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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: Kataria, Ridhi × End date: 2014 × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of maize and rice based gluten free food products
    (CCSHAU, 2014) Kataria, Ridhi; Kawatra, Asha
    The present study was carried out to develop gluten free food from various combinations of maize and rice with supplementation of sesame seeds/soybean/amaranthus leaves/amaranthus grains. Products developed included breakfast foods (dalia, parantha, upma, idli), main meal foods (chapati, poori, khichri, pulao), snacks (matar, matthi, cutlets, pasta, vermicelli, dhokla), sweets (halwa, shakarpara, laddoo), biscuits (nankhatai, til biscuits, coconut biscuit). Acceptability scores of most of the products were in the category of ‘liked moderately’. All the developed products were found to be organoleptically acceptable by panel of judges. Nutritional analysis indicated that range of crude protein, ash, crude fat, crude fiber, calcium, iron and zinc in the food products developed from maize and rice ranged from 3.67 g-18.6 g, 0.67-4.77 g, 0.47-18.6 g, 0.26-4.50 g, 11.6-1136.3 mg, 2.26-15.5 mg and 2.94-6.99 mg/100g, respectively. Among breakfast foods, dalia contained maximum amount of protein and calcium. Maximum calcium content in main meal foods was analyzed in 120.56 mg/100g in khichri and iron content (5.3 mg per 100g) was maximum in pulao. Significant differences were observed in calcium content of snacks, ranging from 54.40 in dhokla to 82.33 mg per 100g of vermicelli. In sweets maximum crude protein content was observed in ladoo i.e 14.2 g per 100g while highest calcium content was 126.4 mg per 100g in laddoo. Content of protein, iron, and calcium was significantly higher in all the maize and rice based developed products as compared to their respective control. Gluten content was absent in all the developed products. Developed food products can be safely used as a potential alternative to expensive gluten free products available commercially. Developed products besides providing satisfaction to deprived palate of celiac patient, can also add variety and nutrition to their diet.