Dr. Khetan Shevkani

Contact Info
Dr. Khetan Shevkani
Lab No. 315, Third Floor, Aryabhatta Academic Block, Central University of Punjab, Ghudda, Bathinda 151401
Dr. Khetan Shevkani

Assistant Professor,

Department of Applied Agriculture,

School of Basic Sciences,

Central University of Punjab, Bathinda

Qualification

Degree

University

Year of passing

Subject/specialization

Bachelor of Food Science and Technology

Guru Nanak Dev University, Amritsar

2005

Food Science and Technology

M. Sc.

Guru Nanak Dev University, Amritsar

2007

Food Technology

Ph. D.

Guru Nanak Dev University, Amritsar

2015

Food Science and Technology
Experience

Assistant Professor (Sept. 2016 onwards) at Department of Applied Agriculture, Central University of Punjab, Bathinda

Research Area

Food Science and Technology

Research Interests

Characterization of Cereals and Pulses

Research Grants/Projects
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)
Professional Affiliation

Life Member, Association of Food Scientists and Technologists, India (AFSTI) 

Professional Recognition/Awards/Scholarships
  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. Best Teacher Award by Central University of Punjab, Bathinda
  4. Got featured in the list of top 2% international scientists “Updated science-wide author databases of standardized citation indicators” released by Stanford University, USA and published by Elsevier on 3 November 2022
Publications
Journal articles

S.N.

Authors

Title

Journal, volume,  page numbers and ISSN

Year

Impact factor (2021)
  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

3.612
  1.  

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

10.723
  1.  

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

5.581
  1.  

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

3.693
  1.  

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

3.612
  1.  

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

3.612
  1.  

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

2.688
  1.  

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

11.504
  1.  

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

3.612
  1.  

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

3.117
  1.  

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

6.056
  1.  

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

3.612
  1.  

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

3.117
  1.  

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

6.056
  1.  

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

3.612
  1.  

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

2.688
  1.  

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

3.117
  1.  

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

3.117
  1.  

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

3.612
  1.  

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

3.117
  1.  

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

6.056
  1.  

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

2.688
  1.  

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

9.231
  1.  

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

3.117
  1.  

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

3.117
  1.  

Shevkani, K., Kaur, M., Singh, N.

Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)

Journal of Food Processing and Preservation, 45, e15485; 1745-4549

2021

 

2.609
   27.  Shevkani, K., Singh, N., Isono, N., & Noda, T. Structural and functional properties of amaranth starches from residue obtained during protein extraction Journal of Food Measurement and Characterization, 15, 5087-5096; 2193-4126 2021 3.006
   28. Shevkani, K., Singh, N., Patil, C., Awasthi, A., & Paul, M. Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition International Journal of Food Science and Technology, 57, 5571-5584; 1365-2621 2022 3.612
29 Shevkani, K., Kaur, R., Singh, N., & Hlanze, D.P. Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours Current Research in Food Science, 5, 619-628; 2665-9271 2022 6.269
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
  1.  

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
  1.  

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
  1.  

Singh, B., Suri, K., Shevkani, K., Kaur, A, Kaur, A., Singh, N.

Enzymatic Browning of Fruit and Vegetables: A Review, chapter 4 (P 63-78)

Enzymes in Food Technology; Springer Nature Singapore Pte Ltd.

2018
  1.  

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
  1.  

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
     7. Shevkani, K*., Chourasia, S.  Dietary Proteins: Functions, Health Benefits and Healthy Aging, chapter 1 (pp. 3-37) Nutrition, Food and Diet in Ageing and Longevity; Springer, Cham 2021

 

