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1969•Journal of the Science of Food and AgricultureRequires access

Stable banana purée for long‐term refrigerated storage

John E. Brekke, Keith I. Tonaki, Catherine G. Cavalettot, Hilmer A. Frank

Open publisher page 8 citations

Abstract

Abstract 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.

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What this paper is about

Abstract 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.

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Available abstract

Abstract 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.

Key concepts: Potassium sorbate, Food spoilage, Food science, Flavour, Population, Warehouse, Chemistry, Biology

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