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Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
Author(s) -
JACKSON JOSÉ C.,
BOURNE MALCOLM C.,
BARNARD JOHN
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14750.x
Subject(s) - blanching , factorial experiment , central composite design , response surface methodology , materials science , composite number , texture (cosmology) , food science , composite material , mathematics , chemistry , computer science , chromatography , statistics , image (mathematics) , artificial intelligence
Whole green bananas were blanched in water at 50, 60, 70, 80, 90, and 100°C for 2, 15, and 30 min using a factorial design then peeled, sliced and fried in oil to make chips. Crispness was measured using a bending‐snapping test in the TA.XT2 Texture Analyzer. Significant interactions were found between blanch time and temperature and crispness of chips. A second experiment was then performed using a central composite design and blanch temperatures from 41.7 to 98.3°C. Response surface analysis predicted that crispiest chips should be produced at blanching conditions of 69°C and 22 min.