Formulation of edible films from fenugreek mucilage and taro starch

Abstract

In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17-78.80 and hue angle values were found in the range of 22.67-33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049-0.099 W/m°K. A least microbial growth of 1.0 × 10 2 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 10 2 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53-2.79 mg/Pa.s.m 2 × 10-11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products.

Comparative Analysis of Freeze Dried and Spray Dried Beet-Root Powder According to Physico-Chemical, Functional and Color Properties

“…The Hunter Lab Colorimeter (Hunter Lab, Reston, USA) was used to analyze the color of beetroot powder, which gave L*, a* and b* values. Chroma values were determined to indicate the point of departure of the color from a grey colour of the same lightness [15]. Darkness in color analysis is indicated by the Browning Index (BI) [6].…”

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“…Copyrights @ Rasoul Niknam and Hossein Kiani Scho J Food & Nutr 622 diminish in T g may be affiliated with elevation of free volume and mobility of the polymer matrix, altering the physical form of GG based samples [28]. The same result was reported in films based on Plantago major seed gum [28], Kappa-carrageenan [24], Lepiduim perfoliatum seed gum [31], kefiran [30], tara gum [44] and guar gum [41] which were incorporated with various plant oils [49][50][51][52][53].…”

The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

“…To measure the texture of the steel rod, it was penetrated into the sausage sample, and the set time was 30s. The final results were performed in triplicate ( Lashgari et al, 2020 ; Mohite, 2020 ).…”