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Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings

Oksana Shulga1, Anastasia Chorna1, Sergii Shulga1
Affiliation: 
1 Educational and Research Institute of Food Technologies, National University of Food Technologies, 68, Vladimirskaya St., 01601 Kyiv-33, Ukraine shulgaos@nuft.edu.ua
DOI: 
https://doi.org/10.23939/chcht14.01.081
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Keywords:

Abstract: 
The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.
References: 

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