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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 × End date: 2018 × Start date: 2018 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Effect of cooking on antioxidant activity in commonly consumed foods
    (CCSHAU, 2018) Vinita; Punia, Darshan
    The present investigation was conducted to evaluate the antioxidant activity of commonly consumed foods and effect of cooking on their antioxidant activity. The results of the study indicated that the total phenolics and flavonoids of cereals ranged from 30.07 to 116.66 GAE mg/100g and 17.74 to 88.88 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 161.59 to 760.42 mg TE/100g and 23.11 to 81.29 mg TE/100g, respectively. Boiling and pressure cooking brought about significant (p≤ 0.05) decrease in antioxidant activity of cereals except maize. Total phenolics and flavonoids of pulses ranged from 33.09 to 99.57 GAE mg/100g and 21.16 to 65.73 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 97.20 to 394.83 mg TE/100g and 21.08 to 107.14 mg TE/100g, respectively. Among pulses studied kidney bean had highest antioxidant activity. Antioxidant activity of most of the pulses was decreased upon boiling and pressure cooking. Total phenolics and flavonoids of green leafy vegetables ranged from 39.90 to 733.09 GAE mg/100g and 26.09 to 238.42 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 131.03 to 2053.75 mg TE/100g and 10.89 to 143.68 mg TE/100g, respectively. Among green leafy vegetables mint had highest antioxidant activity. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of green leafy vegetables. Total phenolics and flavonoids of other vegetables ranged from 13.53 to 50.92 GAE mg/100g and 0.94 to 37.17 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 53.23 to 190.96 mg TE/100g and 6.65 to 50.72 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of other vegetables. Total phenolics and flavonoids of roots and tubers ranged from 14.21 to 89.74 GAE mg/100g and 0.95 to 81.94 mg RE/100g, respectively. Ferric Reducing Antioxidant Power (FRAP) and DPPH radical scavenging activity ranged from 36.43 to 659.38 mg TE/100g and -42.67 to 33.15 mg TE/100g, respectively. Boiling and pressure cooking caused both positive and negative effect on antioxidant activity of roots and tubers. Out of the fruits analysed for antioxidant capacity, it was found that aonla had highest total phenolics (1654 mg GAE,100g), total flavonoids (512.49 mg RE/100g), ferric reducing antioxidant power (23055 mg TE/100g) and radical scavenging activity (6322.36 mg RE/100g) and Vitamin C (400.77 mg/100g). β- Carotene content was highest in mango (2210.99 μg/100g). Vitamin C and β- Carotene content of green leafy vegetables ranged from 39.46 to 148.07 mg/100g and 2053.33 to 4625.33 μg/100g, respectively.
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    ThesisItemOpen Access
    Formulation and nutritional evaluation of oat based value added gluten free products
    (CCSHAU, 2018) Mehta, Bhawna; Jood, Sudesh
    The present investigation was conducted to study the physico-chemical properties and nutritional composition of five different oat varieties (HJ-8, HFO-114, OS-6, OS-346 and Kent), development of oat based value added gluten free products, their organoleptic acceptability, nutritional composition and storage stability. Out of five oat varieties, OS-346 variety had significantly higher values of seed weight, seed density, seed volume, hydration capacity, hydration index, swelling capacity and swelling index, water absorption capacity and oil absorption capacity as compared to other four varieties. Gluten content was not detected in any of these five oat varieties. Protein fractions (albumin, globulin and glutelin) was observed maximum in OS-346 variety. However, prolamin fraction was found maximum in HJ-8 variety. OS-346 variety also contained significantly (P≤0.05) higher amount of crude protein (13.66%), crude fibre (9.60%), ash (3.50%), crude fat (5.40%), total dietary fibre and minerals (Ca, P, Mg, Fe and Zn) than all other four varieties. In vitro availability of minerals, in vitro protein and starch digestibility and antioxidants were also found higher in OS-346 variety. Whereas, phytic acid and polyphenols were noted higher in OS-6 variety. On the whole, among the oat varieties, OS-346 variety was found superior in terms of its physico-chemical and nutritional composition, hence, selected and further processed for development of gluten free products. Five types of composite mixtures/blends were prepared by incorporating rice, mung bean and linseed at different levels in processed and unprocessed oat flour/grits, which were used for development of value added oat based gluten free products (cookies, muffins, noodles, vermicelli, instant porridge, instant idli, instant dhokla, breakfast cereals and weaning mixtures). Results of organoleptic acceptability showed that all the products based on unprocessed, malted and flaked oat flour based blends/mixes except vermicelli and noodles were found in the category of ‘liked moderately’ whereas products prepared from roasted and popped oat flour based blends/mixes were ‘liked slightly’ by the judges. All five types of vermicelli and noodles were found to be least acceptable. i.e ‘liked slightly’ to ‘neither liked nor disliked’ by the panelists. Therefore, most acceptable products were further selected for their nutritional composition and shelf life. Among the developed products, products prepared from malted oat flour based blends exhibited higher amount of crude protein, soluble dietary fibre, in vitro availability of minerals, in vitro protein and starch digestibility and antioxidants. Storage studies indicated that cookies, instant porridge, instant idli, instant dhokla, breakfast cereals and weaning mixtures were found to be acceptable till 90 days of storage i.e in the category of ‘liked moderately’ to ‘liked slightly’. Fat acidity content were found to be increased in stored products on increasing the storage period but did not exceed the acceptable limit till consumer acceptability.