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• W18382817 abstract "The aims of this research are to study chemical composition of edible canna starch (Thai-purplevariety) and effects of gelatinization temperature (80, 100 and 121°C) and time (5, 20 and 60 min) onproperties of edible canna starch films formed by solvent casting technique. Amylose and phosphoruscontents of Thai-purple canna starch were 27.93% and 454 ppm, respectively, whereas ash, protein andlipid contents were negligible. An increase in the gelatinization temperature resulted in a considerablechange in swelling and disintegration of starch granules. However, the swelling was not significantly differentwhen the gelatinization time was extended. Films of edible canna starch were smooth and translucentand a few cracks at the edges were found. Thickness of the films was in the range of 35 to 46 μm. Gelatinizationat 121°C for 20 min under pressure gave the smoothest film with a B-type crystalline structure.Tensile strength of the films gelatinized at 80°C increased when the time of gelatinization increased (from43.50 to 50.93 MPa), but those at 100°C were not different (about 50 MPa). On the other hand, elongationand oxygen permeability decreased from 8.90 to 5.92% and 0.294 to 0.021 cm3•μm /m2•d•kPa, respectively,when gelatinization temperature and time increased. Water vapor permeability tended to decrease when thegelatinization temperature increased. Solubility of the films in water was in the range of 0.66 to 1.15%. Keywords : Edible Canna Starch / Starch Film / Gelatinization / Film PropertiesAbstract1 Graduated" @default.
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• W18382817 date "2008-01-01" @default.
• W18382817 modified "2023-09-26" @default.
• W18382817 title "Effect of Gelatinization Temperature and Time on Properties of Edible Canna Starch Films Formed by Solvent Casting Technique" @default.
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