Journal
FOOD HYDROCOLLOIDS
Volume 19, Issue 1, Pages 157-164Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2004.05.002
Keywords
edible films; glycerol; glass transition and thickness
Categories
Ask authors/readers for more resources
Yam starch films were prepared by casting using glycerol as plasticizer. The effects of different film thicknesses (0.07, 0.09, 0.11 mm), glycerol (1.30, 1.65 and 2.00g/100 g of filmogenic solution) and starch (3.30, 3.65 and 4.00 g/100 g of filmogenic solution) concentrations were evaluated in mechanical properties of these films. Films with high puncture strengths were obtained at higher thickness, higher starch concentration and lower glycerol concentration. Puncture deformation increased with glycerol content. Tensile tests showed that with increasing of glycerol concentration, the films became more flexible, with higher strain at break values and lower stress and Young's Modulus. Glass transition temperatures (T-g) of films were affected by glycerol and starch concentration; films formulated with high yam starch concentrations showed higher T-g values and T-g of film formulated without plasticizer (control sample) were higher than those of plasticized films. (C) 2004 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available