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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 - 20124
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Author: Poonam × End date: 2014 × Start date: 2010 ×
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    ThesisItemOpen Access
    Parental differential treatment in siblings
    (CCSHAU, 2012) Poonam; Punia, Shakuntla
    The current study explored mothers’ and fathers’ differential treatment (PDT) of their offsprings in seven domains (warmth, hostility, privileges, household chores, affection, discipline and temporal involvement) and examined whether children, parental and contextual risk factors contribute towards PDT. The study was undertaken in purposively selected Hisar city, of Haryana State. A total of 120 two -parent families with two children in the age range of 10-17 years were selected randomly equally representing the two SES groups i.e. upper-middle (60) and lower-middle (60) SES families. Within each SES group, equal number of the four sibling sex constellations viz. boy-boy (15), boy-girl (15), girl-girl (15) and girl-boy (15) were recruited. Thereby, the total sample was consisted of 240 children (120 older and 120 younger siblings) and 240 parents. PDT was studied using a multi-informant approach. In the face of social norms for equal treatment, the present study provided evidences that mothers and fathers often treat their offspring differentially. As per siblings’ perception and parental reports regarding PDT, in the domains of warmth, affection, and temporal involvement, over half of mothers and fathers both, favoured younger siblings more than the older siblings, whereas, nearly same percentage of both parents were relativ ely more hostile, stricter, assigned more household responsibilities to the older siblings. Interestingly, older siblings were more favoured when granted privileges than the younger siblings. These results were equally true for both the SES groups i.e. upper-middle and lower-middle SES families. The family patterns of PDT identified in the present study reflected that there was a tendency toward congruence in mothers’ and fathers’ differential treatment and therefore largest number of families exhibited con gruent pattern in their treatment of the siblings across all the domains except in temporal involvement where complementary pattern was apparent. Impact of sibling sex constellation on magnitude and direction of PDT was confirmed and it was seen that prevalence of PDT was highest in opposite-sex dyads in all the parenting domains than in same-sex dyads in both the SES families. Regarding comparison between children’s and parental reports on PDT, it was observed that statistically significant differences were evident between the two informants’ reports. Children reported to perceive higher degree of PDT than PDT reported by the parents. On an average, the predictors explained 40 per cent of the variance in children’s reported maternal differential treatment and 34 per cent of the variance in paternal differential treatment. The regression analyses further revealed that child characteristics were the strongest determinant of PDT and as main contributor towards the variation observed. Out of three parental variables fitted into regression equation, malaise played an important role in PDT, whereas, for mothers’ differential treatment in domain of hostility mothers’ emotional intelligence and impulsivity were the significant predictors. Surprisingly, among three c ontextual variables fitted into regression equation, one variable namely, marital happiness provided independent prediction for fathers’ differential treatment, but this was not the case for mothers. This shows that contextual variables were influencing fathers more than mothers.
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    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
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    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.
  • Thumbnail Image
    ThesisItemOpen Access
    Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
    (CCSHAU, 2011) Poonam; Grewal, Raj Bala
    The present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.