出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response surface methodology. In total, 14 experimental models were generated using a simplex lattice design. Results demonstrated that the quadratic model appeared to be the best fitting model for assessing dietary fiber and hardness response of banana bars; meanwhile, the linear model was found to be the best fitting model for assessing protein and potassium response, and the special cubic model was best fitted for assessing inulin response. Results of the optimization process suggested that banana bars prepared using 20% banana puree, 20.50% banana flour and 9.50% potato starch was the best solution for this combination of variables, with a desirability value of 0.923.
