TY - JOUR
AU - 
AB - Received: 9 June 2021 Received in revised form: 22 Glucomannan from konjac can be used as an ingredient for edible films. However, the use July 2021 of glucomannan as an edible film has a high water vapour transmission rate and water Accepted: 4 November 2021 Available Online: 12 June solubility. Aloe vera is known to have the ability to reduce water vapour transmission and solubility, thus, it is suitable to improve these properties of glucomannan edible film. The purpose of this study was to determine the effect, interaction, and best treatment between Keywords: three levels of glucomannan flour concentration (1%, 1.3%, 1.6%) and the addition of Glucomannan, Aloe vera gel, Aloe vera gel (0%, 5%, 10%) on the physical (thickness, water-solubility, optical Edible film, transparency) as well as mechanical characteristics (tensile strength, elongation at break, Mechanical properties, water vapour transmission rate) of the edible film using randomized block factorial Physical properties experimental design. The results showed that there were interactions between the DOI: concentration of glucomannan flour and the addition of Aloe vera gel on the elongation of https://doi.org/10.26656/fr.2017.6(3).415 the film. Glucomannan flour addition had a significant effect on thickness, solubility, tensile strength, and elongation of edible films. The 
TI - The effect of konjac glucomannan and Aloe vera gel concentration on physical and mechanical properties of edible film
JF - Food Research
DO - 10.26656/fr.2017.6(3).415
DA - 2022-06-12
UR - https://www.deepdyve.com/lp/unpaywall/the-effect-of-konjac-glucomannan-and-aloe-vera-gel-concentration-on-5Rvo9ec09V
DP - DeepDyve
ER -