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Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

Pal, Priyanka, Kaur, Parmeet, Singh, Narpinder, Kaur, Amritpal, Misra, N.N., Tiwari, Brijesh Kumar, Cullen, Patrick Joseph, Virdi, Amardeep Singh
Food research international 2016 v.81 pp. 50-57
X-ray diffraction, amino acid composition, amylose, asparagine, crystal structure, gamma-aminobutyric acid, glutamic acid, histidine, isoleucine, ozone, pH, pasting properties, phenylalanine, proline, protein content, rice, rice flour, serine, swelling (materials), technology, temperature, threonine, transmittance, tryptophan, viscosity
Nonthermal plasma (NTP) is a novel technology with potential applications in food property and functionality modification. In this study, short and long grain rice flours were exposed to different plasma intensities and resulting ozone concentrations, and their physicochemical, amino acid composition, X-ray diffraction, pasting properties and protein profile were evaluated. The L*, b*, blue value, λmax, pH, transmittance, swelling power, and syneresis of both rice types increased with NTP treatment while a* decreased. X-ray diffraction revealed a decrease in crystallinity with NTP treatment. Long grain rice showed higher peak viscosity, breakdown viscosity and lower pasting temperature as compared to short grain rice due to higher amylose content. Glutamic acid, asparagine, serine histidine, threonine, γ-aminobutyric acid, tryptophan, isoleucine, phenylalanine and proline content increased with NTP treatment in both rice types. SDS page analysis did not reveal any effect of NTP treatment on banding pattern of total protein of both rice types.