Abstract
The object of this study was to prepare Edible films from Tamarind mucilage solutions 0.5,1,1.5% and plasticized with glycerol 50% (w/w) of the mucilage. An increase in the thickness of the films and the elongation percentage were observed with an increase in the concentration of the mucilage, as it reached 0.06,0.09,0.11 mm and 26.7,30.2,33.4 %, respectively, while the tensile strength, solubility, and oxygen permeability rate decreased with the increase in the mucilage concentration and reached 15.62,12.81,9.78 MPa, 46.6,40.8,36.2 % and 32.91,28.78,25.55 ml / m². Day. respectively, The results showed the possibility of using tamarind mucilage films to produce cheddar cheese with good nutritional and qualitative properties.
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