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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: Arora, Deepti × End date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Preparation of shelf stable pineapple-sugarcane juice blend
    (CCSHAU, 2008) Arora, Deepti; Rajendra Singh
    The study was conducted on sugarcane juice and pineapple juice with the objective to prepare the shelf stable spicy pineapple-sugarcane juice blend. The blends prepared by mixing pineapple juice into sugarcane juice at 0, 10% and 20% levels. The fresh juices, blends and stored blends were analyzed for different physico-chemical parameters. The fresh sugarcane juice used for preparing blends was found to have 20% TSS, 0.12% acidity, pH of 5.23, 1.21% reducing sugars and 15.7% non-reducing sugars. In case of pineapple juice, the juice yield was 48% with 7.0% TSS, 0.55% acidity and a pH of 3.57. The prepared blends were adjusted to 0.4% acidity and incorporated with 0.2% roasted cumin powder and 0.6% black salt. The blends were sedimented at room temperature after heating at 70oC for 10 min. The recovery of clarified juice was found to be 94%. The blends were filled into 200ml crown corked glass bottles and pasteurized at 90ÂșC for 2 min. The blends were stored for three months at room temperature (30oC) and refrigeration temperature (5oC) for storage studies. During the storage, no change was observed in TSS, acidity and pH of the blends. Blends stored at room temperature (30oC) show slight increase in turbidity and CIE color values (x & y) and browning. No microbial population was detected in any of the blends. Blends show no significant change in organoleptic quality during storage except that sugarcane juice alone stored at low temperature (5oC) was found to be best with respect to color & appearance, aroma, taste and overall acceptability. Incorporation of pineapple juice resulted in deterioration of organoleptic quality during long term storage due to appearance of slight bitterness detected by some panelists. However, all the blends remained acceptable during the storage of three months even at 30oC. Hence, spiced heat processed sugarcane juice alone as well as in combination with upto 20% pineapple juice is stable for three months with acceptable organoleptic quality.