Thumbnail Image

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.

Browse

2003 - 200955
Reset filters
Subject: Food Science and Technology × End date: 2009 × Start date: 2003 ×
Reset filters

Search Results

Now showing 1 - 9 of 55
  • Thumbnail Image
    ThesisItemOpen Access
    Studies on the Development of Value Added Products from Carrot (Daucus carota L.)
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Madan, Shilpa; Dhawan, S. S
  • Thumbnail Image
    ThesisItemOpen Access
    Microbiological evaluation of street foods in Hisar city
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Singh, Suman; Yadav, Balbir Singh
  • Thumbnail Image
    ThesisItemOpen Access
    Development of shelf stable chapati
    (Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Saxena, Neha; Grewal, Raj Bala
  • Thumbnail Image
    ThesisItemOpen Access
    Performance Evaluation of Electrically Operated Curd-Beater
    (Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Bhusan, Bharat; Garg, M.K.
  • Thumbnail Image
    ThesisItemOpen Access
    Preparation of ready-to-serve beverages and blends from papaya (Carica papaya L.)
    (College of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Puranjay, Priyadarshi; Dhawan, S.S
  • Thumbnail Image
    ThesisItemOpen Access
    Evaluation of wheat varieties and development of high fiber biscuits
    (CCSHAU, 2004) Suruchi Singh; Grewal, R.B.
    The present study was conducted with the objectives to evaluate different wheat varieties and to develop high fibre biscuits. Ten wheat varieties were taken from plant breeding section of CCS HAU, Hisar. Wheat varieties were analyzed for physical, chemical, functional and rheological characteristics. Biscuits were prepared from flour of these varieties and analyzed for sensory and physical attributes. On the basis of sensory and physical characteristics the wheat varieties were selected for preparation of high fibre biscuits. The fiber sources viz., wheat bran, guar gum, chickpea husk and isabgol were used for preparation of high fiber biscuits. These fiber sources were also analyzed for proximate composition and total dietary fiber. Physical evaluation indicate that C-306 had maximum 1000 kernel weight. Grain density was highest for UP-2425 and minimum for HD-2627. C-306 had maximum test weight and grain hardness whereas WH- 711 and WH-912 had minimum. Chemical evaluation revealed that protein, gluten and crude fiber content was highest in WH-291, UP-2425 and WH-595. Total dietary fiber was maximum in WH-283 and minimum in WH-912. Similarly, functional properties such as water absorption capacity, sedimentation value, pelshenke value, dough development time, stability and mixing tolerance index. varied among varieties studied. Sensory and physcial evaluation of biscuits prepared from these varieties indicated that sweet biscuits prepared from HD-2687 and WH-711 whereas sweet 'n' salty biscuits prepared from UP-2425 were most acceptable. Hence, different fiber sources were incorporated in WH-711 and UP-2425 for preparation of high fiber sweet and sweet 'n' salty biscuits, respectively. Sensory and physical evaluation of high fiber biscuits indicated that upto 40% wheat bran, 2% guar gum, 10% chickpea husk and 10% isabgol can be added in sweet biscuits whereas upto 20% wheat bran, 1% guar gum, 10% chickpea husk and 10% isabgol can be incorporated in sweet 'n' salty biscuits. Significant increase in spread ratio and no adverse effect on sensory parameters of biscuits were found with use of above mentioned levels of different fiber sources. Results of study indicate that these fiber sources can be successfully incorporated in biscuits to a certain extent without adversely affecting sensory and physical characteristics of biscuits.
  • Thumbnail Image
    ThesisItemOpen Access
    Processing of Black Gram (Vigna mungo L) for quick cooking
    (CCSHAU, 2004) Ajay Kumar; Rajendra Singh
    The present work was undertaken for development of process for fast cooking of black gram (whole and splitted). The quick cooking black gram dhal was evaluated for sensory quality after processing and storage for two months in different packaging materials at room temperature. Black gram (whole and splitted) grains were procured from local market. Black gram (whole and splitted) grains were soaked in distilled water and salt solution (1.5 % sodium bicarbonate, 0.5% sodium carbonate, 0.75% citric acid) for 12 hrs. Water uptake and solute losses during soaking were determined. After soaking the samples were cooked by different methods viz. microwave coking, steam cooking, pressure-cooking, vat cooking. Cooking time and solute losses were recorded. After cooking, samples were dried by cabinet drying and fluidized bed drying at 600C. After drying the samples were analyzed for grain hardness, cooking time, hydration and dispersion. . Whereas, salt soaked black gram (splitted) showed significantly lower cooking time than water soaked black gram (splitted) dhal. But in case of whole grains no effect of salt soaking on cooking time of instantized dhals was found. So water soaking was considered for instantization. Cabinet drying was found best suited for dying of cooked dhal. Treatments showed significant decrease in fat and protein and ash. The best combination was then packed in different packaging material viz. polypropylene, aluminum foil-polyethylene laminated pouches, polyethylene, and glass jar and stored for two months at room temperature. After two months the samples were analyzed for cooking time. It was observed that cooking time significantly increased after two months storage at room temperature, non-significant changes in sensory quality of products were observed. Steam precooked black gram dhal had better hardness, less cooking time, less dispersion, sufficiently higher hydration. Thus, salt soaking, steam cooking and cabinet drying was concluded as best treatment for development of quick cooking splitted black gram dhal and water soaking, steam cooking, and cabinet drying in whole black gram dhal.
