Optimizing banana powder production: A quadratic approachusing Box-Behnken Design for hot-air oven drying parameters
DOI:
https://doi.org/10.24154/jhs.v19i2.3370Keywords:
Numerical optimization, Box-Behnken design, Banana powder, Response Surface Methodology, Food industryAbstract
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.
Downloads
References
Akonor, P. T., Atter, A., Owusu, M., Ampah, J., Andoh‐Odoom, A., Overå, R., ... & Kolding, J. (2021). Anchovy powder enrichment in brown rice‐based instant cereal: a process optimization study using Response Surface Methodology (RSM). Food Science & Nutrition, 9(8), 4484-4496.
https://doi.org/10.1002/fsn3.2424
Alam, M. S., Pathania, S., & Sharma, A. (2016). Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT, 74, 135-144.
https://doi.org/10.1016/j.lwt.2016.07.031
Alzate Acevedo, S., Díaz Carrillo, Á. J., Flórez-López, E., & Grande-Tovar, C. D. (2021). Recovery of banana waste-loss from production and processing: a contribution to a circular economy. Molecules, 26(17), 5282.
https://doi.org/10.3390/molecules26175282
Bazaria, B., & Kumar, P. (2018). Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM). Journal of the Saudi society of agricultural sciences, 17(4), 408-415.
https://doi.org/10.1016/j.jssas.2016.09.007
Bezerra, M. A., Santelli, R. E., Oliveira, E. P., Villar, L. S., & Escaleira, L. A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5), 965-977.
https://doi.org/10.1016/j.talanta.2008.05.019
Bhaskar, J. J., Chilkunda, N. D., & Salimath, P. V. (2012). Banana (Musa sp. var. elakki bale) flower and pseudostem: dietary fiber and associated antioxidant capacity. Journal of agricultural and food chemistry, 60(1), 427-432.
https://doi.org/10.1021/jf204539v
Bhupinder Singh, B. S., & Hathan, B. S. (2017). Process optimization of spray drying of beetroot juice.
Borges, L. L., Martins, F. S., Conceição, E. C., & Silveira, D. (2017). Optimization of the spray‐drying process for developing jabuticaba waste powder employing response surface methodology. Journal of Food Process Engineering, 40(1), e12276.
https://doi.org/10.1111/jfpe.12276
Famuwagun, A. A., Taiwo, K., Gbadamosi, S. O., & Oyedele, D. (2016). Optimization of production of bread enriched with leafy vegetable powder.
Giraldo-Gómez, G. I., Rodríguez-Barona, S., & Sanabria-González, N. R. (2019). Preparation of instant green banana flour powders by an extrusion process. Powder Technology, 353, 437-443.
https://doi.org/10.1016/j.powtec.2019.05.050
Kamble, M., Singh, A., Singh, S. V., Chinchkar, A., & Pareek, S. (2022). Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization. Journal of Food Quality, 2022.
https://doi.org/10.1155/2022/8208572
Kashyap, P., Riar, C. S., & Jindal, N. (2021). Optimization of ultrasound assisted extraction of polyphenols from Meghalayan cherry fruit (Prunus nepalensis) using response surface methodology (RSM) and artificial neural network (ANN) approach. Journal of Food Measurement and Characterization, 15, 119-133.
https://doi.org/10.1007/s11694-020-00611-0
Kumar, P. S., Nambi, E., Shiva, K. N., Vaganan, M. M., Ravi, I., Jeyabaskaran, K. J., & Uma, S. (2019). Thin layer drying kinetics of Banana var. Monthan (ABB): Influence of convective drying on nutritional quality, microstructure, thermal properties, color, and sensory characteristics. Journal of Food Process Engineering, 42(4), e13020.
https://doi.org/10.1111/jfpe.13020
Kumar, P. S., Saravanan, A., Sheeba, N., & Uma, S. (2019). Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.). LWT, 116, 108524.
