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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: Jain, Akanksha × End date: 2014 × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    Utilization of amaranth for preparation of ready-to-eat extruded snacks
    (CCSHAU, 2012) Jain, Akanksha; Grewal, Raj Bala
    The present study was carried out to utilize amaranth for preparation of value added ready-to-eat extruded snacks. The wheat, rice, maize grits, amaranth flour and amaranth protein concentrate were assessed for proximate composition, iron, calcium and total dietary fibre. Amaranth grains were also analyzed for β-carotene, phytate and tannin content. Wheat flour was assessed for water absorption capacity, sedimentation value and gluten content. The effect of incorporation of different levels of amaranth flour (raw and roasted), amaranth protein concentrate and guar gum on pasting properties and quality of RTE-Snacks was studied. The process for preparation of quality of extruded product from maize, wheat and rice using twin screw extruder was standardized using response surface methodology (RSM). Central Composite Rotatable Design (CCRD) with feed rate (11-19 kg/hr) moisture (10-18 %) and feed composition (100:0:0, 80:10:10, 60:20:20, 40:30:30, 20:40:40) as independent variables (20 different combination) were used to investigate the effect of these variables on bulk density (BD), expansion ratio, sectional expansion index (SEI), texture and overall acceptability. Amaranth contained more protein, fat, ash, crude fibre, iron, calcium and total dietary fibre. With incorporation of amaranth flour (20-60%) and amaranth protein concentrate (10-30%), peak, trough, breakdown, final viscosity and time to achieve peak gradually decreased; pasting temperature gradually increased and no significant changes were noticed in gelatinization temperature whereas addition of guar gum (0.5-1.0%) in the wheat flour resulted in significant increase of peak, breakdown and final viscosity while no changes in other parameters was observed. Optimized conditions were obtained with feed composition 80:10:10 (maize:wheat:rice) extruded at moisture content 12% and feed rate 13 kg/hr.Incorporation of amaranth flour and amaranth protein concentrate in the standardized formulation increase in the bulk density and hardness and decrease in the expansion ratio and sectional expansion index of extrudates was observed. Mean score of sensory attributes and physical evaluation indicate that amaranth flour (raw) upto 40%; amaranth flour (roasted) upto 60%; protein concentrate upto 20% and guar gum (0.5-1.0%) can be added to ready-to-eat extruded snacks for value addition. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of the extrudates. Amaranth can be utilized for the preparation of value added ready- to- eat extruded snacks with superior nutritional quality as compared to conventional cereal based extruded snacks.