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The demand for plant-based products has elevated in recent years, as the consumers shift in focus toward the consumption of nutritionally better products. The milk from animal sources is a highly nutritious and complete food containing all necessary nutrition for human health. However, the problems like food source choice, lactose intolerance, cow's milk protein allergy, increased cholesterol, and other digestive problem allowed people to shift attention toward milk alternatives like plant-based extracts and called plant milk substitutes (Silva et al., 2020). A report published by proficient market research on "Global plant milk market-by formulation:(sweetened and unsweetened.), by source (soy, almond, rice, others) market-growth, future prospects, post COVID-19 scenario 2021-2028", states that the global plant milk market is expected to grow at a Compound Annual Growth Rate (CAGR) of 14.5% during the forecast period from 2021 to 2028 (Proficient Market, 2021). These plant-based milk substitutes are commonly extracted from various

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The present study aimed to investigate the impact of pin-to-plate cold plasma on the gelation and functional attributes of guar seed galactomannan. The guar galactomannan was subjected to 170 and 230 V treatment for 30 and 60 min and investigated for the gel characteristics and functional properties. The cold plasma treatment incurred galactomannan chain depolymerization with a reduction in the degree of polymerization (DP) ranging from 7.33% to 48.99%. The water contact angle (WCA) reduced from 110.93 to 95.54 , thus increasing the hydration capacity (36.73-45.90 g/g). These mechanisms diminish the gel viscosity (from 798. 227 cP of UT to 334.65 cP at 230-60) and the viscoelastic moduli (G 0 and G 00 ) indicating the low strength of gels from plasma-treated galactomannan (PT-GG). This further influenced the least gelation concentration, foam capacity, and foam stability. However, the critical strain (from 11.83% [UT] to 41% [230-60]), cross-over frequency (from 3.39 Hz [UT] to 15.3 Hz [230-60]), and degradation activation energy (from 18.445 kJ/mol [UT] to 21.721 kJ/mol [230-60]) of the PT-GG were increased (from 18.445 kJ/mol [UT] to 21.721 kJ/mol [230-60]) signifying the increased stability of gels by intramolecular and electrostatic forces. Thus, the cold plasma-induced depolymerization and hydrophilic modification of galactomannan influence the gelation and functional attributes which widen the potential applications of the hydrocolloid. Practical ApplicationsDepolymerized guar gum is industrially known for its specific applications such as lowviscosity source of dietary fiber, stabilizers, complex forming, and encapsulating agents.This study shows the potential of cold plasma processing as an eco-friendly sustainable technology for producing depolymerized guar gum which can be applied as a source of fiber in enteral feed formulations, stabilizers in low viscous spreads and sauces, and also in thermo-reversible gel networks due to its thermal gel transition attributes.