Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 1, Pages 56-60Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2010.05.005
Keywords
Starch; Sago; Film; Plasticizer; Seal strength; Thermal properties
Categories
Funding
- Ministry of Science, Technology, and Innovation [05-01-05-SF0347]
- Universiti Sains Malaysia
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Sago starch films were plasticized with sorbitol, glycerol, or a combination of sorbitol/glycerol (1: 1, 1: 3, and 3: 1 ratios) and the effects on the thermal properties and heat sealability of the films were investigated. Films were sealed with an impulse heat sealer at a dwell time of 1 s and temperature of 110 + 10 degrees C. Thermal properties of the films (determined using a differential scanning calorimeter) showed that onset temperatures (T-o) of sorbitol-plasticized films were significantly lower than those of glycerol-plasticized films. All films were heat sealable, but sorbitol-plasticized films exhibited better heat sealability than did the glycerol type. The highest seal strength was obtained with a 3: 1 combination of sorbitol/glycerol. In summary, the type of plasticizer governed the heat sealability as well as the seal strength of starch films. (C) 2010 Elsevier Ltd. All rights reserved.
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