{"title":"利用低压冷等离子体技术提高黑糯米的蒸煮质量","authors":"Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem","doi":"10.1007/s13197-024-06060-7","DOIUrl":null,"url":null,"abstract":"<p>Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the <i>lightness</i> of the rice grains, especially the oxygen and air plasma. The water uptake of the rice grains was significantly increased after plasma treatment. <i>No difference</i> among the plasmas generated by <i>Ar</i>,<i> Air or O</i><sub><i>2</i></sub> gases. <i>SEM examination</i> showed that the surface structure of rice grains changed from smoothness to roughness throughout the break and reduced the contact angle. <i>Air and O</i><sub><i>2</i></sub><i>plasma increased the softness and stickiness of cooked rice.</i> Anthocyanin content was significantly increased in the range of 14.59 to 25.97 <i>mg/100g</i> in treated sample than those of untreated (10.72 mg/100 g). <i>Air and O</i><sub><i>2</i></sub><i>plasma could modify the surface structure of rice grains due to increased softness and stickiness while reducing hardness. Therefore</i>,<i> low-pressure cold plasma could be a potential innovative technology for improving the cooking quality process while maintaining the nutritional value of black glutinous rice grains.</i></p>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.7010,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology\",\"authors\":\"Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem\",\"doi\":\"10.1007/s13197-024-06060-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the <i>lightness</i> of the rice grains, especially the oxygen and air plasma. The water uptake of the rice grains was significantly increased after plasma treatment. <i>No difference</i> among the plasmas generated by <i>Ar</i>,<i> Air or O</i><sub><i>2</i></sub> gases. <i>SEM examination</i> showed that the surface structure of rice grains changed from smoothness to roughness throughout the break and reduced the contact angle. <i>Air and O</i><sub><i>2</i></sub><i>plasma increased the softness and stickiness of cooked rice.</i> Anthocyanin content was significantly increased in the range of 14.59 to 25.97 <i>mg/100g</i> in treated sample than those of untreated (10.72 mg/100 g). <i>Air and O</i><sub><i>2</i></sub><i>plasma could modify the surface structure of rice grains due to increased softness and stickiness while reducing hardness. Therefore</i>,<i> low-pressure cold plasma could be a potential innovative technology for improving the cooking quality process while maintaining the nutritional value of black glutinous rice grains.</i></p>\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-08-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://doi.org/10.1007/s13197-024-06060-7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://doi.org/10.1007/s13197-024-06060-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology
Black glutinous rice grains are hard cooking even though they have been soaked in water for a long period of time. This study aimed to improve the cooking quality of black glutinous rice by the low-pressure cold plasma. The low-pressure cold plasma significantly increased the lightness of the rice grains, especially the oxygen and air plasma. The water uptake of the rice grains was significantly increased after plasma treatment. No difference among the plasmas generated by Ar, Air or O2 gases. SEM examination showed that the surface structure of rice grains changed from smoothness to roughness throughout the break and reduced the contact angle. Air and O2plasma increased the softness and stickiness of cooked rice. Anthocyanin content was significantly increased in the range of 14.59 to 25.97 mg/100g in treated sample than those of untreated (10.72 mg/100 g). Air and O2plasma could modify the surface structure of rice grains due to increased softness and stickiness while reducing hardness. Therefore, low-pressure cold plasma could be a potential innovative technology for improving the cooking quality process while maintaining the nutritional value of black glutinous rice grains.