Author: "Singh, Narpinder" / Journal: International journal of food science & technology / Subject: color / Text Availability: Citation in PubAg

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
: http://dx.doi.org/10.1111/ijfs.12733

Author:: Singh, Narpinder, et al. ; Shevkani, Khetan; Show all 2 Author
Source:: International journal of food science & technology 2014 v.49 no.10 pp. 2237-2244
ISSN:: 0950-5423
Subject:: batters; cohesion; color; firmness; kidney beans; loss modulus; muffins; peas; protein isolates; viscoelasticity; wheat gluten
Abstract:: ... This study was undertaken to see the effect of kidney bean (KB), field pea (FP) and amaranth (AM) protein isolates on the viscoelasticity and gluten‐free muffin‐making properties of starch‐based batter. The characteristics of gluten‐free muffins were also compared to those prepared with wheat gluten (WG). The incorporation of different protein isolates enhanced batter viscoelasticity (increased st ...
DOI:: 10.1111/ijfs.12537
: http://dx.doi.org/10.1111/ijfs.12537

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
: http://dx.doi.org/10.1111/ijfs.12764

Author:: Singh, Narpinder, et al. ; Shevkani, Khetan; Rana, Jai Chand; Kaur, Amritpal; Show all 4 Authors
Source:: International journal of food science & technology 2014 v.49 no.2 pp. 541-550
ISSN:: 0950-5423
Subject:: Amaranthus hypochondriacus; absorption; color; cultivars; denaturation; emulsifying; emulsifying properties; foaming; foaming capacity; foams; gels; isoelectric point; pH; protein content; protein isolates; protein solubility; temperature
Abstract:: ... Protein isolates from six amaranth lines/cultivars (APIs) were evaluated to study their physicochemical (hunter colour, protein content and zeta potential), structural (thermal and conformational) and functional (emulsification, foaming, water and fat absorption) properties. APIs had protein content, whiteness index and gel temperature in range of 79.4-85.4%, 41.17-54.26 and 87.8-91.8 °C, respecti ...
DOI:: 10.1111/ijfs.12335
: http://dx.doi.org/10.1111/ijfs.12335

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