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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 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. Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects

Author:
Singh, Narpinder,   et al.   ; Singh, Balwinder; Singh, Jatinder Pal; Kaur, Amritpal;     Show all 4 Authors
Source:
International journal of food science & technology 2018 v.53 no.11 pp. 2431-2447
ISSN:
0950-5423
Subject:
Syzygium cumini; anti-allergic agents; antioxidants; chemoprevention; delphinidin; ellagic acid; flavanols; fruits; gallic acid; glycosylation; health promotion; leaves; malvidin; myricetin; petunidin; pulp; quercetin; seeds; tannins
Abstract:
... Jambolan is a rich source of bioactive phenolic compounds that have many potential health benefits. Phenolic acids, flavonoids (mainly anthocyanins, flavonols, flavanols and flavanonols) and tannins are the major phenolic compounds present in different parts of jambolan plant. Jambolan fruit skin mainly contains anthocyanins (such as delphinidin, petunidin, malvidin in glycosylated forms), while t ...
DOI:
10.1111/ijfs.13841

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