Effects of glyoxal cross-linking on baked starch foam

Starch trays and plates were prepared from native corn starch and corn starch cross-linked with glyoxal at different concentrations (0.126, 0.269, 0.271, 0.468 g/kg) using a foam baking process. The effect of cross-linking on baking parameters, including density, colour, water absorption, and tensile and flexural properties, was determined. Also, the morphologies of the trays were examined using a scanning electron microscope. Cross-linking considerably reduced the baking time, density and water absorption of the trays. Trays made from starch cross-linked with 0.126 and 0.269 g/kg glyoxal presented the best properties, with a homogenous microstructure and smooth surface quality. These trays had the lowest density (0.27 g/cm(3)) and had approximately 53% reduction in water absorption. Moreover, both the tensile and flexural strain of these foams was significantly higher than other foams. (C) 2011 Elsevier Ltd. All rights reserved.