Characterization edible coating made from native and modification cassava starch

Edible coating film were prepared using native cassava starch and modified cassava starch with acetylation. The effects of acetic anhydride (7.5%, 15%, 30%, and 45% w/w) on swelling properties of wheat starch granules, amylose content, degree of substitution, percent acetylation, and gelatinization temperature were investigated. Modified cassava starch and native starch were characterized by Fourier Transform Infrared (FTIR), and Scanning Electron Microscopy (SEM). As a result, modified cassava starch containing 45% w/w acetic anhydride have degree of substitution 0.12 with acetylation 45%. All modified starch granules exhibited higher amylose content compared to native starch. Higher amylose contents inhibit the extensive granule swelling power, so swelling power decreased while increased amylose content. Edible coating film used were starch concentration 3.0% w/w, and glycerol content 0.5-1.25% v/v. Edible coating film made from native and modified cassava starch have been studied to hydrophobicity, fourier transform infrared (FTIR), and film moisture content (MC) was determined gravimetrically by measuring water removed from the initial mass.