Development and Quality Evaluation of Edible Cutlery from Millets

Abstract

The use of plastic silverware is increasing day by day which is causing health issues and damage to environment. When food is consumed by using plastic items which lead to consumption of microplastic along with food and cause damage to internal organs of the consumers. Although plastic cutlery is cheap and simple to use, but because it is used and thrown away so frequently, it pollutes the ecosystem. The goal of the study is to comprehend the idea of biodegradable tableware and cutlery and how it relates to environmental sustainability. In this study we develop three samples of edible cutlery namely sample 1, sample 2 and sample 3 by using different composition of wheat flour, sorghum flour and soyabean flour. After that the sensory evaluation is conducted using 9- point hedonic scale. As a result, sample 2 is highly acceptable on the basis of color (7. 8±1.05), appearance (7.6± 1.07), taste (7.2±1.03), aroma (7.3±1.25) and overall acceptance (7.35).