Effect of drying temperature on the nutritional and physical properties of banana chips

Abstract

This research investigates the effect of different hot-air drying temperatures (50 °C, 60 °C, 70 °C, and 80 °C) on the nutritional, textural, and color characteristics of banana chips derived from Musa paradisiaca. Comparative analysis with vacuum drying was conducted using data from recent studies to assess the technological and nutritional advantages of each method. The results showed that increasing temperature significantly reduced drying time and moisture content but decreased vitamin C and total phenolic content. Optimum results for texture and color were obtained between 60-70 °C. Vacuum drying retained higher nutritional value but resulted in slightly firmer texture. Hot air drying at 65 °C is identified as the most efficient and economical temperature for banana chip production.