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
Hauptverfasser:	JACKSON, JOSÉ C., BOURNE, MALCOLM C., BARNARD, JOHN
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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