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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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Subject: Food Science and Nutrition × End date: 2013 × Start date: 2013 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Processing and utilization of cereals and underutilized pulses for development of value added ready to eat extruded snacks
    (CCSHAU, 2013) Grewal, RajBala
    The present study was carried out to develop convenient and nutritious extruded snacks using cereals, pulses and vegetables. The corn, pearl millet, kidney bean, green gram, carrot and mushroom were assessed for proximate composition, iron, zinc, total dietary fibre and antinutritional factors. Corn and carrot were also analyzed for total carotenoids. The effect of incorporation of different levels of pearl millet, pulses flour and vegetables powder on pasting properties, water absorption, extensibility of dough and quality of RTE-Snacks was studied. Carrot and mushroom contained appreciable amount of minerals and total dietary fibre. Mushroom contained highest protein content among selected cereals, pulses and vegetables. No change in peak time, pasting and gelatinization temperature whereas decrease in peak, trough, setback, final and breakdown viscosity was noticed with incorporation of pulses flour (5-25%) either kidney bean or green gram as well as vegetables powder (2-10%) either carrot or mushroom. in composite flour (cereal mix flour containing pulse flour) whereas addition of pearl millet in the flour resulted in increase of viscosity parameters. No change in extensibility of dough but increase in force require to break dough was witnessed by addition carrot powder (2-10%) in composite flour whereas with incorporation of pulse flour either carrot or kidney bean in cereal mix flour (corn: pearl millet 70;30) and mushroom powder (2-10%) in composite flour decreased the force require to break dough. Increase in bulk density, hardness and decrease in expansion ratio and sectional expansion index (SEI) was observed with incorporation of pearl millet, pulse flour in cereal mix flour and vegetable powder in composite flour. Mean score of sensory sensory characteristics that 30% pearl millet flour in corn flour , 20% kidney bean and 15% green gram flour in cereal mix flour, carrot and mushroom powder up to 10% in composite flour (containing 15% kidney bean flour) whereas 10% carrot and 6% mushroom powder in composite flour (containing 10% green gram flour) can be incorporated. Results indicates that HQPM, pearl millet as well as pulses such as kidney bean or green gram along with vegetables (carrot or mushroom) can be used for the preparation of nutritionally superior value added RTE extruded snacks.