Asian Journal of Food Research and Nutrition

Development & Sensory Evaluation of Vegan Edible Basket by Using Multi Grains & Nori Sheet

Varsha Kriti Mishra *

Department of Food and Nutrition, Food Science and Technology, School of Home Science, Babasaheb Bhimrao Ambedkar University, Uttar Pradesh-226025, India.

Neetu Singh

Department of Food and Nutrition, Food Science and Technology, School of Home Science, Babasaheb Bhimrao Ambedkar University, Uttar Pradesh-226025, India.

Alka Nanda

Department of Food and Nutrition, Food Science and Technology, School of Home Science, Babasaheb Bhimrao Ambedkar University, Uttar Pradesh-226025, India.

*Author to whom correspondence should be addressed.

---

Abstract

The shelf life and material containment of food products are currently being challenged by advancements in food packaging and preservation technology. The uses of eatable cone have advanced significantly during the last few years. The vegan cone is eco friendly and biodegradable, and the greatest option in place of paper cutlery. A vegan eatable cone was developed in this study using rice flour, bajra, and whole wheat flour with nori sheets. 20% rice flour, 5% bajra, 5% whole wheat flour, 30% refined flour, 20% multigrains, 10% corn starch and 10% nori sheet were used to completely replace refined wheat flour while making a cereal-based cone. Cereals are known for being more nutrient-dense foods that include protein, fats, and minerals, and for being connected with greater diet quality.  The sensory panel was used to determine the texture, rated according to hardness, crispness and overall acceptability. The panel lists rated the overall acceptability of the cones formulations, which scored better (9) and (8.9) respectively compared to the control (9) in consumer approval, using a hedonic scale for sensory evaluation (9=Like extremely; 1=Dislike severely).  When paired with cereal and multi grains, this sheet generated a healthy amount of nutrients, texture, and colors. Given their continued requirement and usage, when combined with cereal and multi grains. Because complete eradication is impractical, but a better solution could cut down on paper usage. So it would be ideal if the basket was made of plant-based materials like Nori sheet, bajra, rice flour, and wheat flour. Can cut down on paper usage. Therefore, a basket composed of plant-based materials such Nori sheet, bajra, rice flour, and wheat flour would be preferable. The edible cone is the best substitute for paper cutlery because it is both environmentally friendly and biodegradable. The edible basket reduces paper waste because users can first enjoy the murmura before also indulging in the deliciously flavorful basket.

Keywords: Multigrains, Nori sheet, edible basket, Bajra, sensory evaluation

---

---

---

References

Hashmi I. Sensory Evaluation Techniques. 18th Annual IOAM Conference (MEA District), Muscat Oman; 2007.

Huang VT, Luebber, ST, Lindamood JB, Hansen PMT. Ice cream cone baking; 2. Textural characteristics of rolled sugar cones. Food Hydrocolloid. 1989;3(1):41-55.

Chen J, Karlsson C, Povey M. Acoustic Enveloppe detector for crispness assessment of biscuits. J Text Stud. 2005;36:139-56.

Luyten H, Plitijer JJ, Vliet TV. Crisp/crunchy crusts of cellular foods: A literature review with discussion. J Text stud. 2004;35(5):445-92.

Rajpoot P, Makharia GK. Problems and challenges to adaptation of gluten free diet by Indian patients with celiac disease, Nutrients. 2013;5(12):4869–4879.

Zhang X, Dong C, Hu Y, Gao M, Luan G. Zein as a structural protein in gluten-free systems: an overview, Food Sci. Hum. Wellness. 2021;10(3):270–277. DOI:10.1016/j.fshw.2021.02.018

Christoph MJ, Larson N, Hootman KC, Miller JM, Neumark-Sztainer D. Who values gluten-free? dietary intake, behaviors, and sociodemographic characteristics of young adults who value gluten-free food, J. Acad. Nutr. Diet. 2018;118(8):1389–1398. DOI:10.1016/j.jand.2018.04.007.

Kreft I, Zhou M, Golob A, Germ M, Likar M, Dziedzic K, Luthar Z. Breeding buckwheat for nutritional quality, Breed. Sci. 2020;19016.

Pirzadah TB, Malik B, Tahir I, Ul Rehman R. Buckwheat journey to functional food sector, Curr. Nutr. Food Sci. 2020;16(2): 134–141.

Sahoo AK, Desai AD, Kulkarni SS, Ranveer RC, Dandge PB. Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake, Adv. J. Food Sci. Technol. 2010;2(1):67–71.

Chauhan S, Sonawane SK, Arya SS. Nutritional evaluation of multigrain Khakra, Food Biosci. 2017;19:80–84.

Angioloni A, Collar C. Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices, Eur. Food Res. Technol. 2011;233(1):141–150.

Lin LY, Liu HM, Yu YW, Lin SD, Mau JL. Quality and antioxidant property of buckwheat enhanced wheat bread, Food Chem. 2009;112(4):987–991.DOI:10.1016/j.foodchem.2008.07.022

FAOSTAT, FAO. Acesso Em. 2018;30. Available:http://www.fao.org/faostat/en/#home

Chauhan A, Saxena DC, Singh S. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour, LWT. 2015;63(2):939–945. DOI:10.1016/j.lwt.2015.03.115.

