SciELO - Scientific Electronic Library Online

 
vol.52 número4Calidad nutricional de los tipos de faseolinas y morfotipos del frijol ejotero (Phaseolus vulgaris L.)Registros adicionales de mamíferos silvestres en el área de aprovechamiento forestal: Los Ocotones Chiapas, México índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • No hay artículos similaresSimilares en SciELO

Compartir


Agrociencia

versión On-line ISSN 2521-9766versión impresa ISSN 1405-3195

Resumen

OLUSEGUN-OMOLOLA, Adewale; OBIEFUNA-JIDEANI, Afam Israel; FRANCIS-KAPILA, Patrick  y  ADAORA-JIDEANI, Victoria. Optimization of oven drying conditions of banana (Musa spp., AAA Group, cv 'Luvhele' and 'Mabonde') using response surface methodology. Agrociencia [online]. 2018, vol.52, n.4, pp.539-551. ISSN 2521-9766.

Luvhele and Mabonde banana varieties are bananas grown in Limpopo province of South Africa and they are rich in nutriments and antioxidants. Optimization of oven drying conditions of Luvhele and Mabonde banana varieties were studied using response surface methodology. The drying was performed according to a central composite rotatable design to explore two sets of variables: oven temperatures (40, 50 and, 60 °C) and drying time (1260, 1080, and 900 min) for Luvhele; (40, 50 and, 60 °C) and (1260, 900, and 600 min) for Mabonde. The color and texture (hardness) data were analyzed using ANOVA and regression analysis. Results indicated that L*, a*, b*, hue angle and hardness varied with drying conditions for the two banana varieties. The hue angle ranged between 63.38-74.70 and 60.14-72.80 in dried slices of the banana varieties, Luvhele and Mabonde. The hardness ranged between 1.15-14.62 N and 1.28-14.29 N. Oven temperature and drying time had significant (p≤0.05) effects on the overall color (hue) and hardness of both varieties. Models obtained for the prediction of overall color (hue) and hardness of dried slices of both banana varieties as a function of the process variables drying temperature and time had no significant (p>0.05) lack of fit test, adequate and acceptable regression values: adjusted R2 between 0.78 and 0.80, coefficient of variance <10 %. The drying temperature of 47.56 °C for 944.87 min were optimum to obtain a quality product desirability of 0.97 to the Luvhele variety. Drying temperature of 40 °C and 646.17 min, with a desirability of 0.83, were predicted as optimum drying conditions to the Mabonde. The result of this study could be used as a standard for oven drying of Luvhele and Mabonde banana varieties.

Palabras llave : Banana; Luvhele; Mabonde; Oven drying; Optimization.

        · resumen en Español     · texto en Español | Inglés     · Español ( pdf ) | Inglés ( pdf )