1Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist Ratnagiri (Maharashtra State) India
2Department of Post-Harvest Engineering, Post Graduate Institute of Post-Harvest Technology and Management, Killa-Roha. Dist: Raigad (Maharashtra State), (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India
This study aimed at characterizing five formulations (5, 10, 15, 20 and 25 % w/v) of cassava starch, glycerol, sorbitol and acetic acid-based edible films evaluating their thickness, solubility, water vapour permeability, transparency, mechanical properties such as tensile strength and elongation at break. Among the formulations evaluated, the formulation with higher starch content did promote an effective barrier to water vapour. The thickness of cassava starch films increases from 0.372±0.03 mm to 0.762±0.05 mm; the film solubility of cassava starch films were in the range of 37.99±04.24 % to 54.27±01.26 %; the water vapour permeability of films decreases from 0.144±0.015 to 0.081±0.005 g/m2-hr; the tensile strength of films decreases from 63.403±5.075 N to 14.615±2.027 N; the elongation at break of films decreases 113.76±40.50% to 58.86±11.13%. The transparency of films decreases from 4.80±0.51 to 1.05±0.16 with increase in starch content from 5% to 25% (w/v).
Edible films, Cassava starch, Glycerol, Sorbitol, Properties of film
