Open AccessPreparation and Acceptability of Banana Nectar
Author(s) -
I. Hernández
Publication year - 1973
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v57i2.10787
Subject(s) - nectar , pulp (tooth) , food science , pasteurization , shelf life , mathematics , chemistry , pulp and paper industry , horticulture , botany , biology , pollen , medicine , engineering , dentistry
A method was developed to prepare commercially banana nectar of good quality and high acceptability using banana pulp puree as a base. The pulp puree was prepared from hand-peeled ripe fruits processed at pH 4.00, packed in plastic containers and frozen. It was found that the best formulation for the nectar consisted of a 15-percent pulp content at pH 4.00. During the final processing, the addition of a cellulose gum stabilizer at the rate of 1 pound per 100 gallons of the nectar and the homogenization of the nectar prior to pasteurization at 190° to 200° F. prevented the separation of the pulp. The nectar thus prepared showed a shelf-life of more than 6 months when kept in tin cans at 85° F. A consumer acceptance test in which 5,000 tasters evaluated this product showed an acceptance of 93 percent (76 percent liking it very much and 17 percent moderately).