Effects of kappa carrageenan and glycerol in purple sweet potato starch based edible film
The solubility and mechanical properties of purple sweet potato (PSP) starch - based edible films are being investigated. The formulation was prepared using a constant amount of PSP starch (4 % w/v) with five different ratios of carrageenan and glycerol (1:1 , 1.5:0.5, 0.5:1...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit UTM Press
2016
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| Subjects: | |
| Online Access: | http://eprints.utm.my/68431/ http://eprints.utm.my/68431/1/AishahMohdMarsin2016_EffectsofKAPPACarrageenanandGlycerol.pdf |
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| Summary: | The solubility and mechanical properties of purple sweet potato (PSP) starch - based edible films are being investigated. The formulation was prepared using a constant amount of PSP starch (4 % w/v) with five different ratios of carrageenan and glycerol (1:1 , 1.5:0.5, 0.5:1.5, 0.5:0.5, 1:0) which act as gelling agent s and plasticizers respectively. PSP starch generates 61.79 mg/100 g anthocyanin and retains 16.78 % antioxidant capacity . Carrageenan and glycerol (0.5:1.5) ratio shows the highest solubility in water ( 53.50 ± 0.1085 % ) and highest tensile strength (9.1674 ± 0.5399 MPa) with the lowest elongation at break (20.436 ± 2.826 %). |
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