:: Volume 17, Issue 4 (Winter 2023) ::
Iranian J Nutr Sci Food Technol 2023, 17(4): 113-121 Back to browse issues page
Using Cold Plasma Technology as a Method for the Structural Modification of Corn Starch and Its Functional Assessment in Food Models
H Bahmanpour , N Asefi * , A Alizadeh
Associate Prof. Dr., Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran , n.asefi@iaut.ac.ir
Abstract:   (1249 Views)
Background and Objectives: Cold plasma is used as an innovative solution in production and distribution of healthy and high-quality foods. Objectives of this study were to use cold plasma technology as a method for the structural modification of corn starch and its functional assessment in food models.
 Materials & Methods: Starch granules were treated with plasma with two various gases in the form of Treatment 1 (argon gas of 90% and oxygen gas of 10%) and Treatment 2 (argon gas of 95% and hydrogen gas of 5%) for 10 min.
Results: Results of scanning electron microscopy and starch swelling power showed more changes in Treatment 1 than Treatment 2 and control. In treated samples, more cracks or cavities on the surfaces were seen, compared to the control sample. The pH of the treated samples was lower than the pH of the control sample and humidity of the treated samples was higher than that of the control sample. Viscosity of the treated samples and the cooking time decreased with increasing humidity.
Conclusion: Results showed that dielectric barrier plasma could be used to produce low modified viscosity starch. Further studies with plasma technology are necessary to produce natural products free of chemical additives.
 
Keywords: Cold plasma, Corn starch, Milk dessert
Full-Text [PDF 646 kb]   (279 Downloads)    
Article type: Research | Subject: Food Science
Received: 2022/05/29 | Accepted: 2022/08/21 | Published: 2022/12/24


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Volume 17, Issue 4 (Winter 2023) Back to browse issues page