Mohd Marsin, A. and Muhamad, I. I. (2016) Effects of kappa carrageenan and glycerol in purple sweet potato starch based edible film. Jurnal Teknologi, 78 (6). pp. 163-168. ISSN 0127-9696
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Abstract
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 agents 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 %).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mechanical properties, purple sweet potato, solubility |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering |
| ID Code: | 72445 |
| Deposited By: | Narimah Nawil |
| Deposited On: | 22 Nov 2017 12:07 |
| Last Modified: | 22 Nov 2017 12:07 |
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