Uttarakhand University of Horticulture and Forestry, Bharsar

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Browsing Uttarakhand University of Horticulture and Forestry, Bharsar by Author "Abrol, Ghan Shyam"

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    ThesisItemOpen Access
    Standardization of juice extraction methodology and preparation of functionally enriched products from rhododendron flowers
    (College of Horticulture, Bharsar Campus, V.C.S.G. Uttarakhand University of Horticulture and Forestry, 2016-07) Monika; Nautiyal, B.P. (Dr.); Abrol, Ghan Shyam
    The present studies entitled, “Standardization of juice extraction methodology and preparation of functionally enriched products from Rhododendron flowers “were conducted during 2014-16 in the department of Food Technology, VCSG uttarakhand university of horticulture and forestry, Bharsar, pauri garhwal. Rhododendron arboreum is also known as Burans. It is very attractive edible flower. With the good edible quality also possess excellent Pharmacological and anticancer properties. The red blooms of Burans flowers are supposed to be good for the heart patients. The standardization was done for obtaining higher juice extraction with superior quality from rhododendron flower using different amount of water and petals combination with specific time-temperature. However, 30% water with 250g of petals gives higher yield of juice extraction. The optimized juice extraction techniques were taken for development of value added products. Functionally enriched value added products like sugar based rhododendron squash, honey based rhododendron squash and apple rhododendron jam were prepared. Both the product made by standardization of juice % and TSS was kept according to FPO specifications. Both types of Squashes are prepared with two different sweetening agents sugar and honey with 30% juice and 45˚B sugar concentration is better in organoleptic properties than other combinations. Good quality jam with the 25% of rhododendron juice and 75% of apple pulp could be prepared and stored with minimum damages among the other treatments physiochemically and organoleptically even after 180 days of storage interval. These products had higher sensory scores with better quality characteristics and were successfully stored for a period of six months.
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    ThesisItemOpen Access
    Standardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)
    (College of Horticulture, Bharsar Campus, V.C.S.G. Uttarakhand University of Horticulture and Forestry, 2016-06) Sah, Deeplata; Nautiyal, B.P. (Dr.); Abrol, Ghan Shyam
    The present investigation entitled “Standardization of juice extraction methodology and preparation of pure juice products from malta fruit (Citrus sinensis L. Osbeck)” was carried out at College of Horticulture, Uttarakhand University of Horticulture and Forestry, Bharsar, (Pauri Garhwal) during 2015-2016. The fruits were collected from local villages of Pauri Garhwal. After that fruits were sorted and washed properly with chlorinated water. Juice extraction method was standardized by the different hot water boiling time for 5, 10, 15 and 20 minutes in sufficient amount of water. Among all treatments the best treatment in terms of maximum juice recovery was used for further juice extraction by screw type juice extractor. Freshly extracted juice was used for preparing malta beverages (malta pure juice, malta sweetened juice with sugar and malta sweetened juice with honey), developed products were preserved by different preservation techniques viz; pasteurization (65°C for 30 minutes), sodium benzoate and combined treatment of pasteurization with half preservative to study the effect of preservation techniques on keeping quality of products at ambient (16-21°C) and refrigerated temperature (4-7°C). Among different hot water boiling time 10 minute was found best with 67% juice recovery. It was also found that prepared beverages could be successfully preserved by different preservation techniques (pasteurization (65°C for 30 minutes), sodium benzoate and pasteurization with half preservative) at ambient and refrigerated temperature for the period of six months without significant changes in physico-chemical and sensory quality profile.