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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 Utilization of amaranth for preparation of ready-to-eat extruded snacks(CCSHAU, 2012) Jain, Akanksha; Grewal, Raj BalaThe present study was carried out to utilize amaranth for preparation of value added ready-to-eat extruded snacks. The wheat, rice, maize grits, amaranth flour and amaranth protein concentrate were assessed for proximate composition, iron, calcium and total dietary fibre. Amaranth grains were also analyzed for β-carotene, phytate and tannin content. Wheat flour was assessed for water absorption capacity, sedimentation value and gluten content. The effect of incorporation of different levels of amaranth flour (raw and roasted), amaranth protein concentrate and guar gum on pasting properties and quality of RTE-Snacks was studied. The process for preparation of quality of extruded product from maize, wheat and rice using twin screw extruder was standardized using response surface methodology (RSM). Central Composite Rotatable Design (CCRD) with feed rate (11-19 kg/hr) moisture (10-18 %) and feed composition (100:0:0, 80:10:10, 60:20:20, 40:30:30, 20:40:40) as independent variables (20 different combination) were used to investigate the effect of these variables on bulk density (BD), expansion ratio, sectional expansion index (SEI), texture and overall acceptability. Amaranth contained more protein, fat, ash, crude fibre, iron, calcium and total dietary fibre. With incorporation of amaranth flour (20-60%) and amaranth protein concentrate (10-30%), peak, trough, breakdown, final viscosity and time to achieve peak gradually decreased; pasting temperature gradually increased and no significant changes were noticed in gelatinization temperature whereas addition of guar gum (0.5-1.0%) in the wheat flour resulted in significant increase of peak, breakdown and final viscosity while no changes in other parameters was observed. Optimized conditions were obtained with feed composition 80:10:10 (maize:wheat:rice) extruded at moisture content 12% and feed rate 13 kg/hr.Incorporation of amaranth flour and amaranth protein concentrate in the standardized formulation increase in the bulk density and hardness and decrease in the expansion ratio and sectional expansion index of extrudates was observed. Mean score of sensory attributes and physical evaluation indicate that amaranth flour (raw) upto 40%; amaranth flour (roasted) upto 60%; protein concentrate upto 20% and guar gum (0.5-1.0%) can be added to ready-to-eat extruded snacks for value addition. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of the extrudates. Amaranth can be utilized for the preparation of value added ready- to- eat extruded snacks with superior nutritional quality as compared to conventional cereal based extruded snacks.ThesisItem Open Access Development and evaluation of nectar and crush from bael-mango blends(CCSHAU, 2012) Kuldeep Kumar; Gehlot, RakeshThe present investigation entitled "Development and Evaluation of Nectar and Crush from Bael-Mango Blends" was carried out with the objectives to standardize appropriate combination of bael-mango blends for preparation of nectar and crush 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 fruits had fruit weight (530 and 351 g), pulp weight (708 and 654 g/kg fruit) and pulp yield (70.8 and 65.4%), respectively. Chemical constituents of bael and mango fruits such as total soluble solids, total sugars, reducing sugars and acidity percentage were analyzed to be (29.20 and 17.80%), (17.60 and 13.70%), (5.30 and 6.72%) and (0.39 and 0.42%), while ascorbic acid, total carotenoids, pectin and total phenols were found to be (17.92 and 52.64 mg/100 g), (46.50 and 4.80 mg/100 g), (2.40 and 0.74%) and (24.40 and 54.33 mg/100 g), respectively. Chemical constituents of the blended beverages were analyzed just after processing and at monthly interval during three months storage period. