Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour
Abstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water mi...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2024-10-01
|
| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-024-71978-z |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850182505114632192 |
|---|---|
| author | Teng Zhang Ling He Meng Zhang Hao Jiang |
| author_facet | Teng Zhang Ling He Meng Zhang Hao Jiang |
| author_sort | Teng Zhang |
| collection | DOAJ |
| description | Abstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water migration were analyzed before and after CP treatment. The findings revealed that CP treatment had a minimal impact on the baseline nutrient composition of BWWF, but significantly improved its free amino acid profile, enhancing its nutritional value. The treated BWWF had an improved surface color, appeared brighter and yellower, and gave off a pleasant mellow aroma, while removing unpleasant flavor. The total phenolic content of BWWF increased while the flavonoid and anthocyanin content decreased after the treatment. CP-treated BWWF underwent aggregation cross-linking in the microstructure, and the content of bound water decreased, but the stability increased. In conclusion, CP treatment had great potential to improve the physicochemical properties and sensory quality of BWWF. |
| format | Article |
| id | doaj-art-2ada73a04bf444f9b5e1b0879666f1d2 |
| institution | OA Journals |
| issn | 2045-2322 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-2ada73a04bf444f9b5e1b0879666f1d22025-08-20T02:17:37ZengNature PortfolioScientific Reports2045-23222024-10-0114111410.1038/s41598-024-71978-zPhysicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flourTeng Zhang0Ling He1Meng Zhang2Hao Jiang3Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Northwest A&F UniversityShaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Northwest A&F UniversityShaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Northwest A&F UniversityShaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Northwest A&F UniversityAbstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water migration were analyzed before and after CP treatment. The findings revealed that CP treatment had a minimal impact on the baseline nutrient composition of BWWF, but significantly improved its free amino acid profile, enhancing its nutritional value. The treated BWWF had an improved surface color, appeared brighter and yellower, and gave off a pleasant mellow aroma, while removing unpleasant flavor. The total phenolic content of BWWF increased while the flavonoid and anthocyanin content decreased after the treatment. CP-treated BWWF underwent aggregation cross-linking in the microstructure, and the content of bound water decreased, but the stability increased. In conclusion, CP treatment had great potential to improve the physicochemical properties and sensory quality of BWWF.https://doi.org/10.1038/s41598-024-71978-zBlack whole wheat flourCold plasmaAmino acid fractionsAroma componentsWater migration |
| spellingShingle | Teng Zhang Ling He Meng Zhang Hao Jiang Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour Scientific Reports Black whole wheat flour Cold plasma Amino acid fractions Aroma components Water migration |
| title | Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour |
| title_full | Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour |
| title_fullStr | Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour |
| title_full_unstemmed | Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour |
| title_short | Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour |
| title_sort | physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour |
| topic | Black whole wheat flour Cold plasma Amino acid fractions Aroma components Water migration |
| url | https://doi.org/10.1038/s41598-024-71978-z |
| work_keys_str_mv | AT tengzhang physicochemicalcharacterizationandsensoryenhancementofcoldplasmatreatedblackwholewheatflour AT linghe physicochemicalcharacterizationandsensoryenhancementofcoldplasmatreatedblackwholewheatflour AT mengzhang physicochemicalcharacterizationandsensoryenhancementofcoldplasmatreatedblackwholewheatflour AT haojiang physicochemicalcharacterizationandsensoryenhancementofcoldplasmatreatedblackwholewheatflour |