Journal
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Volume 66, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2020.102529
Keywords
Cold atmospheric plasma; Wheat flour; Wheat grain; Functionality; Quality
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Funding
- Science Foundation Ireland (SFI) [SFI/16/BBSRC/3391, SFI/14/IA/2626]
- BBSRC [BB/P008496/1]
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Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5-30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results showed an increase in pasting and the final viscosities of wheat flour. The decrease in both endothermic enthalpies and crystallinity was attributed to the depolymerization of starch and plasma-induced changes. Overall DBD-ACP treatment can be tailored to develop a plasma process with potential to improve functionality of wheat flour.
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