Physicochemical properties of brown rice according to the characteristics of cultivars treated with atmospheric pressure plasma

Plasma technology has been applied to improve shelf life, but research on its effects on the physicochemical properties of brown rice has not been sufficient. In this study, the changes in physicochemical properties of three rice cultivars were investigated after treatment with atmospheric pressure plasma (APP, 0, 10, or 20 min). The water-binding capacity of rice tended to increase with APP treatment, and there was no difference in thermodynamic properties among treatments. Damaged starch content was significantly increased in Dongjinchal and Samkwang cultivars when treated with APP for 20 min. Hardness was decreased by plasma treatment in the Samkwang cultivar and digestibility was increased. Plasma treatment showed different effects on physicochemical properties depending on the brown rice cultivar. The water-binding capacity and hardness affect the texture and food processing suitability of brown rice. Therefore, cultivar and APP treatment conditions should be selected according to the intended purpose of the rice.