Author : Sonam Chaurasia and Aditya Lal

This research work deals with the possibility of extraction of starch from the potato and incorporating this starch to make biodegradable packaging film using glycerol as a plasticizer. This work report deals with the methodoly of preparation of film by casting method and the results of tests which were performed to the mechanical property of the film. The test included tensile strength of the film, puncture strength of the film, moisture permeability of film, water absorbed by the film and elongation at break. The films were formed by making a filmogenic solution of potato starch (7.5gm,11.25gm),glycerol(1.5ml,2ml) and citric acid(1 gm each).Two samples of films were made i.e. sample 1 (7.5 gm starch,1.5ml glycerol and 1gm citric acid),sample 2 (11.25 gm starch,2ml glycerol and 1gm citric acid).The result of this study demonstrated that the film made by sample 1 were having god tensile and puncture strength compared to sample 2. While considering other parameters in combination with tensile and puncture strength such as moisture permeability, water absorbed by film and elongation at break the results showed that the film made by sample 1 showed better results than sample 2.The sample 1 was found more appropriate in enhancing the shelf life of the food as it showed lesser amount of moisture permeability and water absorption. Both the samples were used to test the performance evaluation of film by packing chikki in it. Moisture Content, Ash Content and Total Plate Count Method were used to perform microbial and physio- chemical analysis of chikki. The results of moisture content, ash content and total plate count of sample 1 were more suitable and acceptable in comparison to sample2.The films was found appropriate and suitable for packaging of chikki and similar bakery products,

Keywords: Biodegradable, Starch, Fimogenic Solution Glycerol, Food Packaging, Chikki, Performance Evaluation

Article published in International Journal of Current Engineering and Technology, Vol.6, No.3 (June-2016)