Variations in banana properties
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 analys...
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| Main Authors: | , , , , |
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| Format: | E-Article |
| Language: | English |
| Published: |
Springer Verlag
2017
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/15792/1/Variations%20in%20banana%20properties%20%28abstract%29.pdf http://ir.unimas.my/id/eprint/15792/ https://link.springer.com/article/10.1007/s11694-017-9480-y |
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| Summary: | 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. |
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