WO2022029483A1

WO2022029483A1 - Plant based edible biscuit shaped like straws and their process of preparation

Info

Publication number: WO2022029483A1
Application number: PCT/IB2020/061869
Authority: WO
Inventors: Divya Mohan
Original assignee: Divya Mohan
Priority date: 2020-08-02
Filing date: 2020-12-13
Publication date: 2022-02-10

Abstract

The invention relates to develop the edible straws/straw shaped biscuits with plant based ingredients that can be used to drink juices/ shakes/ any beverages of different viscosities and after drinking the same can be consumed. It particularly relates to develop composition for edible straws having 100% plant-based ingredients. The invention is specifically to provide the edible straws/straw shaped biscuits that can be made in different lengths, and diameters. Further, the shape on the outside of the straw can be smooth or with ridges or waves based on preference. The invention also relates to develop the suitable method for preparation of edible straws/straw shaped biscuits with plant based ingredients, which does not crack or break easily. A edible straw/straw shaped biscuit with plant based ingredients comprising effective amount of solid and oil ingredients selected from durum flour along with cereal flour, sweetener, salt, oil, water or juice, salt along with flavoring agent/(s) and the combination of durum flour and whole wheat flour is very essential for the end product's structural integrity.

Description

PLANT BASED EDIBLE BISCUIT SHAPED LIKE STRAWS AND THEIR PROCESS OF PREPARATION

FIELD OF THE INVENTION

The present invention relates to develop the edible straws/straw shaped biscuits with plant based ingredients that can be used to drink juices/ shakes/ any beverages of different viscosities and after drinking the same can be consumed. It particularly relates to develop composition for edible straws having 100% plant-based ingredients in a proper ratio and combination of ingredients used that gives the end product the strength and structure needed to remain in liquids for the extended period allowing consumers to drink from it. The invention is specifically to provide the edible straws/straw shaped biscuits that can be made in different lengths, and diameters; and the shape on the outside of the straw can be smooth or with ridges or waves based on preference. The invention also relates to develop the suitable method for preparation of edible straws/straw shaped biscuits with plant-based ingredients.

BACKGROUND OF THE INVENTION

More than 1 Billion plastic straws are used every single day globally. These straws are made from non-renewable source that ends up in landfills or water bodies polluting them as well as harming marine and animal life. They are also very difficult to recycle because of their size. With close to 100,000 marine animals being killed by plastic each year, there is a huge rising need for alternative solutions.

The current alternatives to plastic straws are paper straws, metal straws, glass straws, plant stems, bamboo straws or no straws at all. The ones that exist are not as (i) acceptable - like glass, metal and bamboo straws, which they have to be reused and this is not preferred by consumers due to hygienic concerns. In addition they also end up as a waste at the end of the use. This is also a inconvenient solution.

(ii) functional - eg. paper straws get too soggy too fast or end up soaking in the beverage therefore cannot be reused. They also leave pieces of paper in the mouth while drinking making the consumption experience low. The alternative straws are also too expensive.

(iii) eco-friendly - paper straws that are being used as a quick fix to plastic straws end up using 4 times more resources during production as well as emit 80% more green house gasses making it inefficient.

There is an increasing market need for alternative straws as although people can choose to not use straws, in some cases they are needed. In case of kids or the elderly, use of straw is a necessity. In addition, when very cold beverages are consumed or thick beverages like smoothies or shakes are consumed, a straw helps in making consumption more smooth and easy. If the beverage has ice cubes straws also helps in avoiding sensitivity pain during consumption. More importantly, straws have been widely used to ensure hygienic conditions while drinking in cafes and restaurants.

There are prior arts which reported the edible straws and the important ones include U.S patent application publication no. US 2018/0192803 A1 which discloses a straw made of an edible material for drink consumption comprising the following ingredients : water , gelling agent , sugar , a stabilising or thickening agent , and a plasticising or humectant agent . The straws that are made of gelatin and sugar - made from animal-based ingredients (gelatine). The straws of this invention are processed in a different method than the edible straws of present invention. The German Patent application publication No. DE202016005545.4U discloses edible drinking straw based on fresh fruit characterized in that it consists of at least 70% fresh fruit. The ingredients and end product of this invention is entirely different from present invention. These straws are difficult to consume, and have an almost raw pasta like taste making in unappetising for consumption. The base is apple pomace and wheat. The new invention has an edge on this product in terms of texture and taste as it is easy to eat and can be eaten directly as well.

