Characterization of Native and Modified Fermented Smoked Cassava for Food Packaging Application

The goal of this study is to see what changes may be made fermented smoked cassava (FSC) for use in food packaging. For 5 days, was soaked water. shaped into balls and dried at 50oC d an oven. that resulted milled. subjected chemical modification by pregelatinized phthalation. To make phthalated, FSC, the FSC pre-gelatinized heating solution above 70°C esterified with phthalic anhydride. characteristics modified native were investigated. typical spherical form had vanished, a fibrous-like irregular structure replaced it, according results scanning electron microscopy. After some alterations degree crystallinity has changed amorphosity X-Ray Diffractometry. Thermogravimetry findings demonstrated structural matrix totally collapsed 380oC, whereas fully collapsed, leaving just residues 700 oC. fermented, smoked-dried discovered promising alternative biopolymer packaging applications.