Efecto de la temperatura de almacenamiento sobre la estabilidad del color en puré de banano.

Abstract

It is known that the minerals present in the fruit and its characteristic flavor provide health benefits; however, the color can be affected until it reaches the final consumer due to the effects of temperature and storage time. In the present work, the effect of storage temperature on the color stability of banana puree was investigated, which has a great acceptance, but nevertheless one of the problems it presents is the instability in its color, evaluating three concentrations of ascorbic acid of the same type of puree.