INVESTIGATION THE PHYSICAL, MECHANICAL PROPERTIES OF EDIBLE FILM FROM RICEBERRY FLOUR

Edible film samples containing riceberry flour at 15, 20, 25 and 30% (w/w) with adding glycerol as a plasticizer were extruded. The film properties were investigated. The results showed that the thickness and opacity of film samples decreased while moisture content, aw, and water solubility increased with an increase in the concentration of glycerol. The colors (L, a*, b*) values of the films were changed with glycerol concentration. The mechanical properties in terms of tensile strength and load at the maximum of the film decreased but elongation at break increased with an increase in the concentration of glycerol. Adding glycerol as a plasticizer affected the physical and mechanical properties of riceberry film depending the concentration of glycerol.