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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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20171
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Subject: Food Science and Technology × Author: Sachin × End date: 2023 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and evaluation of jam and chutney from aonla-papaya blends
    (CCSHAU, 2017) Sachin; Gehlot, Rakesh
    The present investigation entitled “Development and evaluation of jam and chutney from Aonla- Papaya blends” was carried out to standardize appropriate combination of aonla-papaya blends for preparation of jam and chutney, and also to evaluate storage quality of blended products. Aonla and papaya fruits had average fruit weight (29 and 1549 g) and pulp weight (835 and 779 g/kg fruit), respectively. Yield of pulp was more in aonla fruit (83.5%) than papaya fruit (77.9%). Total soluble solids, total sugars, reducing sugars and total carotenoids were found more in papaya fruit than aonla fruit, while acidity, ascorbic acid, pectin and total phenols were recorded more in aonla fruit than papaya fruit. Jam prepared from blend (0 aonla: 100 papaya) got the highest overall acceptability (8.48) followed by jam prepared from blend (40 aonla: 60 papaya) with overall acceptability (8.25). Chutney prepared from blend (0 aonla: 100 papaya) got the highest overall acceptability (8.05) followed by chutney prepared from blend (40 aonla: 60 papaya) with overall acceptability (7.85). Overall acceptability of aonlapapaya jam and chutney decreased significantly during three months storage but both the blended products remained acceptable even after three months storage. Total soluble solids, total sugars, reducing sugars, and browning increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya jam and chutney during three months storage period. Total plate count and mold count increased significantly in aonla-papaya jam and chutney during three months storage period. In aonla-papaya jam, cost of production was recorded maximum (`69/kg) in treatment (0 aonla: 100 papaya) and minimum (`32/kg) in treatment (100 aonla: 0 papaya). In aonla-papaya chutney also, cost of production was recorded maximum (`60/kg) in treatment (0 aonla: 100 papaya) and minimum (`37/kg) in treatment (100 aonla: 0 papaya).