Abstract
ABSTRACTThe effects of blanching and high hydrostatic pressure (HHP) treatments on natural flora evolution, polyphenoloxidase (PPO) activity and color of banana puree adjusted to pH 3.4 and water activity (aw) of 0.97 were evaluated during 15 days storage at 25°C. Standard plate as well as yeast and mold counts of HHP treated purees were <10 CFU/g throughout storage. Blanching time was found to affect (P<0.05) puree color. HHP treatments retained the initial color of the banana purees. Longer browning induction times and slower browning rates were observed when a longer blanching time was combined with a 689 MPa pressure treatment. A residual PPO activity < 5% was observed in the puree when a 7 min blanch was followed by HHP treatment at 689 MPa for 10 min.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
