1.Introduction
Fruit purees are elaborated with varied fruits (peach, apple, pear and banana, or others like apricot, orange or pineapple), and enriched or not with vitamins. Water or juices are added to fruits [1]. There are several steps in the preparation of fruit and vegetable purees: peeling of the skin of the fruit, size reduction, heating to either soften the tissue and/or inactivate enzymes, straining of the heated mass through finishers (finishing), and the addition of starch or sugar to obtain the desired consistency. The finishing operation (screen size and finisher speed) can be expected to have significant influence on the consistency of the sauce due to its effect on the quantity and the dimensions of the pulp [2].