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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: Foods and Nutrition × Author: Anu × End date: 2020 ×
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    ThesisItemOpen Access
    Utilization of oyster mushroom (Pleurotus florida) for preparation of value added bakery products
    (CCSHAU, 2007) Anu; Sehgal, Salil
    The present study was conducted on oyster mushroom (Pleurotus florida) grown on two substrate i.e. wheat straw and Brassica straw to evaluate its suitability for preparation of powder and its utilization for value addition. Nutritional composition, shelf life and microbiological quality of value added baked products were also studied. The powders were prepared by using different drying methods i.e. sun, solar and oven drying. Among all powders, oven dried blanched powder secured significantly higher mean scores for overall acceptability as compared to other types of dried powders. Blanched samples obtained minimum values of all physico-chemical properties. Moisture, fat, crude protein, ash, crude fibre and vitamin content of control and blanched mushroom powder ranged from 86.78 to 89.95, 1.66 to 1.71, 23.25 to 26.21, 5.51 to 7.90, 8.60 to 11.60 per cent and 0.01 to 0.05 mg/100g, respectively. ADF, NDF and pectin content of control and blanched mushroom powder ranged from 15.38 to 17.98, 39.56 to 43.62 and 0.24 to 1.08 per cent, respectively. Energy content of mushroom powders varied from 410.25 to 418.01 Kcal/100g. Total calcium, iron and zinc content of control and blanched powders ranged from 61.32 to 68.48, 11.02 to 12.17 and 13.04 to 13.31 mg/100g. In vitro availability of calcium, iron and zinc contents of control and blanched mushroom powders ranged from 51.25 to 58.20, 56.70 to 66.60 and 60.33 to 66.27 per cent, respectively. polyphenols and phytic acid were found in the range of 179.28 to 190.86 and 39.15 to 43.12 mg/100g. In vitro protein digestibility varied from 63.80 to 66.65 per cent, respectively. Value added baked products i.e. atta biscuits, sweet and salty biscuits, cake, bread, nan-khatai and melting moments were found in the category of ‘liked very much’ to ‘liked moderately’on the basis of organoleptic scores. Products prepared from powder of mushroom grown on wheat straw were found superior organoleptically as compared to products prepared from powder of mushroom grown on Brassica straw. Significant increase was found in protein content, crude fibre, ash, non-reducing sugars, ADF, NDF, pectin, β-carotene, total minerals content in the baked products at both level of supplementation i.e. 5 and 10 per cent. Shelf life study indicated that the mean scores for all organoleptic characteristics of powders and products from both type of cultivated mushroom were found in the category of ‘liked moderately’ to ‘liked slightly’ even after three months of storage. The microbiological quality of all the products was also good. The study this indicated that all the baked products prepared by incorporating 5 and 10 per cent mushroom powders were nutritionally superior, organoleptically acceptable and could be stored safely upto three months.