The U.S design publication no. USD782150S1 discloses ornamental design for an edible cup. The straws of this invention are made from algae and come in different colors. The entire base ingredient is different from present invention. In addition, not much is known about the long term impacts of consumption of algae.

The PCT application publication No. WO2012098448 A1 discloses eco-friendly, biodegradable and edible cutleries, chopsticks, and all utensils used to lift food into mouth wherein the cutleries, chopsticks, and all other such utensils are made of flours having about 65% w/w or above carbohydrate content and contain no added preservatives or chemical additives and having a shelf life of a year or more. The method of preparing Eco- friendly, biodegradable and edible cutleries, chopsticks, and all utensils used to lift food into mouth. In the disclosed invention they develop plant cereal based cutlery. The method of production, end product and process is entirely different from present invention.

The German Patent application publication no. DE202018004967 discloses the drinking tube, which is used as a drinking device or as a drinking aid when drinking thirst quenching and other drinks from drinking vessels, without having to hold and position them with at least one hand, characterized in that the drinking tube is a tubular and thin-walled foodstuff, which consists of a mechanically pressed and subsequently hardened flour dough mixture, the surface of which is equipped with at least one wax layer.

The US Patent application publication no. US 2005/0037112 A1 discloses a nutritious edible straw for imbibing liquids is made from a mixture of dry ingredients and wet ingredients that have been baked. The dry ingredients include flour, a sugar source, a fiber source, a leavening agent, and a flavoring agent. The wet ingredients include egg whites, sugar, and a flavoring agent. According to a method of making the edible straw, the dough can be made as a cylinder, pierced with a rod that remains intact, and released on completion of the baking process. Alternatively, the dough can be made by extrading the dough in a cylinder shape with a cavity formed as a result of the extrusion mold and, then, baked with or without a rod. In the case of utilizing the rod, the rod is released on completion of the baking process.

The US Patent application publication no. US 2006/0029696 A1 discloses a consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embodiment, a channel provides fluid communication between spaced-apart openings in the coating, so that when one opening is immersed in a liquid and a reduced pressure is orally applied to the other opening, the liquid is drawn into the channel and absorbed by the internal structure. Another embodiment employs a porous internal structure, or an internal structure comprising open cells, or interstitial spaces to provide fluid communication between the openings. If the food product is completely sealed by the coating, the coating is removed at two points, e.g., by biting away the coating to expose the interior structure. The interior structure can also comprise a dehydrated material, such as dried meat particles.

The US Patent application publication no. US 2018 / 0098652 A1 discloses a drinking straw (10) that contains — a tubular delimiting wall (16), which has an elongate container portion (10 c) and open ends (14 a, 14 b) at opposing sides, -a particulate product (20) disposed within the container portion (10 c), which particulate product (20) contains at least one type of active ingredient for the purpose of continuous dispensing into the liquid passing through the drinking straw (10), -a liquid- permeable closing element defining the container portion (10 c) and retaining the particulate product (20) in the container portion (10 c), the essence of which is that the particulate product (20) contains extruded particles (20 a 20 b, 20 c, 20 d) with a homogenous structure. The subject of the invention also relates to a method for the production of such a drinking straw (10).

The US Patent application publication no.US 2020/0069095 A1 discloses an edible straw enables intake of water as well as active ingestion of active ingredients of an edible part during use of the straw, and can be eaten after use of the straw. An edible straw is formed into a tubular shape of a size suitable for using an edible material as the straw, and on an inner circumferential wall of the edible straw in the tubular shape, a groove is engraved, which has a length that spans an entire length in a direction along a lengthwise direction, and is formed into a substantially rectangular shape in a top view of the edible straw.

