Abstract
Baked foams based on cassava starch added with sesame cake, a byproduct of the oil industry, were developed and evaluated regarding the effects of residue addition on the morphological, physical and mechanical properties of these materials. The foams were prepared by thermal expansion process using different sesame residue concentrations, with blend ratios of 90/10, 80/20, 70/30 and 60/40 (m/m). The addition of sesame cake improved mechanical properties and reduced density and water capacity absorption in comparison to foams made using only starch. Furthermore, foams developed with higher residue concentrations (>20%) exhibited most suitable combination of mechanical properties when compared to commercial expanded polystyrene (EPS). Whilst improvements in flexibility and moisture sensibility are still necessary, starch-based foams incorporated with sesame cake can be an alternative for packing dry foods and foods with low moisture content, reducing the EPS use.
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