Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour
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|Title:||Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour||Authors:||Chaple, Sonal; Sarangapani, Chaitanya; Jones, John; Bourke, Paula; et al.||Permanent link:||http://hdl.handle.net/10197/12649||Date:||Dec-2020||Online since:||2021-11-11T15:49:57Z||Abstract:||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.||Funding Details:||Science Foundation Ireland||Type of material:||Journal Article||Publisher:||Elsevier||Journal:||Innovative Food Science and Emerging Technologies||Volume:||66||Copyright (published version):||2020 the Authors||Keywords:||Wheat flour; Wheat grain; Functionality; Quality; Low pressure plasma; Physiochemical properties; Rheological properties; Ozone treatment; Starch; Quality; Bread; Degradation; Performance; Germination||DOI:||10.1016/j.ifset.2020.102529||Language:||en||Status of Item:||Peer reviewed||ISSN:||1466-8564||This item is made available under a Creative Commons License:||https://creativecommons.org/licenses/by/3.0/ie/|
|Appears in Collections:||Biosystems and Food Engineering Research Collection|
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