The Effect of Butter Addition and pH Treatment on Chemical Characteristic of Edible Gluten Film

Abstract

The purpose of this research to study the effect of the addition of butter and pH treatment on chemical characteristic of edible gluten film. The result showed that the addition of butter to edible gluten film gave a highly significant effect (P0.05) on water activity. pH treatment gave a highly significant effect (P0.05) on water content, water activity and lipid content of edible gluten film. The interaction of addition of butter and pH treatment gave a highly significant effect (P0.05) on water content, water activity and lipid content of edible gluten film. It could be concluded that the addition of butter and pH treatment decreased the water content and water activity, but increased lipid content and protein solubility. Keywords : edible film, gluten, butter, pH