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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: Chopra, Ekta × Start date: 2005 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Improvement in quality of rice bran oil by blending it with selected edible vegetable oils
    (CCSHAU, 2006) Chopra, Ekta; Dhawan, Kamal
    The present study was undertaken to develop blends of rice bran oil with selected edible vegetable oils to get the desired fatty acid ratio i.e. 1:2:1 :: Saturated fatty acids (SFA): Monounsaturated fatty acids (MUFA): Polyunsaturated fatty acids (PUFA). Eight refined oils viz., groundnut oil, safflower oil, soybean oil, sesame oil, sunflower oil, mustard oil and olive oil and eight crude oils viz., groundnut oil (MH-34), sesame oil (HT-1), mustard oil (RH-30, TH-68, BSH-1 and HNS-9605), sunflower oil (HS-1) and palm oil were taken for this study. Physico-chemical characteristics including specific gravity, refractive index, viscosity, moisture content, saponification value, iodine value, peroxide value, acid value, Kries test and thio-barbituric acid test of both refined and crude oils were determined. Peroxide and acid value was more in case of raw when compared to refined oils. Fatty acid composition of all the oils was done by gas liquid chromatography (GLC), based on which four different blends of rice bran oil were made in 1:2:1 :: SFA: MUFA: PUFA with selected refined oils i.e. first blend of rice bran oil with palm oil and groundnut oil (RPG) in the ratio 60:30:10, second blend containing rice bran oil, palm oil and mustard oil (RPM) in 25:45:30 proportions, third blend of rice bran oil with olive oil and palm oil (ROP) in 70:20:10 ratio and fourth blend with rice bran oil, palm oil, mustard oil, sesame oil and olive oil (RPMSO) in 35:30:15:10:10 proportions. Fatty acid composition of all these blends was done by GLC and it was found nearby ideal ratio of 1:2:1. All these blends were analyzed for above mentioned physico-chemical characteristics and then stored for three months to study shelf life. Physico-chemical characteristics for all blends were well with in limit. Stability test like peroxide value, acid value, thio-barbituric acid test and Kries test were done after one month interval during storage. Second blend RPM (25:45:30) and fourth blend RPMSO (35:30:15:10:10) not only had fatty acid ratio almost near to ideal but also found superior over other two blends in their storage stability as they had less PUFA. Moreover they also had mustard oil which has anti-carcinogenic properties. All the blends had palm oil which is a rich source of ß-carotene, therefore can be recommended for vitamin A deficient population. So in our view, these blends can be exploited for further industrial and nutritional point of view.