Effect of Dielectric Barrier Discharge Cold Plasma Treatment On High Moisture Brown Rice and Its Starch Characteristics

Brown rice, rich in nutritional benefits, is challenging to steam due to its bran layer. This research sought to explore how dielectric barrier discharge cold plasma (DBD-CP) processing enhances the quality and starch architectural traits of high moisture (17%) brown rice. The results showed that following DBD-CP treatment (100 kV 2 min, 100 kV 4 min, 100 kV 8 min, 70 kV 4 min, 130 kV 4 min), the free fatty acid level of brown rice remained within a safe range (≤ 30.0 mg/100 g). Texture analysis revealed a strong inverse correlation between brown rice hardness and both processing time and voltage, with brown rice hardness showing a pronounced decline that was coupled with a modest reduction in adhesion, pointing to enhanced edible quality. Additionally, exposure to plasma treatment causes notable alterations in brown rice starch, markedly decreasing its amylose levels, crystallinity, R 1045/1022 ratio, and gelatinization enthalpy, while also inducing more pronounced surface degradation. In contrast to the untreated starch, the processed starch exhibited a substantial rise in rapidly digestible starch (RDS), which makes it more conducive to efficient human absorption. The treatment of DBD-CP resulted in better edibility of brown rice.