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- 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. ; Bedi, Richa; Garg, Rhythm; Garg, Mukti; Singh, Jaghmohan; Show all 5 Authors
- Source:
- Food chemistry 2009 v.113 no.1 pp. 71-77
- ISSN:
- 0308-8146
- Subject:
- food analysis; food composition; physicochemical properties; thermal properties; pasting properties; milling; milling quality; popcorn; sweetcorn; dent corn; protein content
- Abstract:
- ... The physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of degermed grains of four corn types (popcorn, sweet corn, dent corn, and white corn) was studied. Popcorn and white corn gave higher coarser fraction (14-20mesh) yield than dent and sweet corn. Protein content progressively decreased with increase in fineness in the particle size. ...
- DOI:
- 10.1016/j.foodchem.2008.07.023
-
http://dx.doi.org/10.1016/j.foodchem.2008.07.023
- 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
- Author:
- Singh, Narpinder, et al. ; Sodhi, N.S.; Kaur, Manmeet; Saxena, S.K.; Show all 4 Authors
- Source:
- Food chemistry 2003 v.82 no.3 pp. 433-439
- ISSN:
- 0308-8146
- Subject:
- water uptake; enthalpy; cultivars; rice; seeds; chewiness; hardness; gelatinization; bulk density; scanning electron microscopy; temperature; cooking; cohesion; thermal properties
- Abstract:
- ... Studies were undertaken to compare physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent kernels separated from three rice cultivars. Physico-chemical properties, such as 1000 kernel weight, bulk density, kernel hardness, length-breath (L/B) ratio and amylose content, were determined. The morphological properties of chalky and translucent kernels were ...
- DOI:
- 10.1016/S0308-8146(03)00007-4
-
http://dx.doi.org/10.1016/S0308-8146(03)00007-4
