利用低压冷等离子体技术提高黑糯米的蒸煮质量

IF 2.701
Kamonporn Panngom, Patpen Penjumras, Wasinee Panjan, Jirapong Sornsakdanuphap, Pradung Suanpoot, Sukree Yoosuk, Isara Wattananapakasem
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引用次数: 0

摘要

黑糯米粒即使在水中浸泡了很长时间,也很难煮熟。本研究旨在通过低压冷等离子体改善黑糯米的蒸煮质量。低压冷等离子体显著提高了米粒的光亮度,尤其是氧气和空气等离子体。等离子体处理后,米粒的吸水率明显提高。氩气、空气和氧气产生的等离子体之间没有差异。扫描电子显微镜检查显示,在整个断裂过程中,米粒的表面结构从光滑变为粗糙,并降低了接触角。空气和氧气等离子体增加了煮熟大米的柔软度和粘性。与未处理的样品(10.72 毫克/100 克)相比,处理过的样品的花青素含量在 14.59 至 25.97 毫克/100 克之间明显增加。空气和氧气等离子体可以改变米粒的表面结构,增加其柔软度和粘性,同时降低其硬度。因此,低压冷等离子体可作为一种潜在的创新技术,在保持黑糯米营养价值的同时改善蒸煮质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology

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.

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