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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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2012 - 201421
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Subject: Food Science and Technology × End date: 2014 × Start date: 2012 × Type: Thesis ×
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Now showing 1 - 9 of 21
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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.
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    ThesisItemOpen Access
    Utilization of amaranth for preparation of ready-to-eat extruded snacks
    (CCSHAU, 2012) Jain, Akanksha; Grewal, Raj Bala
    The 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.
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    ThesisItemOpen Access
    Development and evaluation of nectar and crush from bael-mango blends
    (CCSHAU, 2012) Kuldeep Kumar; Gehlot, Rakesh
    The 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.
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    ThesisItemOpen Access
    Process standardization and shelf life of diabetic rasogolla
    (CCSHAU, 2012) Goyal, Vikas; Dabur, Randhir Singh
    The 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.
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    ThesisItemOpen Access
    Development of value added green mango-mint-tulsi squash
    (CCSHAU, 2012) Zanwar, Sonal Rameshwar; Siddiqui, Saleem
    The 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.
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    ThesisItemOpen Access
    Development and evaluation of ready-toserve (RTS) drink and squash from guava-mango blends
    (CCSHAU, 2012) Snehlata; Gehlot, Rakesh
    The 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.