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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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  • ThesisItemOpen Access
    Nutritional evaluation of value added products of guar (Cyamopsis tetragonoloba L. Taub.) gum powder
    (CCSHAU, 2008) Sandhya; Kawatra, Asha
    The present investigation was carried out to develop value added products from guar gum powder and evaluate the products for organoleptic acceptability, nutrient composition and shelf life. Guar gum was incorporated in different types of bakery products (biscuit, cake, nan-khatai), preserved products (apple jam and tomato ketchup) and traditional products (ladoo, matar, sev and shakarpara). All developed products were organoleptically acceptable. However, bakery and traditional products incorporated with 1% guar gum had same acceptability as control products. Among milk products, custard with 0.4% guar gum, curd and ice cream with 0.25% guar gum and peda with 1% guar gum were as good as control. Most acceptable products were analyzed for nutritional evaluation and shelf life. Nutrient and mineral composition of control products and products incorporated with guar gum were found to be almost similar. Moisture content was highest in curd incorporated with guar gum i.e.94.76g/100g. Ca content was found to be highest in control peda i.e. 647.33g/100g. Storage study indicated that content of peroxide value, free fatty acid and fat acidity increased significantly with increase in storage period. Peroxide value was not detectable in all milk products. Standard plate count of custard and peda increased with increase in storage period, but in peda it remained in safe limits upto 10 days. But SPC of ice-cream decreased with increase in storage period. Incorporation of guar gum in preserved product also resulted in cost reduction. Guar gum powder can be successfully incorporated in various value added products. Popularization and diversification of these products will be helpful for the community.
  • ThesisItemOpen Access
    Development of probiotic fermented oat and ragi based food mixtures - nutritional evaluation and utilization
    (CCSHAU, 2008) Manju Devi; Khetarpaul, Neelam
    The present investigation was conducted to study the development of probiotic fermented oat and ragi based food mixtures-nutritional evaluation and utilization. Four different food mixtures namely raw oat flour + whey powder + tomato pulp; (OWT) germinated oat flour + whey powder + tomato pulp; (RWT) raw ragi flour + whey powder + tomato pulp; germinated ragi flour + whey powder + tomato pulp were developed. In these food mixtures, oat / ragi flour, whey powder and tomato pulp were added in the ratio of 2:1:1(w/w). Each of these mixtures was mixed with water (1:5 w/v), autoclaved and fermented with 5 per cent L. acidophilus containing curd as inoculum at 37C for 12 h. L. acidophilus count was found maximum in germinated + autoclaved + fermented OWT and RWT food mixtures as compared to non-germinated mixtures. The pH declined with a corresponding rise in titratable acidity in all the probiotic fermented food mixtures. The maximum increase in titratable acidity was noticed in germinated + autoclaved + fermented OWT and RWT food mixtures. Autoclaving and fermentation did not bring any change in moisture, ash, fat whereas crude protein and crude fibre contents were reduced non-significantly upon germination and fermentation. Total soluble, reducing and non-reducing sugars increased significantly when food mixtures were autoclaved but on germination and fermentation with L acidophilus curd lowered down the level of total and non reducing sugars and increase in reducing sugars. Starch content of all the food mixtures decreased as a result of germination, autoclaving and fermentation. Autoclaving caused significant reduction in total and insoluble dietary fiber whereas soluble fraction increased significantly. When autoclaved food mixtures were subjected to fermentation for 12 h, it caused reduction in all dietary fibre constituents. Germinated food mixtures contained lower contents of all dietary fibre constituents as compared to non-germinated food mixtures. Similar trend was also observed in case of total, soluble and insoluble -glucan contents of all food mixtures. Total lysine contents of all food mixtures were found to be decreased on autoclaving but germination and fermentation caused improvement in total lysine. Protein fractions were affected by all processing treatments. Phytic acid, polyphenols and amylase inhibitor activity significantly reduced after autoclaving and fermentation. Germination also caused reduction in contents of all the antinutrients. Simultaneously, a significant improvement in protein and starch digestibility (in vitro) and availability (in vitro) of Ca, Fe + Zn was observed in autoclaved, fermented and germinated food mixtures. Where as contents of total minerals were remained unchanged on autoclaving and fermentation. Developed products namely buttermilk, kadhi, papad and wadi were found to be organoleptically acceptable. Probiotic buttermilk was more nutritious as compared to control buttermilk. Similarly, kadhi, papad and wadi contained significantly higher contents of total lysine, protein and starch digestibility and availability (in vitro) of calcium, iron and zinc and lower amount of antinutrients as compared to control products and their respective food mixtures.
