STANDARDIZATION AND QUALITY EVALUATION OF WHEAT FLOUR BASED EDIBLE TABLEWARE
420 / 340
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
Keywords:
Cost, Edible tableware, Maize flour, Physico-chemical, Wheat flourAbstract
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
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
