Effect of glycerol concentration on physical and texture properties of edible films prepared from karaya gum
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Abstract
This study formulated edible films based on karaya gum in the presence of glycerol. Physical properties of films were investigated by various methods including texture analysis and differential scanning calorimeter (DSC). The obtained results revealed that glycerol acted as a plasticizer contributing to improve the flexibility, water vapor permeability and heat resistance of karaya films. The best value of tensile strength and puncture force for edible films could be achieved by the combination of karaya gum and glycerol at the concentrations of 4% (w/v) and 10% (w/w), respectively.
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