Abstract
Mango puree was produced out of Banaganappalli mango variety, a local species of mango grown in India. This puree was blended with starch, glycerol along with gelatin and defatted soy protein for casting the composite edible films. Utilization of excess mango available in high season, defatted soy protein from the waste of soy industry could help to reduce waste and additionally commercial grade starch, glycerol and gelatin was used to produce a value added product. Mango puree in 100 ml aqueous solution. Optical, mechanical, barrier, water resistance, thermal and morphology properties of all mango puree edible films were investigated. The composite yellowish films exhibited tensile strength, elongation at break, water vapour permeability, water solubility, melting temperature, crystallinity and were in the range of 4.26 Mpa to 5.89 MPa, 18.08% to 25.09%, 5.69 g.mm.kPa-1h-1m-2 to 8.56 g.mm.kPa-1h-1m-2, 35.30% to 51.57%, 154.35oC to 175.69 oC, 21.98% to 25.22% respectively. With these properties along with lower moisture content made the films useful for wide range of food packaging applications such as edible films having mango flavor.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
