Effect of Vegetable Oils on Physical Characteristics of Edible Konjac Films

Abstract

Physical characteristics were investigated in konjac films added with different levels of vegetable oils (corn oil, palm oil and sunflower seed oil). Thickness and color of konjac films were affected (p < 0.05) by the incorporation of vegetable oils. Tensile strength decreased with higher levels of vegetable oils, while percentage elongation at break increased. Increasing levels of vegetable oils resulted in decreased water vapor transmission rate (WVTR) and water solubility. The konjac films containing palm oil showed higher WVTR than those of corn oil and sunflower seed oil. The water solubility of konjac films tended to decrease as the level of vegetable oils increases.