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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 Isolation, characterization and mitigation of biofilm formers for the shelf life extension of farm fresh produce(CCSHAU, Hisar, 2023-03) Ekta; Anju KumariThe 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.ThesisItem Open 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; RekhaThe 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.ThesisItem Open Access Development and evaluation of protein and fibre enriched composite bars(CCSHAU, Hisar, 2021-03) Mathur, Monika; Anju KumariThe 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.ThesisItem Open Access Development of banana based value added ready-to-serve drink with natural preservatives(CCSHAU, 2018) Arora, Simran; Siddiqui, SaleemThe present study was carried out to develop banana based value added ready to serve drink with natural preservatives. Various physical and chemical treatments were tried to prevent browning in banana pulp; among these treatments, potassium metabisulphite (KMS) @ 0.1% was found to be the most effective treatment. Physicochemical and nutritional changes in KMS treated ripe and overripe banana pulp were studied during freeze storage at -160C for 0, 3 and 6 months. It was observed that browning, total soluble solids, pH, and total and reducing sugars increased; while titrable acidity, ascorbic acid, starch, total carotenoids, total phenols and sulphur dioxide (SO2) decreased during storage of banana pulp from ripe and overripe fruits, however, total soluble solids, total and reducing sugars decreased in overripe banana pulp during storage. Fresh carrot, beet root juices and ripe or over-ripe banana pulp (fresh, three and six months stored) were utilized for preparation value added ready to serve (RTS) drinks. The value added RTS drink variant with 20% banana pulp, 15% TSS, 0.28% acidity, 0.68% spice mixture and containing carrot + beetroot (9:1) juice @ 50% was found to be most acceptable. Among the various preservatives used, it was observed that sodium benzoate @ 100ppm and nisin @ 40 mg/l were most acceptable on the basis of sensory scores of RTS drinks. The RTS drink variants were bottled in 200 ml capacity sterilized glass bottles, pasteurised and stored for three months at room temperature (30+20C) for analyzing its quality and sensory attributes at monthly intervals for three months. There was an increase in TSS, total and reducing sugars, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, anthocyanins, betanins and total antioxidants of RTS drink variants during storage. The total plate counts (TPC) during storage were lower in RTS drinks containing preservatives, the effect being at par with each other for both chemical and natural preservatives. The RTS drinks containing no preservatives were microbiologically safe (based on TPC basis) upto two months only and became unsafe by 3rd month of storage. The retention of organoleptic overall acceptability scores during storage was higher for value added RTS drinks containing natural preservative nisin. The overall organoleptic scores of RTS drinks prepared from fresh and stored banana pulp from either ripe or over-ripe banana were not significantly different. It can be concluded that banana based value added ready to serve drink with natural preservative can be prepared from 0-6 months freeze stored pulp of ripe or over-ripe banana. The value added RTS drink contained 20% banana pulp, 0.68% spice mixture, 15% TSS, 0.28% acidity, 50% carrot & beet root (9:1) juice and nisin @40 mg/l. The cost of production of this RTS drink was Rs. 37/l and Rs. 36/l, when prepared from ripe and over-ripe banana fruit pulp, respectively. The RTS drink packed in glass bottles remained organoleptically acceptable and microbiologically safe up to study period of 3 months at room temperature.ThesisItem Open Access Development of value added intermediate moisture food (IMF) slices and candy from carrot (Daucus carota L.)(CCSHAU, 2018) Sucheta; Gehlot, RakeshThe present investigation entitled, “Development of value added Intermediate Moisture Food (IMF) slices and candy from carrot (Daucus carota L.)” was carried out with the objectives to develop value added IMF slices and candy from carrots, and to evaluate quality and shelf life of products during storage. On the basis of physicochemical and sensory quality evaluation, 0.2% KMS + 1% CaCl2 was found to be the best pretreatment for red and yellow carrots and 1% CaCl2 + 0.5% citric acid for black carrots. Sweet and spiced IMF slices and candy from red, yellow and black carrots were prepared using sucrose, sucrose+honey, honey, sucrose+stevia+glycerol and sucrose+sucralose+glycerol