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ThesisItem Open Access Stimulating programme for delayed motor skills of 3-4 years old rural children(CCSHAU, 2007) Chaudhary, Neha; Balda, ShantiThe present study was conducted in Hisar-1 block of district Hisar. From Hisar-1 block, two villages i.e., Kaimri and Mangali were selected at random. One hundred children in the age range of 3-4 years were selected randomly through aganwadies from each village. Selected children were assessed for their motor motor skills development with the help of observation checklist and Berry’s Development Test of Visual Motor Integration (VMI) (1989). Maternal involvement in stimulation of motor skills of the children were assessed though a self prepared questionnaire-cum-interview schedule. On the basis of assessment at pre-testing stage, fifty children each from the two villages with lowest scores were identified as below average children. These children were operationally defined as children with delayed motor skills. Children from Kaimri village acted as control group children and children from Mangali village acted as experimental group children. Mothers of these children were also interviewed to assess the involvement level in motor skills development activities of their children. Stimulating programme was provided to experimental group children by involving their mothers for a period of one month on alternate days. Post-testing of children and mothers was done after a gap of one month to examine the impact of stimulating programme. After implementation of stimulating programme there was significant increase in scores of experimental group children. These results clearly indicated the impact of stimulating activity programme on experimental group children. Stimulating programme improved the motor skills of these children. Gain in scores of experimental group children were significantly higher than those of control group children. Maternal involvement in motor skills development activities also improved significantly in experimental groups.ThesisItem Open Access Microbiological quality of common sweets from Hisar city(CCSHAU, 2007) Agarwal, Nisha; Yadav, B. S.Sweets are common delicacies prepared and consumed since ages. These contains sugar and in many cases are supplemented with milk solids. Being rich sources of nutrients and high water activity, these products are extremely vulnerable to contamination with spoilage and pathogenic organisms if subjected to advertent and inadvertent abuse during different stages of their processing, storage and serving. Rasmalai, Gulabjamun, Pedha, Burfi and Boondi were investigated for Total Plate Count (TPC) using Plate Count Agar, Yeast and Mold Plate Count (YMPC) using Potato Dextrose Agar (PDA), staphylococcal count using Baird Parker Agar (BP Agar) and coliform count using Mac Conkey Broth by Most Probable Number (MPN) technique. Pour Plate Technique was followed in all the plate counts. Three samples of each product were collected with one sample out of three from a standard shop and one from a local shop. All the samples procured from standard shop were found to be of better quality as compared to the local shop except for Rasmalai where no considerable difference was found. All the counts were found to be highest for Rasmalai and least for Gulabjamun. Staphylococcal count was found considerably high in all the samples. The TPC, YMPC, staphylococcal count and coliform count increases at a faster rate when stored for 2 days at room temperature compared to 5 days storage at refrigeration temperature.ThesisItem Open Access Thermal processing of aonla juice(CCSHAU, 2007) Rajni Singh; Rajendra SinghThe study was conducted on aonla juice to standardize a time-temperature combination for thermal processing of aonla juice with minimum losses in ascorbic acid content. The various physico-chemical characteristics of fresh aonla juice, heat treated aonla juice and stored juices were studied. The aonla fruit yielded about 32% pulp and 52% clarified juice with 9.9% TSS, 2.9% acidity, 3.2% tannins, 426 mg/100g ascorbic acid and a pH of 2.45. This aonla juice was heat treated at different temperatures viz. 600C, 700C, 800C and 900C for different time periods viz. 5, 10, 15 and 20 min. for 600C & 700C and 1, 3, 5 and 10 min. for 800C and 900C. These heat treated juices were analyzed for various physico chemical characteristics and yeast and mold count. On the basis of this study two best combinations were selected viz. 800C/3 min. and 700C/15 min. which had minimum losses in ascorbic acid content upon thermal processing and negligible yeast and mold growth. These combinations were used for storage study of 2 months at room temperature. During storage, ascorbic acid and acidity decreased whereas browning increased. There was no significant growth of yeast and mold even after two months of storage of heat treated juices. Thus the study indicated that considering the destruction of yeasts and molds and retention of vitamin C