Impact of Cold Plasma On Functional and Morphological Properties of Barnyard Millet Flour

Abstract

Introduction: Barnyard Millet, a gluten-free grain, is recognized for its abundant bioactive polyphenols and offers various health benefits, including high B vitamins, magnesium, and other minerals. It has been associated with reducing weight, BMI, and high blood pressure, and research validates its preventive effects against obesity and diabetes. The multipin atmospheric cold plasma technique was utilized to study its effect on the functional properties of the Barnyard millet flour. Methodology: Barnyard millet grains were dehulled and ground to pass with a 100-micron sieve and further treated with atmospheric cold plasma at various time-temperature combinations. Results and Discussion: Overall, all properties of the control showed changes compared to the higher voltage treatment. SC, while water solubility and viscosity increased with the most changes observed at 30:30 treatment. Conclusion: The impact of Cold Plasma on Barnyard Millet flour has shown significant modifications in functional properties. The 30:30 treatment, in particular, demonstrated significant improvements, including increased water solubility and enhanced emulsifying and foaming capacity. Cold plasma-treated Barnyard Millet flour offers versatile applications, improving nutritional and functional qualities in baked goods, functional foods, and gluten-free products.