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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: Kaushik, Isha ×
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    ThesisItemOpen Access
    Isolation, modification and quality evaluation of starch from pearl millet varieties and development of ready-to-eat extruded snacks
    (CCSHAU, 2017) Kaushik, Isha; Grewal, Raj Bala
    The present study was carried out to evaluate the physico-chemical characteristics and functional properties of thirteen different pearl millet varieties/hybrids to standardize the procedure for extraction and modification of starch from pearl millet; and to evaluate the physical, chemical, functional and pasting properties of native and modified pearl millet starch. The process for preparation of RTE extruded snacks by incorporation of pearl millet starch was standardized using RSM. 1000 kernel weight, bulk density and swelling capacity of different varieties of pearl millet grain ranged from 7.23-10.90 g, 0.78-0.85 g/ml and 0.004-0.006 ml/seed. Different varieties of pearl millet contained 10.03-13.66% protein, 4.92-6.55% fat, 1.70-1.95% ash, 1.82-2.03% crude fibre and 77.44-81.33% total carbohydrate. Yield and purity of starch extracted from different methods ranged from 24-50% and 87.34-90.39%, respectively. On the basis of concentration of chemical used for extraction, yield, functional properties, light transmittance, syneresis and pasting characteristics; 0.1% Na2S2O5 (T4 method) was selected for extraction of starch from different varieties of pearl millet. Yield and purity of starch extracted from thirteen different varieties ranged from 41.6-50.5% and 88.34-90.38%, respectively. Less impurities and high yield (50.5%) of starch was obtained from white seeded hybrid (HHB-256). Starch obtained from HHB- 256 white seeded hybrid exhibited 2.57 g/g swelling power, 2.54% solubility, 184.5% WHC; (5.7-4.4%) high light transmittance and (0.30-2.27%) low syneresis during period of study of syneresis. Starch extracted from HHB-256 white seeded hybrid of pearl millet was used for modification using physical, chemical and enzymatic methods. Starch modified by all the methods except pregelatinized starch (PM) showed significantly lower swelling power (1.78 to 2.57 g/g) than native starch. Highest solubility was observed for starch modified by enzymatic method (EM). Gel consistency of modified pearl millet starch (23.3 to 86.7 mm) was significantly lower than native starch (109 mm). Starch modified by enzymatic method (EM) showed highest light transmittance whereas light transmittance exhibited by starch modified by 0.5% epichlorohydrin method (CM3) was lowest. Syneresis of starch modified by all the methods except pregelatinized starch (PM) and 0.1% phosphorus oxy trichloride method (CM4) was significantly higher than native starch. As compared to native starch, peak viscosity, final viscosity, peak time and pasting temperature of starch modified by chemical methods was higher whereas setback and breakdown was lower. On the other hand, starch modified by 0.5% epichlorohydrin method (CM3) and enzymatic method (EM) exhibited lower peak and final viscosity than native starch. Addition of pearl millet starch upto 15% resulted in increase in expansion ratio and sensory score and decrease in bulk density and hardness. Further increase in level of starch in the formulation decreased expansion ratio and sensory score. Acceptable RTE pearl millet snacks can be prepared by incorporating 15% pearl millet starch in formulation of pearl millet flour with 17.8% moisture content extruded at 25 kg/hr feed rate and 121 0C temperature with 8 rpm cutter speed. Pearl millet can be processed for flour and starch, utilized in the formulation for development of RTE extruded snacks with improved physical and sensory attributes. Thus, processing of pearl millet into starch can be used as an alternative source of corn starch and can be used for preparation of pearl millet based RTE snacks.
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    ThesisItemOpen Access
    Use of Barley malt in preparation of nutritious beverage from Barley with chickpea and peanut
    (CCSHAU, 2011) Kaushik, Isha; Rajendra Singh
    The present investigation had been done to evaluate the effect of barley malt on production of barley based beverage and to evaluate the shelf life of product. Malting of barley was carried out by steeping the cleaned & bold grains in tap water at 15oC for 2-3 days. The steeped grains were also germinated at 15oC for 2-3 days and the grains showing optimum growth were sorted out and kilned at 60oC for 1 day. The malt showed the diastatic power of 103o. Different levels of malted grain (i.e. 1, 2, 4%) and roasted malted grain (i.e. 2, 5, 10%) in barley extract were evaluated for physic-chemical and sensory quality of beverage. Addition of roasted malted grain did not show any significant improvement in sensory score of beverage but addition of 4g malt to the extract was found to be effective in decreasing the viscosity and avoiding the formation of gruel like structure. Final beverage was made with 4g malt, 25g bengal gram and 15g peanut per extract from 100g barley with addition of sugar to 17°brix and homogenizing for proper mixing. Selected beverage was autoclaved at 15Psi for 15 to 25min and evaluated for various physico-chemical and sensory characteristics during storage at room temperature. The product was chemically stable with respect to content of protein & fat. However, total sugar, acidity and tyrosine value increased. During storage, upto 30 days, significant alteration in sensory quality was observed except in color & appearance. The results obtained in the present investigation indicated that the product autoclaved for 25min remained acceptable after 30days while the product autoclaved for 15min spoiled after 15days of storage.