Thanh T. Le * , Tuyen C. Kha , Nguyen H. P. Nguyen , Phan T. H. Dang , Nhung T. Dong , & Thanh N. T. Le

* Correspondence: Le Thi Thanh (email:

Main Article Content


New product development is one of the most effective methods to expand the economic value of corn, which is currently a low-cost agricultural material. The present study was conducted to determine the production process of straws from corn under the laboratory scale, in which the influence of mixing formula, steaming time, screw speed, and drying temperature on hardness and expansion time of the drinking straws from corn kernels. In addition, the biodegradability of the resultant straws was also tested in the natural environment. The study determined the most suitable recipe for producing the drinking straw product, including corn flour (75%), tapioca starch (20%), rice flour (5%), with the addition of 0.5% xanthan gum and 0.2% potassium sorbate (w/w). The operating conditions of steaming time (10 min), screw speed (40 rpm), and air drying temperature (40°C) were found to be the most appropriate. For the decomposition study, the results indicated that the drinking straw product was capable of decomposing after 40 days at a temperature 30 ± 2°C. As such, it can be concluded that it is highly potential to build up the production process of the drinking straws from corn kernels that are environmentally friendly and ease of practical applications.

Keywords: Biodegradability, Corn kernel, Decomposition, Drinking straw, Extrusion

Article Details


Bouasla, A., & Wójtowicz, A. (2019). Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. Foods8(10), 496.

Cai, C., Cai, J., Zhao, L., & Wei, C., (2014). In situ gelatinization of starch using not stage microscopy. Food Science and Biotechnology, 23(1), 15-22.

Cubadda, R. and Carcea, M. (2003) Pasta and macaroni: methods of manufacture, in Encyclopedia of Food Sciences and Nutrition (eds B. Caballero, L. Trugo, and P.M. Finglas), Academic Press, San Diego, CA, pp. 4374–4378.

Garcia, J.M., & Robertson, M.L., (2017). The future of plastics recycling. Science 358(6365), 870 – 872.

González, R.J., Torres, R.L., De Greef, D.M., (2002). Boletín da Sociedade Brasileira de Ciencia e Tecnología de Alimentos, 36, 83-136.

James, J. J., Silva, D. D., Saji Varghese, J. X., & Paari, K. A., (2019). Drinking straw from coconut leaf: a study of its epicuticular wax content and phenol extrusion properties. Asian Journal of Plant Sciences, 18(3), 139-147.

Li, W, Xu, Z., Wang, Z., & Xing, J. (2018). One-step quaternization/hydroxypropylsulfonation to improve paste stability, adhesion, and film properties of oxidized starch. Polymers10(10), 1110.

Marti, A., & Pagani, M.A. (2013). What can play the role of gluten in gluten free pasta? Trends in Food Science & Technology31(1), 63-71.

Mishra, A., Mishara, H.N., & Rao, P.S. (2012). Preparation of rice analogues using extrusion technology. International Journal of Food Science and Technology, 47(9), 1789-1797.

Murdia, L.K., Wadhwani, R., Wadhawan, N., Bajpai, P., & Shekhawat, S., (2016). Maize utilization in India: An overview. American Journal of Food and Nutrition 4(6), 169-176.

Oniszczuk, A., Kasprzak, K., Wójtowicz, A., Oniszczuk, T., & Olech, M. (2019). The impact of processing parameters on the content of phenolic compounds in new gluten-free precooked buckwheat pasta. Molecules24(7), 1262.

Pereira, A.M., Schriele, M., Souza, E.J.D., Ávila, B.P., Romos, A.H., Zavareze, E.D.d.R., & Gularte, M.A. (2021). International Journal of Food Science & Technology 58(8), 4182-4190.

Ramirez, A., & George, B. (2019). Plastic recycling and waste reduction in the hospitality industry: Current challenges and some potential solutions. Economics, Management and Sustainability4(1), 6-20.

Wang, L., Duan, W., Zhou, S., Qian, H., Zhang, H., & Qi, X. (2016). Effects of extrusion responses and the quality of brown rice pasta. Food Chemistry, 204, 320-325.

Zieliński, H., Michalska, A., Piskuła, M.K., & Kozłowska, H. (2006). Antioxidants in thermally treated buckwheat groats. Molecular Nutrition & Food Research50(9), 824-832.