as osmotic solutions. Moisture content and aw decreased in IMF slices and increased in candy from carrots during storage. TSS and total sugars increased in IMF slices and decreased in carrot candy during storage. Reducing sugars, acidity and browning increased, while pectin, total carotenoids, anthocyanins and antioxidant activity decreased in the products during storage. Overall acceptability of both the products decreased significantly during storage period, however both the products were found acceptable till four months storage. Among different treatments, sweet and spiced IMF slices prepared with 600Bx honey were found most acceptable (7.40), while sweet and spiced candy prepared with 650Bx were found most acceptable (8.10 and 7.90). Yeast and mold count increased in both the products with the advancement in storage duration of six months. Sweet IMF slices and candy from yellow carrots using sucrose+stevia/sucralose+glycerol had maximum calorific values (341 and 355 kcal/100 g). The cost of production was recorded maximum (Rs. 549/kg and Rs. 1989/kg) in IMF slices and candy (spiced) prepared from black carrots treated with sucrose+sucralose+glycerol.ThesisItem Open Access Development and evaluation of plant protein fortified mango beverages(CCSHAU, 2018) Ahmed, Naseer; Siddiqui, SaleemThe present investigation “Development and Evaluation of Plant Protein Fortified Mango Beverages” was conducted in the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar. The objective of the study was to isolate/prepare and characterize protein isolate/milk from soyabean, peanut and rice bran and to develop protein fortified mango RTS and squash The RTS and squash were prepared from ripe fruit of mango cv. Safeda. Various proportions of soya peanut isolates and rice bran concentrate, milks were added to the beverages to fortify it. The control and protein fortified beverages were bottled in 200 ml capacity sterilized glass bottles and stored for 90 days at room temperature (30+2oC) for analyzing its quality and sensory attributes at 30 days intervals. There was an increase in TSS, acidity, and non-enzymatic browning, while a decrease was observed in pH, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of beverages during storage. However, microbial spoilage was not detected in beverages during storage. The soya and peanut isolate/milk fortified RTS and squash scored relatively lesser with respect to control in organoleptic evaluation. It was concluded that acceptable quality of RTS can be prepared with 20 % pulp, 1 % SPI, 16 % TSS, 0.28 % acidity, 0.5 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 0.5 g/l sodium benzoate. Similarly, protein fortified mango squash can be prepared with 40 % pulp, 2 % PPI, 50 % TSS, 1.20 % acidity, 0.1 % carrageenan, 0.1 % maltodextrin, 0.1% mango essence and 1g/l sodium benzoate. The sugar replacement with fructose showed improvement in overall acceptability. The100 % replacement of sucrose with fructose improved the mouthfeel, taste and aroma of the beverages and reduced the non-enzymatic browning during storage. The cost of production of unfortified RTS was Rs. 22/l, however the cost of 1% soya protein isolate fortified mango RTS containing sucrose was Rs. 28/l and with fructose Rs.62/l. Similarly, the cost of unfortified squash was Rs. 46/l and the cost of 2% peanut protein isolate fortified squash containing sucrose was 56/l and with fructose Rs. 130/l. The fortified beverage remained acceptable during the study period of 90 days.ThesisItem Open Access Processing of high quality protein maize and pseudo-cereals for isolation of starch and the preparation of value added extruded snacks(CCSHAU, 2017) Sangeeta; Grewal, R.B.The present study was carried out to assess the physico-chemical, functional and nutritional properties of HQPM and pseudo-cereals, to process the HQPM and pseudo-cereals for the isolation of starch and to standardize the process for preparation of ready to eat (RTE) value added extruded snacks using HQPM and pseudo-cereals. HQPM-1, HQPM-7, amaranth and buckwheat were assessed to analyze protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium, zinc and starch content. 