Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
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 f...
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| Veröffentlicht in: | Journal of food science 1996-01, Vol.61 (1), p.165-166 |
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| container_title | Journal of food science |
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| creator | JACKSON, JOSÉ C. BOURNE, MALCOLM C. BARNARD, JOHN |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1996.tb14750.x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1996.tb14750.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>banana chips ; Bananas ; Biological and medical sciences ; blanching ; crispness ; Food industries ; Food science ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; optimization ; response surface ; Temperature</subject><ispartof>Journal of food science, 1996-01, Vol.61 (1), p.165-166</ispartof><rights>1996 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1996</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4115-19d3d27261ca01a10a863f9351da4505611a7cdbc94ba83b4d90c6226589fbd53</citedby><cites>FETCH-LOGICAL-c4115-19d3d27261ca01a10a863f9351da4505611a7cdbc94ba83b4d90c6226589fbd53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1996.tb14750.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1996.tb14750.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,4022,27922,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3001058$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>JACKSON, JOSÉ C.</creatorcontrib><creatorcontrib>BOURNE, MALCOLM C.</creatorcontrib><creatorcontrib>BARNARD, JOHN</creatorcontrib><title>Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology</title><title>Journal of food science</title><description>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.</description><subject>banana chips</subject><subject>Bananas</subject><subject>Biological and medical sciences</subject><subject>blanching</subject><subject>crispness</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>optimization</subject><subject>response surface</subject><subject>Temperature</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1996</creationdate><recordtype>article</recordtype><recordid>eNqVkF9P2zAUxa0JpJU_3yFCe03wtWMn2Qti3QrbyoooFRIvluM41F2Ig51qLZ9-Dq14x_fBvrrnniP_EDoDnEA456sEKGcx4QQSKAqe9CWkGcPJ5hMaQXjENE_hAI0wJiSGMPuMjrxf4aGnfIQeZ11vns2r7I1tI1tH3xrZqqVpn6LaumjsjO9a7f3bSLahovHSdD5a-EFzp31nW6-j-drVUunoRvdLW9nGPm1P0GEtG69P9_cxWkx-3I-v4-ns6uf4chqrFIDFUFS0IhnhoCQGCVjmnNYFZVDJlGHGAWSmqlIVaSlzWqZVgRUnhLO8qMuK0WN0tvPtnH1Za9-LlV27NkQKKFKakZyRIPq6EylnvXe6Fp0zz9JtBWAxoBQrMaAUA0oxoBR7lGITlr_sE6RXsqldQGT8uwPFGDDLg-xiJ_tnGr39QID4Nfk-Bz58Jd45GN_rzbuDdH8Fz2jGxMOfK3E7n8L148NvMaH_ATk2l1Y</recordid><startdate>199601</startdate><enddate>199601</enddate><creator>JACKSON, JOSÉ C.</creator><creator>BOURNE, MALCOLM C.</creator><creator>BARNARD, JOHN</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199601</creationdate><title>Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology</title><author>JACKSON, JOSÉ C. ; BOURNE, MALCOLM C. ; BARNARD, JOHN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4115-19d3d27261ca01a10a863f9351da4505611a7cdbc94ba83b4d90c6226589fbd53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1996</creationdate><topic>banana chips</topic><topic>Bananas</topic><topic>Biological and medical sciences</topic><topic>blanching</topic><topic>crispness</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>optimization</topic><topic>response surface</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>JACKSON, JOSÉ C.</creatorcontrib><creatorcontrib>BOURNE, MALCOLM C.</creatorcontrib><creatorcontrib>BARNARD, JOHN</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>JACKSON, JOSÉ C.</au><au>BOURNE, MALCOLM C.</au><au>BARNARD, JOHN</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology</atitle><jtitle>Journal of food science</jtitle><date>1996-01</date><risdate>1996</risdate><volume>61</volume><issue>1</issue><spage>165</spage><epage>166</epage><pages>165-166</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1996.tb14750.x</doi><tpages>2</tpages></addata></record> |
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| ispartof | Journal of food science, 1996-01, Vol.61 (1), p.165-166 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | banana chips Bananas Biological and medical sciences blanching crispness Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology optimization response surface Temperature |
| title | Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology |
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