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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 Development and evaluation of synbiotic watermelon jam(CCSHAU,HiSAR, 2019-12) Modiri Dirisca Setlhoka; Anju KumariAttempt was made to utilize Watermelon (cv. Sugarbaby) fruit for development of synbiotic jam. Four different jam samples were prepared at various compositions of rind and pulp that is JR (0 -100), JRW (50-50) without exocarp, JRG (50-50) with exocarp and JG (100-0) respectively. Jam samples with 65% TSS and 3.4 pH were inoculated with microencapsulated Lactobacillus casei and Lactobacillus rhamnosus having count of 109 CFU/g. Samples were stored at room temperature for 90 days shelf life study. Results from the study indicates that probiotics could survive in watermelon jam, however with increasing storage time there was significant reduction in the cells survival. The highest recorded probiotic count was in jam variant JG (107 CFU/g). The results also stipulate that addition of probiotics into the jam did not have any effect on the physiochemical properties of different jams. These properties however were affected by the type of jam as well as storage time. During 90 days of jam storage there was reduction in citrulline, phenols and total carotenoids. The jams also experienced increase in TSS, total and reducing sugars. Moreover it is important to state that all jams were significantly different from another based on physicochemical properties. Sensory evaluation revealed that addition of probiotics into the jam affected the organoleptic properties. The jams containing L. casei are the most preferred, better than control samples and L. rhamnosus containing jams. During storage there was a decrease in the sensory properties in the first 60 days, which later slightly increased after a month of storage. All in all JRW was the most accepted jam followed by JR, JRG and JG. The coliforms bacteria were not detected in the jams during storage. No synerisis was observed in all the jams during storage. The probiotic count in JG suggests that probiotics may be able to reach the colon where colonization and proliferation can take place. This implies that synbiotic watermelon jam could be developed from different parts of watermelon hence reducing food waste during its processing. Moreover the physicochemical properties of the jam suggest that the jam could be used as functional food to fight against non-communicable diseases such as cancer, diabetes and cardiovascular diseases. In conclusion synbiotic watermelon jam with good survival of microencapsulated probiotics could be prepared commercially, hence improving the livelihoods of farmers as well entrepreneurs in the field of food industry.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 mango blend corn milk yoghurt(CCSHAU, 2019) Roperia, Meenu; Anju KumariPresent work was an effort in developing a new potentially probiotic food by blending the milk analogue of cereal origin i.e. corn and mango fruit pulp, with no added preservatives. Corn milk extrudate was mixed with full cream milk (in 60:40 ratio) and 0.2% pectin to produce corn milk yogurt which contributed the highest overall liking score. Two variants each of corn milk yogurt and milk yogurt were prepared with L. casei and L. delbrueckii alongwith Streptococcus thermophilus, by addition of sugar @ 12gm/100ml and mango pulp @ 25gm/100ml. Yogurt variants were stored at refrigeration temperature and analysed on weekly basis upto 3 weeks for evaluation of physicochemical properties. Regular increase in TTA was observed in all samples every week. At the end of three weeks TTA of CLCY (1.35) was found to be highest among samples. The pH, TSS and fat content showed a regular decline across samples during weekly estimation. The pH of CLCY (4.54), at the end of three weeks was significantly lower than all other treatments, while MLDY had the lowest TSS (14.83). Fat content was higher in milk yogurt variants. The protein content and WHC decreased significantly in the 1st week in all the variants, but increased thereafter. Among all the mango blend yogurt variants, CLCY was found to have the highest overall acceptability score of 7.48 at the end of storage period. No coliform, yeast and mold counts were observed till three weeks of storage. Probiotic count of 8 log10 CFU/ml, fulfil the minimum requirements of a probiotic food at the end of storage. Maximum antimicrobial activity of MLDY (9mm), CLDY (9mm) and CLCY (9mm) against food pathogen B. subtilis was observed. While there was no zone of inhibition against all the three pathogens B. subtilis, E. coli and S. aureus after one week of storage. All the yogurt variants were found to be resistant against amoxycillin, nalidixic acid and vancomycin at zero day of storage in the antibiotic susceptibility test of 32 antibiotics. The total cost of production for mango blend corn milk yogurt and milk yogurt was calculated and was found as Rs. 4.97 and Rs 6.65 respectively for per 100g of formulation. Plant-based or non-dairy milk alternative, corn milk yogurt could be of global interest in response to major trends in food consumption, such as lactose intolerance, vegetarianism, veganism and low-fat content foods. It can serve as an inexpensive alternative to poor economic group of developing countries and in places, where milk supply is insufficient.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 Open Access 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 Open Access 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.ThesisItem Open Access Development and evaluation of cheese and toffee from aonla-papaya blends(CCSHAU, 2017) Sumit Kumar; Gehlot, RakeshThe present investigation entitled “Development and Evaluation of Cheese and Toffee from Aonla-Papaya Blends” was carried out to standardize aonla-papaya blends for preparation of cheese and toffee, and to evaluate storage quality of blended products. Aonla and papaya fruits had average fruit weight (26.94 and 2863 g) and pulp weight (836 and 718 g/kg fruit). Total soluble solids, total sugars, reducing sugars and total carotenoids were found more in papaya fruit than aonla fruit, while acidity, ascorbic acid, pectin and total phenols were recorded more in aonla fruit than papaya fruit. Cheese prepared from papaya pulp (0 aonla: 100 papaya) was found most acceptable (8.1) while cheese prepared from aonla pulp was found least acceptable (7.7). Toffee prepared from papaya pulp got maximum overall acceptability score (7.9) while toffee prepared from aonla pulp recorded overall acceptability score (7.5). Overall acceptability of aonla-papaya cheese and toffee decreased significantly during three months storage but both the blended products remained acceptable even after three months storage. Total soluble solids, total sugars, reducing sugars and browning increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya cheese and toffee during three months storage. Total plate count and mold count increased in aonlapapaya cheese and toffee during three months storage period. In aonla-papaya cheese, cost of production was recorded maximum (Rs. 286/kg) in treatment (0 aonla: 100 papaya) and minimum (Rs. 263/kg) in treatment (100 aonla: 0 papaya). In aonla-papaya toffee, cost of production was recorded maximum (Rs. 235/kg) in treatment (0 aonla: 100 papaya) and minimum (Rs, 206/kg) in treatment (100 aonla: 0 papaya).
