Chaudhary Devi Lal University
Sirsa, India

Chaudhary Devi Lal University, named after Chaudhary Devi Lal, the former Deputy Prime Minister of India was established by the Government of Haryana on April 5, 2003. The University, located at Sirsa 256 km from Delhi and 285km from Chandigarh, has a sprawling campus of 348 acres on the Barnala Road. The University has 16 academic departments, which offer 21 career oriented and specialized courses to the students. It also offers job-oriented courses through distance education. Wikipedia.

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Aghamkar P.,Chaudhary Devi Lal University
Applied Physics Letters | Year: 2014

We obtain a large third-order optical nonlinearity (χ(3) ≈ 10-10esu) of silver nanoparticles dispersed in polyvinyl alcohol/tetraethyl orthosilicate matrix using single beam z-scan technique at 532 nm by Q-switched Nd:YAG laser. We have shown that mechanisms responsible for third-order optical nonlinearity of Ag nanocomposite film are reverse saturable absorption (RSA) and self-defocusing in the purlieu of surface plasmon resonance (SPR). Optical band-gap and width of SPR band of Ag nanocomposite film decrease with increasing silver concentration, which leads to enhancement of local electric field and hence third-order optical nonlinearity. Optical limiting, due to RSA has also been demonstrated at 532 nm. © 2014 AIP Publishing LLC.

Kaur M.,Guru Nanak Dev University | Sandhu K.S.,Chaudhary Devi Lal University | Lim S.-T.,Korea University
Carbohydrate Polymers | Year: 2010

Starches isolated from four Lens culinaris cultivars were evaluated for their physicochemical, structural, thermal, pasting and in vitro digestibility characteristics. Amylose content of the L. culinaris starches from different cultivars varied from 30.6% to 33.9% and the degrees of crystallinity were 27.5-33.1%, with X-ray diffraction pattern of the C-type. Lens culinaris starch granules were oval to spherical shaped with a smooth surface and mean particle diameter of 15.9-17.4 μm. The transition temperatures and enthalpy of gelatinization (ΔHgel) ranged between 60.2-61.3, 67.6-68.7, 74.5-75.6 °C and 8.36-8.52 J/g, respectively. The amounts of rapidly digesting, slowly digesting and resistant starch contents of L. culinaris starches ranged from 56.0 to 65.5%, 5.1% to 9.2%, and 29.4% to 34.8%, respectively. Digestibility and ΔHgel showed a statistically significant correlation with amylose content, relative crystallinity and particle diameter. All the four starches exhibited nearly identical pasting temperatures but differed significantly (P < .05) with respect to peak, breakdown, final and setback viscosity. © 2009 Elsevier Ltd. All rights reserved.

Yadav B.S.,Chaudhary Devi Lal University
British Food Journal | Year: 2011

Purpose: The present study aims to understand the effect of baking, frying and storage conditions on resistant starch (RS) content of commonly used poor man's foods like potato, sweet potato and bread. Design/methodology/approach: The effect of frying (shallow and deep frying) on RS was studied in pressure-cooked potato and sweet potato. The baking conditions used for white wheat bread were 200°C-35 min, 150°C-12 h, and 120°C-20 h. To study the effect of baking time at a specific temperature (200°C), the bread was baked for 15, 25, 35 and 45 min. The bread baked for 25 min at 200°C was stored at ambient conditions for 24, 48, 72 and 96 h. Tubers were stored at 4 and 25°C for 12 h and 24 h at each temperature. Findings: Frying resulted in a reduction of 28.0 and 32.0 percent in RS content of potato and sweet potato respectively, with deep-frying showing a more pronounced effect. The RS content of bread baked for 24 h at 120°C was found to be higher (4.20 percent) than that of bread baked at a higher temperature of 200°C and 150°C for 35 min and 12 h respectively. Increase in baking time from 15 to 45 min at 200° C also increased the RS content of bread from 2.13 percent to 3.18 percent. Storage resulted in an increase in the RS content of bread and tubers. Refrigeration storage had a more pronounced effect on the RS content of pressure-cooked tubers. Originality/value: This information on poor man's foods can be exploited to process and store the foods targeted to be used by the special category of persons, as varied processing conditions for these foods can be employed producing lower or higher RS content desirable for undernourished or diabetic persons respectively. © Emerald Group Publishing Limited.

Majeed Khan M.A.,King Saud University | Kumar S.,Chaudhary Devi Lal University | Alhoshan M.,King Saud University | Al Dwayyan A.S.,King Saud University
Optics and Laser Technology | Year: 2013

Cu2ZnSnS4 thin films have been successfully deposited onto ultra clean glass substrates using spray pyrolysis technique. The characterizations of these films regarding structure, morphology, optical absorption and electrical transport were carried out using X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), high-resolution TEM, Optical absorption spectroscopy and current-voltage measurements. XRD, TEM and HRTEM showed that the samples have a tetragonal structure and a polycrystalline nature with an average crystallite size of ∼3.4 nm. SEM analysis reveals a compact surface morphology with slightly rough surface. Optical measurements showed a direct band gap of 1.56 eV and absorption coefficient >104 cm-1, which are optimal for low cost solar cells. The weak absorption below the band gap edge was observed and described by Urbach band tail rule. Dc electrical resistivity of films, in temperature range 10-300 K, was found to arise due to variable range hopping conduction mechanism. Using the percolation theory and the diffusion model, the density of states near the Fermi level was calculated. Photoluminescence (PL) spectra exhibit the presence of broad emission band at 1.33 eV. © 2013 Elsevier Ltd.

