Chamorro-Hernandez, L.M.; Herrera-Granda, E.P.; Rivas-Rosero, C. Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques. Appl. Sci.2024, 14, 2682.
Chamorro-Hernandez, L.M.; Herrera-Granda, E.P.; Rivas-Rosero, C. Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques. Appl. Sci. 2024, 14, 2682.
Chamorro-Hernandez, L.M.; Herrera-Granda, E.P.; Rivas-Rosero, C. Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques. Appl. Sci.2024, 14, 2682.
Chamorro-Hernandez, L.M.; Herrera-Granda, E.P.; Rivas-Rosero, C. Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques. Appl. Sci. 2024, 14, 2682.
Abstract
Due to their contribution to human health, the production of healthy snacks has garnered the attention of both the scientific community and the food industry. This study was conducted to determine the suitability of frying and baking processing methods for producing green banana chips using two varieties: Barraganete and Dominico. The aim was to identify a treatment geared towards producing healthy snacks. Initially, the physicochemical properties of the raw materials were analyzed, revealing significant differences in starch, fat, fiber, and protein content. Subsequently, the bananas were processed into baked and fried chips. Multivariate statistical techniques such as ANCOVA, MANOVA, and post-hoc tests were applied to examine the influence of initial characteristics and detect variations attributable to the cooking method. The main findings showed that the initial protein level had a significant covariate effect on the final content in the chips. The Dominico variety generally proved more suitable for making baked chips, retaining higher percentages of protein, starch, fiber, and lower fat content than Barraganete. Baked chips showed significantly lower sodium and fat values than fried ones when differentiated by processing method. The "Dominico + Baked" treatment emerged as the superior alternative, with favourable levels of protein, starch, and low sodium and fat, positioning it as the most suitable for producing a healthy snack.
Biology and Life Sciences, Food Science and Technology
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