Synergistic effect of kappa-carrageenan and konjac flour in enhancing physicochemical and organoleptic properties of wheat-based edible straw

Abstract

The development of edible straws is an affordable solution to reduce the use of plastic tableware as well as a promising innovation to promote an eco-friendly lifestyle. This study was aimed at producing wheat-based edible straw made by combining high-protein wheat flour with kappa-carrageenan, konjac flour, salt and water. All ingredients were introduced to mixing, kneading, resting, dough rolling, dough flattening, molding, and baking. The effect of six different proportions of kappa-carrageenan and konjac flour (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) on the physicochemical and organoleptic properties of wheat-based edible straw was evaluated. The water content of edible straws from all treatments ranged from 7.07-8.12%. Among the six treatments, the maximum synergy of kappa-carrageenan and konjac flour in producing high gel strength and desired edible straw characteristics was obtained from the proportion of 60:40 with the produced edible straw possessed the lowest water activity (aw), percentage of water absorption at tested temperatures (0-5, 25-30, and 65-70oC), turbidity, and fracturability. The results of the organoleptic evaluation showed that the panelists slightly liked and could accept the aroma and color of wheat-based edible straw made with the proportion of kappa-carrageenan and konjac flour 60:40.