Impact of Multipin Atmospheric Cold Plasma (MACP) on Techno-Functional Properties of Little Millet Flour

Abstract

The 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.