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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: Sunita × Start date: 1996 ×
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    ThesisItemOpen Access
    Development and quality evaluation of crush and syrup from jamun (Syzygium cumini L.)
    (CCSHAU, 2008) Sunita; Gehlot, Rakesh
    The present investigation entitled “Development and quality evaluation of crush and syrup from jamun (Syzygium cumini L.)” was carried out with the objectives to standardize processing technology for crush and syrup and also to evaluate quality of the products during storage. Fresh jamun fruits were analyzed for different physico-chemical parameters. Data show that jamun fruit had an average fruit weight (6.03 g), pulp weight (4.13 g/fruit) and stone weight (1.84 g/fruit), respectively. Chemical constituents of jamun fruits such as total soluble solids, total sugars and reducing sugars were found to be 9.73%, 5.74% and 4.66%, whereas acidity, pectin, anthocyanin and total phenols were analyzed to be (1.26%), (1.13%), (149 mg/100 g) and (277 mg/100 g), respectively. Bibliography Chemical constituents of jamun crush and syrup were analyzed just after processing at monthly interval during three months storage period. Jamun crush with 35 per cent pulp, 55 per cent TSS and 1.0 per cent acidity was highly acceptable (7.60) followed by crush with 35 per cent pulp, 55 per cent TSS and 1.2 per cent acidity (7.57). Jamun syrup with 45 per cent pulp, 68 per cent TSS and 1.0 per cent acidity was highly acceptable (7.77) followed by crush with 45 per cent pulp, 68 per cent TSS and 1.2 per cent acidity (7.71). Acceptability of jamun crush and syrup decreased significantly with increase in storage period, however, organoleptic scores of both the beverages remained above the acceptable level even after three months of storage. Total soluble solids, total and reducing sugars increased significantly, whereas acidity, anthocyanin and total phenols of jamun crush and syrup decreased significantly during three months storage period. In crush cost of production was maximum (Rs. 26.54/l) in recipe with 35 per cent, 55 per cent TSS and 1.2 per cent acidity and minimum (Rs. 23.21/l) in recipe with 25 per cent pulp, 55 per cent TSS and 1.0 per cent acidity. In syrup, cost of production was maximum (Rs. 35.07/l) in recipe with 45 per cent pulp 68 per cent TSS and 1.2 per cent acidity and minimum (Rs. 29.34/l) in recipe with 25 per cent pulp, 68 per cent TSS and 1.0 per cent acidity.