An edible cutleries using green materials: sorghum flour
Plastic cutlery may be a convenient alternative and detrimental to the health. The presence of toxins and carcinogens that can quickly be ingested into the body is a petroleum by-product. As toxins and carcinogens can leech into food through the natural ecosystem, the processing of plastic cutler...
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Springer Link
2022
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/6814/1/C3775_98fad7f5d3785714d0df687c315771b2.pdf http://eprints.uthm.edu.my/6814/ https://doi.org/10.1007/978-981-16-6383-3 |
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| Summary: | Plastic cutlery may be a convenient alternative and detrimental to the
health. The presence of toxins and carcinogens that can quickly be ingested into
the body is a petroleum by-product. As toxins and carcinogens can leech into food
through the natural ecosystem, the processing of plastic cutlery has become harmful
for the environment. Therefore, to minimize the negative impact towards the envi�ronment, and to support the green materials product, this study proposes an edible
cutlery from sorghum flour. This study aims to calculate the exact quantity of the
product used to manufacture edible cutlery, to identify the expense of making edible
cutlery, and to compare the ability of edible cutleries and plastic cutleries to resist
water absorption test and soil burial test. The edible cutleries are produced from the
combination of natural ingredients like green materials, which are sorghum flour,
wheat flour and rice. The tests involved in this study are soil burial test and water
absorption test. Thus, from this study, it can minimize the negative impact towards the
environment and be able to replace the conventional plastic cutleries. For commer�cialized purposes in future, the edible cutlery should be moulded in perfect shape
and size to get the same quality for every single unit. |
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