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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 Standardization of processing technology for instant kadhi premix(CCSHAU, 2018) Bansal, Amit; RekhaThe present investigation ―Standardization of processing technology for instant Kadhi premix‖ was conducted with objectives to develop instant kadhi premix, and evaluate to the quality and shelf life of the product during storage. Instant kadhi premix consisted of the kadhi powder, seasoning and dried vegetables (optional) packed separately. Kadhi was prepared from besan, turmeric and salt along with curd and buttermilk. It was freeze dried and tray dried; finely ground to form powder and packed in aluminium and polypropylene pouches. Seasoning was prepared from partially dried (microwave) and onion and garlic. The developed product was evaluated at 15 days intervals for its quality and shelf life during the 90 days of storage. Physico-chemical, the moisture, crude protein, crude fat, crude fibres, ash, carbohydrates and energy of kadhi powder prepared from curd and buttermilk ranged (4.70 and 4.93%), (8.79 and 9.57%), (2.90 and 5.10%), (4.90 and 5.87%), (8.46 and 10.15%), (71.10 and 73.94%) and (675-726Kcal). Moisture, water activity, non-enzymatic browning, acidity, free fatty acids and peroxide value significantly increased while rehydration ratio was significantly decrease during three months storage with time. Instant kadhi reconstituted from instant kadhi premix was acceptable during the storage. The freeze dried kadhi prepared from buttermilk was more acceptable than tray dried kadhi prepared from curd. Instant kadhi premix packed in aluminium laminated pouches had better storage quality over the product packed in polypropylene pouches. The instant kadhi premix took 3 minutes and 30 seconds for reconstitution in boiling water. The cost of 25 g kadhi powder prepared from curd using freeze drying method was `128.80 instant premix powder (with seasoning) followed by kadhi prepared from curd using tray drying `31.36, kadhi from buttermilk using freeze drying `108.61and kadhi prepared from buttermilk using tray drying `128.80 providing 270 ml of kadhi sufficient for one serving.ThesisItem Open Access Development of processing technology for instant mango shake powder(CCSHAU, 2018) Priyanka; RekhaThe present investigation ―Development of processing technology for instant mango shake powder‖ was conducted with the objectives to optimize processing technology for development of instant mango shake (IMS). Fresh and six months stored frozen pulp mango pulp had total soluble solids (19.56 and 16.39 %), acidity (0.41 and 0.43 %), ascorbic acid (6.96 and 5.73 mg/100 g), reducing sugars (5.79 and 5.93%), total sugars (13.24 and 13.79%), pectin (0.51 and 0.54%), total carotenoids (1.24 and 1.15 mg/100 g) and total phenols (42.33 and 39.67 mg/100 g) Mango pulp was blanched in microwave (2.00 min. /100 g at 900W). After blanching, the product was either freez dried, tray dried or microwave assisted tray dried. After drying, dried mango pulp was ground to powder, mixed with skim milk powder (SMP) and sugar in 32:26:42 ratio, packed in aluminum laminated and polypropylene pouches and stored for three months at room temperature. IMS1 (prepared from mango pulp, mixed with skim milk powder and freeze dried) and IMS2 (prepared from microwave assisted tray dried mango pulp) had moisture content (4.60 and 4.15%), crude protein (0.82 and 0.77%), crude fat (0.42 and 0.46%), crude fibre (0.93 and 0.89%), ash (1.47 and 1.45%), carbohydrates (96.27 and 96.42%), energy (393.93 and 393.93 Kcal), calcium (262.67 and 252.33 mg/100 g), ascorbic acid (5.75 and 5.01 mg/100 g), carotenoids (1.14 and 1.09 mg/100 g), total phenols (39.19 and 34.17 mg/100 g), bulk density (0.94 and 0.89 g/cm3)and dispersibility (86.87 and 82.93%) The most acceptable instant mango shake powder i.e., mango pulp mixed with skim milk powder and freeze dried had moisture (4.60%), protein (0.82%), fat (0.42%), crude fibre (0.93%), ash (1.47%), carbohydrates (96.27%), energy 392.90 Kcal and calcium (262.67 mg/100 g), ascorbic acid (5.75 mg/100 g), total Carotenoids (1.14 mg/100 g) and total phenols (39.19 mg/100 g) Moisture