DEVELOPMENT OF A SHELF-STABLE BANANA PUREE BY COMBINED FACTORS - MICROBIAL STABILITY

A preservation process based on the ''hurdle'' effect for obtaining a shelf-stable banana puree was developed. The microbial stability of th e puree was challenged with inoculation of osmophilic and non-osmophil ic yeasts, various molds, Bacillus coagulans, Clostridium pasteurianum and Clostridium butyricum. It was shown that growth of both native an d inoculated flora may be prevented for at least 120 days storage in b anana puree by adjusting water activity (a(w)) to 0.97, pH to 3.4, add ing 250 ppm of ascorbic acid (AA), 100 ppm of potassium sorbate (KS) a nd 400 ppm of sodium bisulphite (NaHSO3), and applying a mild heat tre atment.