The Japanese Patent application publication no.JP2008259593 A discloses an edible straw capable of eliminating industrial wastes harmful to the environment while sufficiently functioning as a straw for sucking a liquid, and allowing a user to sense an unprecedented fresh taste as food; and a method of manufacturing the same. The edible straw 10 is made of potato, and has a hollow 14 formed inside into which a liquid such as cocoa infiltrates. With this structure, the liquid such as cocoa can be sucked through the hollow 14, and therefore, a user can drink the liquid such as cocoa using the edible straw.

The Japanese Patent application publication no.JP2020036873 A discloses an edible straw that can actively take in an edible portion at the same time as hydration at the time of using a straw and can eat after using the straw. An edible straw is formed by forming edible material into a substantially cylindrical shape having a required size, and extends in a direction along a length direction of an inner peripheral wall of the edible straw having a substantially cylindrical shape. A substantially rectangular groove 3 engraved radially outward from the surface of the inner peripheral wall 2 and a portion of the hollow portion 4 of the edible straw 1 except for the engraved groove 3 of the inner peripheral wall 2. The edible straw 1 has a reduced diameter portion dl extending over the entire circumference, at least three reduced diameter portions dl are formed, and the outer peripheral wall of the edible straw 1 has a smooth surface.

The Taiwan Patent application publication no.TWM469004 U discloses an edible straw, which comprises: a starch body, which is a hollow tubular structure, comprising a plurality of adding units; and a second rubber layer respectively disposed on an inner surface and an outer surface of the hollow tubular structure of the starch body to completely cover the starch body .

The US Patent application publication no. US 2005/0109857 A1 discloses an (eatable) drinking-straw having health, environmental, vitamin, nutritional and medical benefits, and served as a food item, for purposes of vacuuming & suctioning-up foods, liquids, beverages and ingredients for consumption. A drink-straw or combination (hybrid) straw, which is taisty, eatable, consumable, palletable, dissolvable, and digestable.

The US Patent application publication no.US 2005/0260304 A1 discloses an edible straw with a first edible member and a second edible member. The preferred embodiments of the invention can be used to move liquid or particulate compositions from one container to another, such as moving a beverage from a glass into the mouth of the user.

The US Patent application publication no.US 2006/0286214 A1 discloses an edible drinking straw for use in consuming beverages is disclosed. A first layer of a fruit film is coated with a zein solution, and spirally wound. Subsequent layers of the fruit film may be wound on the first layer, each subsequent layer being attached to the previous layer with an adhesive. The outer surface of the straw may be coated with the zein solution.

The US Patent application publication no.US 2011/0308538 A1 discloses an edible pipe includes a bowl, a stem, and a mouthpiece manufactured by a process that includes forming a patty having an approximately rectangular shape. The process includes cooking the patty, and rolling the cooked patty into a cylindrical shape by inserting the cooked patty into a rolling device having a cylindrical wall with a closed end. The cylindrical wall defines an interior volume of the rolling device and includes an opening along a length of the cylindrical wall for receiving the cooked patty'. Hie rolling device includes a shaft mounted to the closed end. The shaft runs through the interior volume of the rolling device. Rolling the cooked patty includes winding the cooked patty around the shaft of the rolling device, and removing the rolled cooked patty from the rolling device. The process includes forming a bend in the rolled cooked patty to form the edible pipe.

The US Patent publication no. US 7825,317 B1 discloses the wind instrument made of flour based foodstuff, such as dried dough for the preparation of pasta, the wind instrument formed as a tubular envelope defining a cavity with two ends, where the first end is open, enabling a user of the wind instrument to blow air into the open end to generate sound while the second end is being sealed, the tubular opening having a labium opening, the second end of the cavity being selectively sealed, such as by a finger of the user, or fixedly sealed, such as during the manufacturing, the tubular envelope having at least one fingerhole that is selectively openable and closeable while the user is blowing air through the open end, enabling adjustment of the tone or tone pitch of the generated sound.

The US Patent application publication no. US 2010/0047399 A1 discloses a consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embodiment, a channel with a porous filling therein provides fluid communication so that when one opening is immersed in a liquid and a reduced pressure is orally applied to the other opening, the liquid is drawn into the filling and absorbed by the internal structure.

