Exploring the potential of mosambi peel and sago powder in developing edible spoons

Siddiqui, Bareera; Ahmad, Alisha; Yousuf, Owais; Younis, Kaiser

doi:10.1039/d3fb00111c

Sustainable Food Technol.

2023

DOI: 10.1039/d3fb00111c

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Exploring the potential of mosambi peel and sago powder in developing edible spoons

Bareera Siddiqui,

Alisha Ahmad,

Owais Yousuf

et al.

Abstract: Systematic representation of converting mosambi peel added with sago into edible spoon.

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2024

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Cited by 3 publications

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Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors

Manivel,

Paramasivam

2024

Biomass Conv. Bioref.

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Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors

Manivel,

Paramasivam

2024

Biomass Conv. Bioref.

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Exploring the potential of ragi, wheat, and rice flours as a sustainable solution for edible bowl: A suitable substitution for disposable plastic bowl

Rishi,

Zade,

Abhiraj

et al. 2024

Food and Humanity

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An Assessment of the Strength and Physical Properties of Edible Tableware from Flax Seed and Flaxseed Cake

Andrejko,

Blicharz-Kania

2024

Materials

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Alternatives to traditional disposable plastic tableware are constantly sought. The aim of the study was to assess the possibility of using oilseeds and their press cakes for the production of edible tableware. Edible vegan plates (P) and bowls (B) were produced. The basic ingredients used for production were flax seeds (S) or flax press cake (C). Plates made using press cakes under a pressure of 3 kg deformed to a lesser extent than those containing seeds. However, they were more susceptible to crumbling during shaking. The colour of the tableware made on the basis of flax press cakes was lighter and was characterised by a higher chromaticity in the yellow and red direction. Significantly higher water absorption was characteristic of the tableware in which flax press cakes were used instead of flax seeds. The lowest water absorption (17.14%) after 30 min of soaking was recorded for the PS sample. After the test simulating the use of the tableware, a significant reduction in strength was observed overall (except for the PS test). The panelists rated the consistency and palatability of the PS, BS and PC tests very similarly. The highest overall acceptability was noted for the BS and PC tests. In conclusion, the development of edible bowls and plates made from flax seeds or flaxseed cake is an alternative solution for the production of environmentally friendly tableware.

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Exploring the potential of mosambi peel and sago powder in developing edible spoons

Abstract: Systematic representation of converting mosambi peel added with sago into edible spoon.

Cited by 3 publications

References 36 publications

Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors

Sorghum spoons enriched with selected edible flowers: A sustainable alternative to conventional cutlery in the food and tourism sectors

Exploring the potential of ragi, wheat, and rice flours as a sustainable solution for edible bowl: A suitable substitution for disposable plastic bowl

An Assessment of the Strength and Physical Properties of Edible Tableware from Flax Seed and Flaxseed Cake

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