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M. Sc. Dissertations
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ThesisItem Open Access Studies on the ready to serve low cholesterol masala paneer(CCSHAU, 2009) Ankita Kashyap; Dabur, R.S.The present investigation entitled “Studies on the ready to serve low cholesterol masala paneer” was carried out to standardize the technology of RTS low cholesterol masala paneer and monitor the sensory, physico-chemical and microbiological changes during storage. Fresh skim milk fat was standardized at 6 per cent with milk fat (fresh cream) and vegetable oil (soyabean oil) in the different ratios. Various levels of coriander & mint leaves were added to hot milk before coagulation; coagulum was pressed by adding different levels of grounded roasted cumin seeds and black pepper and dipped in cold water. Ready to serve low cholesterol masala paneer was given dry salting as well as brine dipping treatment. Paneer cubes were packed in polystyrene cups and stored at refrigeration temperature. The samples were analysed at 5 days intervals till spoiled for their sensory attributes, physico chemical properties and microbiological count. Results revealed that ready to serve low cholesterol masala paneer with 1% each coriander and mint leaves, 0.1% cumin seeds, 0.3% black pepper, 0.3% green chillies and 100% vegetable oil was found most appropriate. FFA, tyrosine value, fat, acidity, microbial count of ready to serve low cholesterol masala paneer had shown increasing trend whereas moisture content, pH, had shown decreasing trend during the storage. On the basis of sensory attributes 15 minutes brine dipped samples had a shelf life of 15 day and 3% dry salted samples had shelf life of 20 day at refrigerated temperature.ThesisItem Open Access Preparation and storability of garlic powder(CCSHAU, 2009) Pardeep Kumar; Garg, M.K.The present investigation entitled “Preparation and storability of garlic powder” was carried out with the objectives to study the effect of slicing and flaking of garlic on the drying kinetics and quality. The effect of PEF (Pulsed Electric Field) treatment and the packaging material on the storability of garlic powder were also studied. The fresh garlics were analyzed for proximate analysis. Garlics were then dehydrated and analyzed for drying rate, dehydration ratio, rehydration ratio. Then dehydrated garlics were ground into fine powder and analyzed for bulk density, hunterlab (L*a*b*) values, total sugars and the organoleptic quality. It was found that fresh peeled garlics contained moisture-63.78 percent, protein-5.99 percent, ash-1.91 percent, fat-1.75 percent, crude fiber-1.13 percent and carbohydrates-25.44. Garlic slices and flakes were prepared and different treatment viz., control (without PEF treatment) and PEF (9000V) were given to the samples of garlic. After the pre-treatment, the samples (slices and flakes) were dried in a tray drier at 600C temperature. Then dehydrated garlic were ground into fine powder and packed into LDPE (low density polythene), aluminium foil laminate and glass bottle (amber colour) for storage and were analysed for total sugars, bulk density and organoleptic quality to evaluate the product quality. PEF (9000V) was done for inactivation of micro-organism and enzymes which cause spoilage in the product and increase the shelf-life of the product. PEF treatment resulted in the increase of drying rate and faster removal of the moisture. Three packaging materials were used to pack the garlic powder. There was no significant effect of packaging materials and pre-treatment on the bulk density of garlic powder. L* (lightness) value was good for PEF treated samples and for samples which were packed in aluminium foil laminate and glass bottle (amber colour). The organoleptic score for garlic powder was found good for PEF treated samples and for samples packed in aluminium foil laminate and glass bottle (amber colour).ThesisItem Open Access Cognitive competence of pre-schoolers in relation to maternal intellectual abilities and home environment(CCSHAU, 2009) Poonam; Chandra K. SinghThe 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.ThesisItem Open Access Effect of sewage water and sewage sludge on fodder sorghum(CCSHAU, 2009) Mahesh Kumar; Pahuja, S.S.A field experiment entitled, “Effect of sewage water and sewage sludge on sorghum (Sorghum bicolor L.)”, was conducted during kharif season at the KVK Sonipat of CCS Haryana Agricultural University, Hisar (India). The soil of the experimental field was sandy loam in texture; low in organic carbon, nitrogen; low in phosphorus; high in potassium and slightly alkaline in reaction. The field experiment was laid out in split plot design with