retained in final product.
Organoleptical, Physical and Chemical Analysis:
Appearance
Uniform, homogeneous smooth, free from fibers and any foreign matter.
Aroma and Flavor
Characteristic prominent aroma of natural ripe Banana and free from any fermented & off flavor and scorched or caramelized flavor.
Taste
Sweet characteristic ripe Banana fruit taste
Color
Creamish white
Physical Characteristics
Brix @ 20ºC: 20° Min
Acidity: 0.60 – 1.00(As % anhydrous citric acid W/W)
pH @ 20ºC: 4.20 – 4.80
Consistency@ 20° C: 4 -12 / 30 Sec (Bostwick)
Black Specks: 3 – 5 per 10 gms
Brown Specks: 10 per 10 gms
Microbiological Standards:
Total Plate Count: <10 CFU per gram
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram
"Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.
Attached below files for your reference-
