Preparation and characterization of edible film from Barnyard millet starch

Abstract

Due to the cynical environmental impacts of synthetic plastics, there is an essential need for the development of edible films for industrial and many food applications. Researchers are creating various edible films based on starch for various food product applications. The present research work investigates the starch from barnyard millet and developed the edible film for packaging applications. These were developed by using barnyard millet starch, pectin, and glycerol with various amounts. The effect of the amount of additive on edible film thickness, moisture, solubility, swelling power, color, and transparency was investigated. Among all four samples B4 having the highest thickness which provides a thickness of 1.5mm, tensile strength 1.15MPa. B1 having the lowest solubility, swelling power, and transparency values. This research work contributes to the development of the barnyard millet starch edible film properties as an alternative food packaging by the addition of a different percentage of pectin. From this research the results show the application. This result shows the suitability of Barnyard millet starch for packaging applications.