Physiochemical and Sensory Properties of Edible Cups Conceptualized from Food By-Products

Matheswari K. B and Arivuchudar R*

Department of Nutrition and Dietetics, Periyar University, Salem, India

Corresponding Author Email: achudar24@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/3221

ABSTRACT: Our community today is going through multiple challenges, in the arena of nutrition and the environment. The use of plastic or paper containers to pack foods is on a huge rise proportional to the increase in the purchase of outside foods. In terms of environment, the concern is with the the improper disposal of plastics, which destroys volumes of species, causes pollution in land and water, elevates greenhouse gas emissions and contaminates the food chain, in health perspective, there is arise in the pervasiveness of various non-communicable diseases because of several carcinogenic,toxic, and hazardous chemicals present in foods we consume packed in those containers. As an alternative initiative, this study aims to formulate nutritive edible cups utilizing wheat flour as the major ingredient, and the by-products of the food industry namely rice bran, dehulled chickpea flour, groundnut cake, pomace of beetroot, apple, and molasses in different proportions, thereby providing a solution to disposal of waste products from food industry also. The edible cups formulated with different proposition of the listed ingredients were subjected to Organoleptic and functionality evaluation. The accepted variation of the edible cup was further analysed for nutritional composition and phytochemical composition. The results show that these nutritive edible cups were found to be palatable and can be utilized to serve solid and semi-solid foods and can be consumed along with the served food. The edible cups provide sufficient energy(354Kcals), carbohydrates(74.2g), fat(1.5g), protein(10.8g), fiber(4.6g), polyphenols, flavonoids, and phytochemicals.

KEYWORDS: By- products; Edible cups; Flavonoids; Five Food groups; Polyphenols

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