  • ThesisItemOpen Access
    Nutritional evaluation and glycemic response of barley and oat biscuits
    (CCSHAU, 2008) Chanchal; Punia, Darshan
    Four types of barley and oat supplemented biscuits were prepared using different combinations of barley, oat, wheat and chickpea flours. The biscuits were evaluated for their sensory characteristics, nutrient composition and glycemic response in normal adults. The most acceptable biscuits were stored for a period of two months. During storage, the biscuits were evaluated organoleptically as well as chemically at an interval of 15 days. The results of the study showed that type-III barley and oat supplemented biscuits were most acceptable having highest overall acceptability scores. Chemical analysis of biscuits revealed that all the barley and oat supplemented biscuits differed significantly from control biscuits for their protein content. A non-significant difference was found in fat content of all the biscuits. The crude fiber content as well as ash content was found significantly higher in barley and oat supplemented biscuits as compared to control biscuits. Both barley and oat supplemented biscuits contained significantly high amount of total, soluble and insoluble dietary fiber as compared to control biscuits. The total soluble sugar, reducing sugar and non-reducing sugar content of control biscuits was significantly higher than barley and oat supplemented biscuits. Among barley supplemented biscuits type-I contained minimum phytic acid and type-IV contained the maximum phytic acid. The barley supplemented biscuits and oat supplemented biscuits contained significantly higher amount of polyphenol content as compared to control biscuits. The in vitro protein digestibility of control biscuits was higher as compared to all barley and oat supplemented biscuits. Barley and oat supplemented biscuits had higher calcium and phosphorus content than wheat (control) biscuits. A non-significant difference was found in iron content of all the biscuits. Shelf-life study of both the barley and oat supplemented biscuits revealed that upto 60 days of storage the overall acceptability of biscuits was in the category of ‘like moderately’. Fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period. The proximate value was not detected on any of the day of storage. It was observed that wheat (control), barley and oat biscuits were medium glycemic index foods.
  • ThesisItemOpen Access
    Nutritional evaluation shelf-life and utilization of tomato powder and puree
    (CCSHAU, 2008) Gupta, Aditi; Kawatra, Asha
    The present investigation was conducted to study nutritional composition of two tomato genotypes (HAS-7 and ARTH-3), to develop puree and powder and study their nutritional composition, utilization and shelf-life. Tomato powders were prepared by giving pre-treatments of either CaCl2 (2%) or KMS (1%) and then dried in sun or oven (600±5). All the tomato powders and puree were found organoleptically acceptable. Mean scores of organoleptic evaluation were higher for colour, appearance, aroma and taste in the KMS treated oven dried powders of both genotypes. These two types of tomato powder as well as puree prepared from both genotypes were selected for six shelf life study of month at room temperature. Raw tomatoes of genotype HAS-7 and ARTH-3 contained 5.90 and 6.78, 31.33 and 27.82 and 3.12 and 4.03 mg per 100 g of -carotene, ascorbic acid and lycopene content, respectively. Content of -carotene, ascorbic acid and lycopene was 69.22-77.78, 211.79-279.71 and 44.77-49.94 mg/100g in tomato powder and 24.85 and 25.93, 83.20 and 81.46 and 14.38 to 17.20 in puree, respectively. The puree and powder was used for development of products including tomato soup, tomato punch, curry vegetable, dry vegetable and potato wafers (tomato flavoured) were acceptable organoleptically. Shelf life study indicated that there was gradual decrease in lycopene content and significant reduction in ascorbic acid and -carotene during storage of tomato puree and powder for six months. By the end of third month of storage period ascorbic acid was 53.84 and 52.02, 132.65 and 117.09 mg per100 g and at sixth month it was 23.13 and 23.42, 58.71 and 51.48 mg per 100 g in tomato puree and powders prepared from HAS-7 and ARTH-3, respectively. The retention of -carotene after six months of storage was 65 and 45 per cent in tomato puree and powders prepared from HAS-7 and ARTH-3, respectively. Tomato powders and puree were found to be organoleptically acceptable and microbiologically safe upto six months. These tomato powder and puree can be used to replace fresh tomatoes during off season. They can also serve as good source of nutrients specially of lycopene -carotene and vitamin C in the diets and will also helps in reduction of post harvest losses of tomato.
