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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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2011 - 20162
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Subject: Foods and Nutrition × Author: Suman × End date: 2016 × Start date: 2011 × Type: Thesis ×
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    ThesisItemOpen Access
    Nutritional evaluation and utilization of okara (Soybean milk residue) for developing probiotic fermented food products
    (2016) Suman; Khetarpaul, Neelam
    The present study was carried out with the objectives to develop naturally and probiotic (Lactobacillus acidophilus) fermented okara based food products, to evaluate sensory characteristics, nutrient composition and shelf life of developed products. The study revealed that soaking of soybean seeds significantly (P<0.05) increased the grain dimensions and diameters while decreased the sphericity.The water absorption and swelling capacity were significantly higher, whereas, oil absorption capacity and bulk density of okara were lower as compared to those of soybean. Okara had 24.79 g protein, 10.52 g fat and 19.83 g crude fibre per 100 g. The total, soluble and insoluble dietary fibre contents of okara were 58.21, 11.57 and 46.64 g/100 g, respectively. Okara had lower phytic acid content and higher in vitro protein digestibility as compared to soybean. Okara contained good amount of minerals, higher mineral availability and antioxidant activity. A significant (P<0.05) decrease in pH with corresponding increase in titratable acidity occurred when okara slurries were fermented naturally and with L. acidophilus probiotic curd (108 cells/ml) for varying time periods as compared to raw okara. Microbial cell counts of okara increased with the increase in period of fermentation. The fat, crude fibre, total and insoluble dietary fibre and phytic acid contents of okara decreased significantly (p<0.05), whereas, soluble dietary fibre, availability of minerals, in vitro protein digestibility, total phenolic and DPPH free radical scavenging activity of okara improved significantly after natural and probiotic fermentation over unfermented raw okara control. Among the various naturally and probiotic fermented food products developed idli and dhokla prepared by incorporating 10% okara powder and wadi and rabadi containing 20% okara powder were found to be organoleptically most acceptable. Probiotic banana yoghurt containing 2.5 g okara powder had higher organoleptic scores than those containing 5 and 10 g okara powder. Naturally and probiotic fermented idlis containing 10 per cent okara powder had the lowest hardness. Hardness of both naturally and probiotic fermented dhokla increased whereas that of wadi decreased as the level of okara powder supplementation increased from 10 to 30 per cent. Microbial count of all the products increased at the end of fermentation. Supplementation of 10 per cent okara powder in idli and dhokla and 20 per cent okara powder in rabadi and wadi improved the protein, fat, crude fibre, dietary fibres, total minerals and antioxidant activity. On the other hand, in vitro protein digestibility and available mineral contents were significantly lower and phytic acid contents were higher in okara supplemented products than those of fermented products without okara. Fermented instant mix powders of idli, dhokla and rabadi were organoleptically acceptable when stored for three months. Lactobacilli counts of instant mix powders were within the minimum requirement limit for probiotic activity during storage.
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    ThesisItemOpen Access
    Effect of cooking methods on nutritional quality of rice (Oryza sativa L.) varieties
    (CCSHAU, 2011) Suman; Boora, Pinky
    The present study was conducted to analyze the physico-chemical properties of six varieties viz., Improved Pusa Basmati-I, Taraori Basmati (HBC 19) and CSR 30 of basmati; HKR 47, HKR 127 and IRBB 60 of coarse rice. The effects of ordinary, pressure, microwave and solar cooking methods were assessed for cooking characteristics, sensory attributes and nutritional composition of varieties. The study revealed that Taraori Basmati and Improved Pusa Basmati had significantly longer grains, higher l/b ratio, true density and porosity and coarse varieties had significantly more grain breadth, thickness, seed wt. and swelling capacity than other varieties. Moisture, crude protein, fat, ash and crude fibre contents in varieties ranged from 10.55 to 12.02, 6.94 to 8.53, 0.63 to 0.90, 0.47 to 0.63 and 0.45 to 0.54 g/100 g, respectively. The protein fractions albumin, globulin, prolamin and glutelin in varieties varied from 5.62 to 6.99, 12.9 to 16.0, 4.27 to 5.15 and 72.4 to 77.2 per cent, respectively. The starch, amylose, total soluble sugars, reducing sugars and non-reducing sugars ranged from 74.48 to 79.05, 18.20 to 24.21, 2.35 to 2.87, 0.57 to 0.65 and 1.78 to 2.25 g/100 g, respectively. The in vitro protein and starch digestibility of varieties ranged from 60.9 to 75.7 and 44.83 to 50.03 per cent, respectively. Varieties differed significantly in total Ca, P, Mg, Fe and Zn contents and their values ranged from 14.85 to 16.65, 165.44 to 174.08, 46.91 to 52.24, 2.17 to 2.57 and 1.30 to 1.59 mg/100 g, respectively. The respective values of HCl extractability of minerals varied from 37.02 to 41.23, 49.28 to 56.6, 57.75 to 61.10, 53.81 to 62.93 and 23.45 to 26.46 per cent in varieties. Improved Pusa Basmati-I and Taraori Basmati had significantly higher elongation ratio, lower volume expansion ratio and water uptake ratio and higher mean scores for all sensory parameters. The cooking time was 16.3, 6.2, 14.0 and 48.9 minutes in ordinary, pressure, microwave and solar cooking methods, respectively. Among various methods, rice cooked in pressure cooker had higher elongation ratio, whereas, microwave cooked rice had less volume expansion ratio and better sensory attributes. After cooking, moisture increased significantly, whereas, crude protein, fat, ash and crude fibre contents decreased significantly under all cooking methods with values ranging from 7.30 to 7.55, 0.51 to 0.61, 0.44 to 0.48 and 0.43 to 0.45 g/100 g, respectively. After cooking, the glutelin fraction of protein increased while other fractions decreased significantly. Cooking by all methods increased the starch content (2.6 to 4.3%) and decreased total soluble sugars, reducing sugars and non reducing sugars but did not influenced the amylose content. The in vitro protein and starch digestibility upon cooking by all methods increased significantly and ranged from 81.87 to 86.60 and 90.60 to 92.14 per cent, respectively. The per cent decrease for total Ca, P, Mg, Fe and Zn ranged from 16.7 to 22.2, 24.7 to 29.2, 11.2 to 15.0, 23.2 to 31.2 and 12.5 to 15.3 but their HCl extractability increased by 19.0 to 24.1, 12.7 to 17.3, 13.1 to 17.8, 16.2 to 19.3 and 9.9 to 12.9 per cent upon cooking by various methods, respectively. All the cooking methods did not differ significantly in respect of ash, crude fibre, crude protein, starch, amylose, Ca, Mg and Zn contents, HCl extractability of Ca and Zn and starch digestibility.