Physical and Thermal Studies of Extruded Bio-Plastics Based on Potato Flour and Starch

Thermoplastic flour (TPF) and starch (TPS) were developed from potato flour and starch using extrusion technology at 125 C in this study. A plasticizer mixture of glycerol and triethyl citrate was used at 25, 30, and 35% of total weight (w/w), respectively. Experimental studies showed that TPF was comparable to TPS in moisture content (13.5–22.6%), density (1.1–1.4 g cm –3, water solubility index (21–38%), melt flow index (0.00–12.87 g/10 min), and moisture sorption isotherm behaviour. However, TPF samples showed lower Tg and better water wettability capacity than TPS samples. In addition, TPF samples were weaker and softer than TPS. Extrusion experiments suggested that lowest plasticizer content required for TPS extrusion was 30% and 25% for TPF.