DEVELOPMENT AND QUALITY EVALUATION OF BIODEGRADABLE EDIBLE CUTLERY: A REPLACEMENT FOR A CONVENTIONAL ONE

BISHAL THAGUNNA; GRISHMA SHRESTHA; RACHANA KARKI; KABUL BARAL; JASPREET KAUR

doi:10.22159/ajpcr.2023.v16i2.46382

Authors

BISHAL THAGUNNA Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
GRISHMA SHRESTHA Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
RACHANA KARKI Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
KABUL BARAL Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
JASPREET KAUR Department of Food Science and Technology, RIMT University, Punjab, India. https://orcid.org/0000-0002-9494-6651

DOI:

https://doi.org/10.22159/ajpcr.2023.v16i2.46382

Keywords:

Edible cutlery, Environment, Biodiversity, Hazard, Plastic product

Abstract

Objectives: The objectives of this research were to develop a safe, sustainable alternative to plastic cutlery using water, wheat flour, finger millet, rice flour, water, jaggery, oil, and salt in varying amounts.

Methods: Edible cutlery was manufactured using a manual method by putting the dough on a steel spoon and cooking bowl and baking it at 180°C for 40 min and evaluating their proximate analysis, sensory attributes, water absorption capacity, and biodegradable test.

Results: Sample S3 was found to be best in terms of nutrition including moisture, protein, fiber, fat, and ash (4.8, 7.23, 2.3, 3.7, and 1.97%). Carbohydrate content was found higher in S1 compared to S2 and S3 which are 90.43%. Similarly, S1 had the highest overall sensory attributes including color, appearance, texture, flavor, odor, and overall acceptability (7.64, 7.82, 6.91, 7.0, 6.9, and 7.45%) and has a high amount of water absorption capacity (31.59%) compared to S2 and S3.

Conclusions: Biodegradable and edible cutlery would provide a completely new perspective and alternative to the fight against plastic pollution.

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