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- Author:
- Singh Narpinder, et al. ; Pal Priyanka; Kaur Parmeet; Kaur Amritpal; Virdi Amardeep Singh; Parmar Naincy; Show all 6 Authors
- Source:
- Cereal chemistry 2016 v.93 no.6 pp. 584-592
- ISSN:
- 0009-0352
- Subject:
- amino acid composition; amylose; arginine; ash content; brown rice; catechin; chlorogenic acid; cultivars; essential amino acids; ferulic acid; flour; foams; gamma-aminobutyric acid; germination; glutelins; hardness; histidine; methionine; nutritive value; p-coumaric acid; paddies; pasting properties; prolamins; proline; protein content; protocatechuic acid; quercetin; vanillic acid; viscosity; water binding capacity
- Abstract:
- ... Physical characteristics, amino acids composition, protein profiling, pasting characteristics, and phenolic compounds of brown rice (BR) and germinated brown rice (GBR) from different paddy cultivars (PB1, PS44, PB1509, PB1121, and PS5) were investigated. L* (lightness) decreased, but a* (redness and greenness) and b* (yellowness and blueness) increased with germination. Protein and ash content in ...
- DOI:
- 10.1094/CCHEM-03-16-0066-R
- https://doi.org/10.1094/CCHEM-03-16-0066-R
- Author:
- Singh Narpinder, et al. ; Paul Priyanka; Virdi Amardeep Singh; Kaur Parmeet; Mahajan Gulshan; Show all 5 Authors
- Source:
- Cereal chemistry 2014 v.91 no.4 pp. 389-397
- ISSN:
- 0009-0352
- Subject:
- adhesion; air temperature; amylose; cooking; cultivars; developmental stages; filling period; hardness; lipid content; lipids; paddies; pasting properties; phenylpropanolamine; prolamins; protein content; rice; viscosity
- Abstract:
- ... Milled rice of four indica cultivars (PR114, PR116, PR118, and PAU201) obtained from early (June 5 and 15) and delayed (June 25 and July 5) transplanted paddy was evaluated for physicochemical, pasting, cooking, and protein characteristics. During the grain-filling and development stage, early transplanted paddy experienced average maximum and minimum temperatures of 32.8 and 22.3°C, respectively, ...
- DOI:
- 10.1094/CCHEM-09-13-0193-R
- https://doi.org/10.1094/CCHEM-09-13-0193-R
- Author:
- Singh Narpinder, et al. ; Mahal Aabroo; Khullar Poonam; Kumar Harsh; Kaur Gurinder; Jelokhani-Niaraki Masoud; Bakshi Mandeep Singh; Show all 7 Authors
- Source:
- ACS sustainable chemistry 2013 v.1 no.6 pp. 627-639
- ISSN:
- 2168-0485
- Subject:
- adsorption; coatings; drugs; gold; green chemistry; hemolysis; hydrophobicity; models; nanogold; nanoparticles; surface plasmon resonance; temperature; ultraviolet-visible spectroscopy; zein
- Abstract:
- ... Green chemistry of industrially important zein protein was explored in aqueous phase toward the synthesis of bioconjugated gold (Au) nanoparticles (NPs), which allowed us to simultaneously understand the unfolding behavior of zein with respect to temperature and time. Synthesis of Au NPs was monitored with simultaneous measurements of UV–visible absorbance due to the surface plasmon resonance (SPR ...
- DOI:
- 10.1021/sc300176r
- https://doi.org/10.1021/sc300176r
- Author:
- Singh Narpinder, et al. ; Kaur Harpreet; Banipal Tarlok Singh; Thakur Sourbh; Bakshi Mandeep Singh; Kaur Gurinder; Show all 6 Authors
- Source:
- ACS sustainable chemistry 2013 v.1 no.1 pp. 127-136
- ISSN:
- 2168-0485
- Subject:
- X-ray diffraction; atomic force microscopy; biodegradability; cadmium; differential scanning calorimetry; fluorescence; glycerol; gold; industrial applications; nanogold; nanoparticles; reducing agents; starch; sulfides; surface plasmon resonance; tensile strength; transmission electron microscopy
- Abstract:
- ... A simple method has been proposed to synthesize environmental friendly biodegradable starch films containing gold (Au) and cadmium sulfide (CdS) nanoparticles (NPs) with significantly improved mechanical properties than pure starch films for various industrial applications. Au NPs were synthesized in vitro by using starch as a weak reducing agent simultaneously for the starch film formation. All r ...
