Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch

Majzoobi, M, Pesaran, Y, Mesbahi, G, Golmakani, M and Farahnaky, A 2015, 'Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch', Starch/Staerke, vol. 67, no. 1112, pp. 1053-1060.


Document type: Journal Article
Collection: Journal Articles

Title Physical properties of biodegradable films from heat-moisture-treated rice flour and rice starch
Author(s) Majzoobi, M
Pesaran, Y
Mesbahi, G
Golmakani, M
Farahnaky, A
Year 2015
Journal name Starch/Staerke
Volume number 67
Issue number 1112
Start page 1053
End page 1060
Total pages 8
Publisher Wiley - V C H Verlag GmbH & Co. KGaA
Abstract Native starch and flour are not successful in biodegradable film production. Heat moisture treatment (HMT) is a physical modification to improve functional properties of starch and flour, however, it is not fully understood if this method can enhance their film properties. This research, compares physical properties of biodegradable films produced from native rice flour (RF), rice starch (RS), and their heat-moisture-treated counterparts (HMTRF and HMTRS, respectively). Water solubility of the films reduced in the following order: RS film (23.91%) > RF film (19.77%) > HMTRS (19.50%) > HMTRF (16.22%). Water vapor permeability values of RF and RS films were 0.032 and 0.017 g mm m-2 h-1 KPa-1 which were increased to 0.043 and 0.027 g mm m-2 h-1 KPa-1, respectively, after HMT. RF film was darker, more reddish, and yellowish but less transparent than RS film. HMT increased all the color parameters and further reduced the transparency of the films particularly for RF film. RS films had less flexibility, higher elongation at break, and tensile strength than RF films. HMT reduced films firmness, tensile strength, and resistance to stretch of both films. Overall, biodegradable films from HMTRF and HMTRS showed lower transparency, water solubility, rigidity, and extensibility while higher permeability to water vapor compared to their native counterparts.
Subject Food Processing
Keyword(s) Edible film
Heat moisture treatment
Rice flour
Rice starch
DOI - identifier 10.1002/star.201500102
Copyright notice © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
ISSN 0038-9056
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 6 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 0 times in Scopus Article
Altmetric details:
Access Statistics: 7 Abstract Views  -  Detailed Statistics
Created: Tue, 26 Mar 2019, 09:36:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us