Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties.

This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring alterations in bioactive compounds, antinutritional factors, and functional properties. Foaming and emulsification properties experienced noteworthy enhancements with plasma treatment, manifesting in significant increases in foaming capacity (up to 51.47 ± 0.

Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview.

Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products.

A novel approach to increase calcium and fiber content in pasta using kadamb fruit powder and study of functional and structural characteristics.

Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP).

Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network - Genetic algorithm.

The effect on functional properties of kodo millet flour was studied using multipin cold plasma electric reactor. The analysis was carried out at various levels of voltage (10-20 kV) and treatment time (10-30 min) for four different parameters such as water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI) and swelling capacity (SC). Response surface methodology (RSM) and artificial neural network - genetic algorithm (ANN - GA) were adopted for modelling and optimization of process variables.