- DOI:
- 10.1021/sc3000652
- https://doi.org/10.1021/sc3000652
- Author:
- Singh, Narpinder, et al. ; Singh, Harinder; Chang, Yung-Ho; Sodhi, Navdeep Singh; Show all 4 Authors
- Source:
- Stärke = 2011 v.63 no.5 pp. 291-301
- ISSN:
- 0038-9056
- Subject:
- acetylation; acid treatment; cultivars; enthalpy; gelatinization; gelatinization temperature; gels; hardness; pasting properties; retrogradation; solubility; starch; viscosity
- Abstract:
- ... Influence of prior acid treatment on acetylation of starch isolated from an Indian sorghum cultivar was investigated. The starch was acid thinned (AT) using 0.1, 0.5, and 1 M HCl for 1.5 h and then acetylated (Ac) with acetic anhydride (8% w/w). The acid thinning and subsequent acetylation appeared to reduce the percentage acetylation as indicated by degree of substitution. Ac-AT starches exhibite ...
- DOI:
- 10.1002/star.201000135
- https://doi.org/10.1002/star.201000135
- Author:
- Singh, Narpinder, et al. ; Kaur, Shubhpreet; Rana, Jai Chand; Show all 3 Authors
- Source:
- Food chemistry 2010 v.123 no.4 pp. 1227-1234
- ISSN:
- 0308-8146
- Subject:
- Amaranthus hypochondriacus; Amaranthus caudatus; flour; amaranth grain; line differences; seeds; protein content; lipid content; food composition; enzyme activity; alpha-amylase; crude fiber; pasting properties; viscosity; hardness; texture
- Abstract:
- ... In the present study, the plant, grain and flour characteristics of 48 Amaranthus hypochondriacus and 11 Amaranthus caudatus lines are reported. A. hypochondriacus grains had a higher thousand kernel weight (0.62-0.88g), a creamish yellow colour (L∗ =61.38-68.29, b∗ =5.26-6.8 and a∗ =19.71-23.84), whereas A. caudatus grains had a lower thousand kernel weight (0.46-0.70g) and a reddish-brown colour ...
- DOI:
- 10.1016/j.foodchem.2010.05.091
- https://doi.org/10.1016/j.foodchem.2010.05.091
- Author:
- Singh, Narpinder, et al. ; Singh, Harinder; Sodhi, Navdeep Singh; Show all 3 Authors
- Source:
- Food chemistry 2010 v.119 no.1 pp. 95-100
- ISSN:
- 0308-8146
- Subject:
- retrogradation; cultivars; starch granules; gelling properties; texture; amylose; grain sorghum; principal component analysis; physicochemical properties; food composition; Sorghum bicolor; pasting properties; shape; thermal properties; India
- Abstract:
- ... Starches from 15 Indian sorghum cultivars were separated and evaluated for physicochemical, morphological, thermal, retrogradation, pasting and textural properties. The morphological characterisation revealed the presence of irregular-polyhedral as well as spherical shaped granules. A wide variation in amylose content ranging from 11.2% to 28.5% was observed. Thermal, retrogradation, pasting and t ...
