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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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Subject: Food Science and Technology × End date: 2018 × Start date: 2018 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development of banana based value added ready-to-serve drink with natural preservatives
    (CCSHAU, 2018) Arora, Simran; Siddiqui, Saleem
    The 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.
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    ThesisItemOpen Access
    Development of value added intermediate moisture food (IMF) slices and candy from carrot (Daucus carota L.)
    (CCSHAU, 2018) Sucheta; Gehlot, Rakesh
    The 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.
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    ThesisItemOpen Access
    Development and evaluation of plant protein fortified mango beverages
    (CCSHAU, 2018) Ahmed, Naseer; Siddiqui, Saleem
    The 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.