content of the juice, processing of aonla juice at 800C/3 min. and 700C/15 min. were found suitable.ThesisItem Open Access Lipid peroxidation and oxygen scavenging system in guava (Psidium guajava L.) fruit during ripening and storage(CCSHAU, 2007) Sita Ram; Dhawan, KamalPresent investigation was conducted to study the changes in lipid peroxidation and oxygen scavenging system in guava fruit during ripening and storage. During ripening the fruits of two varieties viz. Lucknow-49 (Long shelf life) and Banarsi Surkha (short shelf life) were collected at five different stages of maturity i.e. immature green (IMG), mature green (MG), colour turning (CT), ripe (R) and overripe (OR). While during storage, the fruits of MG stage were stored in corrugated fibre board boxes at room temperature and analysed at two days interval until complete deterioration. The lipoxygenase (LOX) activity, MDA value and H2O2 content increased throughout ripening in both the varieties. Ascorbate and glutathione content increased initially and then decreased. The ROS scavenging enzymes like superoxide dismutase (SOD), ascorbate peroxidase (ASPX), catalase (CAT) and glutathione reductase (GR) exhibited an initial increase and then decrease in their activities, however peroxidase (POX) showed a continuous decrease throughout ripening. During storage Lipoxygenase activity. MDA value and H2O2 content increased throughout while ascorbate increased upto 8th day of storage in var. L-49 and upto 4th day of storage in var. Banarsi Surkha. The total, oxidized and reduced glutathione decreased continuously throughout storage period. The activities of antioxidative enzymes viz. superoxide dismutase, peroxidase, catalase, ascorbate peroxidase and glutathione reductase decreased throughout storage period. Variety Banarsi Surkha had higher values for LOX, MDA value and H2O2 content and lower activities of free radical scavenging enzymes at all the stages of ripening and storage period which might be the reason for its short shelf life.ThesisItem Open Access Preparation of ready to serve from Kinnow and carrot blends(CCSHAU, 2007) Vijender Singh; Rajendra SinghThe present investigation entitled “Preparation of ready to serve from kinnow and carrot blends” was carried out during 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, with the objectives of development of RTS by blending kinnow and carrot juice and to evaluate the nutritional and organoleptic quality of kinnow and carrot juice blends. The fresh kinnow fruits and carrot were analyzed for different physicochemical parameters. Data showed that kinnow yielded 45% juice and ithad 10.50B TSS, 0.71% acidity, pH 3.9, 28 mg/ 100 ml of ascorbic acid and 0.8 mg/100 ml of β-carotene and carrot yielded 42% juice with 80B TSS, 0.13% acidity, 12.2mg/100ml of ascorbic acid and had pH 6.5 and 6.6 mg/ 100 ml of β-carotene. The blends were prepared from various combinations and selected combination of carrot-kinnow (80:20) with acidity 0.3% were processed, in bottle pasteurized and stored in crown cork bottles. It was analysed at fortnightly interval over a period of 2 months. The RTS prepared of different TSS are nutritionally and organoleptically similar, however, RTS with TSS of 14% is more acceptable as compared to its counterpart with 13% TSS. Acceptability of both the blends decreased during storage period of 2 months. TSS of these two blends remained constant, the pH, color, browning, and bacterial spore count increased while acidity, ascorbic acid, β-carotene, viscosity and turbidity decreased. There was no significant change observed in organoleptic quality of blends during storage and blends remained acceptable up to 2 months of storage. Thus the study indicated that the carrot and kinnow (80:20) juice can be satisfactorily blended to make a ready to serve beverage (juice) without any appreciable loss of nutritional and organoleptic qualityThesisItem Open Access Interactions of phosphorus with sulphur and nickel in maize (Zea mays)(CCSHAU, 2007) May May Khin; Mohinder SinghA pot culture experiment in screen house was conducted with four levels each of P and S i.e., 0, 30, 60 and 90 mg kg-1 soil to study the interaction of P and S in maize (cv HQPM 1). The dry matter yield of maize significantly increased with 60 mg P kg-1 soil and 30mg S kg-1 soil application. P x S interaction was synergistic at their lower levels and antagonistic at their higher levels on dry matter yield of maize. Concentration and uptake of P significantly increased with the application of P and S. The highest concentration was recorded with the combined application of 90 mg P kg-1 soil and 30 mg S kg-1 soil, whereas, the highest P uptake was observed with combined application of 60 mg P kg-1 and 30mg S kg-1 soil. Concentration and uptake of S significantly increased at 30mg P kg-1 and 60 mg P kg-1 soil, respectively. The concentrations of Ni, Zn, Fe, Mn and Cu significantly decreased with increasing levels of applied P and S, whereas, their uptake increased