Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4295
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dc.contributor.authorJaddu, Samuel-
dc.contributor.authorPradhan, Rama Chandra-
dc.contributor.authorDwivedi, Madhuresh-
dc.date.accessioned2024-01-12T04:35:52Z-
dc.date.available2024-01-12T04:35:52Z-
dc.date.issued2023-12-
dc.identifier.citation9th International Food Convention (IFCON), “TRIMSAFE – Technology Re-engineering for Innovation and Mitigating the risk for a Safe, sustainable Affordable & secure Food Eco-system”, CSIR-CFTRI campus, Mysuru, 7-10 December 2023en_US
dc.identifier.urihttp://hdl.handle.net/2080/4295-
dc.descriptionCopyright belongs to proceeding publisheren_US
dc.description.abstractThe present investigation was carried out to determine the functional properties of little millet flour using multipin electrical discharge atmospheric cold plasma treatment. Two distinct voltages (10 kV and 20 kV) were applied to millet flour, and it was left exposed for 10, 20, and 30 minutes. The swelling capacity, solubility index, foaming stability, foaming capacity, and water and oil absorption capacity of the control and plasmatreated flours were examined. The millet flour's functional qualities improved with plasma treatment, while its physical characteristics did not alter. Reactive oxygen species (ROS) and reactive nitrogen species (RNS) substances caused the starch to depolymerize, as evidenced by the breakage of starch granules in the millet flour's microstructure and the diffractograms' decrease in relative crystallinity. Overall, plasma treatment can be explored to develop a process to enhance the functionality of millet flour for various food applications.hydration properties.en_US
dc.subjectmultipin atmospheric cold plasma (MACP)en_US
dc.subjectmillet flouren_US
dc.titleImpact of Multipin Atmospheric Cold Plasma (MACP) on Techno-Functional Properties of Little Millet Flouren_US
dc.typePresentationen_US
Appears in Collections:Conference Papers

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