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Contact Supplier| (A) PHYSICAL PARAMETERS: | Â | Â | Â | Â |
| S.No. | Test/Parameter | Limit/Standard | Remark | Â |
| 2 | Colour | Creamy White | Complies | Â |
| Â | Flavour | Typical of ripe Banana without any off flavour | Complies | Â |
| Â | Taste | Characteristic ripe banana taste. | Complies | Â |
| Â | Appearance | Uniform, homogeneous smooth, free from fibres and any foreign and Extraneous matter. | Complies | Â |
| Â | Â | Â | Â | Â |
| (B) CHEMICAL PARAMETERS: | Â | Â | Â | Â |
| Â | Â | Â | Â | Â |
| Â | Refractometric Brix @ 20 Deg Cel | Minimum 20 | Complies | Â |
|  | Acidity As % Anhydrous Citric Acid | 0.40 – 0.70 | Complies |  |
| Â | pH As Natural | Max 4.50 | Complies | Â |
|  | Consistency – Bostwick (20 ± 2°C ) | 5.0 – 10.0 (Cm/30sec) | Complies |  |
| Â | Black Specks / 10 gm | Nil | Complies | Â |
| Â | Brown Specks / 10 gm | NMT 10 | Complies | Â |
| Â | Â | Â | Â | Â |
| (C) MICROBIOLOGICAL ANALYSIS: | Â | Â | Â | Â |
| Â | Â | Â | Â | Â |
| Â | Total Plate Count CFU/ gm |