Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology |
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| Authors: | JOSÉ C JACKSON MALCOLM C BOURNE JOHN BARNARD |
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| Affiliation: | Authors Jackson and Bourne are with the Dept. of Food Science, and Author Barnard with the Statistics Dept., Cornell Univ., New York State Agricultural Experiment Station Geneva, NY 14456.;Author Jackson's present address: Dept. of Food Science and Human Nutrition, Michigan State Univ., East Lansing, Ml 48824. |
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| Abstract: | 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. |
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| Keywords: | banana chips blanching optimization crispness response surface |
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