  • ThesisItemOpen Access
    Nutritional evaluation and glycemic response of fiber rich biscuits
    (CCSHAU, 2009) Aggarwal, Richa
    Three types of wheat bran and guar gum supplemented sweet as well as salty biscuits were prepared using different combinations of wheat bran, guar gum and wheat flour. The biscuits were evaluated for their sensory characteristics, nutrient composition and glycemic response in normal adults. The most acceptable biscuits were stored for a period of two months and biscuits were evaluated organoleptically as well as chemically at an interval of 15 days till 2 months of storage. The results of the study showed that biscuits supplemented with 25 per cent wheat bran and 1 per cent guar gum were most acceptable having highest overall acceptability scores. Among sweet biscuits, biscuits supplemented with 25 per cent wheat bran i.e. Type IV and biscuits supplemented with 1 per cent guar gum i.e. Type III contained protein content of 9.96 and 11.69 per cent, respectively. Among salty biscuits protein content of, biscuits supplemented with 25 per cent wheat bran i.e. Type III and biscuits supplemented with 1 per cent guar gum i.e. Type II had protein content of 9.30 and 11.72 per cent, respectively. A non-significant difference was found in fat content of control and fiber rich biscuits. The crude fiber content of sweet biscuits in Type IV and Type III were found to be 3.68 and 2.40 per cent, respectively whereas in case of salty biscuits crude fiber content of Type III and Type II were found to be 3.67 and 2.22 per cent, respectively. Ash content was found significantly higher in wheat bran supplemented sweet biscuits as well as salty expect guar gum supplemented sweet as well as salty biscuits as compared to control sweet as well as salty biscuits. Carbohydrate content of Type IV sweet biscuits and Type III sweet biscuits were found to be 50.68 and 53.84 per cent, respectively. Among salty biscuits carbohydrate content of Type III biscuits and Type II sweet biscuits were found to be 51.55 and 52.18 per cent, respectively. Energy content of sweet as well as salty biscuits of wheat bran supplemented biscuits were found to be 519.60 and 518.55 Kcal, respectively and in guar gum supplememented sweet as well as salty biscuits were found to be 519.60 and 518.55 Kcal, respectively. Total dietary fiber content in sweet control biscuits was found to be 10.30 per cent which was significantly different from Type IV i.e. 14.60 per cent where as in guar gum supplemented sweet biscuits had 11.10 per cent total dietary fiber. Insoluble dietary fiber was found to be the highest in wheat bran supplemented sweet as well as in salty biscuits and soluble dietary fiber found to be the highest in guar gum supplemented sweet as well as in salty biscuits. The total soluble sugar, reducing sugar and non-reducing sugar content of control biscuits was significantly higher than all type of fiber rich sweet as well as salty expect guar gum supplemented sweet as well as salty biscuits. Among fiber rich sweet as well as salty biscuits, biscuits based on 100 per cent refined flour contained minimum (216.00 mg/100g) phytic acid and biscuits supplemented with 25 per cent wheat bran contained the maximum (396 mg/100g) phytic acid while the in vitro protein digestibility of refined flour biscuits was higher (65.04 per cent) as compared to all other fiber rich sweet as well as salty biscuits. Wheat bran supplemented biscuits had higher total calcium (55.73 mg/100g), iron (4.32 mg/100g) and phosphorus (164.68 mg/100g) content than wheat (control) biscuits. Refined flour biscuits had maximum availability of calcium (41.80 per cent), iron (39.92 per cent) and phosphorus (34.92 per cent) as compared to all other fiber rich biscuits. Similar trend was noticed in salty biscuits too. Both the wheat bran and guar gum supplemented sweet as well as salty biscuits could be stored upto 60 days and overall acceptability of biscuits was in the category of ‘liked moderately’. Fat acidity and free fatty acid content of stored biscuits increased with the advancement of the storage period. The peroxide value was not detected on any of the day of storage. The GI of control biscuits (64.3) were not considerably different from the GI of biscuits with 1 per cent guar gum (61.9) where as GI of control biscuits (64.3) were considerably different from that of the wheat bran (48.6) supplemented biscuits. In salty biscuits, the highest range of GI was noticed in refined flour biscuits (72.0) and the lowest was in wheat bran supplemented biscuits (48.6). Wheat bran supplemented salty biscuits may be recommended for diabetic patients as their GI is found to be lowest in all types of fiber rich salty biscuits.
