Optimizing banana powder production: A quadratic approachusing Box-Behnken Design for hot-air oven drying parameters

Authors

  • Dinesh M Tamil Nadu Agricultural University Author https://orcid.org/0009-0007-1099-0617
  • Gangai Selvi R Tamil Nadu Agricultural University Author https://orcid.org/0000-0002-4475-2293
  • Santosh Ganapati Patil Tamil Nadu Agricultural University Author
  • Auxcilia J Tamil Nadu Agricultural University Author
  • V. Veeranan Arun Giridhari Tamil Nadu Agricultural University Author https://orcid.org/0009-0004-8531-6174
  • Balaji Kannan Tamil Nadu Agricultural University Author
  • S. Vishnu Shankar Tamil Nadu Agricultural University Author
  • P Subramaniyan ICAR-National Research Centre for Banana, Tiruchirappalli Author

DOI:

https://doi.org/10.24154/jhs.v19i2.3370

Keywords:

Numerical optimization, Box-Behnken design, Banana powder, Response Surface Methodology, Food industry

Abstract

Optimization of parameters in food product processing is essential for achieving high-quality output and efficient production. While the use of fresh green bananas is limited, drying them into powder expands their applications significantly. This study focuses on optimizing the production of banana powder, which has numerous applications in the food industry. Key parameters such as steaming time, citric acid concentration, and drying time need to be optimized using Box-Behnken design of response surface methodology (RSM), as they directly impact the quality of the banana powder. The moisture content of the sample was measured using the gravimetric method, while water activity was assessed with a digital water activity meter. Amylose content was determined using a calorimeter, while starch content of the sample was measured using the anthrone method and color characteristics were evaluated with a spectrophotometer. The quadratic model was found to be the best fit for most of the responses (R² = 0.96–1), and the linear model was fit for starch content (R² = 0.73). Results obtained using Box-Behnken Design of response surface methodology reveals that steaming time of 10 minutes, citric acid concentration of 0.5% and a drying time of 7 hours are ideal conditions for enhance powder making. Under the optimized condition, the values of yield, moisture content, water activity, amylose, starch content and L* was predicted to be 19.99%, 5.73%, 0.40 aw, 23.43 g/100g, 86.72 g/100g and 50.82 of banana powder respectively, aligning with the experimental values using the desirability function.

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Author Biographies

  • Dinesh M, Tamil Nadu Agricultural University

    Department of Physical Sciences and Information Technology, Tamil Nadu Agricultural University, Coimbatore - 641 003, Tamil Nadu, India

  • Gangai Selvi R, Tamil Nadu Agricultural University

    Professor (Statistics)
    Department of Physical Sciences and Information Technology,
    AEC&RI, TNAU, Coimbatore-641 003.

  • Santosh Ganapati Patil, Tamil Nadu Agricultural University

    Assistant Professor (Agrl. Statistics)
    Department of Physical Sciences and Information Technology
    AEC&RI, TNAU, Coimbatore-641 003.

  • Auxcilia J, Tamil Nadu Agricultural University

    Professor(Fruit Science)
    Directorate of Extension Education
    TNAU, Coimbatore - 641 003.

  • V. Veeranan Arun Giridhari, Tamil Nadu Agricultural University

    Associate Professor(Food Science and Nutrition),
    Centre for Post Harvest Technology,
    AEC&RI, TNAU, Coimbatore-641 003.

  • Balaji Kannan, Tamil Nadu Agricultural University

    Professor and Head(SWCE),
    Department of Soil and Water Conservation Engineering,
    AEC&RI, TNAU, Coimbatore-641 003.

  • S. Vishnu Shankar, Tamil Nadu Agricultural University

    Teaching Assistant(Agrl. Statistics),
    Department of Physical Sciences and Information Technology,
    AEC&RI, TNAU, Coimbatore-641 003.

  • P Subramaniyan, ICAR-National Research Centre for Banana, Tiruchirappalli

    ICAR - National Research Centre for Banana, Tiruchirappalli - 620 102, Tamil Nadu, India

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Published

30-10-2024

Data Availability Statement

Not Applicable

How to Cite

M, D., R, G. S., Patil, S. G., J, A., Giridhari, V. V. A. ., Kannan, B., Shankar, S. V. ., & Subramaniyan, P. (2024). Optimizing banana powder production: A quadratic approachusing Box-Behnken Design for hot-air oven drying parameters. Journal of Horticultural Sciences, 19(2). https://doi.org/10.24154/jhs.v19i2.3370

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