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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 Technology × Author: Barkha × End date: 2009 × Start date: 2005 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of value added organic biscuits
    (CCSHAU, 2006) Barkha; Grewal, Raj Bala
    Wheat varieties C-306 and R-3077 grown under organic and inorganic conditions were analyzed for their physico-chemical, functional and farinographic properties. The process for preparation of organic biscuits with or without incorporation of bran or carrot powder along with brahmi was standardized. These biscuits were evaluated for their sensory and physical characteristics. Acceptable value added organic biscuits were stored in polypropylene bag at room temperature for three months. 1000 grain weight and test weight of organically grown wheat variety were higher whereas length/breadth ratio grain hardness and extraction yield of these varieties were lower than inorganically grown wheat varieties. Wheat varieties grown under organic conditions contained significantly lower protein, gluten and total dietary fiber than inorganically grown wheat varieties whereas no significant difference in the mineral content of these varieties was observed. The pelshenke value of wheat varieties grown under organic conditions was significantly higher whereas sedimentation value and water absorption capacity of these varieties was lower. Wheat varieties grown under organic conditions had higher dough stability, mixing tolerance index (FU), time to breakdown and farinographic quality number than inorganic wheat varieties. Results indicate that incorporation of 40% bran and 15% carrot powder had no adverse effect on sensory attributes of both types of biscuits viz. sweet and sweet 'n' salty prepared either from C-306 or R-3077. However, biscuits containing 30% bran or 15% carrot powder were 'liked very much' to 'liked extremely'. In corporation of brahmi upto 4% in biscuits containing 30% bran or 15% carrot powder had no adverse effect on sensory characteristics. However the biscuits containing 2% brahmi were most acceptable. The spread ratio of biscuits increased with incorporation of carrot powder or bran. No significant change in spread ratio of biscuits with use of brahmi was observed. No significant change in the sensory attribute of biscuits was noticed upto 60 days of storage at room temperature. Further, increased in storage period decreased the score for sensory attributes. The value added organic biscuits contained 9.48-9.87 per cent protein. In vitro protein digestibility and mineral availability of these biscuits was 68 - 73 per cent and 51-67 per cent respectively. As result value added acceptable organic biscuits can be prepared with bran + brahmi (30+2 %) as well as carrot powder + brahmi (15+2%).