  • ThesisItemOpen Access
    Nutritional evaluation and shelf- life of value added products prepared from pigeon pea (Cajanus cajan)
    (CCSHAU, 2009) Navneet; Sehgal, Salil
    The present study was carried out to study physical & nutritional composition of pigeon pea varieties (HDM-04-1, H-2003-41, Manak & Paras), to develop various value added products from highly nutritious variety (Paras), and to do their Nutritional evaluation & shelf life study. The physical composition in respect of Hydration capacity, swelling capacity, seed weight, seed volume, & cooking time ranged from 0.05g/seed, 0.04 to 0.05 ml/seed, 0.57 to 0.70g/seed, 1.19 to 1.42 ml/seed & 54.40 to 64.23 min., respectively. The nutrient composition as moisture, crude protein, crude fat, crude fibre, ash content ranged from 6.05 to 7.63, 20.26 to 23.91, 1.13 to 3.33, 1.43 to 1.74 & 3.36 to 3.84 g/100g, respectively. Total soluble sugar, reducing sugar, non-reducing sugar & starch content was in range of 5.06 to 5.56, 1.19 to 1.36, 3.75 to 4.28 & 50.00 to 53.77 per cent, respectively. The grains of pigeon pea had considerable level of inherent antinutrients including phytic acid, trypsin inhibitor activity, polyphenol & saponins. The mineral profile of pigeon pea was good especially calcium content which ranged from 211.73 to 284.20 mg/100g. Pigeon pea flour was in-corporated at level of 30 to 50% in biscuit, 10 to 20% in bread in baked and from 30 to 50% in traditional products (sev, matar & dhokla). Sambhar & sprouted chaat, which was prepared from 100% split & whole pigon pea seeds. Sensory characteristics indicated that all the products were organoleptically acceptable in terms of colour, appearance, flavour, texture, taste & overall acceptability. Addition of pigeon pea flour increased the nutrient composition of baked & traditional products as compared to the control. Crude protein & calcium content was found to be significantly higher in bakery & traditional products as compared to their control and varied from 7.05 to 11.10 and 55.08 to 73.47 per cent in biscuit, 5.93 to 7.62 & 57.59 to 74.83 per cent in bread, 11.54 to 15.78 and 63.36 to 85.34 per cent in sev, 11.66 to 12.58 & 71.66 to 91.36 per cent in dhokla, 7.61 to 9.84 & 26.36 to 34.12 per cent in matar & 11.06 to 11.71 & 127.5 to 223.25 per cent in sprouted chaat, respectively. Total soluble sugars, reducing sugars & non-reducing sugars were found to be slightly higher in pigeon pea incorporated traditional & bakery products as compared to the control. Matar & sev were stored for one month & biscuit for two months. Their sensory characteristics & chemical analysis was also done at 10 days of interval. Results indicated that all the products were organoleptically acceptable and were within safe limit which could be stored well at room temperature up to one month (matar & sev) & two monts (biscuit). The study thus indicated that products prepared by incorporating pigeon pea were nutritionally superior than control products & could be stored safely up to one month (matar & sev) & two months (biscuit).
