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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: Bhardwaj, Rashmi × End date: 2014 × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and evaluation of jam and chutney from guava-jamun blends
    (CCSHAU, 2013) Bhardwaj, Rashmi; Gehlot, Rakesh
    The present research work entitled “Development and evaluation of jam and chutney from Guava-Jamun blends” was carried out with the objectives to standardize appropriate combination of guava-jamun blends for preparation of jam and chutney, and also to evaluate the storage quality of blended products. Guava and jamun fruits were analyzed for different physico-chemical parameters. Data show that guava and jamun fruits had average fruit weight (124.7 and 5.27 g) and pulp weight (883.9 and 674.7 g/kg fruit), respectively. Chemical constituents of guava and jamun fruits such as TSS, total sugars and reducing sugars were found to be (9.07 and 8.47%), (7.30 and 5.92%) and (2.62 and 4.57%), whereas acidity, pH, ascorbic acid, anthocyanins, pectin and total phenols were analyzed to be (0.57 and 1.15%), (3.71 and 3.38), (85.80 and 18.20 mg/100 g), (N.D. and 134.9 mg/100 g), (1.11 and 0.86%) and (117.06 and 220.9 mg/100 g), respectively. Chemical constituents of blended products were analyzed just after processing and at monthly intervals during three months storage period. Total soluble solids, total sugars, reducing sugars and pH increased significantly, while acidity, ascorbic acid, anthocyanins and total phenols decreased significantly in guava-jamun jam and chutney during three months storage. Jam prepared with (40 guava:60 jamun) and chutney prepared with (60 guava:40 jamun) blends were found highly acceptable. Acceptability of guava-jamun jam and chutney decreased significantly with the increase in storage period. Cost of production of guava-jamun jam and chutney was recorded maximum in 0 guava:100 jamun blend and minimum in 100 guava:0 jamun blend.