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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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2011 - 20152
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Subject: Food Science and Technology × Author: Bishnoi, Jyoti Prabha × Start date: 2002 ×
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    ThesisItemOpen Access
    Development of value added aonla (Phyllanthus emblica L.) ladoo and spread
    (CCSHAU, 2015) Bishnoi, Jyoti Prabha; Gehlot, Rakesh
    The present investigation entitled “Development of value added aonla (Phyllanthus emblica L.) ladoo and spread” was carried out with the objectives to develop value added aonla ladoo and spread from aonla pulp, and to evaluate quality and shelf life of processed products during storage. In fresh aonla fruits cv. Chakaiya, fruit length, fruit diameter, fruit weight, pulp weight and seed weight were found to be 29.94 mm, 36.70 mm, 32.14 g, 94.12% and 5.88%, respectively. The moisture content, total soluble solid (TSS), total sugars, reducing sugars, crude fibre, titratable acidity, ascorbic acid, pectin, total phenols and non-enzymatic browning (NEB) were found to be 85.40%, 11.92%, 8.52%, 5.68%, 1.83%, 1.77%, 494 mg/100 g, 0.58%, 2.92 mg/ g and 0.036, respectively. Aonla pulp obtained from pretreatment T5 (blanching in 2% brine solution + 2% alum solution + 0.2% KMS solution) was found to be the best on the basis of physico-chemical and sensory analysis. Aonla pulp was stored by freezing at -180C and after dehydrating at 500C. The stored aonla pulp (frozen and dehydrated) was utilized for the development of value added aonla ladoo and spread. Levels of supplements i.e., mulethi powder (2%), satavari powder (4%), whey protein isolate (2%), soy protein isolate (2%), 50% sugar replacement with stevia and 50% sugar replacement with sucralose were standardized as most acceptable formulations for the development of value added aonla ladoo variants. Aonla spread variants were made using sugar and by replacing 50% sugar with low calorie sweeteners stevia and sucralose. The moisture content, water activity, ascorbic acid, total phenols, pectin, antioxidant activity and overall acceptability decreased significantly, while TSS, titratable acidity, total sugars, reducing sugars and NEB increased significantly in variants of aonla ladoo and spread during storage. Aonla ladoo and spread developed from frozen aonla pulp retained nutritional and organoleptic quality for a longer time compared to those developed from dehydrated aonla pulp.
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    ThesisItemOpen Access
    Utilization of ashwagandha (Withania somnifera) and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Bishnoi, Jyoti Prabha; Grewal, Raj Bala
    The present study was carried out to utilize the Ashwagandha powder and guar gum for the preparation of value added pasta products and ready-to-eat snacks. The flour, maize grits and Ashwagandha powder were assessed for proximate composition, total dietary fibre and minerals. Ashwagandha root powder was assessed for total phenols, flavones and anti- oxidant activity. The effect of incorporation of different levels of Ashwagandha powder and guar gum along with Ashwagandha powder on quality of pasta, noodles and RTE-Snacks was studied. Ashwagandha root powder extract contained appreciable amount of total phenols, flavones which are responsible for its antioxidant activity. No change in peak time, pasting and gelatiniztion temperature whereas decrease in peak, trough, setback, final and breakdown viscosity was noticed with incorporation of Ashwagandha powder (2-6%) whereas addition of guar gum (0.5-1.5%) along with Ashwagandha powder in the flour resulted in increase of viscosity parameters while no change in peak time, pasting and gelatiniztion temperature was observed. No change in extensibility of dough but increase in resistance to extension of dough was witnessed by addition Ashwagandha powder (2-6%). Similar results were noticed with addition of guar gum. Hardness of raw pasta and noodles, water uptake, swelling index and cooking time increased with level of Ashwagandha powder and guar gum + Ashwagandha powder. Mean score of sensory attribute indicate that Ashwagandha powder can be incorporated upto 4% in pasta and RTE-Snacks and 6% in noodles. Higher level leads to bitterness and after taste in products. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Results indicate that Ashwagandha can be processed to powder that can be utilized with guar gum for value addition of extruded products.