Effect of atmospheric cold plasma (pin type) on hydration and structure properties of kodo-millet starch

被引：45

作者：

Sonkar, Shivani ^{[1
]}

Jaddu, Samuel ^{[1
]}

Pradhan, Rama Chandra ^{[1
]}

Dwivedi, Madhuresh ^{[1
]}

Seth, Dibyakanta ^{[1
]}

Goksen, Gulden ^{[2
]}

Sarangi, Prakash K. ^{[3
]}

Lorenzo, Jose M. ^{[4
,5
]}

机构：

[1] Natl Inst Technol, Dept Food Proc Engn, Rourkela 769008, Odisha, India

[2] Tarsus Univ, Vocat Sch Tech Sci Mersin Tarsus, Dept Food Technol, TR-33100 Mersin, Turkiye

[3] Cent Agr Univ, Coll Agr, Imphal, Manipur, India

[4] Ctr Tecnol Carne Galicia, Avda Galicia 4,Parque Tecnol Galicia, Orense 32900, Spain

[5] Univ Vigo, Fac Ciencias Ourense, Area Tecnol Alimentos, Orense 32004, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 182卷

关键词：

Kodo millet starch; Whiteness index; Structural changes; Disintegration; Bright field microscopy; RHEOLOGICAL PROPERTIES;

D O I：

10.1016/j.lwt.2023.114889

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kodo millet is an underutilized crop that could be used as a new starch source. Raw starch has many flaws that must be modified through treatment. Cold plasma is a well-adopted nonthermal technology for starch modification. In the current study, millet starch was treated in a plasma reactor at different voltages of 10 kV, 20 kV, and 30 kV for a duration of 10 min, 20 min, and 30 min. The effects of treatments on their hydration, structural, and physicochemical properties were explored. Water absorption and oil absorption capacities increased from 1.43 to 1.55 g/g and 1.01-1.34 g/g respectively. On the other hand, amylose content and pH of starch declined from 31.06 to 25.94 g/hg and 7.5 to 6.9 respectively. Whiteness index value increased from 82.71 to 84.45. IR spectra exhibited functional groups present in the starch. X-ray diffractogram showed changes in crystallinity along with treatment. Relative crystallinity decreased from 23.06 to 21.63%. The significance of the results was assessed at a 95% confidence level (& alpha;) at p & LE; 0.05. Scanning electron microscope (SEM) and Bright field microscopy (BFM) showed microstructural changes in the starch. Plasma improved the hydration and structural properties of kodo millet starch, and it can be useful for preparing various food products with good quality characteristics.

引用

页数：12

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