- DOI:
- 10.1016/j.foodchem.2009.05.086
- https://doi.org/10.1016/j.foodchem.2009.05.086
- Author:
- Singh, Narpinder, et al. ; Kaur, Navpreet; Rana, Jai Chand; Sharma, Shyam Kumar; Show all 4 Authors
- Source:
- Food chemistry 2010 v.122 no.3 pp. 518-525
- ISSN:
- 0308-8146
- Subject:
- germplasm; texture; peas; seeds; amylose; principal component analysis; physicochemical properties; flour; genetic variation; Pisum sativum; cooking quality; pasting properties
- Abstract:
- ... The genetic diversity in agronomic, seeds (physicochemical, hydration, textural and cooking) and flour (pasting and gel texture) characteristics amongst 71 field pea lines was studied. L∗-, a∗-, b∗-values, seed weight, density, hydration capacity, swelling capacity and cooking time ranged between 43.6 and 67.1, −2.3 and 6.2, 5.8 and 17.4, 4.26 and 25.65g/100 seeds, 0.55 and 2.01g/ml, 0.05 and 0.31 ...
- DOI:
- 10.1016/j.foodchem.2010.02.064
- https://doi.org/10.1016/j.foodchem.2010.02.064
- Author:
- Singh, Narpinder, et al. ; Singh, Sandeep; Show all 2 Author
- Source:
- Food research international 2010 v.43 no.9 pp. 2277-2283
- ISSN:
- 0963-9969
- Subject:
- cultivars; texture; food analysis; durum wheat; physicochemical properties; food processing; Triticum aestivum; Triticum turgidum subsp. durum; food composition; wheat bran; pasting properties; cooking quality
- Abstract:
- ... The physico-chemical, pasting, cooking and textural properties of common and durum wheat varieties were evaluated. The effect of debranning to the extent of 4 and 8% on these properties was also studied. Durum wheat varieties had higher protein and lower L* value and b* values compared to common wheat. Debranning of grains increased L* value, gruel solids loss and decreased a* value, cooking time ...
- DOI:
- 10.1016/j.foodres.2010.07.016
- https://doi.org/10.1016/j.foodres.2010.07.016
- Author:
- Singh, Narpinder, et al. ; Kaur, Shubhpreet; Isono, Naoto; Noda, Takahiro; Show all 4 Authors
- Source:
- Food chemistry 2010 v.122 no.1 pp. 65-73
- ISSN:
- 0308-8146
- Subject:
- genotype; genetic variation; physicochemical properties; pasting properties; texture; chickpeas; Cicer arietinum; gels; gel strength; cultivars; food analysis; food composition; viscosity
- Abstract:
- ... Twenty chickpea cultivars were evaluated for genetic diversity in seeds (physical, hydration and cooking), flours (composition, pasting and gel textural) and starch (swelling, thermal, amylose content and amylopectin structure) properties. Frequency distribution and principal component analysis revealed significant differences among the cultivars studied. Pasting temperature, peak viscosity, break ...
- DOI:
- 10.1016/j.foodchem.2010.02.015
- https://doi.org/10.1016/j.foodchem.2010.02.015
- Author:
- Singh, Narpinder, et al. ; Georget, Dominique M.R.; Belton, Peter S.; Barker, Susan A.; Show all 4 Authors
- Source:
- Journal of cereal science 2010 v.52 no.2 pp. 282-287
- ISSN:
- 0733-5210
- Subject:
- drugs; glycerol; physical properties; salicylic acid; synergism; tensile strength; zein
- Abstract:
- ... Zein films containing salicylic acid (SA) and acetyl salicylic acid (ASA) between 2 and 10% (initial zein weight basis) with or without glycerol were evaluated for structure, mechanical and dissolution properties. The random coils, α helices and β sheets mainly governed the secondary structure of zein, depending on glycerol and level of model molecules. Adding ASA resulted in an increase in α heli ...
- DOI:
- 10.1016/j.jcs.2010.06.008
- https://doi.org/10.1016/j.jcs.2010.06.008
- Author:
- Singh, Narpinder, et al. ; Kaur, Seeratpreet; Sodhi, Navdeep Singh; Rana, Jai Chand; Show all 4 Authors
- Source:
- Food chemistry 2009 v.117 no.2 pp. 282-289
- ISSN:
- 0308-8146
- Subject:
- germplasm; texture; seeds; food analysis; kidney beans; viscosity; Phaseolus vulgaris; physicochemical properties; flour; food composition; genetic variation; cooking quality; breeding lines; pasting properties
- Abstract:
- ... The genetic diversity in seeds (physicochemical, hydration, textural and cooking properties) and flours (pasting and gel texture) among kidney bean lines was studied. A wide range of variation was observed for yield and yield-related traits. Seed weight, volume, density, hydration capacity, hydration index, swelling capacity, cooking time and amylose content ranged from 10.2 to 51.7g/100 seeds, 14 ...