Though there are prior arts which reported for the edible straws and their composition and preparation methods but none of the prior arts in the literature reported or disclosed the edible straws/straw shaped biscuits with 100% plant based ingredients in the suitable ratio of ingredients for composition along with a suitable method for its preparation. Also, the prior arts reported are having the several drawbacks of their own for application in the drinking purpose along with environments problems. Thus, there is a need for a development of suitable effective edible straws/straw shaped biscuits with 100% plant based ingredients in the suitable ratio and combination of ingredients used that gives the end product the strength and structure needed to remain in liquids for the extended period allowing consumers to drink from it along with a suitable method for its preparation. Therefore, the present invention inventor developed the edible straws/straw shaped biscuits with 100% plant based ingredients in the suitable ratio and combination of ingredients used that gives the end product the strength and structure needed to remain in liquids for the extended period allowing consumers to drink from it along with suitable method for its preparation which reduces the environmental pollution and problems.

OBJECTIVES OF THE INVENTION

The primary object of the invention is to develop the edible straws/straw shaped biscuits with plant based ingredients that can be used to drink juices/ shakes/ any beverages of different viscosities and after drinking the same can be consumed.

The particular object of the present invention is to develop the composition for edible straws having 100% plant-based ingredients in a proper ratio and combination of ingredients used that gives the end product the strength and structure needed to remain in liquids for the extended period allowing consumers to drink from it.

The specific object of the present invention is to develop the edible straws/straw shaped biscuits with plant based ingredients which can be made in different lengths, and diameters.

The other object of the present invention is to develop the edible straws/straw shaped biscuits with shape on the outside of the straw can be smooth or with ridges or waves based on preference. The object of the present invention is to develop the edible straws/straw shaped biscuits with plant based ingredients that can stay in beverages between 20 min to 90 minutes depending on the beverage without an external coating. This helps in improving the environmental footprint while allowing the consumer to get the benefit of drinking the beverage using a straw.

The object of the present invention is to develop the edible straws/straw shaped biscuits with plant based ingredients that can come in different flavors and colors. It could in some forms be coated with hydrocolloids/ edible waxes like bees wax or carnauba wax or other fats.

The further object of this invention is to develop a process for preparation of the edible straws/straw shaped biscuits with plant based ingredients.

Yet another object is to provide an effective edible straws/straw shaped biscuits with plant based ingredients which are safe and environmentally friendly.

Yet another object is to provide an effective edible straws/straw shaped biscuits with plant based ingredients which are eco-friendly alternative to the plastic and other existing material straws.

A further object is to provide a safe edible straws/straw shaped biscuits with plant based ingredients that does not cause any adverse effects on people.

It is a further object of the present invention to provide edible straws/straw shaped biscuits with plant based ingredients having a longer shelf life i.e. having a shelf life of 6 months to 1 year in air tight storage conditions.

It is a further object of the present invention to develop the edible straws/straw shaped biscuits with plant based ingredients which are inexpensive and cost effective. It is a further object of the present invention to develop the edible straws/straw shaped biscuits with plant based ingredients which are easy to use with little technical expertise.

SUMMARY OF THE INVENTION

Product Description: 100% edible straws made with plant-based ingredients. The straws/ straw shaped biscuits can be used to drink juices/ shakes/ any beverages of different viscosities and when the person finishes the drink, he/she can eat the straw.

The straw can be made in different lengths, and diameters. The shape on the outside of the straw can be smooth or with ridges or waves based on preference.

The straws can stay in beverages between 20 minutes to 90 minutes depending on the beverage without an external coating. This helps in improving the environmental footprint while allowing the consumer to get the benefit of drinking the beverage using a straw. This can also be eaten directly as a biscuit if needed

The straw/biscuits can come in different flavors and colors. It could in some forms be coated with hydrocolloids/ edible waxes like carnauba wax or other plant waxes or oils.

The straw/biscuits can be consumed after drinking beverage or directly.

