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<p>The study explored the application of plasma-treated little millet flour (LMF) in pasta production, revealing that plasma treatment significantly enhanced the phenolic content and functional attributes of the flour. Pasta formulations containing 10% and 20% LMF were prepared with and without plasma treatment, and their physical, textural, and sensory properties were assessed. The plasma-treated pasta exhibited higher lightness and whiteness in both raw and cooked forms, while bulk and tapped densities remained consistent across all samples. Additionally, plasma treatment reduced the optimal cooking time. Although incorporating LMF increased the total phenolic content, whereas AOA decreased following plasma treatment relative to the untreated samples. A reduction in crystallinity was also observed in LMF pasta compared to untreated samples. Sensory analysis using a fuzzy logic model showed that the untreated 10% LMF pasta received the highest preference ranking, followed by the control pasta and then the plasma-treated 10% LMF pasta. These findings suggest that while plasma treatment enhances certain physical and biochemical properties, it may influence antioxidant activity and sensory acceptance in LMF-enriched pasta.</p>

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Development of phytochemicals rich pasta by using non thermal plasma treated Little millet flour

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Samuel Jaddu,
  • Madhuresh Dwivedi,
  • Rama Chandra Pradhan

摘要

The study explored the application of plasma-treated little millet flour (LMF) in pasta production, revealing that plasma treatment significantly enhanced the phenolic content and functional attributes of the flour. Pasta formulations containing 10% and 20% LMF were prepared with and without plasma treatment, and their physical, textural, and sensory properties were assessed. The plasma-treated pasta exhibited higher lightness and whiteness in both raw and cooked forms, while bulk and tapped densities remained consistent across all samples. Additionally, plasma treatment reduced the optimal cooking time. Although incorporating LMF increased the total phenolic content, whereas AOA decreased following plasma treatment relative to the untreated samples. A reduction in crystallinity was also observed in LMF pasta compared to untreated samples. Sensory analysis using a fuzzy logic model showed that the untreated 10% LMF pasta received the highest preference ranking, followed by the control pasta and then the plasma-treated 10% LMF pasta. These findings suggest that while plasma treatment enhances certain physical and biochemical properties, it may influence antioxidant activity and sensory acceptance in LMF-enriched pasta.