The effect of atmospheric cold plasma (ACP) treatment on colour, water activity, antioxidant activity and total phenolic content of mango flour noodles during storage
2018
Noor Shazliana Aizee Abidin | Ibnihajar Rukunudin | Siti Khadijah Zaaba | Wan A. W. Omar
This work aimed to evaluate the effect of Atmospheric Cold Plasma (ACP) on the quality of mango flour noodles (NMF). ACP treatment of 5 minutes duration on the surface of the noodles strands were performed and evaluated during three days of storage by monitoring parameters related to colour, water activity, antioxidant activity and total phenolic content. The lightness value (L*) was higher for untreated samples (NMF (U)) than for treated samples (NMF (T)), while a greater increased in the redness (a*) and yellowness (b* ) values were observed for the NMF (T). The changes in aw, antioxidant activity and total phenolic content (TPC) were negligible. However the NMF (T) showed significant different (p<0.05) in TPC between day 0 and 3 of storage day. Therefore ACP treatment preserved the antioxidant activity and TPC in the noodles. The use of ACP treatment has been proven satisfactory to treat mango flour noodles.
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