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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 color Remove constraint Subject: color Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates

Author:
Singh, Narpinder,   et al.   ; Shevkani, Khetan;     Show all 2 Author
Source:
International journal of food science & technology 2015 v.50 no.4 pp. 1033-1043
ISSN:
0950-5423
Subject:
Fourier transform infrared spectroscopy; albumins; ash content; color; denaturation; dispersions; gel chromatography; globulins; heat treatment; kidney beans; opacity; pH; peas; permeability; protein content; protein isolates; protein solubility; temperature; tensile strength; thermal properties; water vapor; zeta potential
Abstract:
... This study was undertaken to evaluate physicochemical (colour, protein content, ash content and zeta potential), structural (size exclusion chromatography and thermal properties) and film‐forming properties of kidney bean, field pea and amaranth protein isolates (KBPI, FPPI and AMPI, respectively). Protein content, ash content, zeta potential and denaturation temperature of the isolates ranged fro ...
DOI:
10.1111/ijfs.12733

2. 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