ABSTRACT
Banana puree is by far the most important processed product from the pulp of ripe fruits. The puree has a creamy white to golden yellow color, free from musty or off-flavors. Banana puree is an important infant food. Puree canned in drums by an aseptic canning process is a new product for the baking and ice cream industry. The puree can be successfully canned by the addition of ascor bic acid to prevent discoloration and used as an ingredient in dairy desserts, bakery items, drinks, and processed foods and sauces and as a part of special diets in hospitals and nursing homes. In canning banana puree it is necessary to lower the pH to approximately 4.2 with citric acid. Sugar is added to balance the sugar/acid ratio.
