Work

Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour

Year: 2024

Type: article

Abstract: This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water migration were analyzed before and after CP treatment. The findings revealed that CP treatment had a minimal impact on the baseline nutrient composition of BWWF, but significantly improved its free amino acid profile, enhancing its nutritional value. The treated BWWF had an improved surface color, appeared brighter and yellower, and gave off a pleasant mellow aroma, while removing unpleasant flavor. The total phenolic content of BWWF increased while the flavonoid and anthocyanin content decreased after the treatment. CP-treated BWWF underwent aggregation cross-linking in the microstructure, and the content of bound water decreased, but the stability increased. In conclusion, CP treatment had great potential to improve the physicochemical properties and sensory quality of BWWF.

Source: Scientific Reports

DOI: 10.1038/s41598-024-71978-z

Authors: Teng Zhang, Ling He, Meng Zhang, Hao Jiang

Institution: Northwest A&F University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,590