Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice

• Increase in water uptake with reduction in cooking time after the plasma treatment
• There is no change in nutritional quality with better cooking quality.
• There is a decrease in the hardness of the cooked rice.
• As a result of surface etching there is an increase in the hydrophilic nature.

Low temperature plasma processing is a novel technology used for surface modification in other fields, now drawn considerable interest in food processing sector. In the present study efforts were made to reduce the cooking time of basmati rice using the low temperature plasma. It was observed that after the plasma treatment the cooking time was reduced from 20 min to 13 min with a significant increase in water uptake with respect to increase in plasma power and time of treatment. Water uptake kinetics revealed that the decrease in rate constant (k) in the plasma treated samples showed faster cooking rate. Textural parameters showed that there is a decrease in hardness and stickiness. The extent of plasma treatment was observed as a decrease in contact angle and an increase in surface energy, making surface more hydrophilic and thus rice grains absorb more water with lesser cooking time. Hence plasma treatment can be used to improve cooking quality of basmati rice.