Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated

In Colombia, especially in the Atlantic Coast it is produced and marketed the costeno cheese, an indigenous product of the gastronomy of this region, but the prolonged exposure of this product to the environment leads to microbial contamination and non-enzymatic rancidity. For this reason the transmittance of an edible coating based in aloe vera gel and cassava starch to preserve costeno cheese was evaluated using trifurcated optical fibers. The results become a tool for the selection of treatments in making edible films and their subsequent use in coatings for various types of food products.