https://doi.org/10.1016/j.lwt.2019.108524
Mahfoudhi, A., Baaka, N., Haddar, W., Mhenni, M. F., & Mighri, Z. (2015). Development and optimization of the extraction process of natural dye from Tamarix aphylla (L.) Karst. Leaves using response surface methodology (RSM). Fibers and Polymers, 16, 1487-1496.
https://doi.org/10.1007/s12221-015-4772-5
Moghaddam, A. D., Pero, M., & Askari, G. R. (2017). Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM). Journal of food science and technology, 54, 174-184.
https://doi.org/10.1007/s13197-016-2449-8
Morshedi, A., & Akbarian, M. (2014). Application of response surface methodology: design of experiments and optimization: a mini review. Indian Journal of Fundamental and Applied Life Sciences, 4(4), 2434-2439.
Pires, F. C. S., & da Silva Pena, R. (2017). Optimization of spray drying process parameters for tucupi powder using the response surface methodology. Journal of Food Science and Technology, 54, 3459-3472.
https://doi.org/10.1007/s13197-017-2803-5
Powthong, P., Jantrapanukorn, B., Suntornthiticharoen, P., & Laohaphatanalert, K. (2020). Study of prebiotic properties of selected banana species in Thailand. Journal of food science and technology, 57, 2490-2500.
https://doi.org/10.1007/s13197-020-04284-x
Rajapaksha, L., Gunathilake, D. M. C. C., Pathirana, S. M., & Fernando, T. (2021). Reducing post-harvest losses in fruits and vegetables for ensuring food security-Case of Sri Lanka. MOJ Food Process Technols, 9(1), 7-16.
https://doi.org/10.15406/mojfpt.2021.09.00255
Shana, U. S., Devi, M. N., Ramesh, D., Kannan, B., & Djanaguiraman, M. (2023). Biochemical process optimization via statistical methods: a mini review. Int J Stat Appl Math, 8, 30-38.
https://doi.org/10.22271/maths.2023.v8.i5Sa.1164
Shende, A. S., Joshi, J., & Rao, P. S. (2024). Process optimization of microwave-assisted aqueous extraction of tannins and saponins from Malabar Spinach (Basella alba) leaves using ANN-GA and RSM methodology. Measurement: Food, 13, 100117.
https://doi.org/10.1016/j.meafoo.2023.100117
Shrivastava A, Tripathi AD, Paul V, Rai DC. Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients. LWT. 2021 Nov 1;151: 112091.
https://doi.org/10.1016/j.lwt.2021.112091
Surendra, T. V., Roopan, S. M., Arasu, M. V., Al-Dhabi, N. A., & Rayalu, G. M. (2016). RSM optimized Moringa oleifera peel extract for green synthesis of M. oleifera capped palladium nanoparticles with antibacterial and hemolytic property. Journal of Photochemistry and Photobiology B: Biology, 162, 550-557.
https://doi.org/10.1016/j.jphotobiol.2016.07.032
Vivek, K., Mishra, S., & Pradhan, R. C. (2021). Optimization of spray drying conditions for developing nondairy based probiotic sohiong fruit powder. International Journal of Fruit Science, 21(1), 193-204.
https://doi.org/10.1080/15538362.2020.1864567
Zhao, R., & Gao, T. (2016). Research Article Research Progress of Hot-Air Drying Technology for Fruits and Vegetables. Advance Journal of Food Science and Technology, 10(3), 160-166.
Downloads
Published
Data Availability Statement
Not Applicable
Issue
Section
License
Copyright (c) 2024 Dinesh M, Gangai Selvi R, Santosh Ganapati Patil, Auxcilia J, V. Veeranan Arun Giridhari, Balaji Kannan, S. Vishnu Shankar, P Subramaniyan (Author)

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors retain copyright. Articles published are made available as open access articles, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original author and source are credited.
This journal permits and encourages authors to share their submitted versions (preprints), accepted versions (postprints) and/or published versions (publisher versions) freely under the CC BY-NC-SA 4.0 license while providing bibliographic details that credit, if applicable.