Development and characterisation of composite films made of kefiran and starch

► Kefiran and corn starch can blend together to form a new composite edible film. ► The properties of the composite films were studied as a function of starch content. ► Films' TS and E values first increased and then decreased with starch addition. ► Increasing starch content first decreased and then increased the WVP of the films. ► The surface roughness of the films increased with increasing starch amounts.