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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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2013 - 20182
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Subject: Food Science and Technology × Author: Arora, Simran ×
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    ThesisItemOpen Access
    Development of banana based value added ready-to-serve drink with natural preservatives
    (CCSHAU, 2018) Arora, Simran; Siddiqui, Saleem
    The present study was carried out to develop banana based value added ready to serve drink with natural preservatives. Various physical and chemical treatments were tried to prevent browning in banana pulp; among these treatments, potassium metabisulphite (KMS) @ 0.1% was found to be the most effective treatment. Physicochemical and nutritional changes in KMS treated ripe and overripe banana pulp were studied during freeze storage at -160C for 0, 3 and 6 months. It was observed that browning, total soluble solids, pH, and total and reducing sugars increased; while titrable acidity, ascorbic acid, starch, total carotenoids, total phenols and sulphur dioxide (SO2) decreased during storage of banana pulp from ripe and overripe fruits, however, total soluble solids, total and reducing sugars decreased in overripe banana pulp during storage. Fresh carrot, beet root juices and ripe or over-ripe banana pulp (fresh, three and six months stored) were utilized for preparation value added ready to serve (RTS) drinks. The value added RTS drink variant with 20% banana pulp, 15% TSS, 0.28% acidity, 0.68% spice mixture and containing carrot + beetroot (9:1) juice @ 50% was found to be most acceptable. Among the various preservatives used, it was observed that sodium benzoate @ 100ppm and nisin @ 40 mg/l were most acceptable on the basis of sensory scores of RTS drinks. The RTS drink variants were bottled in 200 ml capacity sterilized glass bottles, pasteurised and stored for three months at room temperature (30+20C) for analyzing its quality and sensory attributes at monthly intervals for three months. There was an increase in TSS, total and reducing sugars, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, anthocyanins, betanins and total antioxidants of RTS drink variants during storage. The total plate counts (TPC) during storage were lower in RTS drinks containing preservatives, the effect being at par with each other for both chemical and natural preservatives. The RTS drinks containing no preservatives were microbiologically safe (based on TPC basis) upto two months only and became unsafe by 3rd month of storage. The retention of organoleptic overall acceptability scores during storage was higher for value added RTS drinks containing natural preservative nisin. The overall organoleptic scores of RTS drinks prepared from fresh and stored banana pulp from either ripe or over-ripe banana were not significantly different. It can be concluded that banana based value added ready to serve drink with natural preservative can be prepared from 0-6 months freeze stored pulp of ripe or over-ripe banana. The value added RTS drink contained 20% banana pulp, 0.68% spice mixture, 15% TSS, 0.28% acidity, 50% carrot & beet root (9:1) juice and nisin @40 mg/l. The cost of production of this RTS drink was Rs. 37/l and Rs. 36/l, when prepared from ripe and over-ripe banana fruit pulp, respectively. The RTS drink packed in glass bottles remained organoleptically acceptable and microbiologically safe up to study period of 3 months at room temperature.
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    ThesisItemOpen Access
    Study on the shelf life and nutritional quality of cowpea (Vigna unguiculata L. Walp) and moth bean (Phaseolus aconitifolius Jacq.) sprouts
    (CCSHAU, 2013) Arora, Simran; Siddiqui, Saleem
    The present investigation was conducted with the objective to enhance shelf life of cowpea and moth bean sprouts. The sprouts The cowpea and moth bean sprouts were obtained by soaking the seeds for 24 h at 25±1°C in a sprout maker and then subjected to various treatments viz., hot water dip (HWD) (50°C, 2 min), ethanol vapours (30 h) and UV-Irradiation (1h). After giving the treatments to sprouts, they were packed in plastic glasss, wrapped with perforated cling films and then stored at room (25±1°C) and low (7±1°C) temperature conditions. The cowpea sprouts developed strong off-flavour within one day of storage hence storage experiment could not be carried out. The moth bean sprouts were analyzed regularly at 24 h interval till end of shelf life for sprout length, sprout weight, ascorbic acid, antioxidant activity, polyphenol content, phytic acid, total plate count and overall acceptability. In the present investigation, an apparent increase in protein, and ash contents on % dry matter basis was observed in sprouts as compared to raw seeds. Sprout length and weight increased during storage. Sprout lengths of 1.53-2.33 cm at room temperature and 1.57-2.11 cm at low temperature were obtained in 48 h and 120 h, respectively. Ascorbic acid and antioxidant activity of sprouts first increased and then decreased significantly during storage, however for polyphenol and phytic acid, there was a progressive decrease with increase in storage period. The trends were similar at room and low temperature storage conditions. Total sugars and reducing sugars increased with increase in storage period. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid and antioxidant activity were maximum in ethanol vapours treated sprouts. All the treatment resulted in slight but significantly higher total and reducing sugars in sprouts with respect to control. All the treatments resulted in significant reduction in polyphenol and phytic acid content. The least polyphenol and phytic acid was observed in UV treated sprouts. There total plate count was not significantly affected by various treatments. The sprout continued to show acceptable scores upto 24 h at room temperature and 96 h at low temperature storage conditions. Hot water treated sprouts showed higher acceptability than other treatments. Thus, it can be concluded from the present study that keeping quality of moth bean sprouts can be maintained upto 48 h at room temperature and 120 h at low temperature, as against 24 and 96 h, respectively under control conditions by subjecting the sprouts to hot water dip treatment of 500C for 2 min.