Optimization of amaranth flour films plasticized with glycerol and sorbitol by multi-response analysis
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2011
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Resumo |
The optimal formulation for the preparation of amaranth flour films plasticized with glycerol and sorbitol was obtained by a multi-response analysis. The optimization aimed to achieve films with higher resistance to break, moderate elongation and lower solubility in water. The influence of plasticizer concentration (Cg, glycerol or Cs, sorbitol) and process temperature (Tp) on the mechanical properties and solubility of the amaranth flour films was initially studied by response surface methodology (RSM). The optimized conditions obtained were Cg 20.02 g glycerol/100 g flour and Tp 75 degrees C, and Cs 29.6 g sorbitol/100 g flour and Tp 75 degrees C. Characterization of the films prepared with these formulations revealed that the optimization methodology employed in this work was satisfactory. Sorbitol was the most suitable plasticizer. It furnished amaranth flour films that were more resistant to break and less permeable to oxygen, due to its greater miscibility with the biopolymers present in the flour and its lower affinity for water. (C) 2011 Elsevier Ltd. All rights reserved. Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (Sao Paulo Research Support Foundation -FAPESP) |
Identificador |
LWT-FOOD SCIENCE AND TECHNOLOGY, v.44, n.8, p.1731-1738, 2011 0023-6438 http://producao.usp.br/handle/BDPI/26816 10.1016/j.lwt.2011.04.004 |
Idioma(s) |
eng |
Publicador |
ELSEVIER SCIENCE BV |
Relação |
Lwt-food Science and Technology |
Direitos |
restrictedAccess Copyright ELSEVIER SCIENCE BV |
Palavras-Chave | #Films #Glycerol #Sorbitol #Amaranth flour #Optimization #STARCH-BASED FILMS #WATER-VAPOR PERMEABILITY #WHEAT GLUTEN FILMS #MECHANICAL-PROPERTIES #BARRIER PROPERTIES #OXYGEN PERMEABILITY #BIODEGRADABLE FILMS #EDIBLE FILMS #VARIABLES #AMYLOSE #Food Science & Technology |
Tipo |
article original article publishedVersion |