Porcentajes de almidones con adición de plastificantes naturales en la elaboración de un recubrimiento

The objective of the present study was to evaluate the effect of starches (bread fruit and cassava) with the addition of plasticizers (glucose and glycerol) in the elaborated coatings. A Completely Random Design (DCA) was used in factorial arrangement A * B * C with three replicas; treatments were obtained from the combination of factors: A: Type of starches (breadfruit and cassava), B: Concentration of starch (0.5, 1.0 and 1.5%) and C: types of plasticizers (glucose and glycerol). The experimental unit consisted of a Petri dish with 20mL of solution to form a coating. The variables evaluated in the coating were: tensile strength, water vapor permeability, thickness, opacity, and solubility of the coatings. The nonparametric test of Kruskal Wallis, showed that there is no significant statistical difference in the opacity variable, but in the other evaluated characteristics. The results showed that with 1.5% cassava starch and glycerol a greater thickness and PVA was obtained. The best treatment on the opacity and solubility was the bread fruit with 1.5% starch and glycerol. The best treatment on RT was 1.5% cassava starch with glucose. 1.5% cassava starch provides better RT and PVA in the coating. Glycerol is a plasticizer that contributes to the physical and mechanical characteristics of coatings. It is concluded that cassava starch confers thickness, while breadfruit starch contributes in opacity and solubility.

• Hovedforfatter: Cusme Rivas, Karina Elizabeth (author)
• Andre forfattere: Gómez Salvador, Ana Sofía (author)
• Format: masterThesis
• Sprog: spa
• Udgivet: 2019
• Fag: Polisacáridos; Película comestible; Artocarpus altilis; Manihot esculenta Grantz
• Online adgang: http://repositorio.espam.edu.ec/handle/42000/1062