BRIEF DESCRIPTION OF FIGURES

Fig.1 Describes the top view of the edible straw/biscuit. The diameter/ width of the straw can be altered as desired. The thickness is ~1-2mm Fig. 2 The length of the straw can be selected based on preference. The outside can have ridges as shown in the picture or be smooth. The inside area is smooth and allows easy flow of the liquid.

Fig.3 The end product - chocolate flavoured edible straw.

STATEMENT OF THE INVENTION

A edible straw/straw shaped biscuit with plant based ingredients comprising effective amount of solid and liquid ingredients; wherein the solid ingredients are selected from durum flour along with cereal flour, sweetener, salt and flavoring agent/(s); wherein the liquid ingredients are selected from oil and water or juice; and wherein the ratio of durum flour to cereal flour is in the range of 1 :0.5 to 1 : 2.

The cereal flour is selected from whole wheat flour, oat flour, ragi flour and almond flour.

The sweetener is selected from sugar, jaggery, sugar alcohols such as xylitol, erythritol or other sugar alternatives like glucose syrup or sugar cane juice.

The flavoring agent/(s) are selected from group of cinnamon, chocolate, cumin powder, strawberry or other natural and synthetic flavors.

The preferred ratio of solid ingredients durum flour to cereal flour is 1 : 1.85.

The effective range of amount of durum flour is 20% (w/w) to 65% (w/w), whole wheat flour is 10% (w/w) to 40% (w/w), sugar is 5% (w/w) to 25% (w/w), oil is 0.3% (v/v) to 2% (v/v), water or juice is 25% (v/v) to 40% (v/v), salt is 0.2% (w/w) to 2% (w/w), and flavoring agent/(s) is 0. 1% (w/w) to 3% (w/w). The effective amount of durum flour is 20% (w/w), whole wheat flour is 37% (w/w), sugar is 10% (w/w), oil is 0.7% (v/v), water or juice is 30% (v/v), salt is 0.3% (w/w) and flavoring agent is 2% (w/w).

The ingredients in the straw/straw shaped biscuit further comprises vitamins such as vitamin C, vitamin B9, vitamin D, vitamin K, other vitamins, minerals such as iron and calcium, fatty acids and other fortifying ingredients as value-added additives.

The edible straw/straw shaped biscuit can be fortified with spray dried or freeze-dried powder of spore-forming probiotic bacteria by directly adding and mixing into the dough.

A method for preparation of edible straw/straw shaped biscuit with plant based ingredients comprising: a. mixing the effective amount of solid and liquid ingredients to form the effective combination; b. then kneading the mixture of ingredients of step (a) into a dough to build the gluten network; c. resting of the dough formed in step (b) in air tight conditions at room temperature; d. cutting and extruding of the rested dough of step (c) by using an extrusion machine to form straw/ straw shaped biscuits; e. drying individual straw/straw shaped biscuits formed in step (d) in mild conditions at temperature of 15 to 30°C at 30 to 60% humidity; f. then baking the dried straw/straw shaped biscuits of step (e) at temperature of 120 to 180°C for 20-60 minutes; and g. cooling the baked edible straw/straw shaped biscuits of step (f) at room temperature and then packed in airtight bags for storage; wherein the solid ingredients are selected from durum flour along with cereal flour, sweetener, salt and flavoring agent/(s); wherein the liquid ingredients are selected from oil and water or juice; and wherein the ratio of durum flour to cereal flour is in the range of 1:0.5 to 1: 2.

The method in which the preferred ratio of solid ingredients durum flour to whole wheat flour is 1: 1.85.

The method in which the effective amount of durum flour is 20% (w/w), whole wheat flour is 37% (w/w), sugar is 10% (w/w), oil is 0.7% (v/v), water or juice is 30% (v/v), salt is 0.3% (w/w) and flavoring agent/(s) is 2% (w/w).

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to develop the edible straws/straw shaped biscuits with plant based ingredients that can be used to drink juices/ shakes/ any beverages of different viscosities and after drinking the same can be consumed. It particularly relates to develop composition for edible straws having 100% plant-based ingredients in a proper ratio and combination of ingredients used that gives the end product the strength and structure needed to remain in liquids for the extended period allowing consumers to drink from it. The invention is specifically to provide the edible straws/straw shaped biscuits that can be made in different lengths, and diameters; and the shape on the outside of the straw can be smooth or with ridges or waves based on preference. The invention also relates to develop the suitable method for preparation of edible straws/straw shaped biscuits with plant based ingredients. WORKING EXAMPLES:

Development of a biscuit shaped like straw that can be used to suck in beverage from a glass or container. The straw can then be eaten. If it is not eaten it will decompose like a biscuits within 5-7 days.

