Faculty Profile

Dr. Khetan Shevkani
Assistant Professor
Department of Applied Agriculture
School of Basic and Applied Sciences
Central University of Punjab
Bathinda- 151001
Email Id: khetan.shekani@cup.edu.in; shevkani@gmail.com

Mobile: +91-9888706970

 

Education :
Degree/ Certificate University /Board Year Subject/ Specialization
Ph. D. Guru Nanak Dev University, Amritsar 2015 Food Science and Technology
M.Sc. Guru Nanak Dev University, Amritsar 2007 Food Technology
Experience :
Position Period
Assistant Professor, Food Science and Technology, Department of Applied Agriculture, Central University of Punjab, Bathinda. 2016 (Sept)-Current
Research publications, citations and impact factor
  • Google Scholar

    Citation = 1270
    h-index =22
    i10-index = 25

  • Scopus

Citation = 950
h-index = 19

  • Total Impact Factor = 76.8
Research Articles :
S.N. Authors Title Journal, volume,  page numbers and ISSN Year Impact factor
1. Shevkani, K., Singh, N., Singh, S., Ahlawat, A.K., Singh, A.M. Relationship between physicochemical and rheological properties of starches from Indian wheat lines International Journal of Food Science and Technology, 46, 2584-2590; 1365-2621 2011 2.773
2. Singh, N., Pal, N., Mahajan, G., Singh, S., Shevkani, K. Rice grain and starch properties: Effects of nitrogen fertilizer application Carbohydrate Polymers, 86, 219-225; 0144-8617 2011 7.182
3. Shevkani, K., Kaur, A., Singh, G., Singh, B., Singh, N. Composition, rheological and extrusion behaviour of fractions produced by three successive reduction dry milling of corn Food and Bioprocess Technology, 7, 1414-1423; 1935-5149 2014 3.356
4. Shevkani, K., Singh, N., Kaur, A., Rana, J.C. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal Journal of Food Science, 79, C1271-C1277; 1750-3841 2014 2.478
5. Shevkani, K., Singh, N., Rana, J.C., Kaur, A. Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates International Journal of Food Science and Technology, 49, 541-550; 1365-2621 2014 2.773
6. Shevkani, K. Singh, N. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science and Technology, 49, 2237-2244; 1365-2621 2014 2.773
7. Singh, N., Shevkani, K., Kaur, A., Thakur, S., Parmar, N., Virdi, A.S. Characteristics of starch obtained at different stages of purification during commercial wet milling of maize Starch/Starke, 66, 668-677; 1521-379X 2014 1.795
8. Shevkani, K., Singh, N., Kaur, A., Rana, J.C. Structural and functional  characterization of kidney bean and field pea protein isolates: A comparative study Food Hydrocolloids, 43, 679-689; 0268-005X 2015 7.053
9. Shevkani, K. Singh, N. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates. International Journal of Food Science and Technology, 50, 1033-1043; 1365-2621 2015 2.773
10. Kaur, A., Shevkani, K., Singh, N., Sharma, P., Kaur, S. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches Journal of Food Science and Technology, 52, 8113-8121; 0975-8402 2015 1.946
11. Shevkani, K., Kaur, A., Kumar, S., Singh, N. Cowpea protein isolates: Functional properties and application in gluten-free rice muffins LWT-Food Science and Technology, 63, 927-933; 0023-6438 2015 4.006
12. Singh, J.P., Kaur, A., Shevkani, K., Singh, N. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins International Journal of Food Science and Technology, 50, 1190-1197; 1365-2621 2015 2.773
13. Kaur, A., Kaur, S., Singh, M., Singh, N., Shevkani, K., Singh, B. Effect of banana flour, screw speed and temperature on extrusion behaviour of corn extrudates Journal of Food Science and Technology, 52, 4276-4285; 0975-8402 2015 1.946
14. Singh, J.P., Kaur, A., Singh, N., Nim, L., Shevkani, K., Kaur, H., Arora, D.S.  In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols LWT-Food Science and Technology, 65, 1025-1030; 0023-6438 2016 4.006
15. Singh, J.P., Kaur, A., Shevkani, K., Singh, N., Singh, B. Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures International Journal of Food Science and Technology, 51, 911-919; 1365-2621 2016 2.773
16. Singh, N., Kaur, N., Katyal, M., Kaur, A., Shevkani, K. Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium-hard and soft Indian wheat cultivars Starch/Starke, 67; 1521-379X 2016 1.795
17. Kaur, A., Shevkani, K., Katyal, M., Singh, N., Ahlawat, AK., Singh, AM Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality Journal of Food Science and Technology, 53, 2127-2138; 0975-8402 2016 1.946