three replications. The treatments consisted of all irrigation with sewage water (4 irrigation), 3 irrigation with sewage water + 1 irrigation with tube well water, 2 irrigation with sewage water + 2 irrigation with tube well water, 1 irrigation with sewage water + 3 irrigation with tube well water and all irrigation with tube well water in main plot treatments and sewage sludge @ 10 t ha-1, 50% sewage sludge + 50% recommended fertilizers and recommended fertilizer (80 kg N + 30 kg P2O5) in subplots. The irrigation treatments where all irrigation with sewage water proved its superiority over irrigation treatments with tube well water in respect of plant height, dry matter accumulation. The nitrogen, phosphorus, potassium content and uptake was superior where all irrigation with sewage water were applied Significantly the crop harvested higher fodder yield where all irrigation were applied with sewage water. The pH of the soil decrease with the use of sewage water. EC, organic carbon and micronutrient content of soil increased where all irrigation were applied with sewage water compared to where all irrigation were applied with tube well water. Growth parameters, viz., plant height, dry matter accumulation and fodder yield of crop increased with the use of sewage sludge @ 10 t ha-1 over control where recommended fertilizer were applied. The total N, P, K content and uptake, protein content were significantly higher where we use sewage sludge @ 10 t ha-1 were applied compared to recommended fertilizer Based on the study it may be concluded that the application of sewage water and sewage sludge harvested maximum plant height, dry matter accumulation, and fodder yield. The protein content, organic carbon, N, P, and K increased significantly with the use of sewage water and sewage sludge.ThesisItem Open Access Genetic variability for chlorophyll stability and its association with grain growth under normal and late sown conditions in wheat(CCSHAU, 2009) Baral, Sagari; Chhabra, Ashok K.Large proportion of wheat in India is planted after the first week of December (late sown) that warms up towards the grain filling stage of the crop there by leading to significant yield losses due to heat and water stress created by increased temperatures. High temperature has a significant effect on cellular processes, growth development and economic yield of wheat plants. In such situations, wheat genotypes which could sustain grain growth over longer post anthesis span or further deposition of carbohydrates in grain sink would prove promising. So, to sustain wheat productivity, research emphasis has been given to develop genotypes which could remain staygreen along with larger leaf area and high relative water content so that they can carry out photosynthesis for a longer period as compared to the normal senescent cultivars and thereby enhancing yield through higher grain growth rate even after 3-4 weeks after anthesis. Genetic analysis of grain yield and its components were conducted on twenty four elite genotypes of wheat. The material was grown in randomized block design with three replications at CCS Haryana Agricultural University, Hisar, Research Farm under two natural photothermal environments created through alteration of dates of sowing i.e. 13th November 2007 and 3rd January 2008. Beside field experiments, lab experiment on chlorophyll estimation, AGPase enzyme activity and RAPD markers were also conducted. Under field experiment, relationships of some morphophysiological traits and Grain Growth Rate were examined. Our data showed significant variations among wheat genotypes under different dates of sowing for their character expression, particularly days to flowering, grain growth, biomass, grain yield staygreen. Delayed leaf senescence, leaf area, showed significant positive correlation with yield under normal sown conditions and GGR3, and days to flowering in late sown condition. Among the other traits, grains per spike, harvest index and biological yield were also found to be associated with yield under heat stress conditions. Two genotypes WH1057 and DBW16 expressed staygreen trait. Their chlorophyll content and grain growth rate (GGR3) was higher in late sown conditions as compared to other genotypes. AGPase enzyme was being assayed to determine relationship between staygreen and grain development in normal and late planting. These genotypes could be used as candidate ‘plants’ for isolating genes governing delayed monocarpic senescence. However, the staygreen character can be transferred to genotypes having fast growth so that their early senescence in rainfed and late sown conditions may be avoided and sustained growth could be achieved by combining staygreen post anthesis