Preparation and Acceptability of Banana Nectar

How to Cite

Hernández, I. (1973). Preparation and Acceptability of Banana Nectar. The Journal of Agriculture of the University of Puerto Rico, 57(2), 96–99.


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).


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