Effects of Low Temperature Plasma on Cooking Quality and Physicochemical Properties of Brown Rice

Brown rice was used as raw material to explore the effect of low-temperature plasma on the basic nutrients,cooking quality,sensory quality,texture characteristics,gelatinization characteristics,microstructure,crystallinity and near-infrared spectrum of brown rice. The results showed that,compared with brown rice in the control group,the heating water absorption rate,volume expansion rate and solid loss rate of brown rice after low-temperature plasma treatment were significantly increased to 236.10%,268.25% and 19.18 mg/g,respectively. The content of amylose,protein,dietary fiber and non-essential amino acid also increased to some extent. Plasma treatment at low temperature improved the gelatinization,texture and sensory properties of brown rice,which was beneficial to the improvement of the quality of brown rice. Through the observation and analysis of the microstructure of the brown rice cortical after the low temperature plasma treatment,the brown rice cortical was destroyed and the surface appeared pitting and cracks. X-ray diffraction and near-infrared data analysis showed that after low-temperature plasma treatment,the hydrophilic groups in brown rice increased,the crystallinity decreased,and the crystal structure of starch was destroyed,thus contributing to the increasing of water absorption rate. In conclusion,low-temperature plasma can effectively improve the cooking and eating quality of brown rice,and the research results can provide parameter guidance for low-temperature plasma in the production of brown rice.