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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 Studies on the Development of Value Added Products from Carrot (Daucus carota L.)(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Madan, Shilpa; Dhawan, S. SThesisItem Open Access Microbiological evaluation of street foods in Hisar city(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Singh, Suman; Yadav, Balbir SinghThesisItem Open Access Development of shelf stable chapati(Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Saxena, Neha; Grewal, Raj BalaThesisItem Open Access Performance Evaluation of Electrically Operated Curd-Beater(Centre of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Bhusan, Bharat; Garg, M.K.ThesisItem Open Access Preparation of ready-to-serve beverages and blends from papaya (Carica papaya L.)(College of Food Science and Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Puranjay, Priyadarshi; Dhawan, S.SThesisItem Open Access Low cholesterogenic khoa and khoa based sweets(Centre Of Food Science And Technology Chaudhary Charan Singh Haryana Agricultural University Hisar, 2002) Chauhan, Sanjay; Dabur, R. S;