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, total carotenoids and total phenols decreased significantly in all the beverages during three months storage. Ascorbic acid content and total phenols of bael-mango beverage blends increased with the increase in proportion of mango pulp. Total carotenoids increased with the increase in proportion of bael pulp in the bael-mango beverage blends. Nectar prepared with 25 per cent pulp (20 Bael : 80 Mango), 15 per cent TSS and 0.27 per cent acidity was highly acceptable (8.5). Crush prepared with 50 per cent pulp (20 Bael : 80 Mango), 55 per cent TSS and 1.1 per cent acidity was found most acceptable (8.5). The comparative study of all the beverages revealed that the beverage blends prepared with 20 Bael : 80 Mango pulp ratio were highly acceptable followed by 40 Bael : 60 Mango pulp and 60 Bael : 40 Mango pulp ratio. Acceptability of all the Bael-Mango beverage blends decreased significantly with increase in storage period. Cost of production was maximum (Rs. 13.64/L) in nectar (0 bael : 100 mango) with 25 per cent pulp, 15 per cent TSS and 0.27 per cent acidity and minimum (Rs. 10.92/L) in nectar (100 bael : 0 mango) with 20 per cent pulp, 15 per cent TSS and 0.27 per cent acidity. Cost of production was maximum (Rs. 44.64/L) in crush (0 bael : 100 mango) with 50 per cent pulp, 55 per cent TSS and 1.1 per cent acidity and minimum (Rs. . 29.72/L) in the crush (100 bael : 0 mango) with 40 per cent pulp, 55 per cent TSS and 1.1 per cent acidity.ThesisItem Open Access Process standardization and shelf life of diabetic rasogolla(CCSHAU, 2012) Goyal, Vikas; Dabur, Randhir SinghThe present investigation was done to standardize the process of manufacturing of diabetic rasogolla. For the formation of diabetic rasogolla various concentration of Sorbitol (40% ,30%, 10% and 20%) in water and fresh whey were used as cooking medium and then solutions of Sorbitol and sucraloseat various concentration in water were used as dipping medium. After the selection of cooking and dipping mediums diabetic rasogolla was treated with various levels of nisin (5, 10 and 15 mg) and autoclaved for 5minutes. Rasogolla samples were analyzed for their sensory attributes colour and appearance, flavour and taste, body and texture and overall acceptability. During storage samples were analyzed for chemical parameters pH and acidity of syrup, FFA content, HMF and soluble N after every 5 th day till samples get rejected on the basis of sensory scores. Chemical analysis showed that during storage pH of rasogolla sample was decreased and acidity, FFA, HMF and soluble N were increased. Energy value of diabetic rasogolla was found to be less than energy value of control rasogolla. Sensory data results revealed that diabetic rasogolla can be stored at room temperature (18-20°C) only up to 5 days except sample autoclaved for 5 min with added 10 mg/litre nisin in dipping medium that can be stored for 10 days with acceptable sensory quality.ThesisItem Open Access Development of value added green mango-mint-tulsi squash(CCSHAU, 2012) Zanwar, Sonal Rameshwar; Siddiqui, SaleemThe present research work was carried out with the objectives of developing and evaluating the recipe for value added Green mango-Mint-Tulsi squash and also to study its shelf life. The mango pulp was extracted from green raw mango of cv. Ramkela. The pastes of mint and tulsi leaves were prepared separately by grinding the respective leaves in 70-100 ml water. The value added squash was prepared by blending green mango: mint : tulsi in various proportions and it was observed that of 85: 5: 10 (on weight basis) was most acceptable over other proportions. The squash from the blends were prepared with 25 per cent pulp, 50 per cent TSS, 1.0 per cent acidity, 1 g/l sodium benzoate and 2% black salt. Various proportions (5-20%) of honey was also used to partially substitute sugars in the value added green mango:mint:tulsi squash and it was observed that 20% substitution improved maximum the organoleptic quality of the squash. Thedeveloped value added squash with or without honey was packed in transparent colourless glass bottles and stored at room temperature (35±5°C). During three months of storage period, total soluble solids (TSS), total sugars and reducing sugars increased significantly, whereas acidity andpH of the squashes did not change significantly. However, the ascorbic acid content, total carotenoids, total chlorophyll and total phenols of the squashes decreased significantly during storage period of three months. A non-significant change in the organoleptic scores for colour, appearance, flavor, taste, mouth