Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice

摘要: Abstract Low temperature plasma processing is a novel technology used for surface modification in other fields, now drawn considerable interest food sector. In the present study efforts were made to reduce cooking time of basmati rice using low plasma. It was observed that after treatment reduced from 20 min 13 min with significant increase water uptake respect power and treatment. Water kinetics revealed decrease rate constant (k) treated samples showed faster rate. Textural parameters there hardness stickiness. The extent as contact angle an energy, making more hydrophilic thus grains absorb lesser time. Hence can be improve quality rice.