Effects of non‐thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

2021 ◽  
Author(s):  
Li Xuejie ◽  
Wen Yaqing ◽  
Zhang Jian ◽  
Dongyun Ma ◽  
Zhang Jie ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Thermal Plasma ◽  
Wheat Kernel ◽  
Non Thermal Plasma

Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma

2021 ◽  
Author(s):  
Huishan Shen ◽  
Xiangzhen Ge ◽  
Bo Zhang ◽  
Chunyan Su ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Thermal Plasma ◽  
Scale Structure ◽  
In Vitro Digestibility ◽  
Multi Scale ◽  
Naked Barley ◽  
Starch Modification ◽  
Plasma Pretreatment ◽  
Non Thermal Plasma

Non-thermal plasma is an emerging and effective starch modification technology. In this paper, plasma pretreatment was used to modify the citrate naked barley starch for enhancing the accessibility of citric...

Effects of wheat flour particle size on physicochemical properties and quality of noodles

2020 ◽  
Vol 85 (12) ◽  
pp. 4209-4214
Author(s):  
Erqi Guan ◽  
Jinyue Pang ◽  
Yuling Yang ◽  
Tingjing Zhang ◽  
Mengmeng Li ◽  
...  
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Wheat Flour

scholarly journals Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

2021 ◽  
Vol 9 (2) ◽  
pp. 521
Author(s):  
Lucas De Oliveira Soares Rebouças ◽  
Julianna Paula do Vale Figueiredo ◽  
Maria Carla da Silva Campelo ◽  
Jovilma Maria Soares De Medeiros ◽  
Renata Bezerra Gomes Rebouças ◽  
...  
Keyword(s):  
Shelf Life ◽  
Thermal Plasma ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Microbial Growth ◽  
Quality Attributes ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Non Thermal Plasma

This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

scholarly journals The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi

2018 ◽  
Vol 45 ◽  
pp. 412-417 ◽  
Author(s):  
Piotr Kulawik ◽  
Carlos Alvarez ◽  
Patrick J. Cullen ◽  
Ramon Aznar-Roca ◽  
Anne Maria Mullen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Thermal Plasma ◽  
Microbiological Quality ◽  
Non Thermal Plasma

scholarly journals Modification blanching process of potato flour using hydrogen rich water

REAKTOR ◽  
2020 ◽  
Vol 20 (4) ◽  
pp. 161-165
Author(s):  
Gita Indah Budiarti ◽  
Lukhi Mulia Shitophyta ◽  
Ndaru Okvitarini ◽  
Vinna Fajarwaty ◽  
Ayu Damayanti
Keyword(s):  
Physicochemical Properties ◽  
Wheat Flour ◽  
Sugar Content ◽  
Chemical Compounds ◽  
Ash Content ◽  
Reducing Sugar ◽  
Potato Flour ◽  
Soaking Time ◽  
Protein Fiber

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat

scholarly journals Effect of Non-thermal Plasma on Physicochemical Properties of Nam Dok Mai Mango

2017 ◽  
Vol 7 (1) ◽  
pp. 263 ◽  
Author(s):  
Khanh Thi Kim Phan ◽  
Huan Tai Phan ◽  
Kasemsak Uthaichana ◽  
Yuthana Phimolsiripol
Keyword(s):  
Physicochemical Properties ◽  
Thermal Plasma ◽  
Non Thermal Plasma
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