Rheological and gelling properties of atmospheric pressure cold plasma treated finger millet (Eleusine coracana) starch

[Display omitted] •Gel strength ↑ significantly with plasma treatment ≤230 V/10 min.•Plasma treatment causes shift to Newtonian like behaviour.•G’ values ↑, but LVE region shrinks in amplitude sweep.•Amylose breaks to intermediate followed by small chain.•Depolymerization, crosslinking, functional g...

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Bibliographic Details
Published in:Food research international 2024-07, Vol.187, p.114418-114418, Article 114418
Main Authors: Kaur, Parinder, Annapure, Uday S.
Format: Article
Language:English
Subjects:
Atmospheric Pressure
Cold plasma
Cross-linking
Depolymerization
Eleusine - chemistry
Finger millet starch gel
Food Handling - methods
Gel strength
Gels - chemistry
Plasma Gases - chemistry
Rheology
Starch - chemistry
Viscosity
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Summary:[Display omitted] •Gel strength ↑ significantly with plasma treatment ≤230 V/10 min.•Plasma treatment causes shift to Newtonian like behaviour.•G’ values ↑, but LVE region shrinks in amplitude sweep.•Amylose breaks to intermediate followed by small chain.•Depolymerization, crosslinking, functional group incorporation alter rheology. Interest in exploring alternative starch sources like finger millet is rising due to wide starch applications. However, native starch often lacks desired qualities, including rheological properties. Modification is thus necessary for specific end uses. Plasma treatment as a greener and sustainable method for starch modification was therefore, studied for its ability to impact rheological properties of finger millet starch (FMS). Considerable changes in the rheological properties on FMS was noted, a significant decrease and increase (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2024.114418