translocation of carbohydrates to grain sinks.ThesisItem Open Access Development and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)(CCSHAU, 2009) Yadav, Rashmi; Gehlot, RakeshThe present investigation entitled “Development and quality evaluation of spread and sauce from jamun (Syzygium cumini L.)” was carried out with the objectives to standardize processing technology for spread and sauce from jamun and also to evaluate quality of the products during storage. Fresh jamun fruits were analyzed for different physico-chemical parameters. Data show that jamun fruit had an average fruit weight (6.12 g), pulp recovery (75%), moisture (87%), total soluble solids (9.44%), total sugars (5.86%), reducing sugars (4.76%), acidity (1.25%), anthocyanin content (144 mg/ 100 g) and total phenols (272 mg/ 100 g). Chemical constituents of jamun spread and sauce were analyzed just after processing at monthly interval during three months storage period. Jamun spread prepared with 1 kg pulp, 650 g sugar and 4 g salt was found most acceptable (8.27) followed by its spread prepared with 1 kg pulp, 650 g sugar and 6 g salt (8.15). Jamun sauce prepared with 1 Kg pulp, 150 g sugar and 20 g salt was found most acceptable (8.33) followed by its sauce prepared with 1 Kg pulp, 150 g sugar and 15 g salt (8.15). Acceptability of jamun spread and sauce decreased significantly with the increase in storage period, however, organoleptic scores of both the products remained above the acceptable level even after three months of storage. Total soluble solids, total and reducing sugars increased significantly, while acidity, anthocyanin and total phenols of jamun spread and sauce decreased significantly with the increase in storage period. In jamun spread, cost of production was minimum (Rs. 62.34/kg) in S700X6 (1 kg pulp, 700 g sugar and 6 g salt) and maximum (Rs. 63.54/kg) in S600X4 (1 kg pulp, 600 g sugar and 4 g salt). Cost of production of jamun sauce was minimum (Rs. 54.21/kg) in S150X20 (1 kg pulp, 150 g sugar and 20 g salt) and maximum (Rs. 54.84/kg) in S100X15 (1 kg pulp, 100 g sugar and 15 g salt).ThesisItem Open Access Assessment of indoor air pollution in rural kitchens through traditional chulha(CCSHAU, 2009) Kritika Singh; Sehgal, Binoo(An Abstract of the dissertation submitted to the CCS Haryana Agricultural University, Hisar in partial fulfillment of the requirement for the degree of Master of Science in the subject of Family Resource Management) Present study was undertaken in two villages each selected randomly from Hisar district of Haryana state purposively. Hundred respondents were randomly selected for the study. The objectives were: 1. To assess the use pattern of chulha and awareness level regarding ill-effects caused due to emission of smoke from chulha. 2. To explore and measure the indoor air pollutants present in rural kitchens due to smoke from traditional chulha. 3. To test acceptability of remedial measures to overcome pollution due to chulha smoke. The study revealed that the traditional chulha was the main cooking unit used by all the respondents. Other cooking units used were LPG stove, kerosene stove and smokeless chulha (with pipe). Ventilator, door and window were not present in home of most of the respondents. Most of the cooking activities was done on traditional chulha, other cooking units were used for specific cooking. Near about 45 percent used traditional chulha due to habitual taste. Most of the respondents used traditional chulha in open area while LPG stove and kerosene store and smokeless chulha were used in covered area. Majority of the respondents complained about breathing problem caused due to smoke of chulha. All the respondents considered LPG stove safe for health. It was found that SPM, SO2 and NO2/NO3 present in smoke of traditional chulha was more as compared to that in improved chulha and permissible limit during cooking. Having open ventilators in kitchen was the most acceptable remedial measure by the respondents.ThesisItem Open Access Fresh keeping of cut-watermelon (Citrullus lanatus mansf.) by hurdle technology(CCSHAU, 2009) Hailemariam Tekie; Siddiqui, SaleemThe present investigation has been done to enhance the shelf life of fresh cut watermelons by use of natural antimicrobials applied through hurdle technology. Watermelon fruits were collected from the local market and the samples (cut-watermelons) prepared were subjected to different treatments (1000ppm vanillin, 1500ppm vanillin, 10min UV-C light, 20min UV-C light, 10% honey, 15% honey, and 1000ppm vanillin + 10min UV-C light + 10% honey combined treatments). The treated samples were packed in a specially designed package and finally stored at a temperature of 100C till the day of analysis. The