content, water activity, acidity, non enzymatic browning, total soluble solids, solubility index and microbial load increased while, pH and ascorbic acid of the all three instant mango shake powder variants decreased significantly during three month of storage. Cost of IMS powder ranged from `247.54 to 46.72/100 g. All the instant mango shake powder variants were found acceptable even after three months storage.ThesisItem Open Access Standardization of pectinase production using banana (Musa sp.) peel(CCSHAU, 2018) Mohammad, Sadiq; Anju KumariBanana has a high nutritional value and is a good source of energy due to its high level of starch and sugar. Banana peel is an abundant and low cost agricultural waste residue. Pectinaceous nature of the banana fruit is one of the biggest prolem during its processing. Keeping this in view, the present work aims at bio-utilization of inexpensive and readily available banana peel as cheap substrate for production of pectinase by A. niger with the following objectives viz. to optimize various cultural conditions to maximize pectinase production and to study the effect of crude pectinase on clarification of banana juice. Pectinase production was studied in solid state fermentation by using banana peel powder sole carbon substrate by A. niger. Maximum pectinase activity 8.12U/ml was observed with 1:3 moisture level, pH 5, 3% inoculum of 108 spore/ml, 120 h of incubation time at 40 ºC. Therefore, these optimized conditions were used for crude enzyme production for banana slurry treatment. Maximum juice yield (59.7%) and minimum turbidity (539 N.T.U.) was achieved with 3% crude pectinase concentration at 60 minutes incubation time at 40 ºC. Banana RTS was prepared from banana slurry with and without (control) enzyme treatment. During storage studies of banana RTS, it was observed that the TSS, total sugar and acidity significantly increased whereas pH, pectin and ascorbic acid were decreased. While, significant differences were observed in TSS, total sugars, pectin, acidity and turbidity among control and pectinase treated banana RTS. No microbial count was detected up to 45 days of storage but 2.6 log10CFU/ml yeast count was observed after 45 days of storage. However, no significant differences were observed among banana RTS prepared with or without enzyme treatment. The overall acceptability of the juice at 15-days of storage was 7.66 and at 30-days of storage it was 7.75 and at 45 days it was decreased up to 6.40. The overall acceptability scores of enzyme treated juices, throughout the storage period were significantly higher than control.ThesisItem Open Access Development of banana based value added ready-to-serve drink with natural preservatives(CCSHAU, 2018) Arora, Simran; Siddiqui, SaleemThe present study was carried out to develop banana based value added ready to serve drink with natural preservatives. Various physical and chemical treatments were tried to prevent browning in banana pulp; among these treatments, potassium metabisulphite (KMS) @ 0.1% was found to be the most effective treatment. Physicochemical and nutritional changes in KMS treated ripe and overripe banana pulp were studied during freeze storage at -160C for 0, 3 and 6 months. It was observed that browning, total soluble solids, pH, and total and reducing sugars increased; while titrable acidity, ascorbic acid, starch, total carotenoids, total phenols and sulphur dioxide (SO2) decreased during storage of banana pulp from ripe and overripe fruits, however, total soluble solids, total and reducing sugars decreased in overripe banana pulp during storage. Fresh carrot, beet root juices and ripe or over-ripe banana pulp (fresh, three and six months stored) were utilized for preparation value added ready to serve (RTS) drinks. The value added RTS drink variant with 20% banana pulp, 15% TSS, 0.28% acidity, 0.68% spice mixture and containing carrot + beetroot (9:1) juice @ 50% was found to be most acceptable. Among the various preservatives used, it was observed that sodium benzoate @ 100ppm and nisin @ 40 mg/l were most acceptable on the basis of sensory scores of RTS drinks. The RTS drink variants were bottled in 200 ml capacity sterilized glass