The following steps are involved to fulfil the above objective:

A. Weighing and Mixing of dry and wet ingredients.

B. Kneading the ingredients into a dough to build the gluten network.

C. Resting of the dough in air tight conditions at room temperature (~25°C) for 1-

3 hours

D. Cutting and Extruding of the dough using an extrusion machine.

E. Drying individual straw/biscuits in mild conditions - 15-30°C at 30 to 60% humidity.

F. Baking - 120 -180°C for 20-60 minutes

G. Cooling and Baking - in room temperature and packed in air tight bags.

Procedure and description:

Stepl: Combine ingredients into a dough - kneading time 3-5 minutes

Mix solid (dry) ingredients in ratios:

*Whole wheat flour can be replaced by part with oat flour, ragi flour, almond flour, and other cereal based flours.

** Sugar can be replaced by jaggery (5-25%) or sugar alcohols like xylitol, erythritol (1-10%) or other sugar alternatives like glucose syrup or sugar cane juice.

***flavor includes cinnamon, chocolate, cumin powder, strawberry or other natural and synthetic flavor powders or liquid between 0.1-3%

**** Vitamins like vitamins (Vitamin C, vitamin B9, vitamin D, vitamin K etc.) , minerals like iron and calcium, fatty acids and other fortifying ingredients can be added as value-added additives in the dough.

***** Probiotic spray dried or freeze-dried powder of spore-forming probiotic strain can be added at 0.05-0.2% in the dough mix for a probiotic edible straw variant.

The combination of durum flour and whole wheat flour is very essential for the end product’s structural integrity.

Add liquid (wet) ingredients during kneading.

****** juice could be like beetroot juice, spinach juice (to give the natural color)

Add water or Vegetable/fruit based juice (for specific flavor or color profiles). For example, blanched beetroot is ground and juice is used instead of 50% of the water added to give a natural red color to the final product.

The kneading is done to ensure the gluten network is formed. This is done with step by step addition of water and kneaded for 5-15 minutes. Step 2: Dough resting - the dough formed is allowed to ensure gluten network is formed - this is done for 1-4 hours in a closed container to allow gluten network to form.

Step 3: The dough is cut into small pieces and made into 2-3 cm diameter balls. The balls are coated with whole wheat flour and allowed the dry. This step is important to ensure that the extrusion in the next step is efficient. This is done for 40-60 minutes. This also allows lesser breaks and cracks in the extruded dough that is extruded to get a longer shape.

Step 4: Extrusion - The dried balls are added into the extrusion machine with a stainless steel die attached. The die selected based on diameter, shape and thickness required. The dough is pressed on to the die using the equipment to extrude out the dough in a desired shape.

The extrusion is carried out speed is at 150-250 rpm where the extruded dough is allowed to form the shape of a straw using reusuable wooden or metal sticks as a support. The straw length can be selected based on requirement.

Step 5 : Drying - The wooden/metal stick is used to balance on a drying rack and the straw/biscuit is allowed to dry between 15-40°C at 30-60% humidity for extended time period (6-24 hours). This is done till 40-70% of water is dried from the extruded dough.

Step 6: Baking - The extruded dough is baked along with the stick (so that the shape is maintained. The baking temperature is between 120 - 180°C for 20-60 minutes.

Step 7: Cooling and packaging - The baked product is allowed to cool to temperatures between 20 - 30°C and then packed into airtight container. Innovative features in the Invention:

The ratio and combination of ingredients used that gives the end product the strength and structure needed to remain in liquids for the extended period allowing consumers to drink from it. The Durum flour combined with whole wheat flour is an important combination that brings a difference in how the structural integrity of the straw is post baking. The amount of oil (fat) added to the dough adds its water retention which using it for consuming beverages.