analysis was performed on every alternate day for various physico-chemical, microbial and sensory characteristics. Storage had significant effect on the different quality parameters of cut-watermelon. Texture, pH, vitamin C and microbial quality decreased, whereas, titratable acidity, juice leakage, phenolic content, and carotenoid content increased during the storage period. The different treatments had significant effect on the quality of cut-watermelon. UV-C light treatment resulted in reduced microbial load, increased phenolic content, reduced drip losses, & maintained the texture. However, it caused reduced TSS, reducing & total sugars, and vitamin C content. UV-C (20 min) was found to be more effective than UV-C (10 min) treatment in maintaining the microbial quality of cut-watermelon. Honey showed improved storage potential with respect to most of the chemical parameters which were not maintained by UV-C treatment as well as coliform count. Honey (15%) was more effective 10% honey treatment. However, honey at both its concentration did not show reduced yeast & mold count and total plate count. Vanillin (1500ppm) showed improved microbial quality (yeast & mold count and total plate count), texture, and carotenoid content. However, vanillin (1000ppm) generally did not significantly affect most of the physico-chemical parameters studied. Sensory characteristics of cut-watermelon was affected by storage periods which showed increased acceptability up to the 3rd day in all the sensory attributes and decreased thereafter, but it was not significantly affected by the different treatments used in the present study. The results obtained in the present investigation indicated that there was no individual treatment that could exclusively improve all the quality parameters and enhance the shelf life of fresh cut-watermelon. The combined V + U + H hurdle treatment did not show additional advantage over the individual treatments in most of the quality parameters and shelf life of fresh cut-watermelon.ThesisItem Open Access Studies on the use of groundnuts (Arachis hypogae L.) for value addition of biscuits(CCSHAU, 2009) Saini, Sangeeta; Grewal, Raj BalaThe present study was carried out to standardize the process for preparation of protein concentrates and isolates from groundnuts and explore their use for value addition in biscuits. The groundnut flour (GF), groundnut defatted flour (GDF), groundnut protein concentrate (GPC) and groundnut protein isolate (GPI) were prepared and analyzed for nutrition composition and physico- chemical properties. 10-30 % GF, 5-15% GDF, 5-15 % GPC and 5-15 % GPI were incorporated in wheat flour. These blends were studied for rheological properties and sedimentation value and utilized for preparation of two types of biscuits viz. sweet and sweet ‘n’ salty. Biscuits were evaluated for sensory characteristics physical and textural properties. Most acceptable biscuits were analyzed for nutrition composition. GF, GDF, GPC and GPI contained protein & fiber content in the range of 32.4-86.1% & 4.6-8.5%, respectively. GPI contained maximum protein followed by GPC, GDF & GF. Dough development time, time to breakdown, farinograph quality number improved but tolerance index decreased with incorporation of GF, GDF, GPC & GPI. Stability increased with the incorporation of GPC & GPI but did not show any significant change with the incorporation of GF and GDF. Peak, breakdown, setback and final viscosity decreased and pasting temperature increased with the incorporation of various levels of GF, GDF, GPC & GPI. No significant change in the mean scores of sweet and sweet ‘n’ salty biscuits prepared with the incorporation of various levels of groundnut grits, GF, GDF, GPC & GPI was noticed. All the biscuits were adjudged ‘liked moderately’ to ‘liked very much’ by the panel members. Increase in spread ratio of sweet biscuits but decrease in sweet ‘n’ salty biscuits was observed with the incorporation of groundnut grits, GF & GDF. But no change in the spread ratio of sweet ‘n’ salty biscuits with the incorporation of GPC & GPI was noticed. Less force was required to break the sweet and more force was required to break the sweet ‘n’ salty biscuits prepared with the incorporation of groundnut grits, GF & GDF. The biscuits prepared with the incorporation of various forms of processed groundnuts viz.groundnut grits, GF, GDF, GPC & GPI contained appreciable amount of protein, minerals and fibre. Biscuits prepared using GPI contained maximum protein followed by biscuits prepared by using GPI, GPC, GDF, GF and Groundnut grits. Result indicates that groundnuts and groundnut meal can be processed to prepare flour, GPC and GPI which can be utilized for value addition of biscuits.