Published Paper Details:

Plastics can be easy and convenient for everyday use. However they have their own negative impacts on our health. In the long run, overuse of plastics and lack of proper recycling will create many undesirable effects on our health. Plastics are harmful to manufacture, use, and pose a great challenge of recycling the same time.Hence edible cutlery came as a boon for it. Edible cutlery is a new & interesting concept in which the cutlery like bowl and spoons are eaten along with the meal. They are environment friendly as they can easily disposed and eaten by animals. Edible spoon is a fast moving product around the world. Edible spoons are consumable and biodegradable. They can be eaten without serving anything in it.Edible spoon is considered to be very healthy. This study has been undertaken to study the various textural attributes of edible spoon made from soya flour, fingermillet flour, refined wheat flour & whole wheat flour. The edible spoons were analyzed for its textural attributes by the texture profile analyzer. Hardness, springiness,cohesiveness,gumminess,chewiness, resilience were the different textural attributes analyzed. Edible spoon made with refined wheat flour was better in the textural attributes comparatively due to its good structure properties.