Effect of atmospheric cold plasma (pin type) on hydration and structure properties of kodo-millet starch

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridDwivedi, Madhuresh/0000-0002-5454-1369
dc.authoridJaddu, Samuel/0000-0002-3822-2157
dc.authoridSARANGI, PRAKASH KUMAR/0000-0003-2189-8828
dc.authoridSETH, DIBYAKANTA/0000-0003-0477-1809
dc.authoridSonkar, Shivani/0000-0003-2334-3965
dc.contributor.authorSonkar, Shivani
dc.contributor.authorJaddu, Samuel
dc.contributor.authorPradhan, Rama Chandra
dc.contributor.authorDwivedi, Madhuresh
dc.contributor.authorSeth, Dibyakanta
dc.contributor.authorGoksen, Gulden
dc.contributor.authorSarangi, Prakash K.
dc.date.accessioned2025-03-17T12:27:02Z
dc.date.available2025-03-17T12:27:02Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractKodo millet is an underutilized crop that could be used as a new starch source. Raw starch has many flaws that must be modified through treatment. Cold plasma is a well-adopted nonthermal technology for starch modification. In the current study, millet starch was treated in a plasma reactor at different voltages of 10 kV, 20 kV, and 30 kV for a duration of 10 min, 20 min, and 30 min. The effects of treatments on their hydration, structural, and physicochemical properties were explored. Water absorption and oil absorption capacities increased from 1.43 to 1.55 g/g and 1.01-1.34 g/g respectively. On the other hand, amylose content and pH of starch declined from 31.06 to 25.94 g/hg and 7.5 to 6.9 respectively. Whiteness index value increased from 82.71 to 84.45. IR spectra exhibited functional groups present in the starch. X-ray diffractogram showed changes in crystallinity along with treatment. Relative crystallinity decreased from 23.06 to 21.63%. The significance of the results was assessed at a 95% confidence level (& alpha;) at p & LE; 0.05. Scanning electron microscope (SEM) and Bright field microscopy (BFM) showed microstructural changes in the starch. Plasma improved the hydration and structural properties of kodo millet starch, and it can be useful for preparing various food products with good quality characteristics.
dc.description.sponsorshipEngi- neering Research Board (SERB) , Core- Research Grant [CRG/2020/002551]; Science and Engineering Research Board (SERB), Core- Research Grant , Department of Science amp; Technology (DST) , New Delhi, Government of India [CRG/2020/002551]; Universidade de Vigo/CISUG
dc.description.sponsorshipFunding was provided for this research by the Science and Engineering Research Board (SERB) , Core- Research Grant (File No.: CRG/2020/002551) , Department of Science & amp; Technology (DST) , New Delhi, Government of India. Funding for open access charge Universidade de Vigo/CISUG.
dc.identifier.doi10.1016/j.lwt.2023.114889
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85160289272
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.114889
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2027
dc.identifier.volume182
dc.identifier.wosWOS:001042688000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectKodo millet starch
dc.subjectWhiteness index
dc.subjectStructural changes
dc.subjectDisintegration
dc.subjectBright field microscopy
dc.titleEffect of atmospheric cold plasma (pin type) on hydration and structure properties of kodo-millet starch
dc.typeArticle

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