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Abstract:

The effect of different gelatinization and drying techniques on physical properties of tapioca starch edible films containing sorbates were studied. Method 1 assayed involved 40 min of gelatinization (rate: 1.6 °C/min and 0.3 °C/min) and drying for a week. In this case, films showed the highest tensile stress, elastic modulus (E′) and crystalline degree. When method 2 was applied, film forming solutions were gelatinized using constant heating rate (1.8 °C/min) and dried for a week. This technique, showed a reduced tensile stress and E′. Method 3 involved the same gelatinization procedure as method 2 but a faster drying was performed and a more viscous structure, increased moisture content, poorer water vapour barrier properties and less browning were attained. Solubility, in general, was not affected by technique used. The presence of potassium sorbate in the films affected their solubility, colour and mechanical properties. It can be concluded that gelatinization technique and drying method used to obtain edible films affected network characteristics determining changes in physical properties, potentially affecting film performance. © 2006 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate
Autor:Flores, S.; Famá, L.; Rojas, A.M.; Goyanes, S.; Gerschenson, L.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Física, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina (CONICET), Argentina
Palabras clave:Drying; Edible films; Gelatinization; Properties; Tapioca starch; Crystalline materials; Drying; Heating; Thin films; Viscosity; Edible films; Gelatinization; Sorbates; Tapioca starch; Starch; Manihot esculenta
Año:2007
Volumen:40
Número:2
Página de inicio:257
Página de fin:265
DOI: http://dx.doi.org/10.1016/j.foodres.2006.02.004
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v40_n2_p257_Flores

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Citas:

---------- APA ----------
Flores, S., Famá, L., Rojas, A.M., Goyanes, S. & Gerschenson, L. (2007) . Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate. Food Research International, 40(2), 257-265.
http://dx.doi.org/10.1016/j.foodres.2006.02.004
---------- CHICAGO ----------
Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L. "Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate" . Food Research International 40, no. 2 (2007) : 257-265.
http://dx.doi.org/10.1016/j.foodres.2006.02.004
---------- MLA ----------
Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L. "Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate" . Food Research International, vol. 40, no. 2, 2007, pp. 257-265.
http://dx.doi.org/10.1016/j.foodres.2006.02.004
---------- VANCOUVER ----------
Flores, S., Famá, L., Rojas, A.M., Goyanes, S., Gerschenson, L. Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate. Food Res. Int. 2007;40(2):257-265.
http://dx.doi.org/10.1016/j.foodres.2006.02.004