Plasma treatment is an emerging non-thermal technology for modifying the functional and structural properties of starches, offering a promising alternative to conventional treatments. This study investigates the effect of plasma exposure (20 and 40 min) on rice varieties, Basmati and Japonica, in different forms: whole grain, flour and starch in comparison with commercial rice starch (CS). Results indicated that plasma exposure significantly reduced moisture content in Basmati variety experienced faster drying with short treatment time (20 min), however prolonged exposure (≥40 min) led to similar moisture losses across varieties. Colour variation increased with treatment time in grains and flours compared to starch which showed minimal changes, particularly in Japonica samples. Results of pasting profiles showed variety and matrix dependent effect. Plasma-treated Japonica grains and flours exhibited higher peak and breakdown viscosities, indicating lower stability, while Basmati grains and flours maintained more stable pasting profiles. In starches, Basmati starch and Japonica starch exhibited increased peak and breakdown viscosities with moderate plasma exposure (20 min), whereas in CS structural weakening was observed after prolonged treatment (40 min), that was confirmed by reduced crystallinity, and loss of gel-forming capacity. The hydration properties such as water absorption index, swelling power and water holding capacity were improved drastically in flour samples compared to other forms in both the varieties. Overall, plasma treatment induced surface-driven modifications improving hydration properties, emphasizing its potential application in tailoring the functional characteristics for the production of rice-based ingredients. • Plasma exposure caused a time-dependent reduction in moisture content and increased colour variation across all sample forms (grains, flour, and starch) • Plasma treatment induced consistent alterations in starch functional and structural attributes in both rice varieties and the commercial starch sample. • Crystallinity and thermal stability increased in treated Basmati and Japonica samples • Commercial starch samples lost the gel-forming ability with prolonged plasma exposure
Valdez et al. (Sun,) studied this question.