دوره 10، شماره 3 - ( 5-1404 )
جلد 10 شماره 3 صفحات 412-398 |
برگشت به فهرست نسخه ها
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Manivel D, Paramasivam R. Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery. JNFS 2025; 10 (3) :398-412
URL: http://jnfs.ssu.ac.ir/article-1-1136-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-1136-fa.html
Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery. Journal of Nutrition and Food Security. 1404; 10 (3) :398-412
چکیده: (421 مشاهده)
Background: The widespread use of disposable cutlery, driven by rapid industrialization and population growth, has led to an escalation of solid waste and environmental damage. The research projects a sustainable solution: edible sorghum-based cutlery enriched with roasting the millet and antioxidant-rich flower incorporation providing an eco-friendly alternative to single-use plastic cutlery. Methods: Proximate analysis was used and antinutritional factor and antioxidant activity of sorghum cutlery were investigated through standardized procedures. Sensory evaluation was done by 30 semi-trained panelists, on a nine-point hedonic scale, while texture analysis was performed using a Shimadzu EZ-XS texture analyzer. To assess structural integrity, the cutlery was subjected to 29 °C, 80 °C, and 4 °C, and shelf life stability by monitoring changes in microbial count and weight over 120 days. Results: The sorghum cutlery, circular shaped, 10 cm x 2 cm x 2 mm (diameter, height, thickness), with a weight of 18 g, showed significant results in optical, sensory, and functional properties when hibiscus and rose flower powders were incorporated. Edible flowers and Roasted Sorghum Cutlery (SRK) resulted in enhanced antioxidant activity. Cutlery withstands cold and dry food for 60 minutes and hot food or beverages for 45 minutes without losing structural integrity. It demonstrated microbial stability with a shelf life of up to 120 days, maintaining a total plate count of 10-12 x 10¹ CFU/g. Conclusion: The sorghum edible cutlery provides a nutritious and eco-friendly alternative to plastic cutlery, meeting the increasing consumer demand for sustainable and less toxic food packaging solutions. Their adoption in food industry could significantly reduce plastic waste and promote environmentally responsible consumption practices.
دریافت: 1403/7/3 | انتشار: 1404/6/6 | انتشار الکترونیک: 1404/6/6
| بازنشر اطلاعات | |
 |
این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است. |
