Atmospheric Pressure Cold Plasma (ACP) Treatment a New Technique to Improve Microstructure and Textural Properties of Healthy Noodles Fortified with Mango Flour

Authors

  • Noor Shazliana Aizee Abidin Pusat Pengajian Kejuruteraan Bioproses, Universiti Malaysia Perlis (UniMAP), Kompleks Pengajian Jejawi, 02600 Arau, Perlis, Malaysia.
  • Ibni H. Rukunudin Pusat Pengajian Kejuruteraan Bioproses, Universiti Malaysia Perlis (UniMAP), Kompleks Pengajian Jejawi, 02600 Arau, Perlis, Malaysia.
  • Siti K. Zaaba Pusat Pengajian Kejuruteraan Bioproses, Universiti Malaysia Perlis (UniMAP), Kompleks Pengajian Jejawi, 02600 Arau, Perlis, Malaysia.
  • Wan A. W. Omar Institut Perubatan dan Pergigian Termaju, Universiti Sains Malaysia, Bertam, 13200, Kepala Batas, Pulau Pinang, Malaysia.

Keywords:

Atmospheric Pressure Cold Plasma, Mango Flour, Noodles, SEM Microstructure, Sensory Properties, Texture,

Abstract

The effect of atmospheric pressure cold plasma (ACP) on microstructural, textural and sensory properties of healthy noodles fortified with mango flour was studied. Atmospheric pressure cold plasma was carried out using helium gas with a flow rate of 1000 ml/min at room temperature. The electrodes were powered by a direct current (DC) power supply voltage of 16.6 kV wrapped around the quartz glass tube to develop plasma plume. SEM for microstructural observation was done to study the changes in surface morphology of plasma treated noodles. It was observed that after the plasma treatment the gluten and fiber content on the noodles surface more coherent and smoother between gluten network and starch granules than the control with respect to plasma power and time of treatment. Atmospheric pressure cold plasma treatment maintained the hardness, springiness and gumminess of control noodles without mango flour (CNT) and noodles fortified with mango flour (NMFT) significantly (P<0.05) compared to untreated control noodles (CN) and untreated mango flour fortified noodles (NMF). The results suggest that ACP is an effective technique for enhancing the gluten strength and improving the qualities of noodles fortified with mango flour.

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Published

2018-05-31

How to Cite

Abidin, N. S. A., Rukunudin, I. H., Zaaba, S. K., & W. Omar, W. A. (2018). Atmospheric Pressure Cold Plasma (ACP) Treatment a New Technique to Improve Microstructure and Textural Properties of Healthy Noodles Fortified with Mango Flour. Journal of Telecommunication, Electronic and Computer Engineering (JTEC), 10(1-17), 65–68. Retrieved from https://jtec.utem.edu.my/jtec/article/view/4168

Issue

Vol. 10 No. 1-17: Recent Trends in Biomedical Engineering Systems and Technologies II

Section

Articles

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