432 / 2018-08-15 22:44:02

Effects of Plasma Power on Cooking Properties and Antioxidant Activity of Pigmented Rice

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The non-thermal plasma is a technique accounting for most of the commercial uses of surface modification. This research was aimed to investigate the effect of plasma power on cooking properties and antioxidative activity of pigmented rice. Kum Doi Saket and Hom Nil rice were used. The samples were subjected to plasma treatment with 3 different power levels (120, 150 and 180 W) at the frequency of 13.56 MHz and treatment time of 30 minutes. It was found that the plasma treatment caused etching of brown rice surface and higher plasma power could reduce cooking time and increased water uptake, length expansion and volume expansion ratios. The total polyphenol compounds (TPCs) and total anthocyanin content (TAC) of Kum Doi Saket rice was increased after subjected to plasma treatment. However, the TPCs were not significantly different for Hom Nil rice. The TAC of Hom Nil rice treated with plasma at 150 and 180 W was decreased. The antioxidant activities analyzed by DPPH and ABTS methods were found to increase in Kum Doi Saket rice, while they were decreased in Hom Nil rice treated at 150 W. These results show that plasma technique could influence cooking properties, TPCs, TAC and antioxidant activities of pigmented rice, as compared to control samples.