- DOI:
- 10.1016/j.foodchem.2009.04.002
- https://doi.org/10.1016/j.foodchem.2009.04.002
- Author:
- Singh, Narpinder, et al. ; Bedi, Richa; Garg, Rhythm; Garg, Mukti; Singh, Jaghmohan; Show all 5 Authors
- Source:
- Food chemistry 2009 v.113 no.1 pp. 71-77
- ISSN:
- 0308-8146
- Subject:
- food analysis; food composition; physicochemical properties; thermal properties; pasting properties; milling; milling quality; popcorn; sweetcorn; dent corn; protein content
- Abstract:
- ... The physico-chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of degermed grains of four corn types (popcorn, sweet corn, dent corn, and white corn) was studied. Popcorn and white corn gave higher coarser fraction (14-20mesh) yield than dent and sweet corn. Protein content progressively decreased with increase in fineness in the particle size. ...
- DOI:
- 10.1016/j.foodchem.2008.07.023
- https://doi.org/10.1016/j.foodchem.2008.07.023
- Author:
- Singh, Narpinder, et al. ; Kaur, Amritpal; Ezekiel, Rajarathnam; Sodhi, Navdeep Singh; Show all 4 Authors
- Source:
- Food chemistry 2009 v.114 no.4 pp. 1396-1404
- ISSN:
- 0308-8146
- Subject:
- storage conditions; cultivars; starch granules; texture; food analysis; amylose; transmittance; swelling (materials); food storage; potato starch; viscosity; storage quality; potatoes; food composition; pasting properties; thermal properties
- Abstract:
- ... Starches from 11 potato cultivars stored at five temperatures (4, 8, 12, 16 and 20°C) for 120 days were evaluated for physicochemical, thermal and pasting properties. Amylose content and swelling power increased with increase in storage temperatures. The proportion of small size granules was higher in starches from potatoes stored at 4°C. The starch granules of stored potatoes were slightly rough- ...
- DOI:
- 10.1016/j.foodchem.2008.11.025
- https://doi.org/10.1016/j.foodchem.2008.11.025
- Author:
- Singh, Narpinder, et al. ; de Mesa, Normell Jhoe E.; Alavi, Sajid; Shi, Yong-Cheng; Dogan, Hulya; Sang, Yijun; Show all 6 Authors
- Source:
- Journal of food engineering 2009 v.90 no.2 pp. 262-270
- ISSN:
- 0260-8774
- Subject:
- soy protein; food fortification; fortified foods; swelling (materials); extruded foods; extrusion; corn starch; physical properties; microstructure; food processing equipment; food processing quality; protein isolates; food analysis; food composition
- Abstract:
- ... Soy protein supplementation increases the nutritional value of starch-based expanded snacks. A systematic study was conducted to serve as baseline for optimizing the addition of soy protein concentrate (SPC). Physical and microstructural properties of native corn starch-soy protein concentrate (CS-SPC) extrudates were investigated in relation to the macromolecular changes in starch during extrusio ...
- DOI:
- 10.1016/j.jfoodeng.2008.06.032
- https://doi.org/10.1016/j.jfoodeng.2008.06.032
- Author:
- Singh, Narpinder, et al. ; George, Dominique M.R.; Belton, Peter S.; Barker, Susan A.; Show all 4 Authors
- Source:
- Journal of agricultural and food chemistry 2009 v.57 no.10 pp. 4334-4341
- ISSN:
- 0021-8561
- Subject:
- temperature; protein secondary structure; protein aggregates; plasticizers; dielectric properties; viscosity; chemical precipitation; glycerol; modulus of elasticity; water holding capacity; gels; Fourier transform infrared spectroscopy; zein; edible films; tensile strength; iodine
- Abstract:
- ... In the present study the effect of iodine on properties of zein films and zein precipitates obtained after hydrophobic aggregation was evaluated. Zein films were cast with and without glycerol (as plasticizer) after incorporation of iodine at different levels (2-8%, zein wt basis). Zein films were characterized by secondary structure (determined by infrared spectroscopy) and dielectric and mechani ...
