10) according to Newport Fluorouracil supplier Scientific. (1995). The viscosity was expressed in Rapid Visco Units (RVU). Starch (2.5 g with 14 g/100 g moisture basis) was weighed directly in the RVA-4 canister, and 25 ml of distilled water was then added. The sample was held at 50 °C for 1 min, heated to 95 °C in 3.5 min, and then held at 95 °C for 2.5 min. The sample was then cooled to

50 °C in 4 min and was held at 50 °C for 2 min. The rotating speed was held at 960 rpm for 10 s, and the speed was then maintained at 160 rpm during the process. Parameters including peak viscosity, holding viscosity and final viscosity were recorded. The gel texture profile was analysed with a Texture Analyser (TA.XTplus, Stable Micro Systems) according to the method reported by Hormdok and Noomhorm (2007) with some modifications. After taking the RVA measurement, the gelatinised mixture in the canister remained at 4 °C for 24 h allowing the formation of a solid gel

(2.5 g with 14 g/100 g moisture basis). The canister was sealed with Parafilm to prevent moisture loss during storage. The gels were punctured at 1.0 mm/s for a distance of 10.0 mm using a stainless steel cylindrical probe (P/20; diameter of 20 mm). The peak force was reported as the gel hardness (height of the first peak). The springiness (ratio between the recovered height after the first compression and the original gel height) of the gel was also determined. Cohesiveness was calculated as the ratio between the area under the second peak and the area under the first peak. Films were prepared by casting 3.0%, 4.0% and MG-132 5.0% potato starch suspensions using glycerol as the plasticiser (0.30 g/g of starch). The film-forming suspension

was heated with continuous mixing at 90 °C for 5 min according to Talja, Helén, Roos, and Jouppila (2007). Film-forming solutions were poured Resveratrol onto plexiglass plates (diameter of 15 cm) and dried at 40 °C for 16 h in an oven with circulating air. The dried film samples were conditioned at 25 °C. Film thickness was determined using a micrometre to the nearest 0.001 mm at eight random positions around the film, and the average values were used in the calculations. The solubility was calculated as the percentage of solubilised film dry matter after immersion for 24 h in water at 25 °C (Gontard, Duchez, Cuq, & Guilbert, 1994). Film discs (diameter of 2 cm) were cut, weighed, immersed in 50 ml of distilled water, and stirred at 125 rpm. The amount of dry matter in the initial and final samples was determined by drying the samples at 105 °C for 24 h. The solubility was calculated using the Eq. (3). equation(3) SW(%)=(W0-W)×100Wwhere SW is solubility in water; and W0 and W are the dry sample weights before and after the test, respectively. The colour of the potato starch films was determined with a Minolta colourimeter operating with D65 (day light) and using the CIELab colour parameters.