significantly upto 60mg P kg-1 soil and 30 mg S kg-1 soil. Another pot culture experiment in screen house was conducted with four levels each of P and Ni i.e. 0, 30, 60 and 90 mg P kg-1 soil to study the interaction of P and Ni in maize (cv HQPM 1). The dry matter yield of maize significantly increased with all levels of applied P and 30 mg Ni kg-1 soil application. P x Ni interaction was significant in dry matter yield of maize. The adverse effect of Ni on dry matter yield was considerably ameliorated with the higher doses of P application. Higher application of P significantly increased the P concentration and uptake but decreased the S and Ni concentration in maize. Higher application of Ni significantly increased the Ni concentration and uptake but decreased the P and S concentration and uptake. The concentrations of Zn, Fe, Mn and Cu significantly decreased with the increasing levels of applied P and Ni, whereas, their uptake increased significantly upto 60 mg P kg-1 soil and at 30mg Ni kg-1 soil. Another pot culture experiment in screen house was also conducted with four levels of each of S and Ni i.e. 0, 30, 60 and 90 mg kg-1 soil to study the interaction of S and Ni in maize (cv HQPM 1). The dry matter yield of maize significantly increased at 30 mg S kg-1 soil and 30 mg Ni kg-1 soil only. The concentration and uptake of S significantly increased with increasing levels of S but it significantly decreased with increasing levels of Ni. The concentration of P significantly increased at 30 mg S kg-1 and decreased with increasing levels of Ni. The concentrations of Ni significantly decreased with increasing levels of S but its uptake significantly increased at 30 mg S kg-1 soil. The concentrations of Zn, Fe, Cu and Mn significantly decreased with increasing levels of applied S and Ni, whereas, their uptake increased significantly at 30 mg S kg-1 soil and 30 mg Ni kg-1 soil. The successive application of P, S and Ni significantly increased available P, available S and DTPA extractable Ni, respectively, in post harvest soil samples. The application of P significantly decreased available S and DTPA extractable Ni in post harvest soil samples. The application of S significantly decreased the available P and DTPA extractable Ni, whereas, application of Ni significantly decreased the available P and S in post harvest soil samples.ThesisItem Open Access Utilization of bael (Aegle marmelos Correa.) fruit for wine making(CCSHAU, 2007) Sagar, Vidya; Yadav, B.S.The present investigation entitled “Utilization of bael (Aegle marmelos Correa.) Fruit for wine making” was carried out during the year 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective to explore the possibility of the development of a palatable bael wine. During the study bael pulp was for analyzed for TSS, Total and Reducing sugars, Total acidity, pH and Phenols. Wines fermentation was carried out at 20° C and 25° C keeping the pH level of the must 4.0 and 5.0. During the fermentation process fall in degree brix and alcohol formed was observed at different time intervals. After the fermentation the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity and total phenols during storage period at specified time intervals i.e. 0, 30, 60 days. Time forfermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. Total acidity, total phenols increased whereas alcohol decreased with increase of pH of fermentation medium. During storage of wine acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.ThesisItem Open Access Development and evaluation of cheese and toffee from bael-guava blends(CCSHAU, 2007) Reena; Gehlot, RakeshThe present investigation entitled “Development and evaluation of cheese and toffee from bael-guava blends” was carried out with the objectives to standardize appropriate combination of bael-guava blends for the preparation of cheese and toffee and also to evaluate nutritional constituents and organoleptic quality of processed products during storage. Fresh bael and guava fruits were analyzed for different physico-chemical parameters. Data showed that bael and guava fruit had fruit weight (624 and 76g), pulp weight (656 and 923g) and peel weight (307g/kg fruit), pulp: peel ratio (2.13) and seed percentage (4.10 and 2.44%), respectively. Chemical constituents of bael and guava fruits such as moisture content, TSS, total sugars and reducing sugars percentage were found to be (57.80 and 82.10%), (35.70 and 12.70%), (17.30 and 7.66%) and (4.83 and 3.08%), whereas, acidity, pH, ascorbic acid, crude fibre, pectin and total phenols were analyzed to be (0.43 and 0.46%), (4.58 and 4.43), (14.33 and 158mg/100g), (3.37 and 2.52%), (2.42 and 0.87%) and (26.35 and 2.17mg/100g), respectively. Nutritional constituents of prepared products (cheese and toffee) were studied after processing and during storage period (two months) at monthly interval. It was concluded from the present investigation that overall acceptability of all products increased by blending guava pulp with bael pulp in