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M. Sc. Dissertations

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2009 - 200912010 - 20113
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Author: Poonam × End date: 2012 × Thesis Type: M.Sc ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Cognitive competence of pre-schoolers in relation to maternal intellectual abilities and home environment
    (CCSHAU, 2009) Poonam; Chandra K. Singh
    The present study was conducted in urban rural area in Hisar city of Haryana with the aim to assess the cognitive competence of pre-schoolers and the intellectual abilities of their mothers and to find out the influence of maternal intelligence, socio-economic status and home environment on the cognitive competence of the pre-schoolers. Experimental material comprised 240 respondents from that the 120 were their mothers and 120 were the pre-schoolers selected from both rural (60) and urban (6) during the age of 2-3 years. From rural area anganwadis and homes of two villages namely Singhran and Harita were visited and from urban area preschools and homes were selected in Hisar city. The simple comprised of 30 boys and 30 girls in the age group of 2-3 years from both the location. Results regarding profiles of children indicated that majority of the children’s parents had education up to senior secondary level in rural areas and upto graduation level in urban areas. With regard to occupation majority of children belonged to agricultural background in rural areas and service in urban areas whereas in case of family time in rural area the most of children belonged to the medium size of family and in urban they belonged to small size family. Majority of children belonged to nuclear family in both the areas. Children from urban areas surpassed children from rural areas in cognitive competence on Bayley scale. The cognitive competence of children was significantly correlated with the maternal intelligence in urban area. Regarding associations the cognitive competence of children was not influenced by the socio-economic status in both the location. Some aspects of home environment such as learning and language stimulation, acceptance and the total home environment were significantly associated with intellectual abilities of urban children whereas only two aspects namely learning and physical stimulation were significantly associated with intellectual abilities of rural children.
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    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.