STANDARDIZATION AND QUALITY EVALUATION OF WHEAT FLOUR BASED EDIBLE TABLEWARE


Abstract views: 42 / PDF downloads: 14

Authors

  • K. RAMMYA MOLU Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656
  • E. R. ANEENA Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656
  • SEEJA THOMACHAN PANJIKKARAN Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656
  • C. L. SHARON Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656
  • P. S. LAKSHMY Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656

https://doi.org/10.58537/jorangrau.2024.52.1.11

Keywords:

Cost, Edible tableware, Maize flour, Physico-chemical, Wheat flour

Abstract

Wheat flour was used in varying proportions ranging between 90% and 40% along with10% to 60% maize flour for the preparation of edible tableware. The best treatment was selected through organoleptic evaluation and textural properties. Among the various combinations, 90 percent wheat flour and 10 percent maize flour was found to be better than other combinations in regards to organoleptic and textural properties. The selected edible tableware was subjected to proximate analysis and observed to have moisture (2.92%), energy (405.98 kcal), protein (13.58 g 100 g-1), fat (3.18 g 100 g-1), carbohydrate (80.76 g 100 g-1), fibre (0.93 g 100 g-1) and total ash (1.56 g 100 g-1). The selected edible tableware was subjected to physico-chemical analysis and observed to have pH (5.28), water absorption index (5.24%), water solubility index (7.76%) and oil absorption capacity (2.20%). The cost of the selected edible tableware was Rs.30.56 per 100 g, which was less than the price of similar products in the market. Biodegradable tableware plays vital role in green marketing for sustainable environment.

References

Anderson, R. A., Conway, H. F., Pfifer, V. F and

Griffin, E. 1969. Roll and extrusion

cooking of grain sorgum grits. Cereal

Science Today. 14: 372-376.

AOAC. 1990. Official and Tentative Methods

of Analysis. (15th Edition). Association of

Official Analytical Chemists, Washington

D.C. pp. 1018.

Berwal, J. S., Grewal, R. B., Kapoor, C. Mand

Garg, M. K. 2004. Practical methods in

food analysis. Agrotech Publishing

Academy, Udaipur. pp. 252.

Gaspar, M. C and Braga, M. E. 2023. Edible

films and coatings based on agrifood

residues: a new trend in the food

packaging research. Current Opinion in

Food Science. 50: 101006.

Ghosh, S. 2016. A spoon you can eat is a tasty

alternative to plastic waste. Retreived

from the website (http://

www.blackticketfilms.com/) on

12.2023.

Gull, A., Prasad, K and Kumar, P. 2015. Effect

of millet flours and carrot pomace on

cooking qualities, colour and texture of

developed pasta. LWT-Food Science

and Technology. 63(1): 470-474.

Hamdani, A. M., Wani, A. I and Bhat, A. N. 2020.

Gluten free cookies from rice-chickpea

composite flour using exudate gums from

acacia, apricot and karaya. Food

Bioscience. 35: 1-9.

Hazra, S and Sontakke, M. 2023. Process

development and quality evaluation of

edible cutlery spoons supplemented with

Withania somnifera root powder. The

Pharma Innovation. 12(5): 1874-1883.

Jalali, M., Sheikholeslami, Z., Elhamirad, A. H.,

Haddad Khodaparast, M. H and Karimi,

M. 2020. The effect of the ultrasound

process and pre-gelatinization of the

corn flour on the textural, visual, and

sensory properties in gluten-free pan

bread. Journal of Food Science and

Technology. 57(3): 993–1002.

Rammya et al.

Jellinek, G. 1985. Sensory evaluation of food:

theory and practice. Ellis Horwood,

Chichester, England. pp. 596.

Mukherjee, K and Raju, A. 2023. Edible cutlery-

A prototype to combat malnutrition and

plastic waste management. Asian

Journal of Biological and Life

Sciences. 12(1): 92-102.

Ranganna,S.1986. Manual of analysis of fruits

and vegetable products. TataMc Graw Hill

PublishingCo.Ltd, New Delhi, pp. 1112.

Rumler, R., Bender, D and Schoenlechner, R.

Mitigating the effect of climate

change within the cereal sector:

improving rheological and baking

properties of strong gluten wheat doughs

by blending with specialty grains.

Plants. 12(3): 492.

Shrestha, R and Srivastava, S. 2017. DOI: https://doi.org/10.1155/2017/4684182

Functional properties of finger millet and

barnyard millet flours and flour blends.

International Journal of Science and

Research. 6(6):775-780.

Sindhu, K., Swamy, R and Prashanthi, M. 2023.

Enrichment of edible spoons with natural

colours. The Pharma Innovation. 12(5):

-4263.

Sood, S and Deepshikha. 2018. Development

and quality evaluation of edible plate.

ARC Journal of Nutrition and Growth.

(2):1-4.

Stuti, J and Virginia, P. 2022. Development and

standardisation of edible bowls by

utilization of citrus peel and pulp.

International Journal of Research in

Engineering and Science. 10(9): 502-

Sun, H., Ju, Q., Ma, J., Chen, J., Li, Y., Yuan, Y

and Luan, G. 2019. The effects of DOI: https://doi.org/10.1155/2019/2125976

extruded corn flour on rheological

properties of wheat based composite

dough and the bread quality. Food

Science and Nutrition. 7(9): 2977-2985.

Tanwar, V and Modgil, R. 2012. Preparation

and nutritional quality of edible spoons.

Paper presented at the conference on

Indian Agriculture: Present situation,

challenges, remedies and road map held

atChaudhary Sarwan Kumar Himachal

Pradesh Krishi Vishwavidyalaya

(CSKHPKV), Palampur; 4th-5th August,

pp. 155-158.

Rammya, M.K., Annena, E.R., Seeja, T.P., Sharon, C.L and Lakshmy, P.S.2024.

Standardization and quality evaluation of wheat flour based edible tableware.

The Journal of Research ANGRAU. 52 (1): 94-102

Downloads

Submitted

25-05-2024

Published

31-03-2024

How to Cite

K. RAMMYA MOLU. (2024). STANDARDIZATION AND QUALITY EVALUATION OF WHEAT FLOUR BASED EDIBLE TABLEWARE. The Journal of Research ANGRAU, 52(1), 94-102. https://doi.org/10.58537/jorangrau.2024.52.1.11

Similar Articles

1-10 of 71

You may also start an advanced similarity search for this article.