Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (<scp>RSM</scp>) and artificial neural network with genetic algorithm (<scp>ANN‐GA</scp>)
Samuel Jaddu, S. Abdullah, Madhuresh Dwivedi, Rama Chandra Pradhan
Abstract
Abstract Functional properties of kodo millet flour were analyzed using multipin plasma system. The functional properties such as oil absorption capacity (OAC), water absorption capacity (WAC), swelling capacity (SC), and solubility index (SI) were analyzed at 10–20 kV of output voltage and duration of 10–30 min for kodo millet flour. Response surface methodology (RSM) and artificial neural network with genetic algorithm (ANN‐GA) were adopted for modeling and optimization. RSM optimized was found at 17.5 kV and 16 min and contrary, ANN‐GA optimal values were at 14.1 kV and 28 min. Optimized RSM values of OAC, WAC, SC, and SI were 1.39 g/g, 1.63 g/g, 3.91 g/g, and 0.08 g/g and optimized ANN‐GA values were 1.48 g/g, 1.65 g/g, 4.23 g/g, and 0.09 g/g, respectively. Different instrumental analysis was performed using X‐ray diffractometer, differential scanning calorimetry, fourier transmission infrared spectroscopy, and scanning electron microscopy. ANN showed lesser values of statistical parameters with higher value of R 2 compared to RSM. Therefore, ANN‐GA was treated as the best model for optimization and modeling of cold plasma treated kodo millet flour. Hence, the ANN‐GA optimized values of cold plasma treated flour could be utilized for practical applications in food processing industries. Practical Applications Plasma treated kodo millet flour with improved functionality makes the flour well suitable for various food applications due to increase in solubility, water absorption, and swelling ability. Increase in soluble solids can be helpful for better digestibility. This flour can be widely used for preparation of baked products, soups, and sausages and also will draws the attention of food processors in grain processing sector to enhance the properties, quality, and for developing new food products.