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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: Khatak, Aneeta × End date: 2019 × Start date: 2013 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Evaluation, Processing and Utilization of Pearl Millet for Preparation of Value Added RTE Snacks
    (CCSHAU, 2014) Khatak, Aneeta; Grewal, R.B.
    The present study was carried out to evaluate the physico-chemical characteristics and nutritional composition of different pearl millet varieties i.e. ICMV-221, HC-20, HHB-197, HHB-226 and and HHB-223 and to standardize the process for preparation of value added RTE snacks. The pearl millet protein concentrate and starch was prepared and evaluated for composition. Pasting properties of different levels of pearl millet flour, bajra protein concentrate, pearl millet starch, inulin and guar gum were studied. The process for preparation of RTE extruded snacks was standardized. RTE extruded snacks prepared from corn and pearl millet flour of ICMV-221 variety, (20:80) extruded at 12 % moisture content, 15 kg/hr feed rate; corn and pearl millet flour of HC-20 variety, (40:60) extruded at 14% moisture content, 13 kg/hr feed rate were selected for further value addition in corn flour. Value added RTE snacks were prepared using bajra protein concentrate, pearl millet starch, inulin and guar gum. Protein, fat, dietary fibre and mineral content was also found higher in different varieties of pearl millet. Increase in peak, trough, breakdown, final, set back viscosity and pasting temperature, decrease in peak time and no significant differences in gelatinization temperature was found with incorporation of pearl millet flour in corn flour. Similarly, increase in peak, trough, breakdown, final and setback viscosity and decrease in peak time and pasting temperature was witnessed with incorporation of pearl millet starch (5-25%) and guar gum (0.5-2.5%) in cereal mix flour. On the other hand, decrease in peak, trough, breakdown, final and setback viscosity, peak time and pasting temperature was noticed with incorporation of bajra protein concentrate (10-30 %) and inulin (2-8 %) in cereal mix flour. Incorporation of pearl millet flour in corn flour, increase in bulk density and hardness and decrease in expansion ratio and sectional expansion index was observed. However RTE snacks prepared using pearl millet were acceptable. Incorporation of bajra protein concentrate and inulin in the standardized formulation increase in bulk density and hardness and decrease in expansion ratio and sectional expansion index of extrudates was witnessed. On the other hand decrease in bulk density and hardness and increase in expansion ratio and sectional expansion index of extrudates was noticed with incorporation of pearl millet starch and guar gum. Mean score of sensory attributes and physical evaluation indicate that bajra protein concentrate (10%), pearl millet starch (5-25%), inulin (4%) and guar gum (0.5-1.0 %) can be added in the formulation for value addition of RTE extruded snacks. Bajra protein concentrate and pearl millet starch can be utilized for the preparation of value added ready-to-eat extruded snacks with high protein and carbohydrate content, respectively. Inulin and guar gum can be added for superior nutritional quality as compared to conventional cereal based extruded snacks. Pearl millet can be processed to prepare flour, bajra protein concentrate, pearl millet starch which can be utilized in preparation of value added acceptable RTE snacks with or without inulin or guar gum. Thus pearl millet, pearl millet components along with additive can be utilized for acceptable snacks which will help in diversifying its use for achieving food and nutrition security.
  • Thumbnail Image
    ThesisItemOpen Access
    Evaluation, processing and utilization of pearl millet for preparation of value added RTE snacks
    (CCSHAU, 2014) Khatak, Aneeta; Grewal, R.B.
    The present study was carried out to evaluate the physico-chemical characteristics and nutritional composition of different pearl millet varieties i.e. ICMV-221, HC-20, HHB-197, HHB-226 and and HHB-223 and to standardize the process for preparation of value added RTE snacks. The pearl millet protein concentrate and starch was prepared and evaluated for composition. Pasting properties of different levels of pearl millet flour, bajra protein concentrate, pearl millet starch, inulin and guar gum were studied. The process for preparation of RTE extruded snacks was standardized. RTE extruded snacks prepared from corn and pearl millet flour of ICMV-221 variety, (20:80) extruded at 12 % moisture content, 15 kg/hr feed rate; corn and pearl millet flour of HC-20 variety, (40:60) extruded at 14% moisture content, 13 kg/hr feed rate were selected for further value addition in corn flour. Value added RTE snacks were prepared using bajra protein concentrate, pearl millet starch, inulin and guar gum. Protein, fat, dietary fibre and mineral content was also found higher in different varieties of pearl millet. Increase in peak, trough, breakdown, final, set back viscosity and pasting temperature, decrease in peak time and no significant differences in gelatinization temperature was found with incorporation of pearl millet flour in corn flour. Similarly, increase in peak, trough, breakdown, final and setback viscosity and decrease in peak time and pasting temperature was witnessed with incorporation of pearl millet starch (5-25%) and guar gum (0.5-2.5%) in cereal mix flour. On the other hand, decrease in peak, trough, breakdown, final and setback viscosity, peak time and pasting temperature was noticed with incorporation of bajra protein concentrate (10-30 %) and inulin (2-8 %) in cereal mix flour. Incorporation of pearl millet flour in corn flour, increase in bulk density and hardness and decrease in expansion ratio and sectional expansion index was observed. However RTE snacks prepared using pearl millet were acceptable. Incorporation of bajra protein concentrate and inulin in the standardized formulation increase in bulk density and hardness and decrease in expansion ratio and sectional expansion index of extrudates was witnessed. On the other hand decrease in bulk density and hardness and increase in expansion ratio and sectional expansion index of extrudates was noticed with incorporation of pearl millet starch and guar gum. Mean score of sensory attributes and physical evaluation indicate that bajra protein concentrate (10%), pearl millet starch (5-25%), inulin (4%) and guar gum (0.5-1.0 %) can be added in the formulation for value addition of RTE extruded snacks. Bajra protein concentrate and pearl millet starch can be utilized for the preparation of value added ready-to-eat extruded snacks with high protein and carbohydrate content, respectively. Inulin and guar gum can be added for superior nutritional quality as compared to conventional cereal based extruded snacks. Pearl millet can be processed to prepare flour, bajra protein concentrate, pearl millet starch which can be utilized in preparation of value added acceptable RTE snacks with or without inulin or guar gum. Thus pearl millet, pearl millet components along with additive can be utilized for acceptable snacks which will help in diversifying its use for achieving food and nutrition security.