Cold Plasma processing is preferred as one of the novel technology in the food processing sector. Rice samples was treated with low pressure cold plasma and investigated for physico-chemical properties (proximate composition, cooking parameters and textural properties). After treatment cooking time is reduced from 21 to 14 min and increase in cooking loss and water uptake ratio with increase in voltage and time of treatment. Water uptake kinetics showed there is decrease in rate constant in the plasma treated samples. Textural parameters showed decrease in hardness and stickiness (soft texture and easy to chew) with increase in voltage and time. Effect of cold plasma on surface morphology of rice was determined by investigating contact angle, surface energy and SEM graphs. There is decrease in contact angle and increase in surface energy after application of plasma. Thus, plasma treatment can be improves cooking properties and the quality of basmati rice.
Key words: Cold plasma, Rice, Cooking time, water uptake ratio, SEM
Introduction
Plasma is referred to as the fourth state of matter, next to solids, liquids, and gases. The term ‘Plasma’ was first employed by Lewi Tonks and Irving Langmuir (LANGMUIR, 1928), to define this fourth state of matter which is partially or wholly ionized state of gas. The change of phase from solid to liquid and further to gas occurs as we increase the energy input likewise increasing the energy input beyond a certain level in gas state causes ionization of molecules which yield the plasma state (Luo et al., 1998). A gas consists of freely moving atoms and/or molecules and these particles are electrically neutral. Plasma is a gas of which a fraction of its constituents are no longer electrically neutr...
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...ut there is increase in water uptake ratio and cooking loss. Plasma treatment greatly affected the textural properties leading to reduction in hardness and stickiness of rice. With the results of water uptake kinetics it can be concluded that water uptake followed first order reaction. Basic information obtained from this study can be used to develop instant rice and other food products where cooking time is important factor particularly in designing of electric rice cookers. After application of plasma the results of contact angles and surface energies showed an increase in hydrophilic nature responsible for more water uptake. It can be concluded that the utilization of cold plasma, a novel technology in whole grain processing, not only maintained the high nutritional values of basmati rice, but also provided a better textural quality and reduction in cooking time.
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