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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: 2019 × Start date: 2019 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development and evaluation of synbiotic watermelon jam
    (CCSHAU,HiSAR, 2019-12) Modiri Dirisca Setlhoka; Anju Kumari
    Attempt 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.
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    ThesisItemOpen Access
    Development of mango blend corn milk yoghurt
    (CCSHAU, 2019) Roperia, Meenu; Anju Kumari
    Present 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.