bottles, pasteurised and stored for three months at room temperature (30+20C) for analyzing its quality and sensory attributes at monthly intervals for three months. There was an increase in TSS, total and reducing sugars, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, anthocyanins, betanins and total antioxidants of RTS drink variants during storage. The total plate counts (TPC) during storage were lower in RTS drinks containing preservatives, the effect being at par with each other for both chemical and natural preservatives. The RTS drinks containing no preservatives were microbiologically safe (based on TPC basis) upto two months only and became unsafe by 3rd month of storage. The retention of organoleptic overall acceptability scores during storage was higher for value added RTS drinks containing natural preservative nisin. The overall organoleptic scores of RTS drinks prepared from fresh and stored banana pulp from either ripe or over-ripe banana were not significantly different. It can be concluded that banana based value added ready to serve drink with natural preservative can be prepared from 0-6 months freeze stored pulp of ripe or over-ripe banana. The value added RTS drink contained 20% banana pulp, 0.68% spice mixture, 15% TSS, 0.28% acidity, 50% carrot & beet root (9:1) juice and nisin @40 mg/l. The cost of production of this RTS drink was Rs. 37/l and Rs. 36/l, when prepared from ripe and over-ripe banana fruit pulp, respectively. The RTS drink packed in glass bottles remained organoleptically acceptable and microbiologically safe up to study period of 3 months at room temperature.ThesisItem Open Access Development of value added intermediate moisture food (IMF) slices and candy from carrot (Daucus carota L.)(CCSHAU, 2018) Sucheta; Gehlot, RakeshThe present investigation entitled, “Development of value added Intermediate Moisture Food (IMF) slices and candy from carrot (Daucus carota L.)” was carried out with the objectives to develop value added IMF slices and candy from carrots, and to evaluate quality and shelf life of products during storage. On the basis of physicochemical and sensory quality evaluation, 0.2% KMS + 1% CaCl2 was found to be the best pretreatment for red and yellow carrots and 1% CaCl2 + 0.5% citric acid for black carrots. Sweet and spiced IMF slices and candy from red, yellow and black carrots were prepared using sucrose, sucrose+honey, honey, sucrose+stevia+glycerol and sucrose+sucralose+glycerol as osmotic solutions. Moisture content and aw decreased in IMF slices and increased in candy from carrots during storage. TSS and total sugars increased in IMF slices and decreased in carrot candy during storage. Reducing sugars, acidity and browning increased, while pectin, total carotenoids, anthocyanins and antioxidant activity decreased in the products during storage. Overall acceptability of both the products decreased significantly during storage period, however both the products were found acceptable till four months storage. Among different treatments, sweet and spiced IMF slices prepared with 600Bx honey were found most acceptable (7.40), while sweet and spiced candy prepared with 650Bx were found most acceptable (8.10 and 7.90). Yeast and mold count increased in both the products with the advancement in storage duration of six months. Sweet IMF slices and candy from yellow carrots using sucrose+stevia/sucralose+glycerol had maximum calorific values (341 and 355 kcal/100 g). The cost of production was recorded maximum (Rs. 549/kg and Rs. 1989/kg) in IMF slices and candy (spiced) prepared from black carrots treated with sucrose+sucralose+glycerol.ThesisItem Open Access Development of instant lassi(CCSHAU, 2018) Rawat, Kritika; Sehrawat, Anju k.The present investigation entitled “Development of Instant Lassi” was carried out to standardize the preparation of instant lassi and first of its kind to evaluate the shelf life of the spray dried lassi powder. Three variants of lassi (plain, sweet and salted) were prepared with specific probiotic cultures {S. salivarius ssp. thermophillus (ATCC 19258), L. rhamnosus (ATCC 7469) and L. acidophilus (ATCC 4356)} and one sample was procured from local market. Spray dryer conditions were optimized