Optimization of ingredients for the production of foamed banana powder using response surface methodology

Abstract

For this study, Box-Behnken Experimental Design of Response Surface Methodology (RSM) was used for designing the experiments and to select their optimum value. The independent variables selected were carboxy methyl cellulose (0.5, 1.5 and 2.5%) as foam stabilizer, egg albumin (3, 7 and 11%) as foaming agent, temperature (60, 70 and 80 oC) and whipping time (6, 12 and 18 min). The method of drying used for this study is foam mat drying. The dependent variable measured were foam density, foam expansion and foam stability. Foam density and foam expansion affected the foam mat drying of banana powder. Optimization of ingredients obtained by optimization of responses were carboxy methyl cellulose (X1) as 2.5%, egg albumin (X2) as 10.2%, temperature (X3) as 80 oC and whipping time (X4) as 18min.