Interaction effect of cassava starch × buriti oil on the physical properties of edible films

This work aimed to develop and characterize edible films made with cassava starch buriti oil in a factorial scheme verify the effect of interaction between these factors on physical properties. The experiment was developed an entirely randomized design 2 × 3 scheme. They were prepared six different formulations evaluating thickness, water solubility, moisture, activity, chromaticiy (C*), total color difference (ΔE*), opacity light transmittance, tensile strength elongation at break, thermogravimetric analysis, differential scanning calorimetry. There effects each factor film properties as well effects. It found that increase concentration oil, there decrease strength, break. Higher concentrations increased thickness strength. On other hand, it decreased moisture content, Transparency, C*, ΔE* influenced by factors. higher content showed greater thermal degradation. We conclude 6% 1% present better mechanical possibility application food industry.