## 3 Results
### Analysis of Variance
This suggests that the frying method yields a higher percentage of sodium in the final product. Additionally, treatment T1 recorded a higher sodium percentage than treatment T2, implying that the baked chips from the Barraganate variety have a higher sodium percentage than those from the Dominico variety. When analyzing the fat level, it was evident that treatments T3 and T4 had significantly higher percentages than treatments T1 and T2, with \(p\)-values of 3.5 \(\times\) 10\({}^{-6}\) and 3.4 \(\times\) 10\({}^{-6}\), respectively. This indicates that chips from the frying method have significantly higher fat percentages than those from the baking method. Furthermore, a significant difference was identified between treatment T3 and treatment T4 with a \(p\)-value of 0.0014, suggesting that the \"Barraganate + Fried\" treatment has the highest fat percentage. Similarly, when contrasting treatments T1 and T2, a \(p\)-value of 0.00062 was recorded, indicating that the \"Dominico + Baked\" treatment had the lowest fat percentage in this experiment. As the last experimental stage, a sensory analysis was carried out for the final products obtained, which was applied by collecting a sample of 320 observations collected by 80 panelists who evaluated each of the products, generating 80 observations for each treatment used. The sensory analysis instrument comprised four ordinal variables on a five-level Likert scale. Each individual rated the chips' color, smell, flavor, and texture without knowing which treatment they corresponded to, where a score of 1 corresponded to the lowest level and a score of 5 corresponded to the highest level following each participant's perception. The data collected for sensory analysis were treated using Mahalanobis distances to detect atypical data, and no atypical observations were identified. Subsequently, given the ordinal nature of the data, the one-way Kruskal-Wallis test was applied as a general test, and the pairwise Wilcoxon signed rank test was applied as a paired test for identifying significant differences in the sensory analysis. The results of this analysis are presented in Table 6 and Figure 6. Additionally, Figure 7 presents demonstrative images of the final products obtained through each treatment. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Method** & **Color** & **Smell** & **Flavor** & **Texture** \\ \hline Kruskal–Wallis general test & \(\chi^{2}=137.62\) & \(\chi^{2}=106.15\) & \(\chi^{2}=179.13\) & \(\chi^{2}=144.37\) \\  & \(p_{val}=2.2\times 10^{-16}\) & \(p_{val}=2.2\times 10^{-16}\) & \(p_{val}=2.2\times 10^{-16}\) & \(p_{val}=2.2\times 10^{-16}\) \\ \hline T1 & 3  & 3  & 4  & 5  \\ T2 & 2  & 3  & 5  \\ T3 & 4  & 4  & 4  \\ T4 & 5  & 4  & 3  & 3  \\ \hline \hline \end{tabular}  
* Medians with different letters in the same column differ significantly according to the Kruskal–Wallis test and pairwise Wilcoxon signed rank test for \(p_{value}\leq 0.05\).  
\end{table} 
Table 6: Medians and Kruskal–Wallis comparisons for each variable of the sensory analysis. As can be observed in Figure 6 and Table 6, the participants in the sensory evaluation considered that the color and smell of the fried chips were significantly better than the color and smell of the baked chips (color differences can be observed in Figure 7b). However, the baked products' flavor and texture were significantly better. It can also be noticed that the Dominico variety presented significant advantages for the color and flavor variables, and the Barraganate variety presented a significantly better texture among the final products. In this way, the sensory analysis allowed us to gather experimental information that evidences that the healthier baked banana chips also presented advantages in terms of flavor and texture that can increase their level of acceptance in the consumer market.