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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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ThesisItem Open 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.ThesisItem Open Access Comparison of solvent and microwave methods for extraction of essential oil(CCSHAU, 2013) Sunil Kumar H.C; Garg, M.K.The present study was carried out to study the comparison of solvent and microwave methods for extraction of essential oil from cardamom. The microwave assisted extraction unit was designed by modification of ordinary microwave as per the requirement of study. The whole cardamom was assessed for proximate composition, moisture, protein, total fat, crude fibre, total ash and acid insoluble ash. The optimization of designed microwave assisted extraction (MAE) unit for extraction of essential oil from cardamom (10g) using specified quantity of various solvents like water (100ml), ethanol and hexane (25ml) were used. In this extraction process as power increased time required for complete extraction of essential oil (0.5-0.6 ml) decreased in all solvents. MAE water extraction required more time compared to MAE ethanol and hexane. Among the solvent, MAE ethanol required less time compared to hexane and the minimum 7.5 minute time was observed at 400W power while maximum 22.3 minute time at 100W power during essential oil extraction by MAE. The extracted cardamom essential oil by different method was analysed by gas chromatography – mass spectroscopy (GC-MS). These GCMS results of MAE extracted oil were compared with HD and SE extracted oil and the extracted cardamom oil contained different range of several cardamom flavour compounds. Among that flavour compounds 1, 8-cineole and α-terpinyl acetate oxygenated compounds were major. These compounds were ranged from 16 - 26% in 1, 8- cineole and 34 – 52% in α-terpinyl acetate. Based on the flavour compound extraction, MAE extracts contained more oxygenated compounds and less monoterpene compounds compared to HD and SE methods. The physicochemical property was analysed for all different method extracted oil, density ranged from 0.933-0.920 g/cm3, refractive index 1.463 to 1.438 and all were found soluble in 5ml of 70% ethanol. The chemical property like peroxide value and iodine value was not detectable in extracted essential oil, whereas acid and saponification value was detected in the range of 0.37 – 0.67mg/g and 102-108 respectively. The colour and odour was described as pale yellow to colour less with sweet aromatic, slightly camphoraceous odour, and strong aromatic taste in extracted cardamom essential oil. Mean score of sensory attribute indicate that MAE was best. MAE extracted oil was stored for three months and observed that 1, 8-cineloe increased while α-terpinyl acetate decreased during storage. Hence it was found that MAE extraction of cardamom essential oil was better than the SE and HD extraction, regarding time, solvent utilization, energy and quality of essential oil.ThesisItem Open Access Development of Intermediate Moisture Food (IMF) segments and candy from aonla (Phyllanthus emblica L.)(CCSHAU, 2014) Panwar, Sonu; Gehlot, RakeshThe 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.ThesisItem Open 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.ThesisItem Open Access Effect of pulsed electric Field on extraction and quality of carrot juice(CCSHAU, 2010) Moza, Jessy; Saleem SiddiquiThe present investigation was done to study the effect of pulsed electric field (9000V-50 Hz) on the yield and quality of carrot juice. The PEF treatment was given either to the carrot pieces or pomace or both and the effect was evaluated on the total soluble solids, total & reducing sugars, acidity, colour (hunter lab), antioxidant activity, total carotenoids, organoleptic quality & total plate count of the treated carrot juice. The juice after packed in glass bottles and after double pasteurization stored under refrigerated conditions. The juice yield increased by 10.8 % over control when pulsed electric field was given to the carrot pieces. An increase in the total soluble solids, total and the reducing sugars & total carotenoids of the juice was observed for pieces treated with pulsed electric field & their better retention was also obtained during the storage. An increased antioxidant activity was detected for juice obtained from PEF treated pieces & pomace, which was maintained throughout the storage period. Acidity of juice remained unaffected with different treatments, however, it increased during storage. The total plate count revealed no significant effect of different treatments on