Banana Drying: A Review on Methods and Advances

Martínez, Sidonia; Roman-Chipantiza, Andreina; Boubertakh, Asma; Carballo, Javier

doi:10.1080/87559129.2023.2262030

Cited by 1 publication

(2 citation statements)

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“…Additionally, it was observed that the sodium percentage in fried chips is higher than that in baked chips. This finding aligns with current regulations attributing the higher sodium absorption to the fat content in fried chips, a phenomenon not occurring in baked chips [16]. Remarkably, the starch content in unprocessed green bananas significantly decreases upon processing.…”

Section: Discussionsupporting

confidence: 88%

“…It is recognized as a significant source of nutrients, including potassium, vitamin C, vitamin B6, and fiber. Additionally, it is ranked as the fourth most important crop globally, following rice, wheat, and maize [15,16]. Previous research identified Ecuador as one of the leading countries in export crops, ranking as the eighth largest producer worldwide [17].…”

Section: Introductionmentioning

confidence: 99%

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Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques

Chamorro-Hernandez,

Herrera-Granda,

Rivas-Rosero

2024

Applied Sciences

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Due to their contribution to human health, healthy snacks have garnered the attention of 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 toward 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 show 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, and 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 favorable levels of protein and starch and low levels of sodium and fat, positioning it as the most suitable for producing a healthy snack.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%