Banana is the highest volume tropical fruit in world trade. The fruit is primarily consumed fresh or as puree for baby food, bakery and confectionery uses.
Banana puree also can be used in muffins, pancakes, pudding desserts or blended drinks. The puree has creamy white to golden yellow color, free from musty or off-flavors.
The major restriction in making banana puree is its tendency to brown rapidly. To avoid browning, for every cup of banana puree, add a quarter teaspoon lemon juice or one tablespoon sour cream.
Commercially, banana puree is obtained by pulping peeled, ripe bananas before preserving it. Most of the world’s banana puree is processed by aseptic canning.
Puree canned in drums by an aseptic canning process, it is good d ingredient for bakery products and ice-creams.
Peeled, ripe fruits are conveyed to a pump that forces them through a plate with 8 mm holes, then on to a homogenizer. Then air is removed using centrifugal deaerator in order to prevent discoloration.
They are immediately submitted to vapor heating up to 75° C rapidly cooled and packed aseptically.
With this process, a high quality banana is obtained with minimum color changes for long shelf life when stored at 4° C.
Banana puree
