Starch Type Effect on Organoleptic, Thermogravimetric and X-ray Diffraction Indices of Edible Films and Coatings

Abstract

The edible films from potato starch, chemically modified food starch refined from high amylose corn, carbohydrate polymer from a waxy corn and a special high-temperature dextrin refined from tapioca starch were studied according to organoleptic characteristics. The greatest elongation (108 %) and strength (47.6 MPa) were found to be with a film based on potato starch. The modified starches such as dextrin and tapioca starch retain amorphous of film structure better than others. The films from modified starch contain more crystallization moisture because there is no amylopectin in this starch. The obtained results are recommended to use for optimizing food production.