Characterization of ulluco starch and its potential for use in edible films prepared at low drying temperature.

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Summary of "Characterization of ulluco starch and its potential for use in edible films prepared at low drying temperature."

The aim of this work was to characterize the starch obtained from ulluco (US) and evaluate its use in edible films prepared using different US concentrations (2.0, 2.5, and 3.0%) at low temperatures (simulating the storage conditions of different foods). US exhibited a high amylose content (35.3%), low stability against thermal degradation, and a B-type crystalline structure. In regards to the edible films prepared from US, good barrier properties related to the semicrystalline region were obtained. In addition, good mechanical properties, opacity and stability against thermal degradation were obtained. The extraction and use of US in the preparation of edible films could be an alternative method for adding value to this crop. Furthermore, the films appear as a potential material for food packaging.


Journal Details

This article was published in the following journal.

Name: Carbohydrate polymers
ISSN: 1879-1344
Pages: 143-150


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Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...

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