20 -100 % amaranth and buckwheat flour as such and after roasting was incorporated in HQPM-7 to prepare RTE extruded snacks. Acceptable extruded snacks were evaluated for nutritional composition and shelf stability. Pseudo-cereals contained higher crude fibre, dietary fibre, ash, calcium, iron and magnesium than HQPM varieties. HQPM varieties contained significantly higher starch content than pseudo-cereals. Water absorption capacity of HQPM varieties was higher than pseudo-cereals whereas, gelation capacity, flour solubility and swelling power of pseudo-cereals (amaranth and buckwheat) were higher than HQPM varieties. HQPM flour exhibited significantly higher peak, trough, breakdown, final and setback viscosity than pseudo-cereals. Amaranth starch exhibited lowest peak, trough, breakdown, final and setback viscosity. Size of starch granule obtained from HQPM were larger than pseudo-cereals starch granule. Water absorption capacity and solubility index of amaranth starch was highest whereas, swelling power of buckwheat starch was highest. RTE extruded snacks prepared from HQPM-7 were most acceptable. Pseudo-cereals (amaranth and buckwheat) flour (roasted or unroasted) was incorporated in HQPM-7 to prepare value added ready to eat extruded snacks. Extrudates prepared by incorporating amaranth flour (40 % unroasted and 60 % roasted) were adjudged “liked slightly to liked moderately”. Value added ready to eat extruded snacks prepared with 100 % buckwheat (either roasted or unroasted) were adjudged “liked very much”. Acceptable value added RTE extruded snacks contained higher protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium than extrudates prepared from HQPM-7 (Control). Amaranth and buckwheat can be processed and incorporated in the formulation of RTE extruded snacks up to 40-60 % and 100 %, respectively to prepare value added ready to eat extruded snacks.ThesisItem Open Access Evaluation and processing of flaxseed, oat and barley for preparation of convenient and ready-to-eat extruded healthy snacks(CCSHAU, 2017) Chaudhary, Charul; Grewal, R.B.The present study was carried out to evaluate different cereal grains and flaxseed for physical properties, functional properties and nutritional value, and to standardize the process for preparation of value added RTE snacks for effective utilization. The cereal grains (wheat, corn, barley and oat) and flaxseeds were processed and evaluated for physical, functional and nutritional value. The process for preparation of convenient mix, RTE flakes and RTE extruded snacks was standardized. The mixed cereal formulation i.e. wheat: barley (80:20); and wheat: OS-6 variety of oat (50:50) for convenient mix, corn: barley (60:40) and corn: oat of OS-6 variety (70: 30) for RTE flakes, and corn: barley (60:40) with 12% moisture; corn: oat flour of HJ-8 variety (70: 30) and corn : oat flour of OS-6 variety(60:40) with 16% moisture for RTE extruded snacks were selected for further value addition. Value added convenient mix, RTE flakes and RTE extruded snacks were prepared using 5-25% flaxseed powder. Auxillary treatment was given to value added RTE flakes to prepare sweet fennel flavored and spicy cinnamon flavored RTE flakes. The various physical properties, organoleptic acceptability, nutritional value and shelf life of value added products were studied. Flaxseed was found good source of protein, fat, TDF and essential fatty acids. Increase in peak, trough, breakdown, final, set back viscosity, peak time, pasting temperature, was found with incorporation of barley and oat flour in wheat flour. Peak, trough, breakdown, final and setback viscosity, of wheat, barley and oat flour decreased after malting and roasting of malted flour. Incorporation of malted-roasted barley flour (10-50 %) decreased the peak, trough, final and setback viscosity as well as peak time, pasting and gelatinization temperature whereas, incorporation oat flour (HJ-8 and OS-6) increased the peak, trough, breakdown, final and setback viscosity, peak time, pasting and gelatinization temperature of wheat flour. Similarly, increase in peak, trough, final, and setback viscosity was observed with incorporation of 5-25% roasted flaxseed powder in cereal mix flour. Incorporation of roasted flaxseed powder (5-25%) in mixed cereal flour decrease the bulk density and water solubility index whereas increase the water absorption index of mixed cereal flour. Increase in thickness, bulk density, water absorption index and water solubility index of barley and oat based value added flakes was observed with incorporation of 5-25% flaxseed powder. Incorporation of defatted flaxseed powder (5- 25%) in the standardized formulation increase the bulk density and hardness and decrease the expansion ratio and sectional expansion index of RTE extruded snacks. However, RTE snacks prepared using flaxseed powder was acceptable. Mean score of sensory attributes and physical evaluation indicate that for preparation of value added convenient mix 25% flaxseed whereas, for preparation of value added RTE flakes and RTE extruded snacks 20% flaxseed can be added in the acceptable mixed cereal formulation. Sweet and spicy variants of RTE flakes can be prepared. Value added products were