Kaur M.,Guru Nanak Dev University | Kaushal P.,Guru Nanak Dev University | Sandhu K.S.,Chaudhary Devi Lal University
Journal of Food Science and Technology | Year: 2013

The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P<0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component. © 2011 Association of Food Scientists & Technologists (India).

Ahlawat D.S.,Chaudhary Devi Lal University
Modern Physics Letters B | Year: 2012

The present work determined the band gap energy of PbI 2 equal to 2.31 eV by amplitude measurement of the photoacoustic (PA) signal using the front side detection configuration. Furthermore, the thermal properties were obtained from the phase recording of the PA signal at the characteristic frequency 55 Hz of the single crystal (250 μm). These properties have also been compared with the earlier reported values under identical experimental conditions by amplitude recording of the PA signal on the same PA spectrometer. © 2012 World Scientific Publishing Company.

Yadav B.S.,Chaudhary Devi Lal University | Yadav R.B.,Chaudhary Devi Lal University | Kumar M.,Chaudhary Devi Lal University
LWT - Food Science and Technology | Year: 2011

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles. © 2011 Elsevier Ltd.

Salar R.K.,Chaudhary Devi Lal University | Seasotiya L.,Chaudhary Devi Lal University
Frontiers in Life Science | Year: 2011

The antioxidant activity, phenolic contents and phytochemical profile of acetone, methanol, water and ethyl acetate extracts of the stem bark of B. monosperma were investigated. Extracts showed highest antioxidant activity at 100μgml-1 with application of different assays: 2′-2′ diphenyl-2′ picrylhydrazyl (DPPH) scavenging (83.5% and 78.1%), reducing power (1.85 and 1.78), deoxyribose degradation site-specific (65.5% and 61.5%) and non-site-specific (67.1% and 66.5%) and chelating power (63.4% and 58.9%) in decreasing and increasing polarity of acetone extracts, respectively. However, nitroblue tetrazolium (NBT) showed scavenging of O2• radicals by 56.4% and 53.1% in decreasing and increasing polarity methanol extracts, respectively. Similarly, electron paramagnetic resonance (EPR)/spin-trapping exhibited highest radical scavenging activity with acetone extracts (12.6 mg g-1 Trolox). The results pointed to the significant antioxidant activities in acetone and methanol extracts. In most cases, the extracts obtained through decreasing polarity showed higher antioxidant activity. The phenolic content exhibited a strong association (r2 > 0.9) with antioxidant activity. These results suggest that bark of B. monosperma can be a potential source of natural antioxidants.

Kaur M.,Guru Nanak Dev University | Sandhu K.S.,Chaudhary Devi Lal University
Food Research International | Year: 2010

Starches isolated from two pigeon pea cultivars (AL-15 and AL-201) were evaluated for their in vitro digestibility, structural and functional properties. Both the cultivars exhibited a characteristic C-type diffraction pattern with relative crystallinity values of 31.9% and 34.2%, for AL-15 and AL-201, respectively. The structural characterization obtained using high performance size exclusion column chromatography revealed that molecular weight of amylopectin and amylose was higher for AL-201 (396 and 3.92 × 106 g/mol, respectively) in comparison to AL-15 starch (354 and 3.31 × 106 g/mol, respectively). AL-201 exhibited higher values for transition temperatures, enthalpy of gelatinization, pasting temperature and percentage retrogradation in comparison to AL-15 starch. Slowly digestible starch, readily digestible starch and resistant starch contents of AL-15 and AL-201 cultivars were observed to be 31.0, 8.1 and 60.9% and 29.6, 5.2 and 65.2%, respectively. The hydrolysis index and RS values indicated that pigeon pea starches were highly resistant to digestion. © 2009 Elsevier Ltd. All rights reserved.

Sandhu K.S.,Chaudhary Devi Lal University | Kaur M.,Guru Nanak Dev University | Mukesh,Chaudhary Devi Lal University
LWT - Food Science and Technology | Year: 2010

The physicochemical, pasting, and gel textural properties of potato and rice starches and their blends were studied in relation to their noodle making performance. Amylose content, swelling power and solubility values of potato starch were significantly (P ≤ 0.05) higher than for rice starch. Pasting properties showed higher peak, final and setback viscosity for potato starch as compared to rice starch. Texture profile analysis revealed that potato starch gel had higher hardness, cohesiveness and chewiness as compared to rice starch gel. Potato starch noodles showed higher cooked weight and cooking loss and were scored higher by sensory panellists especially with respect to transparency and slipperiness. On the other hand, rice starch noodles were more firm with lower cooking loss. Addition of potato starch to rice starch significantly (P ≤ 0.05) affected the noodle characteristics. Among the starch blends studied, blending of potato and rice starch in the ratio of 1:1 resulted in good quality noodles in terms of their lower cooking time, higher cooked weight, transparency and slipperiness. The results revealed the possibility of blending of potato starch with rice starch in equal proportions to produce noodles of acceptable quality. © 2010 Elsevier Ltd.

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