The optimal formulation for the preparation of amaranth flour films plasticized with glycerol and sorbitol was obtained by a multi-response analysis. The optimization aimed to achieve films with higher resistance to break, moderate elongation and lower solubility in water. The influence of plasticizer concentration (Cg, glycerol or Cs, sorbitol) and process temperature (Tp) on the mechanical properties and solubility of the amaranth flour films was initially studied by response surface methodology (RSM). The optimized conditions obtained were Cg 20.02 g glycerol/100 g flour and Tp 75 °C, and Cs 29.6 g sorbitol/100 g flour and Tp 75 °C. Characterization of the films prepared with these formulations revealed that the optimization methodology employed in this work was satisfactory. Sorbitol was the most suitable plasticizer. It furnished amaranth flour films that were more resistant to break and less permeable to oxygen, due to its greater miscibility with the biopolymers present in the flour and its lower affinity for water. © 2011 Elsevier Ltd.
Tapia-Blácido, D. R., do Amaral Sobral, P. J., & Menegalli, F. C. (2011). Optimization of amaranth flour films plasticized with glycerol and sorbitol by multi-response analysis. LWT - Food Science and Technology, 44(8), 1731–1738. https://doi.org/10.1016/j.lwt.2011.04.004