Sensorial and quality evaluation of an edible straw prototype with nutraceutical potential

Abstract

In a natural environment, single-use or disposable plastic straws disintegrate over 500 years, whereas edible straws, made with natural ingredients, dissolve in 40 minutes when in direct contact with the beverage. This study aimed to develop an edible straw prototype with ingredients of nutraceutical interest for beverage consumption. We designed an experimental study to determine the dose of inulin and isomalt in compliance with the standards allowed for human consumption. We conducted a sensory analysis using a 7-point hedonic scale acceptance test and a focus group to assess the acceptance and qualities of the edible straw. The inulin and isomalt contents in the straw were 9.5 % and 30 %, respectively. Calories were 379.98 kcal/100 g, with a 14.83 kcal/100 g difference from a formula with 100 percent caloric sweetener. We evaluated durability at different pH levels of beverages (acid, neutral, and alkaline). After 40 minutes of direct contact with the beverage, there was no difference between the three treatments. The panelists and consumers reflected on their acceptance of the edible straw in the type of beverage they consumed (commercial orange juice and tea).