Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

DC FieldValueLanguage
dc.contributor.authorChaple, Sonal-
dc.contributor.authorSarangapani, Chaitanya-
dc.contributor.authorJones, John-
dc.contributor.authorBourke, Paula-
dc.contributor.authoret al.-
dc.date.accessioned2021-11-11T15:49:57Z-
dc.date.available2021-11-11T15:49:57Z-
dc.date.copyright2020 the Authorsen_US
dc.date.issued2020-12-
dc.identifier.citationInnovative Food Science and Emerging Technologiesen_US
dc.identifier.issn1466-8564-
dc.identifier.urihttp://hdl.handle.net/10197/12649-
dc.description.abstractAtmospheric 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.en_US
dc.description.sponsorshipScience Foundation Irelanden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectWheat flouren_US
dc.subjectWheat grainen_US
dc.subjectFunctionalityen_US
dc.subjectQualityen_US
dc.subjectLow pressure plasmaen_US
dc.subjectPhysiochemical propertiesen_US
dc.subjectRheological propertiesen_US
dc.subjectOzone treatmenten_US
dc.subjectStarchen_US
dc.subjectQualityen_US
dc.subjectBreaden_US
dc.subjectDegradationen_US
dc.subjectPerformanceen_US
dc.subjectGerminationen_US
dc.titleEffect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flouren_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume66en_US
dc.citation.otherArticle number: 102529en_US
dc.identifier.doi10.1016/j.ifset.2020.102529-
dc.neeo.contributorChaple|Sonal|aut|-
dc.neeo.contributorSarangapani|Chaitanya|aut|-
dc.neeo.contributorJones|John|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.neeo.contributoret al.||aut|-
dc.date.updated2021-09-29T11:01:42Z-
dc.identifier.grantidSFI/16/BBSRC/3391-
dc.identifier.grantidBB/P008496/1-
dc.identifier.grantidSFI/14/IA/2626-
dc.rights.licensehttps://creativecommons.org/licenses/by/3.0/ie/en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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