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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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2021 - 20233
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Subject: Food Science and Technology × End date: 2023 × Start date: 2020 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Isolation, characterization and mitigation of biofilm formers for the shelf life extension of farm fresh produce
    (CCSHAU, Hisar, 2023-03) Ekta; Anju Kumari
    The present study was conducted to isolate, screen and characterize biofilm forming microorganisms, to compare preservation methods for mitigation of biofilm formers and to evaluate the effect of biofilm retreating methods on the shelf life of farm fresh produce. Fresh farm produce samples (cabbage, spinach and carrot) were procured to isolate and screen biofilm former. Out of 76 isolates, twenty biofilm former based on their morphological characteristics were selected for further studies. E. coli MTCC249 and S. aureus MTCC133 were taken as control. Biofilm development was confirmed through qualitative tests like Congo red agar, test tube technique, tryptic soy broth test, microtitre plate assay, enzyme activity and scanning electron microscopy. Antibiotic susceptibility and molecular characterization of four isolates (FM1, FM3, FM4 and FM6) forming firm biofilms on the surfaces of cabbage leaves was performed. By BLAST analysis and Seq match databases, four isolates were identified as Bacillus species with accession no. ON849074, ON849074, ON849077 and ON849075 of FM1, FM3, FM4 and FM6, respectively. To compare the various preservation methods for the mitigation of biofilm former, cabbage leaves were inoculated with isolated and standard cultures. These samples were subjected to a series of treatment applications with independent parameters at different levels like pH, UV light exposure, temperature, salt, peroxyacetic acid, lactic acid and Nisin, respectively. Several combination treatments were created using the Box Behnken, response surface methodology. The combined treatment settings were optimized based on microbial log reduction as the response. Shelf life studies of cabbage leaves evaluated the effect of treatments showing the maximum inhibition of biofilm formation till spoilage. Physico-chemical attributes viz. moisture, pH, acidity, total sugars, phenolics, carotenoids, pectin, colour and microbial load were studied. Overall, combining Nisin, salt, and UV treatments led to a significant reduction of biofilm former compared to independent treatments. In the future, more research might investigate the cutting-edge fields of predictive microbiology and mathematical modelling to combat biofilm former in the fresh produce industry.
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    ThesisItemOpen Access
    Standardization of processing technology of drumstick (Moringa oleifera) flower and seed for value addition in food products
    (CCSHAU, Hisar, 2021-10) K.M. Manju; Rekha
    The present research work entitled “Standardization of processing technology of drumstick (Moringa oleifera) flower and seed for value addition in food products” was carried out to optimize processing and evaluate the quality, effect of packaging on drumstick leaf, flower and seed powders during storage and its utilization for value addition in chapatti and laddoo. Freeze dried (FD) leaf and flower powders were selected on the basis of highest retention of antioxidant activity (89.47 and 78.79%) and sensory quality. Fluidized bed dried (FBD) leaf and flower powder were selected for higher overall acceptability scores (5.82 and 4.40) after FD and lowest drying time among all. Seed, germination followed by FBD and FD or fermentation with L. plantarum followed by FD, improved the antioxidant activity. Fermented freeze dried (FeFD) seed powder had highest antioxidant activity and overall acceptability among seed powders. Drumstick powder incorporated value added chapatti (VAC) and laddoo (VAL) had the best acceptable level at 10, 12 and 1 percent for leaf, flower and seed powders respectively. FD leaf and flower powder retained higher calcium, iron and bioactive compounds while secondary metabolites such as oxalate and saponin were reduced more by FBD. Germination or fermentation increased the crude protein, crude fiber and bioactive compounds such as vitamin C, carotenoids and total phenol thereby total antioxidant activity while secondary metabolites, minerals, fat, ash, carbohydrates and energy were decreased. Drumstick powders were packed in aluminium laminated pouch (ALP) with vacuum or free oxygen absorber (FOA) or normal and glass bottle for storage at room temperature. ALP with vacuum retained the highest vitamin C, carotenoids, total phenols and antioxidant activity along with lowest non enzymatic browning while moisture content and water activity were best maintained in glass bottle after three months of storage. Secondary metabolites were not affected by packaging, decreased during ninty days storage in all drumstick powders. Incorporation of leaf powder at 10% followed by flower powder at 12% and raw and treated seed powder at 1% increased the antioxidant activity of value added products either fresh or stored except laddoo incorporated with raw seed powders. While non enzymatic browning was maintained with incorporartion of raw seed and maximum was with FD flower powder. In value added products, leaf powder improved the taste and overall acceptability of VAL while FeFD seed powder improved taste and overall acceptability in VAC and VAL compared to raw and germinated seed powders.
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    ThesisItemOpen Access
    Development and evaluation of protein and fibre enriched composite bars
    (CCSHAU, Hisar, 2021-03) Mathur, Monika; Anju Kumari
    The present investigation entitled “Development and evaluation of protein and fibre enriched composite bars” was carried out to evaluate the physico-chemical and functional properties of grains and processed fruits & vegetables, for standardization of protein and fibre enriched composite bars. Composite bars were standardized by trial and error method using various proportions of puffed rice and barley, flaked maize and oat, popped amaranth and sorghum, roasted chickpea, groundnut and sesame seeds along with osmotic dehydrated carrot, pumpkin, lemon peel and kinnow peel candies further blended with chunked mango, carrot and bottle gourd powders. Among processed fruits and vegetables, carrot powder had the highest fat, ash and fibre, although total phenolic and antioxidant activity were highest in lemon peel candy. Rice, maize and amaranth based composite bars along with jaggery (40%), chickpea (14%), oat flakes (10%) were adjudged best. Groundnut was most preferred for rice and maize based composite bars, whereas for amaranth based bars sesame seeds were selected. Carrot powder (6%) and whey protein isolate (6%) were supplemented in rice, maize and amaranth based composite bars, for fibre enrichment (CB1, CB2, and CB3) and protein enriched (CB4, CB5 and CB6) composite bars, respectively. Enriched bars were packed in aluminium laminated foil, metalized polyester and polypropylene packages. Packed enriched bars were stored for three months at room temperature. Lowest phytic acid and tannins were observed in CB1. Highest bulk density was recorded in CB2. Crude fat, ash, crude fibre, insoluble fibres and total phenolics were observed highest in CB3. Moisture and crude protein were highest in CB4 (6.99%) and CB5 (17.50%), respectively. Whereas maximum energy calcium, iron, zinc, total soluble fibre and antioxidant activity were observed maximum in CB6. Amaranth based protein enriched bar (CB6) and fibre enriched (CB3) were most acceptable bars during storage. Maize based protein enriched composite bar (CB5) had the highest protein whereas, highest fibre was exhibited in fibre enriched composite bar CB3. Minimum changes in terms for color, aroma, taste and texture was observed in the metalized polyester package. No microbial contamination was observed during the storage of all composite bars. Protein and fibre enriched multigrain composite bars contribute to the better nutrition and health benefits to the consumer.