comparison to bael or guava pulp used alone for preparation of cheese and toffee. Cheese prepared with 1 kg pulp (50 bael :50 guava) was highly acceptable (8.70) followed by (75 bael : 25 guava) with 8.52 scores. Toffee prepared with 1 kg pulp (50 bael : 50 guava) was also highly acceptable (8.75) followed by (75 bael : 25 guava) with 8.58 scores. The comparative study of all the products revealed that cheese and toffee blends prepared with 50 bael : 50 guava pulp ratio were highly acceptable followed by 75 bael : 25 guava pulp and 25 bael : 75 guava pulp ratio. Acceptability of all the products prepared from bael-guava blends slightly decreased with the increase in storage period. Total and reducing sugars increased, whereas, acidity, ascorbic acid and total phenols decreased in all the products during storage period. Ascorbic acid content of blended products showed an increasing trend with increase in proportion of guava pulp in the blends. In bael-guava cheese, cost of production was maximum (Rs. 62.10/kg) in (100 bael : 0 guava) and minimum (Rs. 55.94/kg) in (0 bael:100 guava). In bael-guava toffee, cost of production was maximum (Rs. 71.68/kg) in (100 bael : 0 guava) and minimum (Rs. 69.48/kg) in (0 bael :100 guava).ThesisItem Open Access Effect of Bio-vita on tomato production(CCSHAU, 2007) Anil Kumar; P. S. PartapThe present investigation entitled “Effect of Bio-vita on Tomato Production” was carried out at Vegetable Research Farm CCS H.A.U., Hisar during 2004-05 to study the effect of fertilizers, Bio-vita granules and Bio-vita liquid spray levels on tomato CV. Hisar Arun (Sel-7). Data were recorded on flowering, fruit yield and quality characteristics. Earliest flowering and more number of flowers per cluster and fruits per truss were recorded in 75% of RDF+ application of Bio-vita granules @ 20kg/ha + one Bio-vita liquid sprays at early bloom stage of tomato plants. Fruit set was early under treatment 50% of RDF+ without Bio-vita granules + 1 Bio-vita liquid spray at first fruit set stage of tomato plants. Highest fruit set percentage (75.4%) was recorded under the treatment 75% of RDF+ without Bio-vita granules + two Bio-vita liquid sprays (one at pre-bloom and one at early bloom stages of tomato plants). The number of fruits per plant was maximum (36.2) in treatment 75% of RDF + application of Bio-vita granules @ 20kg/ha + three Bio-vita liquid sprays (one at pre-bloom, one at early bloom and one at first fruit set stages). Maximum number and weight of A-grade fruit was observed in treatment 100% RDF+ Bio-vita granules @ 20kg/ha + three Bio-vita liquid sprays (one at pre-bloom, one at early bloom and one at first fruit set stages), while number of B-grade fruit was obtained in 50% RDF+ Bio-vita granules @ 20kg/ha + one Bio-vita liquid spray at first fruit set stage. The maximum number and weight of C-grade fruit was recorded in 100 % RDF + Bio-vita granules @ 20kg/ha + two Bio-vita liquid sprays (one at pre-bloom and one at first fruit set stages). Average fruit weight was significantly influenced by Bio-vita granules and Bio-vita liquid spray levels. It was observed highest (53.5g) in treatment 100% RDF+ Bio-vita granules @ 20kg/ha + two Bio-vita liquid sprays (one at pre-bloom and one at early bloom stages). The application of Bio-vita granules and Bio-vita liquid spray significantly increased the fruit yield. Maximum fruit yield per plant (1.8 kg), per plot (108.6 kg) and per ha (434.4q) was recorded in treatment 75% RDF+ Bio-vita granules @ 20kg + three Bio-vita liquid sprays (one at pre-bloom, one at early bloom and one at first fruit set stages). Total soluble solids and acidity of fruits were not affected significantly by application of different treatments. Ascorbic acid was slightly influenced by application of Bio-vita, seaweed extract. It was found maximum (26.7) in treatment of 50% RDF+ no granules + three Bio-vita liquid sprays (one at pre-bloom, one at early bloom and one at first fruit set stages). The gross returns ranged from Rs.83520 to Rs.173760/ha. The benefit to cost ratio also varied from 0.54 to 2.15. The highest net returns of Rs.118487 was realized from the treatment 75% of RDF + application of Bio-vita granules @ 20kg/ha + three Bio-vita liquid sprays (one at pre-bloom, one at early bloom and one at first fruit set stages). It was followed closely by Rs.116053 from the treatment 50% of RDF+ without Bio-vita granules + 3 Bio-vita liquid sprays (one at pre-bloom, one at early bloom, and one at first fruit set stages). Similarly, there were five other important treatments for higher returns. It was concluded that for increasing tomato production the use of both formulations of Bio-vita as a source of nutrients, for stimulating the utilization of other plant nutrients to fullest extent, and saving on the cost of chemical fertilizers by reducing their requirement for the crop will prove a very helping venture for the farmers. The study needs further confirmation of these results at farmer fields on commercial lines.