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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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2010 - 20142
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Subject: Food Science and Technology × Author: Panwar, Sonu × End date: 2014 × Start date: 2010 ×
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    ThesisItemOpen Access
    Development of Intermediate Moisture Food (IMF) segments and candy from aonla (Phyllanthus emblica L.)
    (CCSHAU, 2014) Panwar, Sonu; Gehlot, Rakesh
    The present investigation entitled “Development of Intermediate Moisture Food (IMF) segments and candy from aonla (Phyllanthus emblica L.)” was carried out with the objective to develop sweet and spiced IMF segments and candy from aonla, and to evaluate the quality and shelf life of processed products during storage. The fresh aonla fruits cvs. Banarasi and Chakaiya were analyzed for different physico-chemical parameters. The fruit length, fruit diameter, fruit weight and pulp weight and seed weight were found to be 3.86 and 3.60 cm, 4.41 and 4.23 cm, 44.92 and 39.24 g, 95.81 and 95.85 per cent, and 4.19 and 4.15 per cent in cvs. Banarasi and Chakaiya, respectively. On fresh weight basis, moisture content of fresh fruits was found to be 85.60 and 84.87 % for cvs. Banarasi and Chakaiya, respectively. Total soluble solids (TSS), total sugars, reducing sugars, crude fibre and titratable acidity were analyzed to be 11.6 and 10.6%, 8.25 and 7.44%, 6.56 and 4.93%, 2.08 and 2.53%, and 2.24 and 1.94%, whereas ascorbic acid, pectin, tannins and non-enzymatic browning were found to be 609 and 575 mg/100 g, 0.59 and 0.57%, 3.52 and 3.05 mg/g, and 0.043 and 0.035 for cvs. Banarasi and Chakaiya, respectively. Chemical constituents of IMF segments and candy from aonla were analyzed just after processing and at monthly interval during six months storage period. In IMF aonla segments, the moisture content, water activity, ascorbic acid, tannins and pectin decreased significantly while TSS, titratable acidity, total sugars, reducing sugars and NEB increased significantly during six months storage. In aonla candy, the moisture content, water activity, titratable acidity, reducing sugars, NEB increased significantly while TSS, total sugars, ascorbic acid, pectin and tannins decreased significantly during six months storage. Acceptability of IMF segments and candy from aonla decreased significantly with the increase in storage duration. The sucrose treatment (T1) was found most acceptable in terms of colour and appearance, texture, taste and mouthfeel in sweet IMF aonla segments. The sucrose treatment (T5) was also found most acceptable in spiced aonla candy in terms of color and appearance, texture, taste and mouthfeel.
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    ThesisItemOpen Access
    Permeability and performance of Aloe vera based composite coatings on peeled carrots (Daucus carota)
    (CCSHAU, 2010) Panwar, Sonu; Mishra, Bhawana
    The present investigation had been done to develop the Aloe vera based composite coatings (AvCC) and to evaluate the shelf life of peeled carrots. Three different AvCC formulations having Aloe vera gel viz. 5, 10 and 15%, 0.5% carboxymethyl cellulose (CMC), 5% peanut oil and 2% glycerol monostearate (GMS) were prepared. Glycerol was used as a plasticizer. These coating formulations were analyzed for gas (O2 and CO2) permeability, water vapor transmission rate and viscosity. 15% AvCC had higher viscosity as well as reduced gas permeability and water vapor transmission rate. Uniform healthy peeled carrots coated with AvCC were packed in LDPE (400 gauge) bags and stored at room (14±3°C, 47±8%) and refrigerated (5±2°C, 55±2%) conditions. The samples were analyzed for various parameters viz. physicochemical, microbiological and sensory on every 2nd day under room condition and on every 4th day under refrigerated condition. The results were compared with uncoated unpeeled and uncoated peeled carrots. During storage, at both room and refrigerated conditions, PLW, decay loss, Hunter L value, surface microflora increased while Hunter a and b value, TSS, total sugar, total carotenoids decreased. However, the magnitude was lower at refrigerated temperature. In coated samples, 15% AvCC was most effective in reducing PLW, decay loss, Hunter L a b value, microbial count and retaining higher TSS, total sugar, total carotenoids followed by 10% and 5% AvCC as compared to uncoated peeled carrots. The sensory characteristics viz. color and appearance, texture and overall acceptability of peeled carrots decreased during storage. 15% AvCC was rated higher in sensory scores as compared to other coated samples as well as uncoated peeled carrots while lower than uncoated unpeeled carrots. The results obtained in the present investigation indicated that peeled carrots coated with 15% AvCC were best in quality till 12 and 24 days of storage at room and refrigerated temperature, respectively.