|
Ingredients : Ripe Banana
|
Physic-Chemical Characteristics
|
|
Back |
|
Color
|
Characteristic of
ripe banana
|
|
Odor
|
Characteristic of
ripe banana
|
|
Flavor
|
Characteristic of
ripe banana
|
|
Appearance
|
Creamy, homogeneous
|
|
Seeds
|
± < 1/100 g
|
|
Density
|
1.04 – 1.09
|
|
Purity
|
No strange bodies
|
|
Consistency
|
3.0 – 75
|
|
Acidity
|
0.3 ± 0.1
|
|
Soluble solids
|
21- 25
|
|
pH
|
4.7 – 5.1
|
|
Iron
|
± < 5.0 mg/kg
|
|
Mercury
|
± < 0.001 mg/kg
|
Microbiological Characteristics
|
MICROBIOLOGICAL
CHARACTERISTICS
|
Maximum/g
|
|
Total plate count
|
< 100 cfu/g
|
|
Yeast & Mold
|
< 10 cfu/g
|
|
Coliform
|
< 10 cfu/g
|
|
E.coli
|
negative
|
|
Salmonella
|
negative
|
|
Staphylococcus
|
negative
|
STORAGE RECOMMENDATIONS
& SHELF LIFE
|
Storage Temperature
|
Shelf Life
|
|
5 – 15 º C
|
24 months
|
|
15 – 25 º C
|
18 months
|
|