feel and overall acceptability of green mango:mint:tulsi squashes prepared with or without honey was observed during storage. Throughout storage period, significantly higher reducing sugar, total carotenoids and total chlorophyll contents were observed in the squash prepared with honey than without honey, whereas total sugar and total phenol contents were significantly higher in squash prepared without honey. The TSS, acidity, pH and ascorbic acid contents were not significantly different between the squashes prepared with or without honey. The, squash prepared with honey scored more in flavor, taste, mouthfeel and overall acceptability than without honey, while no significant differences were observed in the color scores. The cost of production without including labour, bottling and other overhead charges, was calculated to be Rs. 34.5/l for squash without honey and Rs. 59.0/l for squash with honey. From the present study it can be concluded that acceptable quality of Green Mango-MintTulsi squash can be prepared by blending green mango:mint:tulsi in the ratio of 85:5:10 and with 20% partial substitution of sugar with honey. The valueadded squash remained highly acceptable for its overall acceptability even after three months of storage.ThesisItem Open Access Development and evaluation of ready-toserve (RTS) drink and squash from guava-mango blends(CCSHAU, 2012) Snehlata; Gehlot, RakeshThe present thesis entitled "Development and evaluation of ready-to-serve (RTS) drink and squash from Guava-Mango blends" was carried out with the objectives to standardize appropriate combination of guava-mango blends for preparation of its RTS drink and squash, and also to evaluate storage quality of blended products during storage.Fresh guava and mango fruits were analyzed for different physico-chemical parameters. Data show that guava and mango fruit had fruit weight (92 and 330 g), pulp weight (877 and 710 g/kg fruit) and yield of pulp (87.7 and 71.0%), respectively. Chemical constituents of guava and mango fruits such as TSS, total sugars, reducing sugars and acidity were analyzed to be (9.4 and 17.9%), (5.9 and 12.7%), (3.05 and 6.23%) and (0.34 and 0.45%), whereas pH, ascorbic acid, carotenoids, pectin and total phenols were found to be (5.2 and 4.8%), (160 and 51 mg/100 g), (N.D and 5.2 mg/100 g), (0.91and 0.59%) and (2.93 and 57.40 mg/100 g), respectively. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, total carotenoids and total phenols decreased significantly in all the beverage blends during three months storage. The comparative study of all the beverages revealedthat the beverage blends prepared with 20 guava : 80 mango pulp ratio were highly acceptable followed by 40 guava : 60 mango pulp and 0 guava : 100 mango pulp ratio (pure mango). Overall acceptability of all the beverages prepared from guava-mango blends decreased significantly with increase in storage duration. The cost of production was recorded maximum in beverage prepared with 0 Guava : 100 Mango (pure mango pulp) followed by 20 Guava : 80 Mango, 40 Guava : 60 Mango, 60 Guava : 40 Mango, 80 Guava :20 Mango and 100 Guava : 0 Mango (pure guava pulp) with a decreasing trendin their cost.ThesisItem Open Access Development and evaluation of nectar and crush from guava- mango blends(CCSHAU, 2012) Toshma Kumari; Gehlot, RakeshThe present thesis entitled "Development and evaluation of nectar and crush from Guava-Mango blends" was carried out with the objectives to standardize appropriate combination of guava-mango blends for preparation of nectar and crush and also to evaluate quality of blended products during storage. Data show that guava and mango fruit had fruit weight (95 and 320 g), pulp weight (848 and 720 g/kg fruit) and yield of pulp (84.8% and 72.0%), respectively. Chemical constituents of guava and mango fruits such as TSS, total sugars, reducing sugars and acidity were found to be (10.60and 18.20%), (6.84 and 12.60%), (3.25 and 6.27%) and (0.36 and 0.46%), whereas pH, ascorbic acid, total carotenoids, pectin and total phenols were analyzedto be (5.06 and 4.63), (158 and 62 mg/100 g), (N.D and 5.17 mg/100 g), (0.89 and 0.56%) and (3.21 and 58.67 mg/100 g), respectively. Total sugars, reducing sugars and acidity increased, whereas ascorbic acid, total carotenoids