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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 - 20172
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Subject: Food Science and Technology × Author: Chaudhary, Charul × Type: Thesis ×
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    ThesisItemOpen Access
    Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks
    (CCSHAU, 2017) Chaudhary, Charul; Grewal, R.B.
    The present study was carried out to evaluate different cereal grains and flaxseed for physical properties, functional properties and nutritional value, and to standardize the process for preparation of value added RTE snacks for effective utilization. The cereal grains (wheat, corn, barley and oat) and flaxseeds were processed and evaluated for physical, functional and nutritional value. The process for preparation of convenient mix, RTE flakes and RTE extruded snacks was standardized. The mixed cereal formulation i.e. wheat: barley (80:20); and wheat: OS-6 variety of oat (50:50) for convenient mix, corn: barley (60:40) and corn: oat of OS-6 variety (70: 30) for RTE flakes, and corn: barley (60:40) with 12% moisture; corn: oat flour of HJ-8 variety (70: 30) and corn : oat flour of OS-6 variety(60:40) with 16% moisture for RTE extruded snacks were selected for further value addition. Value added convenient mix, RTE flakes and RTE extruded snacks were prepared using 5-25% flaxseed powder. Auxillary treatment was given to value added RTE flakes to prepare sweet fennel flavored and spicy cinnamon flavored RTE flakes. The various physical properties, organoleptic acceptability, nutritional value and shelf life of value added products were studied. Flaxseed was found good source of protein, fat, TDF and essential fatty acids. Increase in peak, trough, breakdown, final, set back viscosity, peak time, pasting temperature, was found with incorporation of barley and oat flour in wheat flour. Peak, trough, breakdown, final and setback viscosity, of wheat, barley and oat flour decreased after malting and roasting of malted flour. Incorporation of malted-roasted barley flour (10-50 %) decreased the peak, trough, final and setback viscosity as well as peak time, pasting and gelatinization temperature whereas, incorporation oat flour (HJ-8 and OS-6) increased the peak, trough, breakdown, final and setback viscosity, peak time, pasting and gelatinization temperature of wheat flour. Similarly, increase in peak, trough, final, and setback viscosity was observed with incorporation of 5-25% roasted flaxseed powder in cereal mix flour. Incorporation of roasted flaxseed powder (5-25%) in mixed cereal flour decrease the bulk density and water solubility index whereas increase the water absorption index of mixed cereal flour. Increase in thickness, bulk density, water absorption index and water solubility index of barley and oat based value added flakes was observed with incorporation of 5-25% flaxseed powder. Incorporation of defatted flaxseed powder (5- 25%) in the standardized formulation increase the bulk density and hardness and decrease the expansion ratio and sectional expansion index of RTE extruded snacks. However, RTE snacks prepared using flaxseed powder was acceptable. Mean score of sensory attributes and physical evaluation indicate that for preparation of value added convenient mix 25% flaxseed whereas, for preparation of value added RTE flakes and RTE extruded snacks 20% flaxseed can be added in the acceptable mixed cereal formulation. Sweet and spicy variants of RTE flakes can be prepared. Value added products were nutritionally superior to their respective controls in terms of protein, fat and total dietary fibre. Shelf life studies showed that value added convenient mixes were organolepticly acceptable during the storage period up to three months at refrigeration temperature. Similarly, fennel flavored flakes were found acceptable up to three months of storage. On the other hand value added RTE extruded snacks were acceptable up to two months of storage at room temperature. Flaxseeds can be used with cereals for the value addition of convenient mix, RTE flakes and RTE extruded snacks with high protein, fat and fibre content. Thus, flaxseed can be utilized to produce nutritionally enriched convenient products which will help in diversifying its use for achieving food and nutrition security.
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    ThesisItemOpen Access
    Standardization of technology of wine making from jamun (Syzygium cuminii (L.) skeels) fruits
    (CCSHAU, 2011) Chaudhary, Charul; Yadav, B.S.
    The present investigation entitled “Standardization of technology of wine making from Jamun (Syzygiun cuminii (L.) Skeels) fruits were carried out with objective to explore the production of wine from jamun fruit by manipulating the fermentation variables. During study three different wine yeasts strains viz S. cerevisiae 3304, 4787 and 3604 were first screened at 15oC and 25oC for their ability to produce wine using jamun juice with respect to sugar utilization, alcohol production, yeast viable count, sensory evaluation of wine, strain S. cerevisiae 4787 was selected on the basis of fermentation rate and final alcohol level in the wine. Wine was stored at refrigerated temperature for two months and observed that phenol content reduced while, anthocyanin content was unaffected. This strain was used for experiment carried out to investigate the effect of inoculum levels (2.5%, 5% and 7.5%) on the wine. Wine was chemically analyzed and no significant effect of inoculum level was found. Grape and jamun juices were mixed in different ratio (100:0, 75:25, 50:50, 25:75 and 0:100) before fermentation to compare the acceptability of wine with blended wine obtained from grape and jamun juice. Wines thus prepared were evaluated organoleptically and observed that grape wine was more acceptable as compared to jamun wine. Blended wine prepared from mixing of juice before fermentation got higher acceptability as compared to blended wine obtained from grape juice and jamun juice. Overall acceptability of wine prepared from jamun juice ranged between 71-82 (on 100 point scale) depending on treatments.