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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 6
First page : (449) Last page : (454)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7636

Screening of Ingredients for the Formulation of Composite Film

Gagandeep Singh*, S. Sivakumar¹, Rekha Chawla¹, S. K. Mishra² and Nitika Goel¹
*M.Tech Research Scholar, (Dairy Technology), College of Dairy Science and Technology
¹Assistant Professors (Dairy Technology), ²Assistant Professor (Dairy Microbiology), College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, Punjab
*Corresponding Author E-mail: mails4drrekha@gmail.com
Received: 4.06.2019  |  Revised: 7.07.2019   |  Accepted: 11.07.2019  

 ABSTRACT

Composite films refer to systems where different biopolymers have been combined to achieve the beneficial properties. Carbohydrate, protein, and polysaccharides have been preferred for developing composite film. The combination of varying ratios of polysaccharides, starch and proteins in the form of blends offers the possibility of manufacturing composite films with improved properties to meet consumer expectations. In this study, different preliminary trials were conducted with broader range of different ingredients and plasticizers to study the detailed overview of these variables. Composite film, corn starch film and whey protein isolate film were made using solution casting method. For drying of films, hot air oven was employed. The time-temperature combination used for the formation of film was 40oC for 16-17 hours for drying of the film considering requisite nature of film in hot air oven. Firstly, corn starch film and whey protein film were optimized after which composite film was made by mixing of both the ingredients. Composite film was made using corn starch, whey protein isolate, carrageenan and glycerol. The composite films may have useful applications in those food systems where the individual films corn starch and whey protein isolate film having some kind of disadvantages with respect to quality characteristics. Final acceptable film with flexibility and other characteristics were checked for all type of films. Corn starch film was developed with addition of corn starch @ 5% and glycerol @ 2%. The whey protein isolate film was developed using whey protein isolate @ 5% and glycerol @ 2%, whereas composite film was prepared with addition of corn starch @ 2.5%, whey protein isolate @ 2.5%, and carrageenan @ 0.25% and glycerol @ 2%.

Keywords: Corn starch, Whey protein isolate, Carrageenan, Glycerol, Composite film.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Singh, G., Sivakumar, S., Chawla, R., Mishra, S.K., & Goel, N. (2019). Screening of Ingredients for the Formulation of Composite Film, Ind. J. Pure App. Biosci. 7(6), 449-454. doi: http://dx.doi.org/10.18782/2582-2845.7636