Utilizing alternative flours towards the development of edible spoons

Μικρογραφία εικόνας

Αρχεία

Μεταπτυχιακή διατριβή (2.44 MB)

Ημερομηνία έκδοσης

2025-03-12

Συγγραφείς

Αναστασόπουλος, Μιλτιάδης

Τίτλος Εφημερίδας

Περιοδικό ISSN

Τίτλος τόμου

Εκδότης

Άδεια Creative Commons

Attribution-ShareAlike 4.0 International
Εκτός εάν σημειώνεται διαφορετικά, η άδεια αυτού του αντικειμένου περιγράφεται ως Attribution-ShareAlike 4.0 International

Περίληψη

Plastic and agricultural waste are two main problems, and both continuously raise environmental concerns. Plastic waste harms the environment, especially the marine life , and causes many health problems in the living organisms. It can also potentially harm humans, when it enters the food chain. Agricultural waste plays a significant role in the increased emissions of greenhouse gases concerning many environmental problems. A possible way to reduce these kinds of waste is the production of edible cutlery, such as spoons made by alternative flours derived by agri-cultural by products like grape seed flour (GSF) and olive seed flour (OSF). This approach serves a dual propose: First, it helps reduce plastic waste by replacing single-use plastic spoons, and second, it minimizes agricultural waste by converting these by products into functional and sustainable alternatives. Under this perspective, edible spoon samples were produced with wheat flour (control sample) and alternative flours (GSF, OSF) under two different substitutions (5%, 10%) and in two different baking temperatures (160°C, 180°C). Initially, the moisture content, their texture and color were examined. Water absorption, solubility, and degree of swelling tests were conducted. Moreover, a biodegradability test took place while a survey study regarding the concept of circular economy and the re-utilization of agro-industrial by-products in food industry was also conducted. The above parameters aimed to interpret the physicochemical characteristics of the edible spoons, their decomposition under the soil and the consumers’ perception about circular economy and the usefulness of the edible spoons. The used statistical analysis were ANOVA and Tukey HSD test to find any possible differences in the formulation of the investigated parameters. The results were promising for the edible spoons. Initially, the spoons produced with the alternative flour (grape and olive seed flour) showed higher moisture content than the control samples and softer texture. Water absorption, solubility and degree of swelling were increased with the addition of the edible spoons in general. However, at 180°C the values were reduced showing a possible increased stability in liquid foods. Additionally, hardness was reduced with the addition of OSF leading to a softer final product in both temperatures and GSF at 180°C. Color becoming darker with the addition of alternative flours and the color of the with the alternative flours were different from the control sample. The biodegradability test didn’t show the expected results and lastly the questionnaire showed that the participants showed interest about the applications of circular economy in the food industry. Concerning the edible spoons, most of the participants believe that the spoons are contributing to their positive environmental impact and that they will be used in a meal to be eaten. Last but not least, the participants showed their interest in using alternative flours as raw material for producing the edible spoon samples. In conclusion, this study suggests that edible spoons can be manufactured with/ without the addition of the alternative flours. Their incorporation simply enhances their environmentally friendly profile in the reduction of plastic and agro-industrial waste. Although, further research must be done because their formulation and production is in early stages. The optimization of their formulation and more consumer studies is a logical approach to be attractive in all the consumer groups.

Περιγραφή

Σημειώσεις

Παραπομπή

Συμπληρωματικό Υλικό

URI

https://hdl.handle.net/11610/33885
 https://doi.org/10.26215/heal.uoa.12306

Συλλογές

Master of Research, Global Innovation and Sustainability in the Food Industry and Nutrition