Effect of Antioxidants on Properties of Rice Flour/Cassava Starch Film Blends Plasticized with Sorbitol

Authors

  • Pornchai Rachtanapun Department of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University 50100, Thailand.
  • Wirongrong Tongdeesoontorn Department of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand.

Keywords:

blended rice/ cassava starch film, antioxidants, mechanical properties, water solubility, Tm

Abstract

The effects of antioxidants (gallic acid (GA), propyl gallate (PG) and butyl hydroxyanisole (BHA)) on the mechanical properties, water solubility and melting point temperature (Tm) of rice flour/cassava starch film blends with sorbitol were investigated. All films forming a solution were casted and
dried at room temperature. Film blended with GA (400 mg) showed higher tensile strength and folding endurance, but lower %elongation than the control film blend. The tensile strength of film blended with PG and film blended with BHA were not significantly different (p>0.05) compared with the control film. Film blended with GA showed higher water solubility than the control film, film blended with PG and film blended with BHA, respectively, because GA had a higher polarity than PG and BHA, respectively. Differential scanning calorimeter (DSC) thermographs showed a single peak for all film blends with and without antioxidants, confirming their homogeneity. Changes in the Tm of film blends with antioxidants depended upon the Tm of the antioxidants.

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Published

2009-12-31

How to Cite

Pornchai Rachtanapun, and Wirongrong Tongdeesoontorn. 2009. “Effect of Antioxidants on Properties of Rice Flour/Cassava Starch Film Blends Plasticized With Sorbitol”. Agriculture and Natural Resources 43 (5). Bangkok, Thailand:252-58. https://li01.tci-thaijo.org/index.php/anres/article/view/244826.

Issue

Vol. 43 No. 5 (2009): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.