Baked Foams Based on Cassava Starch Coated with Polyvinyl Alcohol with a Higher Degree of Hydrolysis

The aims of this work were to produce trays based on cassava starch, coated with polyvinyl alcohol (PVA) with a higher degree of hydrolysis (98%), and to study the effects of the coating on the mechanical and water sorption properties of the trays. Two types of PVA were tested: SELVOL? 325 (degree of polymerization?=?1000–1500) and SELVOL? 107 (degree of polymerization?=?350–650). A decrease in the water absorption capacity of 50% was observed when the coated samples were compared with the control sample after 30 min of immersion in water. It was observed in both coated samples a reduction of the initial rate of water adsorption sorption and a decrease in hydrophilicity compared with the control sample. Tensile strength and elongation were increased with application of the coatings. The use of the two types of PVA resulted in materials with similar mechanical and water sorption properties.