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Effects of starch types on the properties of baked starch foams

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Abstract

In order to determine how the physicochemical properties of starch foams depend on the type of the starch used in baking process, starch foams were prepared using native starch and selected starch derivatives. The morphology, the density, the water adsorption capacity, the impact strength, and the thermal properties were determined for foams made from native starch, pregelatinized starch, hydroxypropylated starch with different degrees of substitution (DS = 0.015–0.025 and DS = 0.1), low distarch phosphate, medium distarch phosphate, and two cationic starch types (DS = 0.027–0.029 and DS = 0.029–0.033). The modified starch foams exhibited a more expanded structure with thinner cell walls than the foam made from native starch. The density of the native starch was 0.21 g cm−3 , while the density of the modified starch foams was lower, in the range of 0.14–0.17 g cm−3 except for the starch foam made from medium distarch phosphate. The thermal and physicochemical properties of the foams made from the other starch derivatives were dependent on the functional groups and the degree of cross-linking. The foam made from medium distarch phosphate had a significantly higher density and impact strength that was accompanied by a somewhat lower water adsorptivity.

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Acknowledgements

The authors thank the Prince of Songkla University and the Faculty of Science for their financial support and Siam Modified Starch Co., Ltd. for the native and modified cassava starch. The study was financed in part by the Ministry of Education and Science, Republic of Serbia (Grant No. 172014 and III 45022). Thanks are due to Dr. Brian Hodgson for assistance with the English.

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Authors and Affiliations

  1. Department of Materials Science and Technology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Kaewta Kaewtatip & Metinee Poungroi

  2. Department of Chemistry, Biochemistry and Environmental Protection, University of Novi Sad, 21000, Novi Sad, Serbia

    Berta Holló & Katalin Mészáros Szécsényi

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  1. Kaewta Kaewtatip
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  2. Metinee Poungroi
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  3. Berta Holló
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  4. Katalin Mészáros Szécsényi
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Correspondence to Kaewta Kaewtatip.

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Kaewtatip, K., Poungroi, M., Holló, B. et al. Effects of starch types on the properties of baked starch foams. J Therm Anal Calorim 115, 833–840 (2014). https://doi.org/10.1007/s10973-013-3149-5

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  • DOI: https://doi.org/10.1007/s10973-013-3149-5

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