Author: "Singh, Narpinder" / Journal: Food chemistry / Subject: thermal properties and amylose

Author:: Singh, Narpinder, et al. ; Singh, Harinder; Sodhi, Navdeep Singh; Show all 3 Authors
Source:: Food chemistry 2010 v.119 no.1 pp. 95-100
ISSN:: 0308-8146
Subject:: retrogradation; cultivars; starch granules; gelling properties; texture; amylose; grain sorghum; principal component analysis; physicochemical properties; food composition; Sorghum bicolor; pasting properties; shape; thermal properties; India
Abstract:: ... Starches from 15 Indian sorghum cultivars were separated and evaluated for physicochemical, morphological, thermal, retrogradation, pasting and textural properties. The morphological characterisation revealed the presence of irregular-polyhedral as well as spherical shaped granules. A wide variation in amylose content ranging from 11.2% to 28.5% was observed. Thermal, retrogradation, pasting and t ...
DOI:: 10.1016/j.foodchem.2009.05.086
: http://dx.doi.org/10.1016/j.foodchem.2009.05.086

Author:: Singh, Narpinder, et al. ; Kaur, Amritpal; Ezekiel, Rajarathnam; Sodhi, Navdeep Singh; Show all 4 Authors
Source:: Food chemistry 2009 v.114 no.4 pp. 1396-1404
ISSN:: 0308-8146
Subject:: storage conditions; cultivars; starch granules; texture; food analysis; amylose; transmittance; swelling (materials); food storage; potato starch; viscosity; storage quality; potatoes; food composition; pasting properties; thermal properties
Abstract:: ... Starches from 11 potato cultivars stored at five temperatures (4, 8, 12, 16 and 20°C) for 120 days were evaluated for physicochemical, thermal and pasting properties. Amylose content and swelling power increased with increase in storage temperatures. The proportion of small size granules was higher in starches from potatoes stored at 4°C. The starch granules of stored potatoes were slightly rough- ...
DOI:: 10.1016/j.foodchem.2008.11.025
: http://dx.doi.org/10.1016/j.foodchem.2008.11.025

Author:: Singh, Narpinder, et al. ; Singh, Sandeep; Singh, Gurpreet; Singh, Prabhjeet; Show all 4 Authors
Source:: Food chemistry 2008 v.108 no.1 pp. 130-139
ISSN:: 0308-8146
Subject:: lipid content; proteins; cultivars; starch granules; thermal properties; amylose; wheat; water stress; Triticum aestivum; pasting properties; seed development
Abstract:: ... The effect of water stress (WS) at 8 and 15days post anthesis (DPA) on the characteristics of starch and protein separated from C-306, HD-2329, PBW-175, PBW-343 and NI-5439 wheat varieties was studied. WS-induced changes in A-, B- and C-type granules distribution were variety- and stage-dependent. A-type granules increased in response to WS at both stages in all varieties, the extent of increase b ...
DOI:: 10.1016/j.foodchem.2007.10.054
: http://dx.doi.org/10.1016/j.foodchem.2007.10.054

Author:: Singh, Narpinder, et al. ; Kaur, Maninder; Sandhu, Kawaljit Singh; Guraya, Harmeet Singh; Show all 4 Authors
Source:: Food chemistry 2004 v.85 no.1 pp. 131
Subject:: Mangifera indica; cultivars; mangoes; physicochemical properties; plant morphology; fruits (food); thermal properties; rheological properties; starch granules; amylose; particle size; glass transition temperature; enthalpy; gelatinization; seeds; storage time; turbidity
Abstract:: ... The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 μm, respectively. The shape of starch granules varied from oval to ell ...
Handle:: 10113/47893
DOI:: 10.1016/j.foodchem.2003.06.013
: http://dx.doi.org/10.1016/j.foodchem.2003.06.013

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