Kaur M, Sandhu KS, Arora AP, Sharma A. Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties, LWT - Food Sci. Technol. 2015;62(1):628–632. DOI:10.1016/j.lwt.2014.02.039.

Miranda-Ramos KC, Sanz-Ponce N, Haros CM. Evaluation of technological and nutritional quality of bread enriched with amaranth flour, LWT-Food Sci. Technol. 2019;114:108418. DOI:10.1016/j.lwt.2019.108418

Malik S. (n.d.). Pearl millet-nutritional value and medicinal uses!. 2021;1.

Available:www.ijariie.com

Shobana S, Krishnaswamy K, Sudha V, Malleshi NG, Anjana RM, Palaniappan L, Mohan V. Finger millet (Ragi, Eleusine coracana L.). A review of its nutritional properties, processing, and plausible health benefits, Adv. Food Nutr. Res. Academic Press Inc. 2013;69:1–39. DOI:10.1016/B978-0-12-410540-9.00001-6

Singh RB, Khan S, Chauhan AK, Singh M, Jaglan P, Yadav P, Takahashi T, Juneja LR. Millets as functional food, a gift from Asia to western world, in: The Role of Functional Food Security in Global Health, Elsevier. 2018;457–468. DOI:10.1016/B978-0-12-813148-0.00027-X

Chandrasekara A, Naczk M, Shahidi F. Effect of processing on the antioxidant activity of millet grains. Food Chem. 2012;133:1–9.

Chandrasekara A, Shahidi F. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn. J. Funct. Foods. 2011;3:144–58.

Subramanian S, Viswanathan R. Bulk density and friction coefficients of selected minor millet grains and flours. Journal of Food Engineering. 2007;81(1):118–26.

Liu J, Tang X, Zhang Y, Zhao W. Determination of the volatile composition in brown millet, milled millet and millet bran by gas chromatography/ mass spectrometry. Molecules. 2012;17: 2271–82.

Brink M. Setaria italica (L.) P. Beauv. Record from Protabase. In: Brink M, Belay G, editors. PROTA (Plant Resources of Tropical Africa/Ressourcesvégétales de l’Afrique tropicale), Wageningen, Netherlands; 2006.

Joel A, Kumaravadivel N, Nirmalakumari A, Senthil N, Mohanasundaram K, Raveendran T, Mallikavangamudi V. A high yielding Finger millet variety CO (Ra) 14. Madras Agric J. 2005;92:375–80.

Available:http://www.lef.org/protocols/heart_circulatory/homocysteine_reduction_01.htm on 15 August 2014.

Available: http://onlinelibrary.wiley.com/doi/10.1111/j.1463-1326.2009.01132.x/ abstract;jsessionid=4A0421053B827 B1626C596065D216519.f01t02 on15 August 2014

Chandrasekara A, Shahidi F. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. J. Agric. Food Chem. 2010;58: 6706–14.

Brink M. Setaria italica (L.) P. Beauv. Record from Protabase. In: Brink M, Belay G, editors. PROTA (Plant Resources of Tropical Africa/Ressourcesvégétales de l’Afrique tropicale), Wageningen, Netherlands; 2006.

Hariprassana K. Foxtail millet, Setaria italica (L.) P. Beauv. In: Jagananth PV, editor. Millets and sorghum: biology and genetic improvement. Wiley: New York. 2017;112–48.

Krishnamurthy L, Upadhyaya HD, Gowda CLL, Kashiwagi JR, Singh Purushothaman S, Vadez V. Large variation for salinity tolerance in the core collection of foxtail millet (Setaria italica L.) germplasm. Crop Pasture Sci. 2014;65(4):353–61.

Farrell W. Plant guide for billion-dollar grass (Echinochloa frumentacea), USDA-Natural Resources Conservation Service; 2011.

Mitchell WA. Japanese millet (Echinochloa crus galli var. frumentacea). Sect. 7.1.6, US Army Corps of Engineers Wildlife Resources Management Manual. Technical Report EL-89-13. Department of Defense Natural Resources Program. US Army Engineer Waterways Exp. Stat., Vicksburg, Missisippi; 1989.

Kannan SM, Thooyavathy RA, Kariyapa RT, Subramanian K, Vijayalakshmi K. Seed production techniques for cereals and millets. In: Vijayalakshmi K, editor. Seed node of the revitalizing rainfed agriculture network Centre for Indian knowledge systems (CIICS); 2013.

Dayakar RB, Bhaskarachary K, Arlene Christina GD, Sudha Devi G, Tonapi A. Nutritional and health benefits of millets. ICAR. Indian Institute of Millets Research (IIMR) Rajendranagar, Hyderabad. 2017;112.

Buck K, Zaineddin AK, Vrieling A, Linseisen J, Chang-Claude J. Meta-analyses of lignans and enterolignans in relation to breast cancer risk. Am J Clin Nutr. 2010;92(1):141-153.

Velentzis LS, Cantwell MM, Cardwell C, Keshtgar MR, Leathem AJ, Woodside JV. Lignans and breast cancer risk in pre- and post-menopausal women: Meta-analyses of observational studies. Br J Cancer. 2009;100(9):1492-1498. Epub 2009 Mar 31.

Available:http://www.ciks.org/downloads/seeds/5.%20Seed%20Production%20Techniques%20for%20Cereals%20and%20Millets.pdf. Accessed 29 Dec 2017.