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Theses

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2003 - 200613
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Subject: Food Science and Technology × End date: 2009 × Start date: 2003 ×
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Now showing 1 - 9 of 13
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    ThesisItemOpen Access
    Studies on the Development of Value Added Products from Carrot (Daucus carota L.)
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Madan, Shilpa; Dhawan, S. S
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    ThesisItemOpen Access
    Microbiological evaluation of street foods in Hisar city
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Singh, Suman; Yadav, Balbir Singh
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    ThesisItemOpen Access
    Development of shelf stable chapati
    (Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Saxena, Neha; Grewal, Raj Bala
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    ThesisItemOpen Access
    Performance Evaluation of Electrically Operated Curd-Beater
    (Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Bhusan, Bharat; Garg, M.K.
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    ThesisItemOpen Access
    Preparation of ready-to-serve beverages and blends from papaya (Carica papaya L.)
    (College of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Puranjay, Priyadarshi; Dhawan, S.S
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    ThesisItemOpen Access
    Studies on Epidemiology and Management of root-rot of clusterbean
    (CCSHAU, 2005) Shekhar Kumar; Sher Singh
    Root-rot complex in clusterbean caused by Rhizoctonia bataticola, Fusarium solani and Sclerotium rolfsii is a major disease of clusterbean [Cyamopsis tetragonoloba (L.) Taub] in Haryana. The inoculum age of 7 days old culture, inoculum density of 50g/kg soil, soil temperature of 30oC, soil moisture of 30 per cent water holding capacity (WHC) and soil pH of 6.0 were found to be optimum for disease development in three varieties, viz. FS-277, Pusa Nav Bahar (PNB) and HG-75. Garlic extract at 20 per cent concentration was found most effective against root-rot complex which showed maximum inhibition of the pathogen, i.e., 90.25 per cent under laboratory conditions. Under screenhouse conditions garlic extract at 20 per cent concentration in HG-75 was found most effective against the pathogens which exhibited minimum seedling mortality (4.75%). Trichoderma harzianum was found an effective antagonist against root-rot complex which showed maximum inhibition of the pathogen, i.e., 73.77 per cent under laboratory conditions. Under screenhouse conditions Trichoderma harzianum in HG-75 was found most effective against the pathogens which exhibited minimum seedling mortality (5.50%). Among organic amendments mustard residue and vermicompost when applied in combination @ 5g/kg soil resulted in maximum disease control, i.e., 11.75 per cent seedling mortality in HG-75.
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    ThesisItemOpen Access
    Evaluation of wheat varieties and development of low fat - fiber biscuits
    (CCSHAU, 2005) Sangeeta Kumari; Grewal, Raj Bala
    The present study was carried out with the objectives to evaluate different wheat varieties and to develop low fat-high fiber biscuits. Sixteen wheat varieties including four commonly grown, three newly released – high yielding and nine new elite material of wheat varieties were procured from Department of Plant Breeding, CCS Haryana Agricultural University, Hisar. Three varieties were assessed for physical, chemical, functional and rheological characteristics. Biscuits were prepared from flour of all varieties and analyzed for physical and sensory characteristics. On the basis of sensory and physical characteristics, the wheat varieties suitable for preparation of low fat – high fiber biscuits were selected. Carrot pomace powder as fiber source and pectin as carbohydrate based fat replacer was incorporated for preparation of low fat – high fiber biscuits. Carrot pomace powder was evaluated for proximate composition and total dietary fiber. Functional and rheological properties of flour in selected wheat varieties after incorporation of fat replacer and fiber source were also studied. Physical evaluation revealed that WH-157 had maximum whereas WH-773 had minimum 1000 grain weight and test weight. Grain hardness and length/breadth ratio was highest for R-3765 and WH-283, respectively. WH-157, WH-283, WH-542, R-3765, WH-712, WH-781 and WH-775 had harder texture in comparison to other varieties. The grains of WH-1002, WH-147, WH-736, WH-542, WH-712 were bolder than other varieties studied. Chemical evaluation indicated that protein, crude fiber and gluten content was maximum in WH-283, R-3765 and WH-533. Only WH-1001 and WH-1002 had less than 9% gluten. Total