nutritionally superior to their respective controls in terms of protein, fat and total dietary fibre. Shelf life studies showed that value added convenient mixes were organolepticly acceptable during the storage period up to three months at refrigeration temperature. Similarly, fennel flavored flakes were found acceptable up to three months of storage. On the other hand value added RTE extruded snacks were acceptable up to two months of storage at room temperature. Flaxseeds can be used with cereals for the value addition of convenient mix, RTE flakes and RTE extruded snacks with high protein, fat and fibre content. Thus, flaxseed can be utilized to produce nutritionally enriched convenient products which will help in diversifying its use for achieving food and nutrition security.ThesisItem Open Access Studies on starch isolated from potato subjected to various storage conditions(CCSHAU, 2017) Neeraj; Siddiqui, SaleemThe present study was carried to find out the physiochemical and functional properties of starch isolated from potatoes by various extraction methods, from different varieties and after subjecting the tubers to various postharvest and storage conditions. The fresh potato tubers of variety Kufri Bahar were used for extraction of starch by various extraction methods viz., T1= Control (Ambient Water-30°C), T2 = Cold Water-10°C, T3 = Hot Water- 60°C, T4 = NaOH-0.1%, T5 = NaOH-0.25%, T6 = SDS-ME-1%, T7 = SDS-ME-2%, T8 = Propanol-water (3:1 w/v), T9 = Na-bisulphite-0.1%, T10 = Na-bisulphite-1.7%, T11 = Na-hypochlorite (5.25%), T12 = Protease (0.01%), T13 = Cellulase (0.15%) and T14 = Combined treatment (T5 + T7 + T11 + T13). The starch extracted by various methods was analysed for different physiochemical and functional characteristics and T14 (Combined treatment) was found to be the best method, showing significantly higher starch yield, WAC, starch purity, swelling power, solubility, light transmittance, whiteness, trough viscosity and final viscosity; and lower amylose, phosphorus, moisture, protein, fat, ash, crude fiber, syneresis, peak viscosity, breakdown viscosity and setback viscosity than control. The combined method was used for extraction of starch from the fresh as well as cured potatoes of white flesh varieties (Kufri Chipsona-4, Kufri Badshah, Kufri Pushkar, Kufri Bahar) and pink flesh variety (Kufri Sindhuri). The starch extracted from these varieties was also analysed for starch yield, various physiochemical and functional characteristics. Among the various varieties of potato, Kufri Chipsona-4 showed higher starch yield, water absorption capacity, swelling power, solubility, light transmittance and peak viscosity. For all the varieties, curing resulted in lower starch yield, amylose content, swelling power, solubility and starch whiteness value; higher amylopectin, phosphorus content, WAC, light transmittance and peak viscosity; and non-significant changes in starch moisture, protein, fat, crude fiber, ash content and purity. The cured tubers of variety Kufri Chipsona-4 were subjected to sprout inhibiting treatments viz., hot water dip treatment (57.5±0.1oC for 20 min) and isopropyl N-(3 chlorophenyl) carbamate (CIPC) treatment. The treated potato tubers were packed either in nylon mesh bags or MAP or vacuum packaging and stored either at room temperature (RT) (32±2oC; RH ~90%) or low temperature (LT) (12±1oC) conditions. It was observed that there was a progressive increase in sprouting, PLW, decay loss and shriveling of potato tubers during storage, magnitude being higher at room temperature (RT) than low temperature (LT) conditions. With increasing storage period of tubers, both at RT and LT conditions, the extracted starch’s moisture content, fat, ash, crude fiber, amylopectin, phosphorus content, water absorption capacity, light transmittance and peak viscosity of stored potatoes increased; while yield, purity, amylose, swelling power, solubility, syneresis and colour whiteness value decreased. At LT storage conditions, CIPC was more effective sprout inhibiting treatment than HWT. The effect of various sprout inhibiting treatments was found to be nonsignificant on starch’s moisture content, protein content, fat content, crude fiber, ash content, purity, WAC and colour whiteness values; while higher yield, amylopectin, phosphorus content, swelling power, solubility, light transmittance and peak viscosity were observed in starch extracted from CIPC than hot water treated tubers stored at LT. The various packaging methods did not significantly affect the moisture, fat, protein, ash, crude fiber, purity, amylose, amylopectin, WAC, swelling power and starch whiteness values of the starch extracted from tubers stored at LT.