and total phenols decreased significantly in all the beverage blends during three months storage. The comparative study of all the beverages revealed that the beverage blends prepared with 20 guava : 80 mango pulp ratio were highly acceptable followed by 40 guava : 60 mango pulp and 0 guava : 100 mango pulp ratio (pure mango). Overall acceptability of all the beverages prepared from guava-mango blends decreased significantly with increase in storage duration. The cost of production was recorded maximum in beverages (nectar and crush) prepared with 0 guava : 100 mango (pure mango pulp) followed by 20 guava : 80 mango, 40 guava : 60 mango, 60 guava : 40 mango, 80 guava :20 mango and 100 guava : 0 mango (pure guava pulp) with a decreasing trend in their cost.ThesisItem Open Access Development and storage of squash from jamun (syzygium sp. L.) and lemon (citrus limon L.) blends(CCSHAU, 2012) Panchal, Pardeep Kumar; Siddiqui, SaleemThe present investigation entitled “Development and storage of squash from jamun (Syzygium sp. L.) and lemon (Citrus limon L.) blends” was carried out with the objectives to standardize blending of jamun and lemon juices and to study the shelf life of the developed value added jamun-lemon squash. The jamun and lemon fruits’ average weight, pulp/juice weight and pulp/juice recovery were (5.3 and 38.6 g), (496.7 g/kg and 542.7 g/kg) and (49.7 and 54.3%), respectively. The TSS, total and reducing sugars were found out to be (13.2 and 8.2%), (8.1 and 3.4%) and (2.6 and 2.0%) respectively. The acidity, ascorbic acid and total phenols were recorded to be (1.1 and 7.1%), (2.1 mg/100g and 39.2 mg/100ml), and (221.7 and 173.6 mg/100 g), respectively. For jamun, the anthocyanin content was 134.7 mg/100g pulp, while in citrus juice it was in undetectable amounts. . The jamun-lemon squashes were prepared from 40 and 50 per cent blended pulp of jamun and lemon by maintaing TSS 50%, and acidity 1%. The squash prepared from jamun-lemon blend in the proportion of 90: 10 (w/w) and with 40% fruits pulp was found to be the most acceptable. Amongst the various stabilizers viz., CMC, HPMC and guar gum used for reducing sedimentation of pulp, 0.2% CMC incorporation proved to be most effective. The developed value added squash with or without CMC was packed in transparent colourless glass bottles and stored at room temperature (35±5°C). During three months of storage period, pulp sedimentation, TSS, total and reducing sugars increased, whereas ascorbic acid, anthocyanins and total phenols decreased in the squashes. The pH and acidity of the squashes were not significantly affected during storage. There was a significant reduction in the organoleptic scores for colour, appearance, flavor, taste, mouth feel and overall acceptability of jamun-lemon squash during storage, however, the scores were still above the acceptable levels even after three months of storage. Throughout the storage period, however, nonsignificant differences for various quality parametes were observed between squashes prepared with or without CMC, except that pulp sedimentation was lower in squash prepared with CMC. From the present study, it can be concluded that acceptable quality of value added jamunlemon squash can be prepared with 40 per cent pulp, 50 per cent TSS, 1.0 per cent acidity, 1 g/l sodium benzoate and 0.2% CMC. The cost of its production, without including labour, bottling and other overhead charges, came out to be Rs. 63.60 /l. Organoleptic scores of squash decreased during storage but it still remained in the acceptable range even by three months of storage at room temperature.ThesisItem Open Access Development and evaluation of extruded snack from millet-soy flour(CCSHAU, 2012) Sonkusale, Yatin M.; Garg, M. K.A study was carried out to develop extruded product from millet -soy using twin screw extruder. Response surface methodology (RSM) was used to study the effects of feed rate, feed moisture and feed composition (pearl millet: sorghum: soybean) on response variables. Central Composite Rotatable Design (CCRD) with feed rate (11-19 kg/hr) moisture (10-18 %) and feed composition (100:0:0, 85:10:5, 70:20:10, 55:30:15, 40:40:20) as independent variables produced 20 different combination that were used to investigated the effect of these variables on bulk