Optimization of Air Frying Conditions For the Development of Healthy Banana (Musa acuminata × balbisiana Colla) Chips

Abstract

The study was conducted to optimize the air frying condition and formulation of banana chips with less oil content using air-frying technology. Variable screening employing Six Variables and Two Levels designed by Box, Hunter, and Hunter (1978) was conducted to screen the variables that would significantly influence the sensory acceptability of the product. These variables include the thickness of banana slice, oil levels, sodium metabisulfite levels, salt levels, blanching time, and frying temperature. The variables that were found significant are frying temperature, salt, and oil levels. These were used to identify the most suitable formulation for the development of air-fried banana chips using Central Composite Design (CCD) of Response Surface Methodology (RSM). The sensory quality evaluation of the product revealed that frying time significantly influenced the color, aroma, taste, crispiness, oiliness, and general acceptability of air-fried banana chips. The results also showed that salt significantly affected the aroma, taste, crispiness and general acceptability, while the addition of oil influenced the aroma, taste, crispiness, and oiliness of the product. The optimum points generated were 165oC frying temperature, 7.4% w/w salt, and 13% w/w oil.