Edible packaging from hydroxypropyl thermoplastic cassava starch, agar and maltodextrin blends produced by cast extrusion

2020 ◽  
Author(s):  
Phanwipa Wongphan ◽  
Nathdanai Harnkarnsujarit
Keyword(s):  
Cassava Starch ◽  
Edible Packaging ◽  
Starch Agar

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

Development of a New Phosphate Cross-linked Cassava Starch by Enzymatic Treatment

2015 ◽  
Vol 62 (4) ◽  
pp. 207-211
Author(s):  
Takashi Ichihara ◽  
Junya Fukuda ◽  
Sanae Takahashi ◽  
Takeshi Takaha ◽  
Shinichi Kitamura
Keyword(s):  
Cassava Starch ◽  
Enzymatic Treatment
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