Atmospheric pressure cold plasma treatment on pearl millet (Pennisetum glaucum) with air as feed gas at an input voltage of 40 and 45 kV for 5, 10, and 15-min exposure time was studied. The influence of cold plasma on the physical, nutritional, hydration, and pasting properties of pearl millet was assessed. There was no significant difference in loose and tapped bulk density, whereas the color intensity (ΔE) and the delta chroma (ΔC) have significantly differed with the treatment. The nutritional properties, such as crude fat (3.46% ± 0.25%-4.71% ± 0.07%) were increased, whereas crude fiber (2.21% ± 0.02%-1.32% ± 0.02%), protein (10.064% ± 0.43%-8.89% ± 0.50%), and moisture (11.92% ± 0.10%-10.25% ± 0.03%) had significantly diminished. The results of hydration properties, such as swelling capacity (0.213 ± 0.003-0.320 ± 0.008 g/g), solubility (183% ± 1.00%-212% ± 2.00%), and water absorption (1.11 ± 0.02-1.51 ± 0.01 g/mL) have shown significant increment with treatment time and voltage. Besides, the pasting properties of the treated millet were significantly improved. The infrared thermal imaging was used and observed a maximum of 7 °C rise in the plasma treatment zone's temperature throughout the treatment time. It can be concluded that the plasma treatment ameliorates hydration and pasting properties of pearl millet, paving the path for their usage in a wide range of convenient foods.

中文翻译：

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冷等离子体对珍珠粟 (Pennisetum Glaucum) 物理、营养、水合和糊化特性变化的影响


研究了以空气为原料气、输入电压为 40 和 45 kV、暴露时间为 5、10 和 15 分钟的常压冷等离子体处理珍珠粟 (Pennisetum glaucum)。评估了冷等离子体对珍珠小米的物理、营养、水合和糊化特性的影响。松散和振实堆积密度没有显着差异，而颜色强度 (ΔE) 和色度增量 (ΔC) 在处理过程中存在显着差异。营养特性如粗脂肪(3.46%±0.25%-4.71%±0.07%)增加，粗纤维(2.21%±0.02%-1.32%±0.02%)、蛋白质(10.064%±0.43%-8.89)增加。 %±0.50%）和水分（11.92%±0.10%-10.25%±0.03%）显着减少。水合性能的结果，如溶胀能力（0.213±0.003-0.320±0.008g/g）、溶解度（183%±1.00%-212%±2.00%）和吸水率（1.11±0.02-1.51±0.01g） /mL）随着处理时间和电压的增加而显着增加。此外，经过处理的小米的糊化性能也得到显着改善。使用红外热成像并观察到在整个处理时间内等离子体处理区域的温度最多上升 7°C。可以得出结论，等离子体处理改善了珍珠粟的水合和糊化特性，为其在各种方便食品中的应用铺平了道路。