Effect of Plasma Bubbling on Textural and Engineering Properties of Ready-to-Eat Pearl Millet Flakes and Puffs

Ready-to-eat (RTE) millet grain flakes and puffs are gaining importance in the modern era because of their nutritional and health benefits. In this work, air plasma has been generated and bubbled into pearl millet during soaking, followed by analyzing its flaking and puffing characteristics. The voltage 180, 200, and 220 V with airflow rates of 10 and 12 lph for 1 and 2 h was exposed to treat pearl millet samples. An increase in conductivity, total soluble solids (TSS), and drop in pH of the soaked medium was observed with the bubbling of plasma. The plasma bubbling exhibited an improvement in the pearl millet's flaking and puffing properties. The noteworthy changes ( P < 0.05 ) in expansion volume, bulk density, color, moisture content, crispiness, and hardness were observed in flaked and puffed samples. An increase in the expansion ratio (ER) of pearl millet flakes and puffs from 4.2 to 8.3 and 4.9 to 9.5 decreases in bulk density of flakes and puffs from 0.36 to 0.11 and 0.14 to 0.06 kg/m 3 , respectively, was noticed with the plasma bubbling. The textural properties like the crispiness of the flakes and puffs elevated, and hardness was reduced with the given treatments. The decrement in yellowness index (YI) and increase in whiteness index (WI) was observed in both flaked and puffed samples with the rise in exposure time. The synergistic effect of plasma reactive species in combination with hydration aids in improving grain properties and helps in diversifying the utilization of millet grains.