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You searched for: Author "Singh, Narpinder" Remove constraint Author: "Singh, Narpinder" Journal International journal of food science & technology Remove constraint Journal: International journal of food science & technology Publication Year 2015 Remove constraint Publication Year: 2015 Subject Syzygium cumini Remove constraint Subject: Syzygium cumini Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Author:
Singh, Narpinder,   et al.   ; Singh, Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan;     Show all 4 Authors
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
ISSN:
0950-5423
Subject:
Syzygium cumini; antioxidants; batters; cohesion; color; consumer acceptance; flavonoids; fruit pulp; gluten-free foods; muffins; rheology; rice; rice flour; sensory properties; texture; viscoelasticity; water activity; xanthan gum
Abstract:
... This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation ...
DOI:
10.1111/ijfs.12764