microbial load of juices. No adverse effect of pulsed electric field was observed on the organoleptic quality of the juice. The juice remained acceptable for a time period of 60 days at refrigerated condition.ThesisItem Open Access Utilization of satavar (Asparagus racemosus) and guar gum for the preparation of value added extruded products(CCSHAU, 2010) Bhatia, Kirti; Grewal, Raj BalaThe present study was carried out to utilize the satavar powder and guar gum for the preparation of value added pasta products and ready to eat extruded snacks. The flour and satavar powder were assessed for proximate composition, total dietary fibre, mineral saponins and polyphenols. The effect of incorporation of different levels of satavar powder and guar gum & satavar powder on farinogrphic, pasting characteristic, extensibility of dough and quality evaluation of pasta, noodles and RTE-snacks was studied. Satavar powder contained appreciable amount of fibre, minerals, saponins and polyphenols. Dough development time, stability, time to break down and farinographic quality number increased whereas mixing tolerance index decrease with addition of satavar powder and guar gum along with satavar powder in flour. Increase in peak, trough and break down viscosity and no change in set back, final viscosity, peak time, pasting & gelatinization temperature was noticed with incorporation of satavar powder upto 10%. However, futher increase in level of satavar powder (15%) significantly decreased the peak, trough and break down viscosity. Similar trend was found with addition of guar gum (0.5-1.5%) in pasting characteristics. Significant increase in resistance to extension with incorporation of satavar powder upto 15% and no change in resistance to extension as well as extensibility of dough with the addition of guar gum (0.5-1.5%) along with stavar powder in flour. Mean score of various attributes indicated that pasta and noodles containing 10% satavar powder and RTE-snacks containing 5% satavar powder were ‘liked very much’ by the judge. Incorporation of guar gum either improved or did not change the sensory characteristic in formulation of these products. Increase in hardness, water uptake, swelling index, cooking time and gruel solid loss in water was noticed in pasta & noodles whereas decrease in stickiness of noodles gradual increase in bulk density and hardness and decrease in expansion ratio of RTE snacks with incorporation of satavar powder was observed whereas with incorporation of guar gum along with satavar powder no change in these parameters was noticed. Results indicate that satavar powder upto 10% can be utilized with guar gum for value added of extruded products.ThesisItem Open Access Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends(CCSHAU, 2010) Punam; Gehlot, RakeshThe present investigation entitled "Development and evaluation of ready-to-serve (RTS) drink and squash from Bael-Mango blends" was carried out with the objectives to standardize appropriate combination of bael-mango blends for preparation of its ready-to-serve drink and squash and also to evaluate storage quality of blended beverages. Fresh bael and mango fruits were analyzed for different physico-chemical parameters. Data show that bael and mango fruit had fruit weight (502 and 351 g), pulp weight (584 and 724 g/kg fruit) and Yield of pulp (58.4 and 72.4%), respectively. Chemical constituents of bael and mango fruits such as TSS, total sugars, reducing sugars and acidity percentage were analyzed to be (28.20 and 17.60%), (16.72 and 13.55%), (4.53 and 6.19%) and (0.39 and 0.45%), whereas ascorbic acid, carotenoids, pectin and total phenols were found to be (17.21 and 53.33 mg/100 g), (45.33 and 4.67 mg/100 g), (2.40 and 0.64%), and (23.66 and 56.15 mg/100 g), respectively. Chemical constituents of the blended beverages were analyzed just after processing and at monthly interval during three months storage period. RTS drink prepared with 20 per cent pulp (25 Bael : 75 mango), 14 per cent TSS and 0.26 per cent acidity was highly acceptable (8.59). Squash prepared with 40 per cent pulp (25 Bael : 75 mango), 50 per cent TSS and 1.0 per cent acidity was found most acceptable (8.60). The comparative study of all the beverages revealed that the beverage blends prepared with 25 Bael : 75 mango pulp ratio were highly acceptable followed by 50 Bael : 50 Mango pulp and 75 Bael : 25 mango pulp ratio. Acceptability of all the beverages prepared from Bael-Mango blends decreased significantly with increase in storage period. