OPTIMIZATION OF BLANCHING FOR CRISPNESS OF BANANA CHIPS USING RESPONSE-SURFACE METHODOLOGY

Whole green bananas were blanched in water at 50, 60, 70, 80, 90, and 100 degrees C for 2, 15, and 30 min using a factorial design then peel ed, sliced and fried in oil to make chips. Crispness was measured usin g a bending-snapping test in the TA.XT2 Texture Analyzer. Significant interactions were found between blanch time and temperature and crispn ess of chips. A second experiment was then performed using a central c omposite design and blanch temperatures from 41.7 to 98.3 degrees C. R esponse surface analysis predicted that crispiest chips should be prod uced at blanching conditions of 69 degrees C and 22 min.