  • ThesisItemOpen Access
    Nutritional evaluation and effect of processing on cypermethrin residues in vegetables
    (CCSHAU, 2008) Walia, Shweta; Boora, Pinky
    The present study was undertaken to evaluate nutritional status of brinjal var. Hisar Shamal and cauliflower var. Snowball-16. Both the vegetables were analyzed for their proximate composition, total sugars and antinutrient content. Nutritional evaluation of vegetables revealed that the moisture, fat, crude fibre, ash, total and reducing sugars were higher in brinjal as compared to cauliflower. The phytic acid content was higher in cauliflower whereas polyphenolic content was higher in brinjal. The effect of processing on cypermethrin residues in/on brinjal and cauliflower was estimated. The cypermethrin residues were estimated by the process of GLC. The cooking processes employed on brinjal and cauliflower were washing, cooking in water, cooking in oil, grilling and microwave cooking. The average deposits of unprocessed cypermethrin in brinjal on the first day was 1.57 μg/g which reduced to 39.10 and 52.22 per cent on the 2nd and 3rd day, respectively. In cauliflower, the initial deposits were 1.890 μg/g which reduced to 37.98 and 50.00 per cent, respectively on the 2nd and 3drd day. Washing of brinjal reduced the residues to 49.89, 37.13 and 34.93 per cent whereas in cauliflower reduction was 38.26, 36.00 and 34.49 per cent on 1st, 2nd and 3rd day respectively, after treatment. On cooking in water in brinjal there was 41.40, 34.43 and 36.40 per cent reduction whereas in cauliflower the reduction was 39.73, 39.79 and 35.44 per cent on the 1st, 2nd and 3rd day of storage. On cooking in oil, the reduction in cypermethrin residues was 45.22 on the first day which reduced to 42.99 and 40.53 per cent whereas in cauliflower the reduction of cypermethrin residues on cooking in oil was 44.43 per cent on the first day which reduced to 42.49 and 40.00 per cent on the 2nd and 3rd day. Cooking in oil was the best method used in case of cauliflower as it reduced greater level of dissipation as compared to other processes employed. In brinjal, the effect of microwave cooking was 25.46 per cent on the first day which reduced to 23.95 and 20.93 per cent on the 2nd and 3rd day whereas in cauliflower, the reduction in residues 23.96, 20.98 and 18.51 per cent on first, second and third day, respectively. In microwave cooking, there was minimum dissipation of cypermethrin residues in both the vegetables. In case of brinjal, grilling was the best method employed as compared to the other processes as there was maximum dissipation of the residues. The residues reduced to 50.12, 48.22 and 46.00 on the first, second and the third day, respectively.
  • ThesisItemOpen Access
    Nutrient composition of linseed cultivars and their utilization in development of value added products
    (CCSHAU, 2009) Shipra Singh; Jood, Sudesh
    The present study was conducted to assess the nutritional composition of five linseed cultivars namely Laxmi, Padmini, Sheela, Sharda, and Shekhar and utilization for development of value added products. These cultivars were analyzed for various nutritional parameters. Among the cultivars, Sharda cultivar contained significantly higher amount of crude fat, crude protein, total, soluble and insoluble dietary fiber, thiamin, riboflavin and total minerals (calcium, iron and phosphorus). In vitro protein digestibility as well as in vitro availability of calcium, iron and zinc was also found higher in Sharda cultivar due to lower amount of antinutrients like phytic acid, polyphenols and trypsin inhibitor activity whereas Sheela cultivar contained highest amount of phytic acid and Padmini cultivar exhibited highest amount of oxalic acid. With regard to fatty acid profile, saturated fatty acids such as palmitic (7.31%) and stearic acid (6.54%) was found maximum in Laxmi and Shekhar cultivars, respectively and lowest in Sharda cultivar. Whereas monounsaturated fatty acid (oleic acid) was found maximum in Sheela and minimum in Padmini cultivar. With regard to polyunsaturated fatty acids, linoleic and linolenic acid were found highest in Sharda cultivar as compared to other studied cultivars. On the basis of chemical composition, Sharda cultivar was selected as a best cultivar and used in the form of seed or flour at different levels for development of value added products such as biscuits, laddoo, chikki and panjiri. All the developed products were organoleptically acceptable to the human palate. Developed products were nutritionally analyzed for the proximate composition, in vitro protein digestibility, dietary fiber, fatty acid composition, vitamins, total and available minerals and antinutrients. Supplemented products had significantly higher amount of crude fat, crude fiber, crude protein, ash, dietary fiber, total and available minerals and in vitro protein digestibility but lower amount of antinutrients as compared to their respective control samples. Polyunsaturated fatty acids were also significantly improved on supplementation. Storage studies indicated that supplemented biscuits and laddoo were stored safely at room temperature upto 45 days whereas chikki and panjiri were stored safely upto 15 and 30 days, respectivley without any change in orgonoleptic acceptability.
