Impact of multi‐pin atmospheric cold plasma on dynamic rheological characteristics of kodo millet starch

Abstract

Kodo millet's popularity grows due to its diverse applications and health benefits, primarily as a starch source for industries like food processing, requiring modifications to overcome raw starch limitations. In this study, raw kodo starch underwent treatment with cold plasma, varying in voltage (10, 20, and 30 kV) and duration (10, 20, and 30 min). The treated samples were designated as S1 to S9. The results showed that the modified starch exhibited significantly higher G' and G" values compared to the control sample. Three different models were attempted to describe the flow behavior, with the most suitable model selected. This analysis led to an increase in yield stress from 86.55 to 217.98 Pa and an increase in the flow index from 0.31 to 0.56 for the modified starch. This understanding of the rheological characteristics of modified starch can be invaluable for innovating new products, blending novel ingredients, and optimizing manufacturing processes.Practical applicationsKodo millet has gained significant popularity in recent times owing to its high fiber content and low glycemic index. In this research, starch extracted from kodo millet underwent plasma treatment, resulting in a modified starch with enhanced functional properties. The study focused on exploring the rheological properties of this treated starch, and the findings revealed notable improvements in dynamic rheological parameters, including the storage modulus, loss modulus, and viscosity of the starch, all of which increased due to the plasma treatment. The enhanced viscosity makes kodo millet starch particularly suitable for a wide range of food applications. This modified starch finds practical use in the preparation of porridges, soups, and as a reliable filling agent in various food products. This emerging technology has captured the attention of food manufacturers in the grain processing sector, offering a means to elevate the quality and desirability of new food products.

Effect of multi‐pin (open air) atmospheric plasma on the rheological characteristics of locust bean gum

“…The determination of frequency sweep was carried out at known LVE and a frequency range of 0.05-10 Hz at 25 C. The changes in the storage modulus (G 0 ) and loss modulus (G 00 ) of the gum solutions were performed as a function of frequency (Sonkar & Jaddu, 2023).…”

Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials – An overview

“…Both the storage modulus (G') and the loss modulus (G“) for the treated gum arabic (GA) samples increased across the frequency range with shorter treatment durations. Increase in storage modulus was also observed in plasma treated kodo millet starch ( Sonkar et al, 2023 , Sonkar et al, 2023 ). This increase could be attributed to strong intermolecular interactions induced by the plasma species.…”

“…Micro channels facilitate the entry of water into the starch granules. An observed trend reveals that as the voltage of the plasma treatment is escalated, there is a noticeable tendency toward a marginal reduction in the Water Absorption Capacity (WAC) of kodo millet starch ( Sonkar et al, 2023 , Sonkar et al, 2023 ). The increment in WAI in mango seed kernel starch was observed ( Kalaivendan et al, 2022 ), whereas decrease in WAI values after cold plasma treatment in quinoa flour ( Zare et al, 2022 ).…”

“… ( Jaddu et al, 2024 ) Kodo millet Starch Frequency vs Storage modulus and loss modulus Multipin electric discharge 10 kV – 10, 20 & 30 min 20 kV – 10, 20 & 30 min 30 kV – 10, 20 & 30 min Both G' and G“ increased with plasma treatment. ( Sonkar et al, 2023 , Sonkar et al, 2023 ) …”