Abstract
ABSTRACTLentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (Cg = 1%, 1.5%, and 2%) and process temperature (Tp; 70 and 90 °C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in Cg led to the formation of more flexible films with increased hydrophilicity. A Tp of 90 °C resulted in yellower, more transparent films with increased stiffness compared to a Tp of 70 °C. In this study, lentil flour was shown to be an ideal source for edible film production. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.
Sign-in/Register to access full text options 
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.
