Effect Of Sucrose, Inverted Sugar And Phosphate On Cassava Starch Bio-based Films: Microstructure, Color, Water Activity And Solubility. Part 2

Previous studies had indicated that additives such as sucrose, inverted sugar andsodium phosphate have resulted in significant increase on cassava starch films materialselongation. However, crystallization after storage has been reported. In order to evaluatethe effect of such additives (sucrose, inverted sugar and sodium phosphate) on cassavastarch films microstructure, color, water activity and solubility, a response surfacemethodology design experiment has been performed. None of the studied additivesaffected cassava starch water activity, solubility and color ("L", "a", "b" and haze)(p 0.48%) affected the gelatinization temperature of the starch presented in the film forming suspension, resulting in a totally amorphous structure. © 2011 by Nova Science Publishers, Inc. 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