Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour
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- 作者：R.M. Daudta ; redaudt@gmail.com" class="auth_mail" title="E-mail the corresponding author ; R.J. Avena-Bustillosb ; T. Williamsc ; D.F. Woodc ; I.C. Kü ; lkamp-Guerreirod ; L.D.F. Marczaka ; T.H. McHughb
- 关键词：Pinhã ; o ; Starch film ; Flour film ; Characterization ; Tensile properties ; Water vapor permeability
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：279-287
- 全文大小：853 K
文摘
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Pinhão starch and flour were characterized and used as base for edible films.
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The films were developed by casting methodology and varying the glycerol amount.
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Starch films showed lower thickness, WVP and opacity, with higher tensile properties.
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Higher glycerol amounts increased WVP and elongation, and decreased tensile strength.
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Pinhão starch and flour constitute a good alternative source for edible films base.