Starch-based edible films of improved cassava varieties Yavo and TMS reinforced with microcrystalline cellulose (original) (raw)

The results of a recent study on starch-based films of improved cassava varieties show that these films have poor barrier properties and lower mechanical strength. Thus, for some applications, improving their resistance to breaking forces is a key factor in making their use possible and sustainable. In this study, to the starch of two improved varieties of cassava (Yavo and TMS), combined with peanut oil, soybean lecithin, glycerol was added microcrystalline cellulose (MCC) at 0, 7, 15 and 30 %. The addition of microcrystalline cellulose has resulted in an increase in the opacity (223.91 nm.UA to 425.33 nm.UA for Yavo and 251.42 nm.UA to 434.51 nm.UA for TMS),