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2017 - 201912020 - 20231
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Author: Rajkumar × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of gluten free cookies using quality protein maize flour and jaggery
    (CCSHAU, Hisar, 2023) Rajkumar; Pawar, Kanika
    The present study was carried out to develop gluten-free cookies from quality protein maize (HQPM-1) flour and jaggery. The quality protein maize has a higher amount of lysine and tryptophan amino acids than the common maize varieties. The oat flour was used to enhance the baking quality of the QPM flour. The flours were subjected to proximate analysis, mineral content, functional properties, pasting properties and gluten detection. The QPM : oat flour had high values for crude protein (12.04%), crude fat (5.50%), crude fibre (2.76%) and mineral content while the low value for total carbohydrates (69.00%) than the QPM and wheat flour. There was no gluten detected in QPM : oat flour and its functional and pasting properties had near about values to the wheat flour. The jaggery powder used in cookie preparation had a good amount of minerals. After standardization of the flour based on sensory evaluation of prepared cookies, the jaggery based cookies were made from QPM : oat flour and optimized by replacing sugar with jaggery in 0, 25, 50, 75, and 100% proportions. The 100% sugar and 50% jaggery cookies were most accepted than the other cookies in the sensory evaluation. The prepared cookies were subjected to physical evaluation, proximate analysis, minerals, acid insoluble ash content, gluten detection, total phenolic content, antioxidant activity and textural hardness. Physical evaluation revealed that jaggery added cookies had a reduced baking loss, volume, spread ratio and spread factor than the sugar cookies while a non-significant difference was observed for the diameter, thickness, weight and density of the cookies. The jaggery added cookies were high in redness and low in lightness and yellowness than the sugar cookies. Also, jaggery addition had increased the ash, minerals, total phenolic content, antioxidant activity and textural hardness of the cookies while a non-significant difference was observed in moisture, total carbohydrates, crude protein, crude fibre and energy content of the cookies. The acid insoluble ash and gluten content of both cookies were under standard limits. Both cookies were stored for 90 days and analyzed for moisture, free fatty acid, colour change and sensory parameters during this period. An increase in moisture and free fatty acid content of both cookies was observed. However, jaggery cookies had absorbed a little high moisture in earlier days whereas sugar cookies had a little high free fatty acid content throughout the storage study. There was an increase in redness and a decrease in lightness and yellowness noticed in the jaggery cookies while a slight reduction in yellowness was observed in sugar cookies. Organoleptically, both cookies were similar and acceptable across the storage. These cookies are beneficial to both gluten intolerant and normal persons as they were glutenfree and high in quality protein, fibre and minerals.
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    ThesisItemOpen Access
    Physiological indices of drought tolerance in barley (Hordeum vulgare L.) genotypes
    (CCSHAU, 2017) Rajkumar; Sharma, K.D.
    To study the effect of irrigation levels on barley (Hordeum vulgare L.), twenty barley genotypes were evaluated under normal (Two irrigations at tillering and anthesis each) and restricted irrigation conditions (one irrigation at tillering) in concrete drought plots during the 2014-15 and 2015- 16 at the Crop physiology field area, Chaudhary Charan Singh Haryana Agriculture University, Hisar. The experiments were laid out using RBD with three replications. The results from combined analysis of variance in both normal and restricted irrigation conditions indicated that there were significant differences among genotypes with regard to all the traits because of high variation among the genotypes. Drought stress decreased the phenological traits like days to flag leaf, days to heading, days to anthesis and days to physiological maturity. The significant reduction was observed in plant height, dry biomass, leaf area, LAI, LAD, SLA and CGR under restricted irrigation. Under restricted irrigation leaf water potential, osmotic potential, relative water content, CTD, chlorophyll stability, membrane stability, photosynthetic rate, transpiration rate, stomatal conductance and Fv/Fm also decreased in barley genotypes. On the other hand, there was an increase in free proline content, MDA content and enhancement of antioxidant defense system to scavenge excess ROS molecules to prevent cell from damage. The main antioxidant enzymes which showed altered activity were superoxide dismutase catalase, peroxidase and ascorbate peroxidise. Yield and its attributes were also reduced under restricted irrigation condition. The quality parameters i.e. protein content, husk content and malt yield were increased while β-Glucan content decreased under restricted irrigation. Finally, based on physiobiochemical traits, it was revealed that among the tested genotypes, BH 14-05 and BH 10-30 performed better in terms of physiological, biochemical and yield related traits under restricted irrigation condition. These results indicated that selecting more tolerant genotypes based on physiological traits was the way to overcome terminal water stress and can be used for further crop improvement programmes.