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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: Chandel, Jyoti × End date: 2016 × Start date: 2011 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development, acceptability and nutritional evaluation of linseed flour supplemented value-added products
    (CCSHAU, 2014) Chandel, Jyoti; Jood, Sudesh
    Considering the potential of linseed as functional ingredient, the aim of the study was to incorporate roasted linseed flour in wheat flours at 10, 20, 30 and 40 per cent levels. Wheat-linseed composite flour were studied for their physico-chemical properties, it was observed that water absorption capacity increased on increasing the level of linseed flour whereas oil absorption capacity decreased on increasing the level of linseed flour i.e. 10, 20, 30 and 40 per cent in wheat flour. Crude protein, fat, crude fibre and ash contents of composite flours were also found to be increased on increasing the level of linseed flour in wheat flour. Various products like bread, biscuits, ladoo, chapatti, matar and sev were prepared from the blends containing different proportions (10, 20, 30 and 40%) of linseed flour and evaluated for their physical and sensory characteristics. Control bread had 520ml loaf volume and 160g loaf weight as loaf volume was significantly decreased and loaf weight was significantly increased in blended breads. In case of biscuits, thickness of supplemented biscuits increased whereas width and spread ratio of biscuits decreased with increasing the level of linseed flour. In case of chapatti, height of puffing and diameter of supplemented chapatti increased whereas weight, thickness and spread ratio of chapatti decreased with increasing the level of linseed flour. Among the supplemented products, 30 per cent linseed supplemented products were found most acceptable in terms of their organoleptic characteristics. These products exhibited significantly higher contents of protein, fat, crude fibre, ash, total Ca, Mg, P, Fe and Zn, total, soluble, insoluble dietary fibre, total lysine, polyunsaturated fatty acids like linoleic and linolenic as compared to control products. Storage studies indicated that control and supplemented bread can be stored at room and refrigeration temperature upto 2 and 4 days, respectively. Control and supplemented biscuits were found acceptable upto 30 days of storage. Whereas, control and supplemented ladoo, matar and sev could be stored upto 15, 30 and 45 days, respectively without any significant change in organoleptic acceptability. Fat acidity content of control and supplemented bread, biscuits, ladoo, matar and sev increased on increasing the storage period. However, fat acidity content of control and 30 per cent linseed flour supplemented products did not exceed the acceptable level till their consumer acceptability. The study indicated that 30 per cent linseed supplemented products were highly acceptable with good storage quality and could be beneficial for the people who are conscious about their health and nutrition.