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Banana Pulp



The Fruit

Indian Bananas (Musa paradisiaca) come in many different varieties both large and small. The colour of the skin varies and may be bright green to golden yellow. The fruit is yellowish in colour with a slight greenish tinge and is highly nutritious. The fruits appear in a bunch consisting of a number of halfspirals of fruit, which are clearly separated from each other. The skin is easily peeled off to reveal the edible flesh.


General Description



Indian Bananas are quite unlike those found anywhere else. This tree is characterised by a short fibrous trunk with huge wide leaves. The product Banana Pulp is obtained by the commercial processing of sound, mature, ripened Banana fruit possessing the characteristic flavour and colour of Banana. The final pulp is obtained by passing through 0.7mm sleve.

Applications

Because of its high nutritive value and very characteristic flavour, the banana is widely used for direct consumption or mixed into daily food, juices, nectars, drinks, jams, bakery fillings, fruit meals for children, flavours for food industry. Banana yoghurt makes a healthy snack and banana ice cream, milk shakes and delicious desserts.


Specification of Banana Pulp
Physical, Chemical and Organoleptic Characteristics



    Pulp

T.S.S. ( °Brix) 18
Acidity (% as C/A) Min 0.3
pH < 4.50
Brix Acid Ratio 60.0
Additives Nil
Pesticide residue Absent
Colour Creamish White
Flavour Characteristic
Taste Characteristic


Microbial Characteristics



T.P.C. CFU/g < 50
Yeast CFU/g < 50
Mould CFU/g < 10



Average Composition of pulp (Per 100gm)

Edible Portion (%) 71.00
Moisture (gm) 76.10
Protein (gm) 1.20
Fat (gm) 0.30
Minerals (gm) 0.80
Fibre (gm) 0.40
Carbohydrates (gm) 21.20
Energy (K.CaI) 116.00
Calcium (mg) 17.00
Phosphorus (mg) 36.00
Iron (mg) 0.90
Vitamin C (mg) 7.00
Vitamin B (mg) 0.63
Vitamin A (g) 78.00
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