- DOI:
- 10.1021/jf900436q
- PubMed:
- 19368387
- https://doi.org/10.1021/jf900436q
- Author:
- Singh, Narpinder, et al. ; Singh, Sandeep; Singh, Gurpreet; Singh, Prabhjeet; Show all 4 Authors
- Source:
- Food chemistry 2008 v.108 no.1 pp. 130-139
- ISSN:
- 0308-8146
- Subject:
- lipid content; proteins; cultivars; starch granules; thermal properties; amylose; wheat; water stress; Triticum aestivum; pasting properties; seed development
- Abstract:
- ... The effect of water stress (WS) at 8 and 15days post anthesis (DPA) on the characteristics of starch and protein separated from C-306, HD-2329, PBW-175, PBW-343 and NI-5439 wheat varieties was studied. WS-induced changes in A-, B- and C-type granules distribution were variety- and stage-dependent. A-type granules increased in response to WS at both stages in all varieties, the extent of increase b ...
- DOI:
- 10.1016/j.foodchem.2007.10.054
- https://doi.org/10.1016/j.foodchem.2007.10.054
- Author:
- Singh, Narpinder, et al. ; Isono, Naoto; Srichuwong, Sathaporn; Noda, Takahiro; Nishinari, Katsuyoshi; Show all 5 Authors
- Source:
- Food hydrocolloids 2008 v.22 no.6 pp. 979-988
- ISSN:
- 0268-005X
- Subject:
- potato starch; Solanum tuberosum; chemical structure; thermal properties; viscoelasticity; cultivars; starch granules; amylopectin; pasting properties; cooking; cooling; heat treatment; cooking quality; gelatinization; temperature; viscosity; starch gels; physicochemical properties
- Abstract:
- ... The starches separated from different Indian potato cultivars (Kufri Sindhuri, Kufri Jyoti, Kufri Pukhraj, Kufri Chipsona-1, Kufri Chipsona-2, Kufri Bahar and Kufri Chandermukhi) were evaluated for granule size, amylopectin structure, thermal and pasting properties. The changes in viscoelastic properties of cooked starch pastes during cooling and heating were also evaluated using a dynamic rheomet ...
- DOI:
- 10.1016/j.foodhyd.2007.05.010
- https://doi.org/10.1016/j.foodhyd.2007.05.010
- Author:
- Singh, Narpinder, et al. ; Nakaura, Yoshiko; Inouchi, Naoyoshi; Nishinari, Katsuyoshi; Show all 4 Authors
- Source:
- Stärke = 2008 v.60 no.7 pp. 349-357
- ISSN:
- 0038-9056
- Subject:
- X-ray diffraction; amylopectin; amylose; black gram; chickpeas; crystal structure; differential scanning calorimetry; enthalpy; gelatinization; gelatinization temperature; kidney beans; kidneys; peas; pigeon peas; retrogradation; starch granules; viscoelasticity
- Abstract:
- ... A comparison between the morphological, structural, thermal and viscoelastic properties of starches separated from pigeon pea, chickpea, field pea, kidney bean and blackgram was made. The shape of the starch granules in the different legumes varied from oval to elliptical or spherical. X-ray diffraction of the legume starches indicated a typical C-pattern (mixture of A- and B-type). Granules of bl ...
