Mechanical and Sensorial Characteristics of Cassava and Yam Composite Starch Films

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/mm², the elastic modulus and force at break ranged from 0.47 to 1.07 N/mm² and from 2.9 to 6...

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Bibliographic Details
Published in:Journal of food processing and preservation 2014-08, Vol.38 (4), p.1994-1998
Main Authors: Adebowale, A.A, Olatunde, O.O, Adegunwa, M.O, Asiru, W.B, Sanni, L.O
Format: Article
Language:English
Subjects:
Acceptability
Breaking
Cassava
color
crops
Edible
edible films
Elongation
energy
Mechanical properties
modulus of elasticity
Moisture content
packaging materials
sensory properties
starch
Starches
stickiness
taste
tensile strength
water content
yams
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Summary: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/mm², the elastic modulus and force at break ranged from 0.47 to 1.07 N/mm² 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 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.12175