Assessment on physico-functional properties of millet based edible cutleries

Abstract

Millets are small seeded grains, belonging to family Poaceae, considered as crop of food security because of the sustainability in adverse agro climatic conditions. Millets are nutritionally rich and superior to cereals. This study was undertaken to evaluate millet based edible cutleries for physical and functional properties. Physical properties of raw flours indicated that control (refined wheat flour) is significantly denser (0.68) than Little Millet Flour (LMF,0.92). Color analysis results showed that White Finger millet flour (WFMF) was lighter and Foxtail millet flour (FMF) was the most yellow color. Texture analysis of different cutleries revealed that, Hardness of control sample exhibited higher value than millet based edible cutleries. Regarding fractur ability, White Finger millet edible cutlery (WFEC) demonstrated higher values of 40.22N and least by little millet edible cutlery (LMEC,13.54N). Adhesiveness was negative for all types of cutleries indicating lack of stickiness. Highest value of springiness exhibited by WFEC at 0.665N followed by control (0.173N),LMEC(0.054N),and FMEC (0.022), cohesiveness was highest in WFEC (0.665N) while WFEC had a negative value (-0.024N),Gumminess was highest in control (-1.65N) than WFEC (-0.56N), Chewiness was highest in control (5.59N) and WFEC showed lower chewiness (2.59N).FMEC showed higher water absorption capacity (2.93) and LMEC showed least water absorption capacity. Oil absorption capacity (OAC) recorded maximum for Foxtail millet edible cutlery (FMEC,0.93%) and minimum for WFEC (0.05%). Highest solubility index was observed in LMEC (27.97%) and least soluble in control product (21.34%). Bulk density of control was highest 1.90g/cm3 and least was in LMEC (0.71g.cm3). Retension capacity in liquid phase is more in control(15min) and least in LMEC (9min). WFEC had higher water holding capacity than other variations, while cold water at 5⁰ C is least absorbed through different water temperature conditions for the duration of 30 min. Millet based edible cutlery is a plant-based product with good physico functional characters. Overall, the study suggested that, millet based edible cutleries offers a nutritionally superior alternative to plastic cups and bowls. Hence cutleries can be used as an utensil to serve or taken as a meal.