  • Thumbnail Image
    ThesisItemOpen Access
    Studies on Epidemiology and Management of root-rot of clusterbean
    (CCSHAU, 2005) Shekhar Kumar; Sher Singh
    Root-rot complex in clusterbean caused by Rhizoctonia bataticola, Fusarium solani and Sclerotium rolfsii is a major disease of clusterbean [Cyamopsis tetragonoloba (L.) Taub] in Haryana. The inoculum age of 7 days old culture, inoculum density of 50g/kg soil, soil temperature of 30oC, soil moisture of 30 per cent water holding capacity (WHC) and soil pH of 6.0 were found to be optimum for disease development in three varieties, viz. FS-277, Pusa Nav Bahar (PNB) and HG-75. Garlic extract at 20 per cent concentration was found most effective against root-rot complex which showed maximum inhibition of the pathogen, i.e., 90.25 per cent under laboratory conditions. Under screenhouse conditions garlic extract at 20 per cent concentration in HG-75 was found most effective against the pathogens which exhibited minimum seedling mortality (4.75%). Trichoderma harzianum was found an effective antagonist against root-rot complex which showed maximum inhibition of the pathogen, i.e., 73.77 per cent under laboratory conditions. Under screenhouse conditions Trichoderma harzianum in HG-75 was found most effective against the pathogens which exhibited minimum seedling mortality (5.50%). Among organic amendments mustard residue and vermicompost when applied in combination @ 5g/kg soil resulted in maximum disease control, i.e., 11.75 per cent seedling mortality in HG-75.
  • Thumbnail Image
    ThesisItemOpen Access
    Evaluation of wheat varieties and development of low fat - fiber biscuits
    (CCSHAU, 2005) Sangeeta Kumari; Grewal, Raj Bala
    The present study was carried out with the objectives to evaluate different wheat varieties and to develop low fat-high fiber biscuits. Sixteen wheat varieties including four commonly grown, three newly released – high yielding and nine new elite material of wheat varieties were procured from Department of Plant Breeding, CCS Haryana Agricultural University, Hisar. Three varieties were assessed for physical, chemical, functional and rheological characteristics. Biscuits were prepared from flour of all varieties and analyzed for physical and sensory characteristics. On the basis of sensory and physical characteristics, the wheat varieties suitable for preparation of low fat – high fiber biscuits were selected. Carrot pomace powder as fiber source and pectin as carbohydrate based fat replacer was incorporated for preparation of low fat – high fiber biscuits. Carrot pomace powder was evaluated for proximate composition and total dietary fiber. Functional and rheological properties of flour in selected wheat varieties after incorporation of fat replacer and fiber source were also studied. Physical evaluation revealed that WH-157 had maximum whereas WH-773 had minimum 1000 grain weight and test weight. Grain hardness and length/breadth ratio was highest for R-3765 and WH-283, respectively. WH-157, WH-283, WH-542, R-3765, WH-712, WH-781 and WH-775 had harder texture in comparison to other varieties. The grains of WH-1002, WH-147, WH-736, WH-542, WH-712 were bolder than other varieties studied. Chemical evaluation indicated that protein, crude fiber and gluten content was maximum in WH-283, R-3765 and WH-533. Only WH-1001 and WH-1002 had less than 9% gluten. Total dietary fiber was highest in WH-533 and lowest in WH-542. Pelshenke value, sedimentation value, water absorption capacity, dough development time, dough stability, farinographic quality number of WH-712 wheat variety was highest whereas mixing tolerance index of this variety was lowest. Wide variations in physio-chemical and rheological properties of commonly grown and new elite material of wheat varieties was noticed. Sensory and physical evaluation of biscuits prepared from studied wheat varieties indicated that sweet biscuits prepared from WH-157, WH-1001, WH-1002, WH-1006 whereas sweet 'n' salty biscuits prepared from WH-712, WH-773, WH-147, UP-2338 were superior in terms of sensory characteristics and spread ratio. Proximate composition and total dietary fiber content of carrot pomace powder revealed that carrot pomace powder was good source of total dietary fiber. Addition of carrot pomace powder as well as pectin (1%) to wheat flour decreased the pelshenke value and dough raising capacity but increased the sedimentation value and water absorption capacity whereas incorporation of carrot pomace powder increased dough development time, stability, farinogrphic quality number but drastically decreased mixing tolerance index. Physical and sensory evaluation of high fiber biscuits indicated that incorporation of carrot pomace powder increased the spread ratio of biscuits whereas no significant difference was found in the mean scores for sensory attributes of biscuits with use of carrot pomace upto 20%. Futher reduction of fat in high fiber biscuits formulation upto 50% and use of 1% pectin as fat replacer had no effect on spread ratio of sweet biscuits but decreased spread ratio of sweet 'n' salty biscuits. However, no significant difference in sensory characteristics of both types of biscuits was noticed. Incorporation of carrot pomace powder (20%) as fiber source and 1% pectin as fat replacer to decreased 50% fat in formulation improved the total dietary fiber and mineral content and decrease fat, energy content and cost of biscuits. Results of investigation indicate that carrot pomace powder and pectin can be successfully utilized for preparation of low fat – high fiber biscuits without adversely affecting physical and sensory characteristics of biscuits.