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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 Technology × Author: Ahmed, Naseer × End date: 2019 × Start date: 2013 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development and evaluation of plant protein fortified mango beverages
    (CCSHAU, 2018) Ahmed, Naseer; Siddiqui, Saleem
    The present investigation “Development and Evaluation of Plant Protein Fortified Mango Beverages” was conducted in the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. The objective of the study was to isolate/prepare and characterize protein isolate/milk from soyabean, peanut and rice bran and to develop protein fortified mango RTS and squash The RTS and squash were prepared from ripe fruit of mango cv. Safeda. Various proportions of soya peanut isolates and rice bran concentrate, milks were added to the beverages to fortify it. The control and protein fortified beverages were bottled in 200 ml capacity sterilized glass bottles and stored for 90 days at room temperature (30+2oC) for analyzing its quality and sensory attributes at 30 days intervals. There was an increase in TSS, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of beverages during storage. However, microbial spoilage was not detected in beverages during storage. The soya and peanut isolate/milk fortified RTS and squash scored relatively lesser with respect to control in organoleptic evaluation. It was concluded that acceptable quality of RTS can be prepared with 20 % pulp, 1 % SPI, 16 % TSS, 0.28 % acidity, 0.5 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 0.5 g/l sodium benzoate. Similarly, protein fortified mango squash can be prepared with 40 % pulp, 2 % PPI, 50 % TSS, 1.20 % acidity, 0.1 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 1g/l sodium benzoate. The sugar replacement with fructose showed improvement in overall acceptability. The100 % replacement of sucrose with fructose improved the mouthfeel, taste and aroma of the beverages and reduced the non-enzymatic browning during storage. The cost of production of unfortified RTS was Rs. 22/l, however the cost of 1% soya protein isolate fortified mango RTS containing sucrose was Rs. 28/l and with fructose Rs.62/l. Similarly, the cost of unfortified squash was Rs. 46/l and the cost of 2% peanut protein isolate fortified squash containing sucrose was 56/l and with fructose Rs. 130/l. The fortified beverage remained acceptable during the study period of 90 days.