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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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2013 - 20144
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Subject: Food Science and Technology × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: Ph.D ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen Access
    Development of Intermediate Moisture Food (IMF) segments and candy from aonla (Phyllanthus emblica L.)
    (CCSHAU, 2014) Panwar, Sonu; Gehlot, Rakesh
    The 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.
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    ThesisItemOpen 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.