Physicochemical and mechanical properties of extruded laminates from native and oxidized banana starch during storage

Yunia Verónica García-Tejeda, Carlos López-González, Juan Pablo Pérez-Orozco, Rodolfo Rendón-Villalobos, Alfredo Jiménez-Pérez, Emmanuel Flores-Huicochea, Javier Solorza-Feria, C. Andrea Bastida

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

33 Citas (Scopus)

Resumen

Changes in some mechanical and physicochemical properties of extruded Laminates, made from native (NBS) and oxidized banana starch (OBS) with 3g/100g of sodium hypochlorite, as affected by storage time (0-45 days) were evaluated. Micrographs showed cracks and pores with some continuity on the surface of both OBS and native banana starch (NBS) laminates. Extruded Laminates of OBS were more transparent, soluble and homogeneous than those from NBS. Little differences were observed in water vapor permeability between NBS and OBS Laminates. Laminates solubility decreased with storage time. The X-ray diffraction from NBS and OBS Laminates, showed similar type B patterns and percent of crystallinity. Throughout storage time, an increase in temperature and enthalpy of melting was observed for all Laminates, however, the enthalpy values for OBS Laminates were lower than those of NBS. The tensile strength, percent of elongation and elasticity modulus values of OBS Laminates, were higher than those of NBS. Overall, OBS might be a suitable raw material to produce extruded Laminates with adequate functional properties. © 2013 Elsevier Ltd.
Idioma originalInglés estadounidense
Páginas (desde-hasta)447-455
Número de páginas401
PublicaciónLWT - Food Science and Technology
DOI
EstadoPublicada - 1 dic 2013

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