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, carotenoids and total phenols decreased significantly in all the beverages during 90 days storage. Ascorbic acid content and total phenols of bael-mango beverage blends increased with the increase in proportion of mango pulp. Carotenoids increase with the increase in proportion of bael pulp in the bael-mango beverage blends. Cost of production was maximum (Rs. 3.05/200 ml) in RTS drink (0 bael : 100 mango) with 20 per cent pulp, 14 per cent TSS and 0.26 per cent acidity and minimum (Rs. 2.39 /200 ml) in RTS drink (100 bael : 0 mango) with 15 per cent pulp, 14 per cent TSS and 0.26 per cent acidity. In squash, cost of production was maximum (Rs. 29.31/700 ml bottle) in blend (0 bael : 100 mango) with 40 per cent pulp, 50 per cent TSS and 1.0 per cent acidity and minimum (Rs. 25.52 /700ml bottle) in the blend (100 bael : 0 mango) with 30 per cent pulp, 50 per cent TSS and 1.0 per cent acidity.ThesisItem Open Access Study on storage of mung bean sprouts(CCSHAU, 2010) Goyal, Ankit; Siddiqui, SaleemThe present investigation was conducted with the objective to enhance shelf life of mung bean sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10s), hot water dip (HWD) (50°C, 2 min), ethanol vapours (1h) and UV-Irradiation (1h); and then stored at room (25±1°C) and low (7±1°C) temperature conditions. The sprouts were analyzed regularly at 24 h interval till end of shelf life for TSS, titratable acidity, ascorbic acid, total phenols, antioxidant activity, polyphenol oxidase activity, non-enzymatic browning, total plate count and overall acceptability. In the present investigation, an apparent increase in protein, fat and ash contents on % dry matter basis was observed in sprouts as compared to raw seeds. Sprout length and weight increased during storage. Sprout lengths of 0.92-3.38 cm at room temperature and 0.88-1.60 cm at low temperature were obtained in 48 h and 120 h, respectively. TSS, ascorbic acid, total phenols and antioxidant activity of sprouts first increased and then decreased significantly during storage, however for acidity, there was a progressive decrease and for non-enzymatic browning and polyphenol oxidase activity a progressive increase with increase in storage period. The trends were similar at room and low temperature storage conditions. Different treatments given to sprouts resulted in differential effect on various parameters. HWD showed higher TSS and acidity than that of control. The ascorbic acid, total phenols and antioxidant activity were maximum in ethanol vapours treated sprouts. The least browning was observed in ethanol treatment. There was a general decrease in polyphenol oxidase activity by various treatments. There total plate count was not significantly affected by various treatments. Overall acceptability under various treatments decreased from 8.5 to 6.2 during storage period of 48 h at room temperature and 9.0 to 6.5 during storage period of 120 h at low temperature. Hot water and ethanol vapour treated sprouts showed higher acceptability than other treatments. Thus, it can be concluded from the present study that mungbean sprouts remained acceptable upto 48 h and 120 h at room and low temperature conditions, respectively. The ethanol vapour and HWD treatments significantly improved the shelf life of mung bean sprouts, both at room as well as low temperature conditions of storage.ThesisItem Open Access Development of flavoured whey-soya milk beverage(CCSHAU, 2010) Upadhyay, Neelam; Dabur, Randhir SinghThe present investigation had been done to use whey in the production of refreshing flavoured whey-soya milk (FWSM) beverage. Whey and soybean are the two valued food materials, gaining lot of importance these days. Neutalized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned, dryed, dehulled, steamed soybean in soya milk extraction plant at about 100±5°C and 1.5±0.1kg/cm2. Double extraction technique was selected for the extraction of WSM on the basis of yield of soymilk, okara and sensory attributes. 10 percent sugar (out of 6, 8 and 10 per cent) and 1.5 percent cocoa powder (out of 1, 1.5 and 2 per cent) were selected on the basis of organoleptic evaluation for the final preparation of the beverage. The beverage was homogenized, crown capped in bottles and autoclaved (15psi/ 15min). FWSM was organoleptically compared with flavoured tonned milk (FTM) and was found to be at par. The physico-chemical properties of FTM were higher than FWSM. The samples of FTM and FWSM were stored at room temperature and analyzed for shelf life study on the basis of physico-chemical changes (tyrosine value, peroxide value and pH) and organoleptic evaluation. The results revealed that the shelf-life of the product (FWSM) is 3 months when stored under ambient conditions.