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


How to Cite

Mishra , Varsha Kriti, Neetu Singh, and Alka Nanda. 2023. “Development & Sensory Evaluation of Vegan Edible Basket by Using Multi Grains & Nori Sheet”. Asian Journal of Food Research and Nutrition 2 (3):217-28. https://www.journalajfrn.com/index.php/AJFRN/article/view/43.

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