Effect of plasma-modified rice starch on physicochemical and sensory properties of cheese

Processed cheese is a milk-based product that is widely consumed because it has a longer shelf life, stable texture, and adjustable taste. However, stabilizers are needed to improve its physicochemical and sensory characteristics. Rice starch can be a potential alternative as a natural stabilizer in processed cheese, but it has limitations such as low viscosity and retrogradation tendencies. This study aims to examine the effect of rice starch modified with dielectric barrier discharge (DBD) plasma on the physicochemical and sensory characteristics of processed cheese. Rice starch was extracted and modified using DBD plasma at 10 kV for 20 min to improve its functional properties. The modified starch was then applied to processed cheese with varying concentrations (4 %, 7 %, 10 %, 13 %, and 16 %). The analysis carried out included amylose content, pasting properties, hydration properties, texture, and sensory tests. DBD samples showed a swelling power reduction of 18.97 %, and an enhancement in amylose and solubility levels of 7.01 % and 31.77 %, respectively, compared to untreated samples. The application of 4–16 % DBD starch showed a cheese sample with an increase in hardness of 21.14 % and a decrease in water content of 4.14 %, ash of 47.76 %, fat of 16.40 %, protein of 16.52 %, and carbohydrate of 47.03 %. Sensory testing showed that the formulation with 10 % modified starch had the best acceptance by panelists. DBD plasma-modified rice starch has the potential as a natural stabilizer in processed cheese, offering an alternative for the food industry that is more environmentally friendly and healthy.