Silva, Maria Luiza Tonetto Brinques, Graziela Brusch Gurak, Poliana Deyse Development and characterization of corn starch bioplastics containing dry sprout by-product flour <p></p><p>Abstract This study aimed to develop and characterize cornstarch bioplastics containing sprouts by-product flour. Thus, we performed the technological characterization of the sprouts by-product flour of different types of sprouts (beans, alfalfa, amaranth, broccoli, radish and, predominantly, clover). Firstly, we produced sprout by-products flour with forced air circulation at 50 °C. The physicochemical analyses showed that the elaborated flour had high water retention capacity, low water solubility, and high lipid content. After that, we elaborated film-forming solutions with cornstarch (4%), glycerol (30% on corn starch content) and distilled water (sufficient quantity to 100%). The dry sprout by-product flour was added at proportions of 0 (control); 2.5%; 5%; 7.5% and 10% on corn starch base. The results of the films analyzes showed that adding flour of sprouts by-product resulted in changes of the color parameters, water solubility index and melting temperature when comparing the control film to the films with different proportions of the sprouts by-product flour. The acid and oil solubility did not show differences between the analyzed formulations. Our results show that the sprouts by-product proved to be a possible ingredient for improvement of bioplastics, aiming at the improvement of technological properties and the reuse of agroindustrial residues.</p><p></p> Sprouts;By-products;Flour;Bioplastics;Solubility index;Melting temperature 2020-03-04
    https://scielo.figshare.com/articles/dataset/Development_and_characterization_of_corn_starch_bioplastics_containing_dry_sprout_by-product_flour/11930280
10.6084/m9.figshare.11930280.v1