- DOI:
- 10.1002/star.200800689
- https://doi.org/10.1002/star.200800689
- Author:
- Singh, Narpinder, et al. ; Kaur, Maninder; Sandhu, Kawaljit Singh; Guraya, Harmeet Singh; Show all 4 Authors
- Source:
- Stärke = 2004 v.56 no.11 pp. 535-544
- ISSN:
- 1521-379X
- Subject:
- water solubility; cultivars; starch granules; correlation; amylose; Vigna mungo; water binding capacity; turbidity; black gram; swelling (materials); glass transition temperature; viscosity; anatomy and morphology; pasting properties; particle size distribution; gelatinization; thermal properties
- 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
- https://doi.org/10.1002/star.200400290
- 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. 131-140
- Subject:
- enthalpy; cultivars; Mangifera indica; starch granules; seeds; amylose; mangoes; turbidity; glass transition temperature; physicochemical properties; particle size; storage time; rheological properties; plant morphology; gelatinization; thermal properties
- 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
- https://doi.org/10.1016/j.foodchem.2003.06.013
- Author:
- Singh, Narpinder, et al. ; Singh, Jaspreet; Kaur, Lovedeep; Sodhi, Navdeep Singh; Gill, Balmeet Singh; Show all 5 Authors
- Source:
- Food chemistry 2003 v.81 no.2 pp. 219-231
- ISSN:
- 0308-8146
- Subject:
- corn; gelatinization; gelatinization temperature; heat treatment; loss modulus; phosphorus; potato starch; potatoes; retrogradation; rice; solubility; starch granules; storage modulus; swelling (materials); wheat; wheat starch
- Abstract:
- ... Corn, rice, wheat and potato are the main sources of starches which differ significantly in composition, morphology, thermal, rheological and retrogradation properties. Cereal starches contain a significant quantity of phospholipids, while potato starch is rich in esterified phosphorus. Potato starch exhibits higher swelling power, solubility, paste clarity and viscosity than wheat, rice or corn s ...
- DOI:
- 10.1016/S0308-8146(02)00416-8
- https://doi.org/10.1016/S0308-8146(02)00416-8
- Author:
- Singh, Narpinder, et al. ; Sodhi, Navdeep Singh; Show all 2 Author
- Source:
- Food chemistry 2003 v.80 no.1 pp. 99-108
- ISSN:
- 0308-8146
- Subject:
- amylose; cold storage; cultivars; gelatinization; heat treatment; pastes; retrogradation; rheological properties; rice; rice starch; scanning electron microscopes; solubility; swelling (materials); temperature; turbidity; India
- Abstract:
- ... Morphological, thermal and rheological properties of starches separated from five rice cultivars (PR-106, PR-114, IR-8, PR-103 and PR-113), varying in amylose content, were studied. Amylose contents of starches separated from PR-103, IR-8, PR-106, PR-114 and PR-113 were 7.83, 15.62, 16.05, 16.13 and 18.86%, respectively. The granular size, measured using a Scanning Electron Microscope, varied from ...
- DOI:
- 10.1016/S0308-8146(02)00246-7
- https://doi.org/10.1016/S0308-8146(02)00246-7
- Author:
- Singh, Narpinder, et al. ; Sodhi, N.S.; Kaur, Manmeet; Saxena, S.K.; Show all 4 Authors
- Source:
- Food chemistry 2003 v.82 no.3 pp. 433-439
- ISSN:
- 0308-8146
- Subject:
- water uptake; enthalpy; cultivars; rice; seeds; chewiness; hardness; gelatinization; bulk density; scanning electron microscopy; temperature; cooking; cohesion; thermal properties
- Abstract:
- ... Studies were undertaken to compare physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent kernels separated from three rice cultivars. Physico-chemical properties, such as 1000 kernel weight, bulk density, kernel hardness, length-breath (L/B) ratio and amylose content, were determined. The morphological properties of chalky and translucent kernels were ...
- DOI:
- 10.1016/S0308-8146(03)00007-4
- https://doi.org/10.1016/S0308-8146(03)00007-4
- Author:
- Singh, Narpinder, et al. ; Singh, Jaspreet; Sharma, T.R.; Saxena, S.K.; Show all 4 Authors
- Source:
- Food chemistry 2003 v.83 no.3 pp. 387-393
- ISSN:
- 0308-8146
- Subject:
- absorption; amylose; color; cookies; corn; corn flour; cultivars; mixing; potato flour; potatoes; rheological properties; solubility; wheat flour
- Abstract:
- ... The physicochemical and rheological properties of corn flour and flours made from three potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were studied. Potato flour showed higher amylose content, water absorption index and solubility than corn flour. The rheological properties (G′, G″, η′ and tan δ), measured using a dynamic rheometer, of corn and potato flours differed significantly. Pota ...