with RSM as inlet temperature (190°C), outlet temperature (70°C) and speed (300 rpm) with 9.2 log10 CFU/ml survival rate of probiotics. Instant probiotic lassi was reconstituted by dissolving 10 g/100 ml water. Titratable acidity and fat of lassi variants before drying was observed (0.33%, 0.37% and 0.41%) and (1.6%, 1.67% and 1.53%) respectively, but after drying it was found to be increased titratable acidity (0.52%, 0.57% and 0.66 %) and fat (2.6%). After reconstitution maximum overall acceptability score was of salted lassi powder (8.57). The powder was stored for 3 months at refrigerated temperature and room temperature in aluminium laminated pouches followed by vaccum packaging. Increase in acidity, pH, browning and significant decrease in organoleptic properties was observed after one month in the powders stored at room temperature while, the powders stored at refrigerated temperature were acceptable with regard to oganoleptic, physicochemical and microbiological properties up to three months. Plain lassi powder stored under refrigerated temperature showed maximum antimicrobial activity against the food pathogens B. subitilis, S. aureus and E. coli. Antibiotic susceptibility test was done against 32 antibiotics for all the lassi variants and observed that they were resistant to amikacin, nalidixic acid, vancomycin, clindamycin, linezolid, clarithromycin and teicoplanin antibiotics. After all physicochemical, organoleptic and microbiological analysis plain lassi powder was recommended as best and can be provided as probiotic supplement and can be manufactured commercially with lower cost, easy availability, easy to store, handle, transport and convenient to use.ThesisItem Unknown Development and evaluation of instant banana shake premix(CCSHAU, 2018) Mohit Kumar; RekhaThe present investigation “Development and Evaluation of Instant Banana Shake Premix” was conducted with the objectives to optimize various processing parameters for development of banana powder and instant banana shake premix (IBSP). Ripe and over ripe bananas had total soluble solids (19.4 and 22.2˚B), total sugars (6.75 and 9.59 mg/100 g), acidity (0.42 and 0.32%), pH (4.13 and 5.20), ascorbic acid (2.99 and 3.70 mg/100 g), specific gravity (0.95 and 0.97 g/cm3), starch (2.53 and 1.51%), crude fibre (1.61 and 1.34%) and total phenols (7.56 and 11.14 mg/100 g). Instant banana shake premix (IBPS) prepared from water blanched ripe banana slices (IBSP1) and pulp (IBSP2) had moisture (4.42 and 4.25%), protein (21.69 and 19.19%), fat (0.41 and 0.49%), crude fibre (0.49 and 0.98%), ash (2.87 and 2.83%), carbohydrates (74.54 and 76.51%), energy (388.62 and 387.25 Kcal) and total phenols (7.73 and 8.10 mg/100 g). Ripe banana slices were cut in 0.5% potassium metabisulfite (KMS) solution and blanched in hot water 0.1% KMS for 2.45 minutes and overripe banana pulp mixed with 0.1% KMS was microwave blanched (1.30 minutes/100 g at 900 W). After blanching the product was either tray dried or microwave assisted tray dried till the moisture content reached below 4%. After drying dried banana pulp and slices were ground to powder and mixed with skim milk powder (SMP) and sugar in 34:40:26 ratio and packed in aluminium laminated and polypropylene pouches under vacuum and stored for three months at room temperature. The most acceptable premix i.e., prepared from ripe banana slices, water blanched, pulped with SMP and microwave assisted dried (IBSP2) had 4.25% moisture, 19.19% protein, 0.49% fat, 0.98% crude fibre, 2.83% ash, 76.51% carbohydrates, 387.25 Kcal energy and 8.10 mg/100 g total phenols. During storage moisture content, water activity, acidity, non enzymatic browning and microbial load were increased while pH and rehydration ratio of the all variants decreased significantly, although it was well within the permissible limits and organolaptically accepted. Cost of IBPS ranged from `21.72-29.41/100 g. Instant banana shake premix prepared from ripe and overripe banana and packed in aluminium laminated pouches under vaccum had three 3 months shelf life at room temperature.ThesisItem Unknown Development and evaluation of plant protein fortified mango beverages(CCSHAU, 2018) Ahmed, Naseer; Siddiqui, SaleemThe