18. Singh, J.P., Kaur, A., Shevkani, K., Singh, N. Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables Journal of
Food Science and Technology, 53, 4056-4066; 0975-8402		 2016 1.946
19. Shevkani, K., Singh, N., Bajaj, R., Kaur, A. Wheat Starch production, structure, functionality, and applications-a review (Review Article) International Journal of Food Science and Technology, 52, 38-58; 1365-2621 2017 2.773
20. Singh, B., Singh, J.P., Shevkani, K., Singh, N., Kaur, A. Bioactive constituents in pulses and their health benefits (Review Article) Journal of Food Science and Technology, 54, 858-870; 0975-8402 2017 1.946
21. Parmar, N., Singh, N., Kaur, A., Virdi, A.S., Shevkani, K. Protein and microstructure evaluation of harder-to- cook and easy-to- cook grains from different kidney bean accessions LWT-Food Science and Technology, 79, 487-495; 0023-6438 2017 4.006
22. Singh, N., Kaur, A., Shevkani, K., Ezekiel, R., Kaur, P., Isono, N., Noda, T. Structural, morphological, thermal and pasting properties of starches from diverse Indian potato cultivars Starch/Starke, 70, 1700130 (1-7); 1521-379X 2018 1.795
23. Sandhu, R.S., Singh, N., Kaler, R.S.S., Kaur, A., Shevkani, K. Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars Food Chemistry, 260, 231-238; 0308-8146 2018 6.306
24. Shevkani, K., Singh, N., Rattan, B., Singh, J. P., Kaur, A., Singh, B. Effect of chickpea and spinach on extrusion behavior of corn grit Journal of Food Science and Technology, 56, 2257-2266; 0975-8402 2019 1.946
25. Shevkani, K., Singh, N., Chen, Y., Kaur, A., Yu, L. Pulse proteins: secondary structure, functionality and applications (Review Article) Journal of Food Science and Technology, 56, 2787-2798; 0975-8402 2019 1.946
Book Chapters
S.N. Authors Chapter Title Book Title and Publisher Year
1. Singh, N., Singh, S., Shevkani, K. Maize: composition, bioactive constituents and unleavened bread; Chapter 9 (p 89-99). Flour and Breads and their Fortification in Health and Disease; Academic Press, Elsevier 2011
2. Singh, N., Kaur, A., Shevkani, K. Maize: grain structure, composition, milling, and starch characteristics, Chapter 5 (p 65-76). Maize: Nutrition Dynamics and Novel Uses;Springer 2014
3. Singh, N., Kaur, A., Shevkani, K., Ezekiel, R. Potato: production, composition and starch processing, Chapter 2 (p 23-48). Advances in Food Science and Nutrition (Volume 2); Scrivener Publishing LLC 2014
4. Singh, B., Suri, K., Shevkani, K., Kaur, A, Kaur, A., Singh, N. Enzymatic Browning of Fruit and Vegetables: A Review (P 63-78) Enzymes in Food Technology; Springer Nature Singapore Pte Ltd. 2018
5. Singh, N., Singh, S., Shevkani, K. Maize: Composition, Bioactive Constituents, and Unleavened Bread, Chapter 9 (p 111-121); updated chapter for second edition Flour and Breads and their Fortification in Health and Disease (Second Edition); Academic Press, Elsevier 2019
6. Singh, N., Singh, P., Shevkani, K., Virdi, A.S. Amaranth: Potential Source for Flour Enrichment, Chapter 10 (p 123-135); updated chapter for second edition Flour and Breads and their Fortification in Health and Disease (Second Edition); Academic Press, Elsevier 2019
Research Grants
S.N. Project title Sanctioned by Financial assistance Duration
1. Evaluation of Different Vegetable Oils for Use in Gluten-Free Muffins Prepared with Composite Rice-Pulse Flours Central University of Punjab, Bathinda Rs. 3.0 lakhs 02 years (2017-19)
2. Physicochemical and Functional Properties of Different Pulses and their Flours University Grants Commission, New Delhi Rs. 10.0 lakhs 02 years (2018-20)
M.Sc. Students guided for project
  • Mrigya Bansal, Vikrant Rana, Ankit Awasthi, Satendra Pratap Singh, Shreelakshmi, Chandra Ingti and Shahrukh Khan (Batch 2018-20)
  • Ravneet Kaur, Sakshi Sharma, Trishna Kachari, Anu Mathew and Mrigendra Raj Sharma (Batch 2017-19)
  • Jaipreet Singh and Santosh U Phule (Batch 2016-18)
Research Areas
  • Functional Characterization of Pulses and Cereals
  • Development and Quality Improvement of Gluten-free Foods
Peer Recognition/Awards/Scholarship
  1. A research paper co-published in Journal of Food Science and Technology was awarded as the Best Paper by the Association of Food Scientists and Technologists.
  2. CSIR-Senior Research Fellowship.
  3. Reviewed manuscripts submitted for Journal of Food Science and Technology (Springer), International Journal of Food Science and Technology (Wiley) and Food Chemistry (Elsevier).