- DOI:
- 10.1016/S0308-8146(03)00100-6
- https://doi.org/10.1016/S0308-8146(03)00100-6
- Author:
- Singh, Narpinder, et al. ; Singh, Jaspreet; Show all 2 Author
- Source:
- Food hydrocolloids 2003 v.17 no.1 pp. 63-72
- ISSN:
- 0268-005X
- Subject:
- amylose; cold; corn; corn starch; cultivars; enthalpy; gelatinization; granules; heat treatment; potato starch; potatoes; rheological properties; starch granules; temperature; turbidity; water solubility
- Abstract:
- ... Granulated cold water soluble (GCWS) starches were prepared from corn starch and starches separated from four potato cultivars using alcoholic-alkaline method. The morphological, thermal and rheological properties of GCWS corn and potato starches were studied. The amylose content of the GCWS starches from corn and potato starches were significantly lower as compared to their counterparts native st ...
- DOI:
- 10.1016/S0268-005X(02)00036-X
- https://doi.org/10.1016/S0268-005X(02)00036-X
- Author:
- Singh, Narpinder, et al. ; Singh, Jaspreet; Sodhi, Navdeep Singh; Show all 3 Authors
- Source:
- Journal of the science of food and agriculture 2002 v.82 no.12 pp. 1376-1383
- ISSN:
- 0022-5142
- Subject:
- amylose; cohesion; cold storage; cooking quality; corn; corn starch; cultivars; extrusion; gel strength; gels; hardness; noodles; pastes; potato starch; potatoes; solubility; starch granules; stickiness; swelling (materials); temperature; texture; transmittance; viscosity
- Abstract:
- ... A comparison between the morphological, thermal, rheological and noodle-making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. ...
- DOI:
- 10.1002/jsfa.1194
- https://doi.org/10.1002/jsfa.1194
- Author:
- Singh, Narpinder, et al. ; Kaur, Lovedeep; Sodhi, Navdeep Singh; Gujral, Hardeep Singh; Show all 4 Authors
- Source:
- Food chemistry 2002 v.79 no.2 pp. 177-181
- ISSN:
- 0308-8146
- Subject:
- adhesion; cohesion; cooking; cultivars; hardness; potatoes; rheological properties; starch; stress relaxation; texture; total solids
- Abstract:
- ... Three different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were analyzed for cooking, sensory, textural and rheological properties. Potato cultivars (Kufri Jyoti and Kufri Badshah) with higher mealiness scores had lower cooking times and compression forces than cultivars with lower mealiness scores (Pukhraj). Kufri Jyoti and Kufri Badshah potatoes also showed higher total solids los ...
- DOI:
- 10.1016/S0308-8146(02)00129-2
- https://doi.org/10.1016/S0308-8146(02)00129-2
- Author:
- Singh, Narpinder, et al. ; Kaur, Lovedeep; Sodhi, Navdeep Singh; Show all 3 Authors
- Source:
- Food chemistry 2002 v.79 no.2 pp. 183-192
- ISSN:
- 0308-8146
- Subject:
- amylose; cooling; cultivars; gelatinization; gelatinization temperature; granules; heat treatment; potatoes; retrogradation; rheological properties; solubility; swelling (materials); transmittance; turbidity
- Abstract:
- ... The physico-chemical, morphological, thermal and rheological properties of the starches separated from different potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were studied. The starches separated from the mealier cultivars (Kufri Jyoti and Kufri Badshah) showed lower transition temperatures (To; Tp and Tc), peak height indices (PHI), and higher gelatinization temperature range (R) and ...
- DOI:
- 10.1016/S0308-8146(02)00130-9
- https://doi.org/10.1016/S0308-8146(02)00130-9