Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour
The use of plastic containers is increasing enormously, raising concerns about their improper disposal and their contribution to environmental pollution. The study aimed to develop and characterize edible cups made with wheat and sorghum flour, incorporating coffee pulp flour into their formulation....
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| Formato: | Artículo |
| Lenguaje: | inglés |
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Editora UFLA
2025
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| Acceso en línea: | Enlace permanente (DOI o Handle) |
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| _version_ | 1881508971465932800 |
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| author | Chipana Quiñonez, Celia Quispe Quispe, Arnold Javier Leon, A. M. Medina Espinoza, Wenceslao T. |
| author_browse | Chipana Quiñonez, Celia Leon, A. M. Medina Espinoza, Wenceslao T. Quispe Quispe, Arnold Javier |
| author_facet | Chipana Quiñonez, Celia Quispe Quispe, Arnold Javier Leon, A. M. Medina Espinoza, Wenceslao T. |
| author_sort | Chipana Quiñonez, Celia |
| collection | Producción científica |
| description | The use of plastic containers is increasing enormously, raising concerns about their improper disposal and their contribution to environmental pollution. The study aimed to develop and characterize edible cups made with wheat and sorghum flour, incorporating coffee pulp flour into their formulation. Percentages used of these flours in the three treatments studied were T1: 50-38-2 %; T2: 40-45-5 %; and T3: 30-52-8 %, respectively, and 10 % of cornstarch in all of them. Color, hardness, water absorption capacity, liquid resistance (distilled water at 20-25 and 75-80 °C), biodegradability, and fiber and protein analysis of the obtained containers were analyzed. Both one-way analysis of variance and the Tukey mean test were done at p˂0.05. The results, in comparison with a commercial edible cup, showed an acceptable cup color and a high protein (~11.8 %) and fiber (~3.62 %) content; hardness values (~37N for T1 and T2 and ~42N for T3) were lower. T2-T3 exhibited the low water absorption capacity and liquid resistance at 25°C (~28% at 30 min and ~165 minat 25°C, respectively), while T2 and T3 had the high-water stability at 80°C (~110 min). The developed edible cups exhibited the high biodegradability rate (~63%), decomposing in ~12 days. Including coffee pulp flour as an ingredient in the manufacture of edible cups allows obtaining containers with good structural integrity and physical properties superior to those of commercially available edible containers. Key words: Comestible mugs; physical properties; biodegradable; coffee husk. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/2864 |
| institution | UPeU |
| language | English |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Editora UFLA |
| publisherStr | Editora UFLA |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/28642026-11-02T22:00:04ZDevelopment and characterization of edible cups made from wheat, sorghum, and coffee pulp flourChipana Quiñonez, CeliaQuispe Quispe, Arnold JavierLeon, A. M.Medina Espinoza, Wenceslao T.The use of plastic containers is increasing enormously, raising concerns about their improper disposal and their contribution to environmental pollution. The study aimed to develop and characterize edible cups made with wheat and sorghum flour, incorporating coffee pulp flour into their formulation. Percentages used of these flours in the three treatments studied were T1: 50-38-2 %; T2: 40-45-5 %; and T3: 30-52-8 %, respectively, and 10 % of cornstarch in all of them. Color, hardness, water absorption capacity, liquid resistance (distilled water at 20-25 and 75-80 °C), biodegradability, and fiber and protein analysis of the obtained containers were analyzed. Both one-way analysis of variance and the Tukey mean test were done at p˂0.05. The results, in comparison with a commercial edible cup, showed an acceptable cup color and a high protein (~11.8 %) and fiber (~3.62 %) content; hardness values (~37N for T1 and T2 and ~42N for T3) were lower. T2-T3 exhibited the low water absorption capacity and liquid resistance at 25°C (~28% at 30 min and ~165 minat 25°C, respectively), while T2 and T3 had the high-water stability at 80°C (~110 min). The developed edible cups exhibited the high biodegradability rate (~63%), decomposing in ~12 days. Including coffee pulp flour as an ingredient in the manufacture of edible cups allows obtaining containers with good structural integrity and physical properties superior to those of commercially available edible containers. Key words: Comestible mugs; physical properties; biodegradable; coffee husk.Article10.25186/.v20i.23782-s2.0-105018505569https://hdl.handle.net/20.500.15037/2864enCoffee ScienceCoffee Science1809-6875Editora UFLA2025-01-012026-06-27T02:34:23Z2026-06-27T02:34:23Z |
| spellingShingle | Chipana Quiñonez, Celia Quispe Quispe, Arnold Javier Leon, A. M. Medina Espinoza, Wenceslao T. Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour |
| title | Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour |
| title_full | Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour |
| title_fullStr | Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour |
| title_full_unstemmed | Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour |
| title_short | Development and characterization of edible cups made from wheat, sorghum, and coffee pulp flour |
| title_sort | development and characterization of edible cups made from wheat sorghum and coffee pulp flour |
| url | https://hdl.handle.net/20.500.15037/2864 |
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