Surface-tension characterization through contact angle measurements can be a good way to determine how hydrophilic a film is (Pearoval, Debeaufort, Desprea, & Voille, 2002). Table 1 shows the water contact angle measurements for the samples. There was significant difference among contact angles for films with different GLY content (p < 0.05). An increase in the amount of GLY as a plasticizer led to a gradually decreasing contact angle value of BSG films due to hydrophilicity of GLY. It is accepted that water contact angle will increase with an increase in surface hydrophobicity. The results in this study showed that the addition of plasticizers diminished the films’ water contact angle. Plasticization, therefore, resulted in decreasing hydrophobicity of the films. The higher hydrophilicity of the samples is attributable to the hygroscopicity (water-binding capacity) of the plasticizer. These results revealed that water contact angles of BSG films were between 30◦ and 90◦. Therefore, these films were less readily wetted and had similar behavior to that of most of the polysaccharide based edible films