dietary fiber was highest in WH-533 and lowest in WH-542. Pelshenke value, sedimentation value, water absorption capacity, dough development time, dough stability, farinographic quality number of WH-712 wheat variety was highest whereas mixing tolerance index of this variety was lowest. Wide variations in physio-chemical and rheological properties of commonly grown and new elite material of wheat varieties was noticed. Sensory and physical evaluation of biscuits prepared from studied wheat varieties indicated that sweet biscuits prepared from WH-157, WH-1001, WH-1002, WH-1006 whereas sweet 'n' salty biscuits prepared from WH-712, WH-773, WH-147, UP-2338 were superior in terms of sensory characteristics and spread ratio. Proximate composition and total dietary fiber content of carrot pomace powder revealed that carrot pomace powder was good source of total dietary fiber. Addition of carrot pomace powder as well as pectin (1%) to wheat flour decreased the pelshenke value and dough raising capacity but increased the sedimentation value and water absorption capacity whereas incorporation of carrot pomace powder increased dough development time, stability, farinogrphic quality number but drastically decreased mixing tolerance index. Physical and sensory evaluation of high fiber biscuits indicated that incorporation of carrot pomace powder increased the spread ratio of biscuits whereas no significant difference was found in the mean scores for sensory attributes of biscuits with use of carrot pomace upto 20%. Futher reduction of fat in high fiber biscuits formulation upto 50% and use of 1% pectin as fat replacer had no effect on spread ratio of sweet biscuits but decreased spread ratio of sweet 'n' salty biscuits. However, no significant difference in sensory characteristics of both types of biscuits was noticed. Incorporation of carrot pomace powder (20%) as fiber source and 1% pectin as fat replacer to decreased 50% fat in formulation improved the total dietary fiber and mineral content and decrease fat, energy content and cost of biscuits. Results of investigation indicate that carrot pomace powder and pectin can be successfully utilized for preparation of low fat – high fiber biscuits without adversely affecting physical and sensory characteristics of biscuits.
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    ThesisItemOpen Access
    Study on dehydration of ber (Zizyphus mauritiana Lamk.
    (CCSHAU, 2005) Naresh Kumar; Siddiqui, Saleem
    The present investigation was undertaken to standardize various pretreatments for dehydration of ber fruits. Fresh ripe fruits at yellow green stage were subjected to different pretreatments viz., water blanching (7 min), blanching in 0.5 % KMS solution (5 min), blanching in KMS solution (5 min) + slow freezing, NaOH blanching (5 min) and then washing with 0.5 % citric acid solution, microwave blanching and osmo-dehydration. Pretreated samples were dehydrated at 65ÂșC in a cabinet dryer. Dehydrated fruits were evaluated for sensory score and physico-chemical characteristics. Pretreatment KMS + slow freezing recorded better retention of ascorbic acid followed by osmo-dehydration. Nonenzymatic browning was minimum in fruits given KMS + slow freezing followed by osmo-dehydrated fruits. Rehydration ratio was not significantly affected by various pretreatments. Drying rate was faster in first six hours and then slowed down. It was maximum in fruits given NaOH + citric acid pretreatment followed by osmo-dehydrated and water blanched fruits. Dehydrated fruits having 20 % moisture content received maximum organoleptic scores. However 15 % moisture fruits, though showing a little lower organoleptic score, may show better shelf life as compared to 20 % moisture fruits. Organoleptic score was improved by all the pretreatments. Maximum scores were observed for osmo-dehydrated and KMS + slow freezed fruits.
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    ThesisItemOpen Access
    Studies on the use of antioxidants for extending the shelf-life of khoa
    (CCSHAU, 2005) Munish Kumar; Beniwal, B.S.
    A study was carried out to study the effect of antioxidants for extending the shelf-life of khoa. Tocopherol acetate and sodium ascorbate were tried as antioxidants at the rate of 10, 15, 20 ppm and 400, 600, 800 ppm, respectively. The stored khoa was subjected to organoleptic evaluation. The best concentrations of antioxidants was 15 & 600 ppm and this was selected used for further study. The storage life of khoa was studied by packing it in different packaging conditions at different temperatures upto 60 days. During storage study it was analyzed for sensory evaluation, chemical analysis in terms of free fat, free fatty acids, TBA value, peroxide value, NPN per cent and SPC. Sodium ascorbate at the rate of 600 ppm was found to be effective for checking the increase in TBA value. Tocopherol acetate was found to have significant effect on body and texture of khoa.