STANDARDIZATION AND QUALITY EVALUATION OF WHEAT FLOUR BASED EDIBLE TABLEWARE

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.