Banana processingThere are many products that can be obtained from banana processing. In addition to dried banana, other important products are: canned banana slices, puree, juice, jams, jellies ands other products such as alcohol.
For canned slices, banana of B2 ripeness are peeled manually, cut into 0.6 cm slices, immersed in water with sulfite for up to 30 minutes, drained, and immediately canned in sucrose or high fructose corn syrup. For better consumer acceptance, pH is controlled with citric acid or ascorbic acid to 4.5 – 5.0 and if the customer requires it, cinnamon is added.
Banana puree is a major banana commodity used in the manufacture of baby foods confectionary, bakery products and dairy industries. Various techniques have been developed for banana puree production. There is a technology where bananas of B4 – B5 ripeness are peeled to the two extreme ends, cut manually, chopped, and blended with a small amount of citric acid and ascorbic acid solution to control polyphenols oxidase activity in the vacuum deaerator. They are immediately submitted to vapor heating up to 75 degree C, rapidly cooled and packed aseptically in sealed bags. With this technology, a high quality banana puree is obtained with minimal color changes for long shelf life when stored at 4 degree C.
For juice, the ripened fruits are peeled, chopped, macerated with enzymes (alpha-amylase and pectinases) and then pasteurized and packed. Banana juice as well as jams and jellies, still has low consumer acceptance but a high possible arises for this use in baby f00ds or alcohol.
Banana processing
