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Stable banana purée for long‐term refrigerated storage
Author(s) -
Brekke J. E.,
Tonaki K. I.,
Cavalettot Catherine G.,
Frank H. A.
Publication year - 1969
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740200613
Subject(s) - potassium sorbate , food spoilage , food science , flavour , population , warehouse , chemistry , biology , business , bacteria , medicine , sugar , environmental health , marketing , genetics
Banana puree, containing 200 ppm potassium sorbate, was stored under simulated commercial conditions at 45° F. When the flavour quality of this purée was compared with that of puree lacking sorbate, it was found highly acceptable even after 6 months of storage. Sorbate‐supplemented purée showed no gross signs of spoilage and had a low population of yeasts, the predominant spoilage organisms. This product is thus suitable for use in bakery, dairy, and other banana‐flavoured specialty food products.