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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: Vasan, Alka × Start date: 1993 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development of value added products based on barley (Hordeum vulgare) and their nutritional evaluation
    (CCSHAU, 2015) Vasan, Alka; Boora, Pinky
    The present investigation was carried out to evaluate the nutrient composition and effect of processing on nutrient composition of four new barley genotypes viz. BH- 942, BH- 952, BH-933 and BH-946, as well as various the value-added products were prepared using various combinations of barley, wheat (WH-912) and chickpea (HC-1). The products developed were traditional products viz., chapati, laddoo and popped barley; baked products viz., cake, cookies and nankhatai; and extruded products viz., noodles and pasta. The products thus prepared were again evaluated for organoleptic characteristics and nutritional composition and most acceptable products were then analyzed for shelf life study. Nutritional composition of the selected genotypes indicated that BH-942 genotype contained variety contained 12.39, 4.35, 1.99 and 2.55 per cent of crude protein, crude fiber, crude fat and ash, respectively. The barley genotypes were subjected to processing techniques viz. soaking, popping and malting and it was found that the malted barley genotypes were superior in terms of nutrient composition. Extractability of minerals (Ca, Fe, Zn, P and Mg) was higher in BH-942 genotype (both unprocessed and processed) and similarly the in vitro starch and protein digestibilities were also higher in BH-942 than the other genotypes. It is evident that the food products were developed in the combinations of BF:CF:RF/WF=40:50:10, 50:40:10 and 60:30:10. On the basis of organoleptic acceptability in traditional food products, the proportion of 50:40:10; in baked food products, the proportion of 60:30:10 and in extruded food products, proportion of 50:40:10 were found to be the best. Nutritional evaluation of the acceptable developed barley based food products showed that all the malted flour products were nutritionally better as compared to soaked or popped flour products. In barley based food products, the crude protein and crude fibre content of malted traditional products, baked products and extruded products ranged from 10.35 to 17.03 and 1.84 to 1.91, 12.33 to 13.33 and 1.47 to 2.86, 9.35 to 9.39 and 1.56 to 1.57 per cent, respectively. Calcium, iron , zinc, phosphorous and magnesium ranged from 36.15 to 58.13, 3.97 to 5.33, 1.91 to 3.08, 137.19 to 221.16 and 59.02 to 147.97 mg/ 100g, respectively in barley based food products. The HCl extractabilities of minerals (Ca, Fe, Zn, P and Mg) were also found highest in the malted barley based food products. In vitro digestibilities of protein and starch of barley incorporated food products were found higher in malted products comparatively to other processed products and it ranged from 83.76 to 99.57 per cent and 39.11 to 66.37 mg maltose/g. Processed barley based value added food products were nutritionally superior to their respective controls in terms of dietary fiber and hence are easily digestible. Shelf life study indicated that products could be stored well and were acceptable up to 90 days.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of Value Added Products Based on Barley (Hordeum vulgare) and their Nutritional Evaluation
    (CCSHAU, 2015) Vasan, Alka; Boora, Pinky
    The present investigation was carried out to evaluate the nutrient composition and effect of processing on nutrient composition of four new barley genotypes viz. BH- 942, BH- 952, BH-933 and BH-946, as well as various the value-added products were prepared using various combinations of barley, wheat (WH-912) and chickpea (HC-1). The products developed were traditional products viz., chapati, laddoo and popped barley; baked products viz., cake, cookies and nankhatai; and extruded products viz., noodles and pasta. The products thus prepared were again evaluated for organoleptic characteristics and nutritional composition and most acceptable products were then analyzed for shelf life study. Nutritional composition of the selected genotypes indicated that BH-942 genotype contained variety contained 12.39, 4.35, 1.99 and 2.55 per cent of crude protein, crude fiber, crude fat and ash, respectively. The barley genotypes were subjected to processing techniques viz. soaking, popping and malting and it was found that the malted barley genotypes were superior in terms of nutrient composition. Extractability of minerals (Ca, Fe, Zn, P and Mg) was higher in BH-942 genotype (both unprocessed and processed) and similarly the in vitro starch and protein digestibilities were also higher in BH-942 than the other genotypes. It is evident that the food products were developed in the combinations of BF:CF:RF/WF=40:50:10, 50:40:10 and 60:30:10. On the basis of organoleptic acceptability in traditional food products, the proportion of 50:40:10; in baked food products, the proportion of 60:30:10 and in extruded food products, proportion of 50:40:10 were found to be the best. Nutritional evaluation of the acceptable developed barley based food products showed that all the malted flour products were nutritionally better as compared to soaked or popped flour products. In barley based food products, the crude protein and crude fibre content of malted traditional products, baked products and extruded products ranged from 10.35 to 17.03 and 1.84 to 1.91, 12.33 to 13.33 and 1.47 to 2.86, 9.35 to 9.39 and 1.56 to 1.57 per cent, respectively. Calcium, iron , zinc, phosphorous and magnesium ranged from 36.15 to 58.13, 3.97 to 5.33, 1.91 to 3.08, 137.19 to 221.16 and 59.02 to 147.97 mg/ 100g, respectively in barley based food products. The HCl extractabilities of minerals (Ca, Fe, Zn, P and Mg) were also found highest in the malted barley based food products. In vitro digestibilities of protein and starch of barley incorporated food products were found higher in malted products comparatively to other processed products and it ranged from 83.76 to 99.57 per cent and 39.11 to 66.37 mg maltose/g. Processed barley based value added food products were nutritionally superior to their respective controls in terms of dietary fiber and hence are easily digestible. Shelf life study indicated that products could be stored well and were acceptable up to 90 days.