The dough has to remain rested after kneading. The dough once cut should further be allowed to pre-dry before extrusion to get the correct shape which stays as required without folding in on each other.

The method of drying in order to ensure that the straws do not crack while in beverage or when you bite into it. The slow elongated drying allows the water loss to happen gradually without reducing the strength of the dough and allowing an end product that is able to hold its shape. If the straws are dried too fast or in higher temperature, this will lead to cracks, or minute channels being formed that will reduce the functionality of the straw/biscuit to pull the beverage from the glass or container.

Claims

A edible straw/straw shaped biscuit with plant based ingredients comprising effective amount of solid and liquid ingredients; wherein the solid ingredients are selected from durum flour along with cereal flour, sweetener, salt and flavoring agent/(s); wherein the liquid ingredients are selected from oil and water or juice; and wherein the ratio of durum flour to cereal flour is in the range of 1 : 0.5 to 1: 2. The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the cereal flour is selected from whole wheat flour, oat flour, ragi flour, almond flour, or other flours or their combination. The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the sweetener is selected from sugar, jaggery, sugar alcohols such as xylitol, erythritol or other sugar alternatives like glucose syrup or sugar cane juice or artificial sweetener. The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the flavoring agent/(s) are selected from group of cinnamon, chocolate, cumin powder, strawberry or other natural and synthetic flavors. The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the preferred ratio of solid ingredients durum flour to cereal flour is 1: 1.85. The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the effective range of amount of durum flour is 20% (w/w) to 65% (w/w), whole wheat flour is 10% (w/w) to 40% (w/w), sugar is 5% (w/w) to 25% (w/w), oil is 0.3% (v/v) to 2% (v/v), water or juice is 25% (v/v) to 40% (v/v), salt is 0.2% (w/w) to 2% (w/w), and flavoring agent/(s) is 0.1% (w/w) to 3% (w/w). The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 or 6 wherein the effective amount of durum flour is 20% (w/w), whole wheat flour is 37% (w/w), sugar is 10% (w/w), oil is 0.7% (v/v), water or juice is 30% (v/v), salt is 0.3% (w/w) and flavoring agent is 2% (w/w). The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the ingredients further comprises vitamins such as vitamin C, vitamin B9, vitamin D, vitamin K, minerals such as iron and calcium, fatty acids and other fortifying ingredients as value-added additives. The edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 1 wherein the edible straw/straw shaped biscuit is fortified with a spray- dried or freeze dried spore forming probiotics. A method for preparation of edible straw/straw shaped biscuit with plant based ingredients comprising: a. mixing the effective amount of solid and liquid ingredients to form the effective combination; b. then kneading the mixture of ingredients of step (a) into a dough to build the gluten network; c. resting of the dough formed in step (b) in air tight conditions at room temperature; d. cutting and extruding of the rested dough of step (c) by using an extrusion machine to form straw/ straw shaped biscuits; e. drying individual straw/straw shaped biscuits formed in step (d) in mild conditions at temperature of 15 to 40°C at 30 to 60% humidity for an extended period (6-24 hours); f. then baking the dried straw/straw shaped biscuits of step (e) at temperature of 120 to 160°C for 20-40 minutes; and g. cooling the baked edible straw/straw shaped biscuits of step (f) at room temperature and then packed in air tight bags for storage; wherein the solid ingredients are selected from durum flour along with cereal flour, sweetener, salt and flavoring agent/(s); wherein the liquid ingredients are selected from oil and water or juice; and wherein the ratio of durum flour to cereal flour is in the range of 1 : 0.5 to 1: 2. The method for preparation of edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 10 wherein the preferred ratio of solid ingredients durum flour to whole wheat flour is 1: 1.85. The method for preparation of edible straw/straw shaped biscuit with plant based ingredients as claimed in claim 10 wherein the effective amount of durum flour is 20% (w/w), whole wheat flour is 37% (w/w), sugar is 10% (w/w), oil is 0.7% (v/v), water or juice is 30% (v/v), salt is 0.3% (w/w) and flavoring agent/(s) is 2%

(w/w).