Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin incorporation

2020 ◽  
Vol 81 ◽  
pp. 106161 ◽  
Author(s):  
Nurul Saadah Said ◽  
Norizah M. Sarbon
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Composite Films ◽  
Rice Starch ◽  
Chicken Skin ◽  
Chicken Skin Gelatin

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 946-958 ◽  
Author(s):  
Virginia C. Resconi ◽  
Derek F. Keenan ◽  
Sophie Gough ◽  
Linda Doran ◽  
Paul Allen ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Rice Starch ◽  
Whole Muscle

scholarly journals Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Syazwani Aqilah Alias ◽  
Norizah Mhd Sarbon
Keyword(s):  
Mechanical Properties ◽  
Water Solubility ◽  
Potato Starch ◽  
Composite Films ◽  
Physical And Mechanical Properties ◽  
Gelatin Film ◽  
Vapor Permeability ◽  
Starch Concentration ◽  
Chicken Skin ◽  
Chicken Skin Gelatin

AbstractThe aim of this study was to investigate the rheological, physical, and mechanical properties of chicken skin gelatin film forming solutions (FFSs) and films incorporated with potato starch. Chicken skin gelatin-based FFSs with various potato starch concentrations (0, 2, 4, 6, 8, and 10%, w/w) were prepared via casting technique. The dynamic viscoelastic properties of FFS were measured, and film characterization in terms of physical and mechanical properties was conducted. Potato starch incorporation with chicken skin gelatin-based FFS resulted in improvement of viscous behavior (G″ > G′). As potato starch concentration increased, the tensile strength, elongation at break, and elastic modulus values of chicken skin gelatin-based films also increased (p < 0.05). Additionally, increasing the concentration of potato starch caused incremental changes in water vapor permeability and melting temperatures (Tm), but a reduction in water solubility (p < 0.05). In addition, the surface smoothness and internal structure of composite films improved via potato starch incorporation. The incorporation of potato starch was also found to provide good barrier properties against ultraviolet and visible light, but did not significantly influence the transparency values of composite films. Overall, chicken skin gelatin film with 6% potato starch concentration incorporation was the most promising composite film, since it was found to exhibit optimal performance in terms of physical properties.

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