Research Guidance

M.Sc. Students guided

  • Batch 2020-22: Mihir D. Pashine, Kumari Anupriya, Priya Darshan Upadhayay, Megha Kumari, Astahsan, Mehak, Ritu Singh, Sumit Jadaun, Lindelva N. Bhembe, B. Jhanshilakshmibai, Kundeti Reenuka and G.V. Vidyadhari
  • Batch 2019-21: Shivani Chourasiya, Ayush Mishra, Anirban Das, Akil Salim J, VVS Krishna Srivatsava, B Roshan Singh and Dinhle Hlanze  
  • Batch 2018-20: Mrigya Bansal, Vikrant Rana, Ankit Awasthi, Satendra Pratap Singh, Shreelakshmi, Chandra Ingti and Shahrukh Khan
  • Batch 2017-19: Ravneet Kaur, Sakshi Sharma, Trishna Kachari, Anu Mathew and Mrigendra Raj Sharma
  • Batch 2016-18: Jaipreet Singh and Santosh U Phule
Conference/ Workshops/Seminars Attended
University level
  • 'Advanced Session on Patenting Strategies and Patent Search' Exercise for Inventions in Biological Sciences organized by Central University of Punjab, Bathinda on 3 Dec. 2021
  • 'Five days workshop on Curriculum Development' organized by Central University of Punjab, Bathinda from 6 to 10 Feb 2023.
National
  • The '28th Indian Convention of Food Scientists and Technologists (ICFoST)' organized online by Association of Food Scientists and Technologists (India) from 20th to 22nd January 2022
  • 'Two Week Interdisciplinary Workshop on Environmental Management' organized by TLC, CUP, Bathinda from 2nd to 13th September 2019
  • One Day workshop on 'Sanger Sequencing and Applications' organized by CUP, Bathinda and Thermo Fischer Scientific on 18th Feb. 2017
  • National Level Seminar on 'Recent Trends in Food Processing' organized by CUP, Bathinda and IICPT, Thanjavur on 9th Dec. 2016
International
  • 'International Conference on Agri-Startups: Innovations to Impact 2023' organized online from 15-19 Feb. 2023 by National Institute of Agricultural Extension Management (MANAGE)
  • 'Virtual International Akhand Conference' organized by CUP, Bathinda and GERA on January 07 and 08, 2021.
  • Global Initiative for Academic Networks (GIAN) Workshop on 'Predictive Microbiology for Food Safety' organized from 19th to 23rd Sept. 2016 by Guru Nanak Dev University, Amritsar
Conference/ Workshops/Seminars Organised
University Level
  1. Poster Presentation Competition on "Harmful Health Effects of Junk Foods" on 07 Sept 2018.
  2. Webinar on “Advanced Technologies and Entrepreneurship Opportunities in Food and Agribusiness” on 06 Nov 2020
  3. Student - Industry Interaction on March 11, 2022.
International Level
  1. Participated as organizer in Virtual International Akhand Conference on January 07 and 08, 2021.
Peer Recognition

Reviewed articles for Cereal Chemistry (Wiley), Journal of Food Processing and Preservation (Wiley), Journal of Food Science and Technology (Springer), International Journal of Food Science and Technology (Wiley), Food Chemistry (Elsevier), International Journal of Biological Macromolecules (Elsevier), Frontiers in Nutrition (Frontiers Media S.A) and Frontiers in Plant Science (Frontiers Media S.A).

Invited Talks/ Resource Person
1. Invited as a resource person in Executive Development Programme (online; Dec. 6-7, 2021) by Manipal University, Jaipur.
2. Invited as a Speaker in the 28th Indian Convention of Food Scientists and Technologists (ICFoST; Jan. 20-22, 2022) by Association
of Food Scientists and Technologists, India.
Citations

Scopus: Citations = 2066;  h-index = 23 (Shevkani, Khetan - Author details - Scopus)

Google scholar: Citations = 2831;   h-index = 25;  i10 index = 29 (‪Dr. Khetan Shevkani‬ - ‪Google Scholar‬)

Community Participation
Involved in organization/coordination of students industrial/field visits, summer training, etc.
Curricular Development
Involved in the Curriculum development of M.Sc. and Ph.D. programmes of Department of Applied Agriculture as a Member of Board of Studies, School Board, Curriculum Development Committee and Curriculum Audit Committee