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dc.contributor.authorSharma, I-
dc.contributor.authorSinhmar, A-
dc.contributor.authorSandhu, K S et al.-
dc.date.accessioned2023-07-25T05:06:15Z-
dc.date.available2023-07-25T05:06:15Z-
dc.date.issued2020-
dc.identifier.issn0975-8402-
dc.identifier.uri10.1007/s13197-020-04728-4-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/744-
dc.description.abstractThis study was aimed to synthesize and evaluate the nano starch-based composite films by the addition of nano starch in film formulation at 0.5, 1, 2, 5 and 10% level of total starch. The acid hydrolysis technique was used to reduce the size of starch granules of kidney bean starch. The physicochemical properties of both native and nano starch were determined. Nano starch showed a higher value for swelling power, solubility, water and oil absorption capacity when compared with native starch. The particle size of kidney bean nano starch was 257.7 nm at 100% intensity. The size of starch granule affects various properties of films. The thickness, solubility and burst strength of the composite films were increased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. While the moisture content and water vapour transmission rate (WVTR) were decreased significantly (p ≤ 0.05) with an increase in the concentration of nano starch in film formulation. The results suggested that kidney bean starch could be used for the development of packaging films. The utilization of nano starch in film formulations had an additional advantage in improving the film properties.en_US
dc.language.isoenen_US
dc.publisherJournal of Food Science and Technology, 58,en_US
dc.relation.ispartofseries;2178-2185.-
dc.subjectBurst strengthen_US
dc.subjectKidney beanen_US
dc.subjectNano starch-based composite filmsen_US
dc.subjectWater vapour transmission rate.en_US
dc.titleSynthesis and characterization of nano starch- based composite films from kidney bean (Phaseolus vulgaris).en_US
dc.typeArticleen_US
Appears in Collections:Research Papers

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