Effect of Corn Hominy and Polyvinyl Alcohol on Mechanical Properties of Cassava Starch-Baked Foam

Agromaterials such as starch and fiber are very promising raw materials to reduce our dependence on polystyrene. Corn hominy, a by-product of the corn milling industry, is a potential source to reinforce starch-baked foam. The effects of corn hominy and PVOH addition on mechanical properties of Cassava starch foam were investigated. Different formulations of Cassava starch, corn hominy and PVOH were mixed with liquid to get total solids at 50% and baked in a thermopressing machine at 150-170 degrees C for 2 min. The results showed that corn hominy and PVOH addition can improve compressibility and tensile strength of the foams but gave denser foam and darker color. Ratio of tapioca: corn hominy: PVOH = (75: 25):30% gave the best foam properties.