present investigation “Development and Evaluation of Plant Protein Fortified Mango Beverages” was conducted in the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. The objective of the study was to isolate/prepare and characterize protein isolate/milk from soyabean, peanut and rice bran and to develop protein fortified mango RTS and squash The RTS and squash were prepared from ripe fruit of mango cv. Safeda. Various proportions of soya peanut isolates and rice bran concentrate, milks were added to the beverages to fortify it. The control and protein fortified beverages were bottled in 200 ml capacity sterilized glass bottles and stored for 90 days at room temperature (30+2oC) for analyzing its quality and sensory attributes at 30 days intervals. There was an increase in TSS, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of beverages during storage. However, microbial spoilage was not detected in beverages during storage. The soya and peanut isolate/milk fortified RTS and squash scored relatively lesser with respect to control in organoleptic evaluation. It was concluded that acceptable quality of RTS can be prepared with 20 % pulp, 1 % SPI, 16 % TSS, 0.28 % acidity, 0.5 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 0.5 g/l sodium benzoate. Similarly, protein fortified mango squash can be prepared with 40 % pulp, 2 % PPI, 50 % TSS, 1.20 % acidity, 0.1 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 1g/l sodium benzoate. The sugar replacement with fructose showed improvement in overall acceptability. The100 % replacement of sucrose with fructose improved the mouthfeel, taste and aroma of the beverages and reduced the non-enzymatic browning during storage. The cost of production of unfortified RTS was Rs. 22/l, however the cost of 1% soya protein isolate fortified mango RTS containing sucrose was Rs. 28/l and with fructose Rs.62/l. Similarly, the cost of unfortified squash was Rs. 46/l and the cost of 2% peanut protein isolate fortified squash containing sucrose was 56/l and with fructose Rs. 130/l. The fortified beverage remained acceptable during the study period of 90 days.ThesisItem Unknown Studies on development of instant rajmash and rice convenient mix(CCSHAU, 2017) Monika; Siddiqui, SaleemThe present investigation ―Studies on development of instant rajmash and rice convenient mix‖ was conducted with the objectives to develop instant rajmash - rice convenient mix and to study its shelf life. The instant rajmash was prepared from var. Chitra and instant rice was prepared from var. Basmati. The instant spice m ix was also prepared. For instantization of rajmash and rice, grains were soaked, cooked, frozen and then to ~ 5% moisture level either by cabinet dryer (40-45oC) or freeze dryer. The instant products were packed in LDPE and metalized polypropylene pouches, stored for three months at room temperature and analysed at monthly intervals for various physical characteristics, nutritional quality and sensory attributes. It was observed that grain hardness, rehydration ratio, volume expansion ration, moisture content and total protein decreased, while total sugars, non enzymatic browning, peroxide value and free fatty acids increased in reconstituted rajmash-rice with increase in storage period of convenient rajmash-rice mix. However, the reconstituted rajmash-rice prepared from stored convenient rajmash-rice mix did not show any detectable microbial growth. The overall acceptability scores of reconstituted rajmash-rice mix were lower for cabinet dried than freeze dried reconstituted rajmash-rice mix. The freeze dried convenient mix packed in metalized polypropylene was better than polypropylene bags. The convenient mix prepared by freeze drying can be reconstituted to sumptuous rice-rajmash by soaking in hot water for 10 min, while for cabinet dried convenient mix it took 15 minutes. However, the acceptability of reconstituted rajmash-rice was highly acceptable even when prepared from three months stored rice-rajmash convenient mix. The cost of production was recorded approximately Rs 29 for per 250 g pack of cabinet dried instant rajmash-rice mix and approximately Rs 38 for per 250 g pack of freeze dried instant rajmash-rice mix.