Abstract & Overview
The development of starch foam trays has attracted an increasing amount of attention. However, starch foam trays exhibit poor physical and mechanical properties, and low water and oil resistance. This research aimed to improve the properties of baked composite cassava starch foam tray (CSF) by adding the leaf sheath of betel nut palm, coconut husk or kraft fibers, sunflower meal protein and gluten protein at concentrations of 0, 5 and 10%. All formulations of the CSF trays formed well-shaped trays. The addition of 10% kraft fiber and 10% gluten protein to the CSF trays exhibited the best properties for maximal flexural strength (4.8 MPa) and compressive strength (1.74 MPa). The water and oil absorptions of the trays were reduced by 43% and 72%, respectively. Moreover, composite CSF trays blended with 10% kraft fiber and 10% gluten protein were used as packaging for minimally processed durian (MPD) and kept at 4°C for 5 days. Results showed that compressive strength of the composite CSF slightly decreased from 1.74 to 1.51 MPa, while water and oil absorptions did not change during storage of MPD.