Abstract
Films/casings produced using pectin (PN) and gelatin/sodium alginate blends (GSAB) containing 2.5 and 5% added corn oil (CO) or olive oil (OO) and non-oil containing were manufactured using extrusion technology. Films/casings formed from PN and GSAB had great difference in properties of tensile strength, elongation, Young's modulus and puncture resistance. Quality and stability of films/casings were greatly enhanced on addition of oils. However, an oil addition of 2.5% was identified as optimal while 5% decreased the final films/casings quality. Oil addition increased (P < 0.05) films/casings thicknesses. Oil addition also decreased (P < 0.05) tensile strength, puncture resistance, Young's modulus and tear resistance of films/casings but increased their elongation properties, with the exception of converse effect of 2.5% CO on two films/casings. Olive oil and CO both reduced (P < 0.05) water vapour transfer rate (WVTR) of films/casings. However, no significant difference between films using different concentrations of oil was observed with respect to WVTR.
| Original language | English |
|---|---|
| Pages (from-to) | 295-302 |
| Number of pages | 8 |
| Journal | International Journal of Food Science and Technology |
| Volume | 41 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Mar 2006 |
Keywords
- Edible films/casings
- Extrusion
- Mechanical properties
- Water barrier properties
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