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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 and Nutrition × Author: Anjali × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of baked and extruded products using composite flour of wheat and blackgram
    (CCSHAU, 2018) Anjali; Varsha Rani
    This study was conducted to develop the baked and extruded products using composite flour of wheat and black gram. The grains of black gram and wheat were analysed for physical properties. The flours of black gram and wheat were analysed for functional properties and nutritional composition. Six types of products i.e. macaroni, noodles, bread, cake, sweet biscuits and sweet and salty biscuits were prepared using blackgram at the supplementation levels of 5, 10 and 15 per cent, respectively. The best acceptable product in each category was subjected to nutritional analysis and shelf life study. Data were statistically analyzed using SPSS statistical package (version 16.0) for windows. Grains of wheat contained significantly higher 1000 grain weight, seed volume, bulk density, hydration index and swelling index than that of black gram. Black gram flour had higher water absorption, oil absorption however, gel consistency, gelation capacity, swelling capacity and flour solubility were observed to be higher in wheat flour. Macaroni, noodles, bread, cake, sweet biscuits and sweet and salty biscuits prepared using wheat flour alone were adjudges liked very much while the same products with supplementation of black gram flour at the levels of 5, 10 and 15 per cent were adjudged between liked moderately to liked very much. The results of nutritional composition of black gram and wheat showed that black gram contained higher contents of moisture, crude protein, crude fat, ash, crude fiber, calcium, iron and zinc. Whereas the contents of carbohydrate by difference method, energy, total soluble sugars, reducing sugars, non reducing sugars, starch, in vitro digestibility of protein and starch and in vitro availability of calcium and iron was higher in wheat samples. Most acceptable black gram flour supplemented products had significantly (P≤0.05) higher contents of crude protein, crude fat, crude fiber, ash, calcium, iron, zinc, available calcium and available iron than that of control products using whole wheat flour. All the products were found organoleptically acceptable till the end of storage period of 60 days.