Impact of multi‐pin atmospheric cold plasma on dynamic rheological characteristics of kodo millet starch.

Kodo millet's popularity grows due to its diverse applications and health benefits, primarily as a starch source for industries like food processing, requiring modifications to overcome raw starch limitations. In this study, raw kodo starch underwent treatment with cold plasma, varying in voltage (10, 20, and 30 kV) and duration (10, 20, and 30 min). The treated samples were designated as S1 to S9. The results showed that the modified starch exhibited significantly higher G' and G" values compared to the control sample. Three different models were attempted to describe the flow behavior, with the most suitable model selected. This analysis led to an increase in yield stress from 86.55 to 217.98 Pa and an increase in the flow index from 0.31 to 0.56 for the modified starch. This understanding of the rheological characteristics of modified starch can be invaluable for innovating new products, blending novel ingredients, and optimizing manufacturing processes. Practical applications: Kodo millet has gained significant popularity in recent times owing to its high fiber content and low glycemic index. In this research, starch extracted from kodo millet underwent plasma treatment, resulting in a modified starch with enhanced functional properties. The study focused on exploring the rheological properties of this treated starch, and the findings revealed notable improvements in dynamic rheological parameters, including the storage modulus, loss modulus, and viscosity of the starch, all of which increased due to the plasma treatment. The enhanced viscosity makes kodo millet starch particularly suitable for a wide range of food applications. This modified starch finds practical use in the preparation of porridges, soups, and as a reliable filling agent in various food products. This emerging technology has captured the attention of food manufacturers in the grain processing sector, offering a means to elevate the quality and desirability of new food products. [ABSTRACT FROM AUTHOR]