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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 of gluten free cookies using quality protein maize flour and jaggery(CCSHAU, Hisar, 2023) Rajkumar; Pawar, KanikaThe 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.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 Development and evaluation of oyster mushroom (Pluerotus ostreatus) mayonnaise(CCSHAU, Hisar, 2023-08) Mutyala Greeshma Sree; RituThe 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.ThesisItem Open Access Development and evaluation of pasta and noodles incorporated with onion peel colour(Chaudhary Charan Singh Haryana Agricultural University hisar, 2022-07) Abinaya S; Panghal, AnilOnion peel is a rich source of mineral ash (5.66 %) and crude fibres (5.16%), having a high content of phenols (772.13 mg GAE/100g), flavonoids (1,895.83 mg QE/100g), and antioxidant activity (89.43 % DPPH). The objective of the present investigation was to develop onion peel colour incorporated pasta and noodles and to evaluate its storage stability. The incorporation of onion peel color significantly enhanced the total phenol, total flavonoid, antioxidant activity, crude fibre, and mineral ash content. The optimal amount for attaining better pasta and noodle quality is 4 % onion peel colour, which can provide the desired sensory attributes. Further, pasta and noodles prepared with 4% onion peel color contains satisfactory amount of crude fibre (5.55 ± 0.02 and 6.44 ± 0.00 percent), ash (0.95 ± 0.01 and 1.67 ± 0.01 percent), antioxidants (40.98 ± 0.03 and 74.61 ± 0.02 % DPPH), total flavonoids (120.54 ± 0.02 and 151.46 ± 0.03 mg QE/ 100g), and total phenols (235.32 ± 0.07 and 174.43 ± 0.00 mg GAE/100 g). Based on sensory scores, the incorporation of onion peel colour of more than 4% showed a reduction in consumer acceptance. Further, the incorporation of onion peel color to pasta and noodles exhibited shorter cooking time, increased cooked weight, WAI and WSI with higher gruel solid losses. With the increasing level of incorporation, the lightness and yellowness values were reduced, whereas the redness values were increased. The disintegration of the starch-protein matrix caused by the incorporation of onion peel colour was demonstrated by the microstructure and pasting properties, which also showed a reduction in peak viscosity. No significant changes in the technological and sensory qualities of pasta and noodles were observed, whereas changes in the color characteristics were observed during the storage. Further, improving the stability of colour through subsequent research will strengthen the potential use of onion peel colour as a natural food colorant in pasta and noodles, and other types of products.ThesisItem Unknown Biopreservation of pineapple wine using immobilized L. plantarum(CCSHAU, Hisar, 2020-08) Joshua, Rehema; Anju KumariThe present investigation entitled "Biopreservation of pineapple wine using immobilized L. plantarum" was conducted with the aim of immobilizing bacteriocin producing L. plantarum and preparing pineapple wine to study the effect of immobilized bacteriocin producing L. plantarum on shelf-life of pineapple wine. The immobilization was done using sodium alginate and CaCl2. L. plantarum had 91.87±1.74% viability after immobilization and 88.66±1.44% survival after freeze-drying of immobilized cells. The survival of immobilized cells was better than free cells in the simulated gastric-intestinal juices. Bacteriocin production was high in free cells at 72hours and decreased at 120 hours; while in immobilized cells it was high at 96hours and remained constant until 120 hours. The antimicrobial activity of bacteriocin from free cells and immobilized cells was checked against wine spoiling microorganisms and pathogenic bacteria (E. coli, S. aureus and B. subtilis).For shelf-life study, pineapple wine was treated with free cells, immobilized cells, potassium metabisulphite, nisin and freeze-dried microcapsules each at concentration of 100 μg/ ml at pH of 3.5 as the lethality rate was above 60% in all concentration set. Wine samples were chemically, microbial and organoleptically analyzed at monthly interval for three months of storage. No significant change in alcohol, total soluble solids, reducing sugar, titratable acidity, and pH was observed during storage. But significant decrease of reducing sugars and total sugars were observed in wine treated with free cells and immobilized cells. Total phenols and total sugar decreased with increase in storage time. No coliforms were detected during three months of storage. Wine treated with nisin and immobilized cells had high overall acceptability. The findings of this study revealed protective effect of calcium-alginate to the survival of bacteriocin producing L. plantarum in alcoholic and acidic conditions of pineapple wine during three months of storage. Immobilized bacteriocin producing L. plantarum therefore, could be used for biopreservation of wine.ThesisItem Unknown Evaluation of sugarcane varieties for quality jaggery production(CCSHAU, Hisar, 2020) Shweta; Kanika, PawarThe present investigation entitled ―Evaluation of sugarcane varieties for quality jaggery production‖ was carried out with the objectives to evaluate the sugarcane varieties for producing jaggery and to study the quality and nutritional value of the jaggery. The sugarcane varieties namely CoH 160, Co 238, Co 89003 (Early varieties), CoH 119, CoH 167 (Mid varieties) were harvested at November, January and March months and examined for quality jaggery production. The extracted juice of all the five sugarcane varieties was analyzed for its quantitative characteristics. The data showed that the juice extraction percent of different sugarcane varieties ranged from 48% (CoH 167) to 55.7% (CoH 119) and the jaggery recovery percentage ranged from 17.2 (CoH 119) to 19.9 (CoH 160) among all three harvesting months. There was non-significant difference observed in the TSS, pol percent, purity percent and ccs percent in different sugarcane varieties in all the three