Thumbnail Image

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.

Browse

20221
Reset filters
Subject: Food and Nutrition × Author: Beniwal, Anisha × End date: 2023 × Start date: 2020 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Development and nutritional evaluation of value added food products using fresh and dried carrot pomace
    (Chaudhary Charan Singh Haryana Agricultural University, 2022-12) Beniwal, Anisha; Sangwan, Veenu
    In the present study different value added products were developed from fresh carrot pomace and carrot pomace powder. Carrot pomace powder was analyzed for functional properties like swelling capacity, fat absorption capacity, bulk density and water absorption capacity. It was found that the bulk density, swelling capacity, water absorption capacity and fat absorption capacity of carrot pomace powder was 0.54 g/100ml, 10.68 ml/g, 10.16 ml/g and 2.19 g/g, respectively. The nutritional analysis showed that the moisture, crude protein, crude fat, ash and crude fiber content of carrot pomace powder was 3.72, 6.39, 1.01, 6.17 and 12.76 per cent, respectively. Total, soluble and insoluble dietary fiber content of carrot pomace powder was 63.52, 13.34 and 50.18 g/100g, respectively. The total phenolic content, total flavonoids content and total carotenoids were observed to be 1392.46 mg GAE/100g, 0.33 mg QE/100g and 5538 μg/100g, respectively. β carotene and vitamin C contents of carrot pomace powder were observed as 10.67 and 15.23 mg/100g, respectively. Out of all developed products, the most acceptable products based on their mean organoleptic scores, from each category were selected. In fresh carrot pomace based products halwa (Type-III), burfi (Type-II), cake (Type-II) and in carrot pomace powder products biscuits (Type-II), cake (Type-II), noodles (Type-II) and pasta (Type-II) were most acceptable and selected for further nutritional evaluation. It was observed that insoluble, soluble and total dietary fibre contents of all the products supplemented with carrot pomace and carrot pomace powder were significantly higher than control. It was found that the total phenolic, total flavonoids and total carotenoid contents of all types of value added products were significantly higher than control. The carrot pomace powder and most acceptable storable developed products (biscuits, noodles and pasta) were selected for shelf life study and stored in low density polyethene (LDPE) at room temperature. Stored carrot pomace powder and storable products (biscuit, pasta and noodles) were analyzed for sensory attributes, fat acidity, peroxide value and microbial count at an interval of 15 days up to 90 days. . It was observed that there was gradual decrease in overall acceptability scores of carrot pomace powder, biscuits, noodles and pasta during storage and there was significant increase in the fat acidity, peroxide value and microbial count during storage period. However all the products were