期刊
CARBOHYDRATE POLYMERS
卷 110, 期 -, 页码 70-77出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2014.03.067
关键词
Cassava starch foam; Compressive strength; Flexural strength; Water absorption; Water solubility
资金
- National Research University (NRU) Project of Thailand
- Research and Researcher for the Industry (RRi) of the Thailand Research Fund (TRF)
Cassava starch foam (CSF) trays blended with zein, gluten, soy protein, kraft fiber, and palm oil at various concentrations: 0, 5, 10 and 15% by weight of starch, were characterized. The addition of zein and gluten into CSF resulted in consolidated and homogeneous structural foams compared to its controls. Moreover, the flexural and compressive strength increased with increasing kraft, zein and gluten. CSF containing 15% kraft gave the highest flexural and compressive strength. However, the addition of palm oil into CSF gave the lowest flexural strength and compressive strength. The observed water absorption and water solubility index of CSFs blended with 15% zein and 15% gluten protein was lowest. Although kraft, zein and gluten could improve mechanical properties, water absorption and water solubility were greater than the expanded polystyrene foam (EPS). The CSF trays in this study might be an alternative for packing low water content foods. (C) 2014 Elsevier Ltd. All rights reserved.
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