U.S. flag

An official website of the United States government

PubAg

Main content area

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 color Remove constraint Subject: color Subject Syzygium cumini Remove constraint Subject: Syzygium cumini Subject cohesion Remove constraint Subject: cohesion Subject antioxidants Remove constraint Subject: antioxidants Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
Start Over

Search

1  Search Results

1 entry found
Number of results to display per page

Search Results

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