Title of article
The effects of UV treatment on the properties of sago and mung bean films
Author/Authors
Ummi-Shafiqah, M. S. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Fazilah, A. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Karim, A. A. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Kaur, B. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Yusup, Y. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia
From page
265
To page
270
Abstract
Starch blend films made from sago and mung bean were prepared by casting with glycerol as the plasticizer and subsequently exposed to ultraviolet (UV) irradiation for 2 h. The films were characterized by thickness, moisture sorption isotherms, X-ray diffraction and Fourier transform infrared (FTIR) spectroscopy. All films produced were colorless while incorporation of glycerol resulted in more flexible and manageable films. Moisture sorption isotherms for all films showed sigmoidal shape and the control films showed slightly higher curve than treated films. While for X-ray analysis, the control and treated films for all formulations showed similar pattern, however for treated films showed more crystalline character. UV radiation showed affect on X-ray diffraction and sorption isotherms; however the UV radiation did not affect the spectra pattern of FTIR.
Keywords
Sago , mung bean , starch films , moisture sorption isotherms , FTIR
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560088
Link To Document