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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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20233
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Subject: Food Science and Technology × Start date: 2023 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of gluten free cookies using quality protein maize flour and jaggery
    (CCSHAU, Hisar, 2023) Rajkumar; Pawar, Kanika
    The present study was carried out to develop gluten-free cookies from quality protein maize (HQPM-1) flour and jaggery. The quality protein maize has a higher amount of lysine and tryptophan amino acids than the common maize varieties. The oat flour was used to enhance the baking quality of the QPM flour. The flours were subjected to proximate analysis, mineral content, functional properties, pasting properties and gluten detection. The QPM : oat flour had high values for crude protein (12.04%), crude fat (5.50%), crude fibre (2.76%) and mineral content while the low value for total carbohydrates (69.00%) than the QPM and wheat flour. There was no gluten detected in QPM : oat flour and its functional and pasting properties had near about values to the wheat flour. The jaggery powder used in cookie preparation had a good amount of minerals. After standardization of the flour based on sensory evaluation of prepared cookies, the jaggery based cookies were made from QPM : oat flour and optimized by replacing sugar with jaggery in 0, 25, 50, 75, and 100% proportions. The 100% sugar and 50% jaggery cookies were most accepted than the other cookies in the sensory evaluation. The prepared cookies were subjected to physical evaluation, proximate analysis, minerals, acid insoluble ash content, gluten detection, total phenolic content, antioxidant activity and textural hardness. Physical evaluation revealed that jaggery added cookies had a reduced baking loss, volume, spread ratio and spread factor than the sugar cookies while a non-significant difference was observed for the diameter, thickness, weight and density of the cookies. The jaggery added cookies were high in redness and low in lightness and yellowness than the sugar cookies. Also, jaggery addition had increased the ash, minerals, total phenolic content, antioxidant activity and textural hardness of the cookies while a non-significant difference was observed in moisture, total carbohydrates, crude protein, crude fibre and energy content of the cookies. The acid insoluble ash and gluten content of both cookies were under standard limits. Both cookies were stored for 90 days and analyzed for moisture, free fatty acid, colour change and sensory parameters during this period. An increase in moisture and free fatty acid content of both cookies was observed. However, jaggery cookies had absorbed a little high moisture in earlier days whereas sugar cookies had a little high free fatty acid content throughout the storage study. There was an increase in redness and a decrease in lightness and yellowness noticed in the jaggery cookies while a slight reduction in yellowness was observed in sugar cookies. Organoleptically, both cookies were similar and acceptable across the storage. These cookies are beneficial to both gluten intolerant and normal persons as they were glutenfree and high in quality protein, fibre and minerals.
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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
    Development and evaluation of oyster mushroom (Pluerotus ostreatus) mayonnaise
    (CCSHAU, Hisar, 2023-08) Mutyala Greeshma Sree; Ritu
    The oyster mushroom (Pleurotus Sp.) is one of the most popular types of mushrooms in India. Despite of numerous benefits, they have short shelf-life. Alternative solutions to this problem include developing value-added oyster mushroom products. Oyster mushroom powder being low in moisture (5-8%) have better shelf life compared to fresh oysters. Mayonnaise is a semisolid oil in water (O/W) emulsion made by carefully blending egg yolk, oil, vinegar, and spices. To achieve the appropriate consistency and texture, eggless mayonnaise also comprises several gums and hydrocolloids such as carboxymethyl cellulose, guar gum, xanthan gum, alginates, and pectin. The research work entitled “Development and evaluation of Oyster mushroom (Pluerotus ostreatus) mayonnaise” found that the oyster mushroom powder contained 47.42% carbohydrates, 31.92% protein, 5.75% ash, 6.50% moisture, 1.46% fat, and 7.41% crude fiber. The antioxidant activity of oyster mushroom powder was 91.15% inhibition of DPPH, whereas total phenols were 6.43 TAE/g, and browning (OD) was 0.27. Oyster mushroom powder was incorporated in different percentages ranging from 10 to 40% in egg mayonnaise receipe. On the basis of sensory evaluation score, 10% oyster mushroom powder was selected to prepare vegan oyster mushroom mayonnaise. Vegan oyster mushroom mayonnaise was prepared with 10%oyster mushroom powder and 1% (w/v) xanthan gum as substitute for egg yolk. Vegan mayonnaise variants were selected for further analysis and results were compared with egg mayonnaise variants. With addition of oyster mushroom powder, moisture and fat content decreased, protein, crude fiber and ash content increased, and viscosity of mayonnaise samples increased with addition of mushroom powder. During storage, moisture content, pH, emulsion stability, anti-oxidant activity got decreased and titratable acidity, acid value, peroxide value, browning, viscosity of mayonnaise got increased.Addition of preservatives and storage at refrigeration temperature supported the safety and quality of vegan mushroom mayonnaise. Overall, the developed product is nutritionally rich, egg yolk free, and have better perception among vegan mayonnaise variants by sensory panelists. This is innovative product developed with new flavor profile and enhanced nutritional value.