Properties of baked foams from citric acid modified cassava starch and native cassava starch blends. (20th January 2016)

• Record Type: Journal Article
• Authors: Pornsuksomboon, Kanlaya; Holló, Berta Barta; Szécsényi, Katalin Mészáros; Kaewtatip, Kaewta
• Is Part Of: Carbohydrate polymers. Volume 136(2016)
• Page Start: 107
• Page End: 112
• Publication Date: 2016-01-20
• Subjects: Foam -- Starch -- Citric acid -- Thermal stability -- Density; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2015.09.019
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: New starch foams were prepared by cost effective process. Citric acid modified starch foams and its blends with native starch are non-toxic. Morphology of the blended starch foams showed ordered cell size distribution. Foam blends have good water resistance and acceptable thermal stability. The lowest density and water adsorption capacity belonged to 40/60 NS/CNS ratio. Abstract: Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80/20, 60/40, 50/50, 40/60 and 20/80. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined. The ratio of the two starch components had a significant influence on the density and thickness of the blended starch foams. All blended starch foams showed good water resistance. Moreover, the morphology of the blended starch foam with the NS/CNS ratio of 50/50 showed a more ordered distribution of cell sizes with thicker cell walls than for the NS and CNS foams. The thermal stability of the blended starch foams was somewhat lower than the stability of the NS foam but not to the extent that it affected any potential practical applications.