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Author Baini, R. ♦ Langrish, T. A. G. ♦ Rahman, M. R. ♦ Ahmad Zauzi, N. S. ♦ Abdul Rahman, N.
Source SpringerLink
Content type Text
Publisher Springer US
File Format PDF
Copyright Year ©2017
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Variation ♦ Statistical analysis ♦ Banana properties ♦ Colour ♦ Texture ♦ Moisture content ♦ Sugar content ♦ Drying ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract Samples prepared from different bananas and from different parts of a banana may vary in their properties, which may cause variations in the final results in experiments. Therefore, assessment of variation in the samples’ properties is necessary, and it can be evaluated using statistical analysis. In this work, the variation in banana properties—colour, texture, moisture and sugar contents—within and between bananas were assessed statistically using a two-stage nested design test and the two-sample t-test. Results show that the variation of properties is significant for bananas with different degrees of ripeness. This finding suggests that samples can be prepared from different parts of the bananas provided that the bananas are at the same degrees of ripeness. It was also found that the location of sample in the drying chamber did not affect the measured properties of the drying bananas, significantly. The tests performed for banana texture using a laboratory apparatus produced results that were similar to those performed using a dynamic mechanical analyzer. This suggests that the use of highly-sophisticated instruments in the texture analysis of dried fruit in terms of the apparent modulus is not crucial.
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2017-02-17
Publisher Place New York
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 11
Issue Number 3
Page Count 11
Starting Page 1045
Ending Page 1055


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Source: SpringerLink