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 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 degrees C. Response surface analysis predicted that crispiest chips should be produced at blanching conditions of 69 degrees C and 22 min.