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Mechanical and Sensorial Characteristics of Cassava and Yam Composite Starch Films
Author(s) -
Adebowale A.A.,
Olatunde O.O.,
Adegunwa M.O.,
Asiru W.B.,
Sanni L.O.
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12175
Subject(s) - starch , ultimate tensile strength , elongation , materials science , food science , composite number , moisture , composite material , chemistry
This study was conducted to determine the mechanical properties and sensory acceptability of edible films from cassava and yam composite starches. The tensile strength of the films ranged from 0.28 to 0.60 N/mm 2 , the elastic modulus and force at break ranged from 0.47 to 1.07 N/mm 2 and from 2.9 to 6.5 N, respectively, while other mechanical properties (thickness, elongation at break, strain at peak, elongation at peak and energy to peak) were not significantly different ( P > 0.05). The sensory properties of edible films showed that the stickiness, taste and overall acceptability were not significantly different ( P < 0.05) but the sensory scores for color of the films were significantly different ( P < 0.05). The moisture content of the edible films was not significantly different ( P > 0.05) and ranged between 12.30 and 13.50%. Edible films of improved mechanical properties compared to 100% yam starch film have been produced from blend of cassava and yam starches. Practical Applications The use of cassava and water yam starches as a film‐forming agent will add value to these crops that are in plentiful supply in most tropical countries, particularly water yam, which is grossly underutilized. Furthermore, findings from this study are capable of providing basic information on the use of biodegradable packaging materials to replace plastic and other nonbiodegradable materials.