density (BD), expansion ratio, sectional expansion index (SEI), specific length (SL), water absorption index (WAI), water solubility index (WSI), texture and overall acceptability. Second-order polynomials were used to model the extruder response and product properties as a function of process variables. Extrusion process conditions like feed rate, moisture and feed composition significantly affected BD, expansion ratio, SEI, SL, WAI, WSI, texture and overall acceptability of the extrudates. With increase in moisture BD, WAI and hardness increased, while expansion ratio, WSI, overall acceptability and SEI decreased. Increase in feed rate resulted in higher expansion ratio, SEI, SL. All responses were most affected by changes in feed moisture, feed composition and to a lesser extent by feed rate. Based on preliminary sensory evaluation of 20 samples, one sample was selected for optimization. Optimized conditions were obtained with moisture content 13%, feed rate 17 kg/hr and feed composition 85:10:5 (pearl millet: sorghum: soybean). In comparison of pearl millet and millet- soy, millet-soy snacks was high in protein. Snacks could be store for more than 3 months at room temperature.ThesisItem Open Access Studies on use of chickpea for preparation of value added biscuits and cookies(CCSHAU, 2012) Monika Rani; Grewal, Raj BalaThe present study was carried out to use of chickpea for preparation of value added bakery products. Two types of chickpea grains was analysed for physical characteristics. The wheat flour, chickpea viz.whole and dehulled flour were assessed for functional properties & chemical composition. The wheat flour and blends containing different levels of whole and dehulled chickpea flour and guar gum were assessed for different pasting characteristics and extensibility of dough. Biscuits and cookies were evaluated for sensory and physical characteristics. Most acceptable biscuits and cookies were evaluated for nutritional composition. Chickpea grains (HC-3) had highest physico-chemical properties as compared to chickpea grains (HC- 1). Dehulled chickpea flour contained higher amount of protein content as compared to whole chickpea flour. Whole chickpea flour contained higher amount of mineral content and total dietary fibre as compared to dehulled chickpea flour. A gradual decrease in peak time where as no change in pasting temperature and gelatinization temperature was noticed with the incorporation of whole or dehulled chickpea flour (10-50%) where as addition of guar gum (0.5-1%) along with wheat flour resulted in increase of viscosity parameters but decrease in peak time while no change in pasting temperature and gelatinization temperature was observed. Resistance to extension as well as extensibility of dough prepared by addition whole or dehulled chickpea flour (10-50%) decreased significantly where as increase in resistance to extension as well as extensibility of dough only was noticed with the inclusion of guar gum (0.5-1%) in wheat flour. Decrease in spread ratio of sweet biscuits with the incorporation of (10-50%) whole and dehulled chickpea flour (HC-1or HC-3) where as decrease in spread ratio with the addition of guar gum (0.5-1%) in the formulations. Force required to break the biscuits increased significantly with the incorporation of whole and dehulled chickpea flour (HC-1or HC-3) in the formulation of biscuits where as no change in hardness with the addition of guar gum (0.5-1%) in the formulation of biscuits. Decrease in Spread Ratio was noticed and increase in hardness of cookies was found with the incorporation of 10-50% whole and dehulled chickpea flour (HC-1or HC-3). No change in spread ratio of cookies was noticed but increase in hardness with the addition of guar gum (0.5-1%) in the acceptable level of whole chickpea flour (HC-1) where as decrease in spread ratio and increase in hardness was noticed with the inclusion of guar gum along with whole chickpea flour (HC-3). No change in physical parameters of cookies was found with the addition of guar gum along with dehulled chickpea flour (HC-3). Result indicates that biscuits and cookies prepared with incorporation of chickpea flour have good nutritional composition and acceptability. So, chickpea flour can be utilized for value added of biscuits and cookies.