Synthesis and characterization of nano starch-based composite films from kidney bean (

Burst strength Kidney bean Nano starch-based composite films Water vapour transmission rate

Journal

Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471

Informations de publication

Date de publication:
Jun 2021
Historique:
revised: 10 08 2020
accepted: 13 08 2020
entrez: 10 5 2021
pubmed: 11 5 2021
medline: 11 5 2021
Statut: ppublish

Résumé

This study was aimed to synthesize and evaluate the nano starch-based composite films by the addition of nano starch in film formulation at 0.5, 1, 2, 5 and 10% level of total starch. The acid hydrolysis technique was used to reduce the size of starch granules of kidney bean starch. The physicochemical properties of both native and nano starch were determined. Nano starch showed a higher value for swelling power, solubility, water and oil absorption capacity when compared with native starch. The particle size of kidney bean nano starch was 257.7 nm at 100% intensity. The size of starch granule affects various properties of films. The thickness, solubility and burst strength of the composite films were increased significantly (

Identifiants

DOI: 10.1007/s13197-020-04728-4 PMID: 33967315 PMC: PMC8076363
pubmed: 33967315
doi: 10.1007/s13197-020-04728-4
pii: 4728
pmc: PMC8076363
doi:

Types de publication

Journal Article

Langues

eng

Pagination

2178-2185

Informations de copyright

© Association of Food Scientists & Technologists (India) 2020.

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Auteurs

Ishita Sharma (I)

School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India.

Archana Sinhmar (A)

School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India.

Rahul Thory (R)

School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India.
ORCID: 0000-0001-9569-3943

Kawaljit Singh Sandhu (KS)

Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, PB 151001 India.

Maninder Kaur (M)

Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, PB 143005 India.

Vikash Nain (V)

Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, HR India.

Ashok Kumar Pathera (AK)

School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India.

Prafull Chavan (P)

School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt. Solan, HP 173229 India.

Classifications MeSH