  • ThesisItemOpen Access
    Development and nutritional evaluation of lehyams prepared from green leaves
    (CCSHAU, 2009) Beniwal, Priyanka; Punia, Darshan
    The present investigation was undertaken to study the nutrient composition, organoleptic acceptability and shelf life of lehyams prepared from green leaves. Five kinds of green leaves viz. amaranth leaves, bengal gram leaves, cauliflower leaves, mustard leaves and radish leaves were nutritionally evaluated. The lehyams were prepared using each of these leaves and by combination of the leaves. All the prepared lehyams were evaluated for their organoleptic acceptability, as well as for nutrient composition and shelf life. Results of the study revealed that mustard leaves had highest amount of protein and radish leaves the lowest on dry matter basis. Radish leaves had the maximum amount of crude fibre and ash. Bengal gram leaves contained the highest amount of ascorbic acid and mustard leaves had highest amount of β-carotene. All the leaves differed significantly for their fructose content. Among the minerals maximum amount of iron was found in bengal gram leaves. The in-vitro availability of iron was higher from amaranth leaves as compared to other leaves. Amaranth leaves also contained highest amount of calcium. Amaranth, cauliflower and radish leaves had similar and higher amount of phosphorus while mustard leaves had highest zinc content, amaranth leaves had lowest zinc content. The cauliflower leaves contained highest amount of phytic acid whereas polyphenol content was highest in bengal gram leaves. The lehyams prepared using bengal gram leaves, mustard leaves and by combination of bengal gram, cauliflower leaves and amla was more acceptable and were ‘liked moderately’ while other lehyams were ‘liked slightly’. Nutrient composition of lehyams revealed that the lehyams prepared from combinations of mustard and cauliflower leaves and bengal gram and cauliflower leaves and amla had highest protein content. Ash content of the lehyams was found to be in a narrow range. All the lehyams differed significantly from each other for their ascorbic acid content, except the lehyams prepared using radish leaves and combination of mustard and radish leaves. All the lehyams differed significantly from each other for their β-carotene, highest amount being in mustard lehyam. Maximum amount of starch was found in amaranth leaves lehyam. Iron content of lehyam prepared from bengal gram leaves and combination of bengal gram, cauliflower leaves and amla was more than 20 mg/100 g. Availability of iron was higher in lehyam prepared from combination of bengal gram, cauliflower leaves and amla as compared to other types of lehyam. Amaranth leaves lehyam contained highest amount of calcium. All the lehyams differed significantly for their phosphorus content from each other except for cauliflower leaves lehyam and radish leaves lehyam, which contained almost similar amount. The lehyams had a narrow range of zinc content. All lehyams contained a low amount of fat, crude fibre and non-nutritional factors viz. phytic acid and polyphenols. All the lehyams could be stored safely up to three months. During storage, the lehyams prepared from different leaves scored higher scores for their sensory characteristics than the lehyams prepared from combinations of leaves. It can be inferred from the study that lehyams prepared either from mustard leaves only or with its combination with other leaves had higher amount of protein, ash, β-carotene and zinc content and lehyams prepared from bengal gram leaves or its combination with other leaves had better iron and phosphorus content than other lehyams. Therefore to prepare a product like lehyam, mustard and bengal gram leaves are a better option as compared to other leaves.