Utilization of lentil flour as a biopolymer source for the development of edible films

Date

2018-06-15

Author

Aydogdu, AYÇA
Kırtıl, Emrah
Şümnü, Servet Gülüm
Öztop, Halil Mecit
Aydogdu, Yildirim

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Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C-g=1%, 1.5%, and 2%) and process temperature (T-p; 70 and 90 degrees C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C-g led to the formation of more flexible films with increased hydrophilicity. A T-p of 90 degrees C resulted in yellower, more transparent films with increased stiffness compared to a T-p of 70 degrees C. In this study, lentil flour was shown to be an ideal source for edible film production. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.

Subject Keywords

Biodegradable, Films, Packaging

URI

https://hdl.handle.net/11511/46079

Journal

JOURNAL OF APPLIED POLYMER SCIENCE

DOI

https://doi.org/10.1002/app.46356

Collections

Department of Food Engineering, Article

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Citation Formats

A. Aydogdu, E. Kırtıl, S. G. Şümnü, H. M. Öztop, and Y. Aydogdu, “Utilization of lentil flour as a biopolymer source for the development of edible films,” JOURNAL OF APPLIED POLYMER SCIENCE, pp. 0–0, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46079.