Abstract
This work explores the preliminary feasibility of employing the low-pressure coldplasma technology for the modification of the properties of chia flour. Chia flour wasexposed to low pressure plasma in air for 5 min, 10 min, and 15 min, at two differentpower levels (40 W and 60 W). The oils extracted from untreated and treated chiaflour were exhaustively characterized for fatty acid composition, nutritional value,and rancidity indices using thermal calorimetric methods (DSC/TGA). The resultsindicated a significant change in the colour of flour with an increase in lightness.Infrared and ultraviolet spectroscopy indicated changes in the tocopherol groups ofthe oil extracted from plasma treated chia flour. However, the oil extracted fromplasma treated chia flour revealed a loss of conjugated dienes and formation oftrans-fatty acids as seen in conventional hydrogenation of edible oils. DSC and TGAresults revealed better oxidative stability of low-pressure plasma treated oils thancontrol, which was linked to a relative increase of MUFA in the former.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: JOURNAL OF ENGINEERING & PROCESSING MANAGEMENT
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
