Preparation and characterization of starch based bionanocomposite films for food packaging applications

Abstract

Normal potato starch PS was modified with xanthan gum X using microwave assisted dry heating MADH method at different times such as 0 4 8 and 12 min designated as PSX 0 PSX 4 PSX 8 and PSX 12 respectively The modified potato starches by MADH were compared with conventional dry heating at 130 194 176 C for 240 min PSX 240 min The results exhibited that modified potato starch with xanthan PSX 8 min via MADH showed high peak viscosity increased apparent viscosity with shear rate high wa...