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You searched for: Author "Singh, Narpinder" Remove constraint Author: "Singh, Narpinder" Subject thermal properties Remove constraint Subject: thermal properties Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (Phaseolus mungo L.) Cultivars

Author:
Singh, Narpinder,   et al.   ; Kaur, Maninder; Sandhu, Kawaljit Singh; Guraya, Harmeet Singh;     Show all 4 Authors
Source:
Die Stärke = 2004 v.56 no.11 pp. 535
ISSN:
1521-379X
Subject:
black gram; Vigna mungo; cultivars; starch; physicochemical properties; thermal properties; anatomy and morphology; pasting properties; amylose; swelling (materials); water solubility; water binding capacity; glass transition temperature; starch granules; particle size distribution; viscosity; gelatinization; turbidity; correlation
Abstract:
... The starches separated from thirteen different black gram cultivars were investigated for physicochemical, thermal, morphological and pasting properties. Amylose content, swelling power, solubility and water binding capacity of starches ranged between 30.2-34.6%, 16.0-22.3 g/g, 14.8-17.3% and 73.5-84.5%, respectively. The diameter of starch granules, measured using a laser-light scattering particl ...
Handle:
10113/41074
DOI:
10.1002/star.200400290

2. Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)

Author:
Singh, Narpinder,   et al.   ; Kaur, Maninder; Sandhu, Kawaljit Singh; Guraya, Harmeet Singh;     Show all 4 Authors
Source:
Food chemistry 2004 v.85 no.1 pp. 131
Subject:
Mangifera indica; cultivars; mangoes; physicochemical properties; plant morphology; fruits (food); thermal properties; rheological properties; starch granules; amylose; particle size; glass transition temperature; enthalpy; gelatinization; seeds; storage time; turbidity
Abstract:
... The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 μm, respectively. The shape of starch granules varied from oval to ell ...
Handle:
10113/47893
DOI:
10.1016/j.foodchem.2003.06.013