months. The jaggeries were nutritionally, physico– chemically and microbiologically analyzed. Jaggery samples were vacuum packaged with polyester polythene packaging material and stored at room temperature for 60 days. The data showed there was non- significant difference observed in sucrose percent, net rendement value, mineral content and proximate composition of the jaggery prepared from different sugarcane varieties in the month of November. In the month of January, there was non-significant difference observed in iron, calcium and proximate composition of the jaggery. In contrast significant difference was observed in the zinc content of the jaggery. In the month of March, there was non-significant difference observed in reducing sugar, total sugar, sucrose percent, net rendement value of the jaggery. According to sensory evaluation, Co 89003 followed by CoH 160 was observed maximum and statistically different from all the other varieties. Storage studies were done with two best varieties (CoH 160 & Co 89003) up to 60 days in the month of January. Significantly decreased in moisture content, total sugars, non-reducing sugars was observed with the increased storage period. But the reducing sugar of variety CoH 160 increased significantly and the other variety Co 89003 decrease significantly with the advancement of storage period. There was no microbial load was observed in jaggery stored for the period of two month.ThesisItem Unknown Standardization of process parameters for quality production of vinegar from liquid jaggery(CCSHAU, Hisar, 2020-08) Lohan, Vishal; Pawar, KanikaLiquid jaggery is semi-liquid syrup, obtained from sugarcane juice having 40 to 60 per cent sucrose, 30 to 36 per cent water, 15 to 25 per cent invert sugar and also rich in important vitamins and minerals. Vinegar is an acidic liquid product prepared from alcoholic fermentation by yeast followed by acetous fermentation by acetic acid bacteria of any suitable food. Vinegar has bioactive compounds, antioxidant and antimicrobial properties and affect many physiological activities that results in the number of useful health effects. The present study entitled “Standardization of process parameters for quality production of vinegar from liquid jaggery” was conducted to standardize the process parameters for the preparation of vinegar from liquid jaggery of two different sugarcane varieties viz., CoH160 and Co89003. Liquid jaggery wine was produced using the yeast Saccharomyces cerevisiae (MTCC 4787) and vinegar was produced from liquid jaggery wine using Acetobacteraceti (MTCC 2945). Optimization of process parameters like temperature (°C), inoculum percentage (%) and time (days) was done by applying central composite design (CCD) of response surface methodology (RSM) for the preparation of vinegar. Vinegar was prepared by using optimized conditions resulting from RSM experiment. Out of all fermentations experiment being carried out, the treatment having maximum acetic acid for CoH160 (3.99%) and Co89003 (3.73%) was achieved in the treatment having 28.5°C temperature, 7.5% inoculum and 12.5 days. The optimized and selected vinegar was stored for 90 days and evaluated for physico-chemical, microbial and sensory parameters at monthly intervals. The progressive and significant decrease in the titratable acidity of vinegar varied from 4.91% to 3.99% with increase in storage period. Total soluble solids (TSS) of vinegar prepared from CoH160 (4.89 oBrix) was significantly higher than that from Co89003 (4.44oBrix). Total plate count (TPC) of vinegar produced from Co89003 was significantly high as compared to CoH160. The progressive and significant increase in TSS and TPC was observed with increase in storage period. The overall acceptability of vinegar prepared from Co89003 was significantly higher than that from CoH160 and decreasing acceptability with storage time in both varieties. The vinegar prepared from liquid jaggery remained acceptable throughout the storage period at room temperature.ThesisItem Unknown 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 Unknown Standardization of predigested mix of corn and green gram to prepare value added biscuits(CCSHAU, Hisar, 2020-08) Manisha Rani; Anju KumariBiscuit is the most popular and versatile snack foods due to low cost, varied taste, easy availability and longer shelf life. It is mainly prepared with refined wheat flour due to which it is nutritionally very poor. In the present study, composite flour was prepared by blending refined wheat flour with corn and moong bean to enhance nutritive value of biscuits. Germination and fermentation process were used for predigestion and value addition. Mung bean and corn were germinated at room temperature. Mung bean and corn flour were subjected to lactic acid fermentation by Lactobacillus acidophilus (107 cells/ml). The germinated and fermented grains were dried at 55±5°C and grounded to make flour. Nine types of composite flours were prepared by mixing the refined wheat flour: green gram: corn, refined wheat flour: germinated green gram: germinated corn and refined wheat flour: fermented green gram: fermented corn with ratio 75:12.5:12.5, 50:25:25 and 25:37.5:37.5. Based on the sensory evaluation of biscuits prepared from composite flour, five biscuit variants W0, C2, C3, G5 & F9 were further studied for shelf life. All flour samples and five biscuit variants were analysed for proximate composition, minerals (Zn, Fe & Ca), total sugars, anti-nutritional properties (phytic acid and polyphenols), in vitro starch and protein digestibility, rheology, sensory and microbial properties at monthly interval for three months of storage period at room temperature. It was observed that biscuits made from germinated composite flour were more nutritive and acceptable as compared to fermented composite flour biscuits. Neither total plate count nor yeast and mould count were detected in all biscuit variants during three months of storage study. The cost of production among biscuits variants varied due to differences in types and quantities of ingredients used.
