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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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2005 - 200912010 - 20161
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Subject: Food Technology × Start date: 2005 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Enhancement of functional value of kulfi by addition of probiotics
    (CCSHAU, 2005) Ritu; Yadav, B.S.
    The kulfi mix was prepared as per standard methods. L. acidophilus was added in it before freezing and survival of L. acidophilus was studied just after the preparation of kulfi by freezing. The surviving population was found 22-36% of the viable cells added. Two cryprotective agents - Glycerol and mannitol were also added at different levels (0.5% and 0.1%) before freezing the kulfi at -20ºC. Two freezing methods - directly deep freezing and softy freezer followed by deep freezing and softy freezer followed by deep freezing were used. The counting of surviving L. acidophilus was done during storage at 0, 10, 20 and 30 days intervals by pour plating method in Lactobacillus MRS Agar medium. A significant decrease in the no. of viable cells was observed during storage for 30 days. During this study mannitol used @ 0.5% was found to be the more effective, as cryprotectant, as compare to glycerol (0.5 and 1%) and mannitol (@ 1%). The sensory scores indicated that there was no significant effect of all the treatments on the sensory quality pertaining to colour & appearance, flavour, body & texture, sweetness & overall acceptance of kulfi. It was observed that after storage of 30 days at -20ºC the kulfi was containing considerably high numbers of L. acidophilus.
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    ThesisItemOpen Access
    Development and evaluatiion of value added beverages from aloe vera, aonla and papaya
    (CCSHAU, 2016) Jain, Akanksha; Gehlot, Rakesh
    The present study was carried out to develop and evaluate value added beverages from Aloe vera, aonla and papaya. Freshly extracted pulp/juice of Aloe vera, aonla and papaya were evaluated for various physico-chemical characteristics and it was observed that aonla contained maximum acidity, TSS, total sugars, reducing sugars, total phenols and ascorbic acid content, while papaya contained highest pulp yield, total carotenoids and pectin content. Fresh Aloe vera juice was also assessed for bioactive polysaccharides (as % Aloe vera value) and it corresponded to 182%. Cold processing of Aloe vera using hand filleted technique was found effective and FT-IR spectrum also confirmed the retention of functional compound ‘acemannan’ in Aloe vera juice. Fresh Aloe vera juice, aonla juice and papaya pulp were stored at frozen temperature for six months and were utilized for preparing beverages at different intervals using the optimized recipes, generated by using response surface methodology (RSM). Recipes for RTS drink and squash with 20 and 40% pulp/juice, 15 and 50% TSS and 0.28 and 1.0 % acidity were standardized. Among various blends, 25 Aloe vera:75 aonla, 25 Aloe vera:75 papaya, 10 Aloe vera:10 aonla:80 papaya were selected as most acceptable. Value added variants prepared with the addition of different spices at 0.975% (for RTS drink) and 3.9% (for squash) and substitution of beverages with low calorie sweeteners i.e., replacing 50% sugar with stevia and 35% sugar with sucralose were standardized as acceptable formulations for preparation of spiced and low calorie beverage blends. During three months storage, spiced beverage variants were rated as the best, while stevia and sucralose substituted beverage formulations got lower scores over its control. Observations on physicochemical and sensory evaluation of beverages reveal that pH, ascorbic acid, total carotenoids, Aloe polysaccharides and all sensory attributes decreased significantly, while TSS, acidity, non-enzymatic browning, and total and reducing sugars increased significantly in the beverages. Stored pulp/juice (frozen) could be successfully utilized up to six months for preparation of acceptable beverages with good shelf life except beverages prepared with pure aonla juice, which remained acceptable only up to one month in RTS drink and up to two months in squash prepared from fresh as well as stored aonla juice.