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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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2006 - 20094
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Subject: Food Science and Technology × End date: 2009 × Start date: 2004 × Type: Thesis ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Screening of mango varieties for preparation of ready-to-serve beverage
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-08) Phool Chand; Chopra, C.S.
    The present study pertaining to evaluation of different cultivars of mango for preparation of ready-to-serve beverage (RTS) was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2008-09. The cultivars differed significantly in terms of fruit weight (110.0-574.5g), length (7.18-14.59 cm), breadth (5.23-9.07 cm), specific gravity (0.953-1.061) and content of flesh (58.18-79.90%), peels (9.10-22.52%) and stone (11.05-20.55%). Variations in pH (3.75-4.49) and content of TSS (11.5-17.33%), moisture (76.32-88.65%), acidity as citric acid (0.16-0.31%), vitamin C (15.30-107.27 mg/100g), ash (0.24-0.43%); reducing, non reducing and total sugars (3.08-4.64, 8.91-15.71 and 12.52-20.36%) in flesh were statistically significant, Fazli recorded highest fruit weight, length and breadth while these were minimum with Alphanso. Fazli having maximum flesh also had highest acidity while Pant Sindoori and Dashehari recorded minimum flesh and acidity, respectively. Langra flesh was found to be the richest source of vitamin C. Dashehari, Langra and Chausa varieties were selected for making RTS of composition 10% pulp, 10% TSS and 0.30% acidity, on the basis of their highest overall acceptability score (8.67, 7.89 and 7.33, respectively). The sulfited and in-bottle pasteurized drinks prepared from these selected cultivars had >6 months of shelf-life at ambient conditions.
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    ThesisItemOpen Access
    Effect of Aloe vera gel juice incorporation on the quality characteristics of yoghurt
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-07) Malhotra, Ruchika; Tyagi, S.M.
    Studies were conducted to investigate the effect of incorporation of aloe vera gel juice in milk on the quality characteristics of yoghurt. The level of aloe vera gel juice was optimized on the basis of growth and acivity in terms of pH and acidity. Yoghurt cultures L.bulgaricus and S. thermophilus and probiotic culture L.acidophilus were used singly or in combination to study the effect of varying levels of aloe vera gel juice added to cow milk containing 3.0% and 0.5% fat. A 10% aloe vera gel juice level gave desirable results, i.e. lowest pH and highest titratable acidity and total viable counts. Medium and low fat yoghurt samples were prepared from standardized milks containing 3.0% or 0.5% fat after adding 4 per cent Skim milk powder, 7 per cent sugar and 0.2-0.3% sodium alginate using C1 culture (L.bulgaricus and S.thermophilus,1:1,Control/Regular yoghurt), C2 culture (S.thermophilus and L.acidophilus ,1:1, Acidophilus yoghurt) and C3 culture (L.bulgaricus, S. thermophilus and L.acidophilus, 1:1:1, Bioyoghurt), with or without addition of optimized level of aloe vera gel juice. The moisture content of yoghurts ranged between 81.50 to 85.0% depending on the composition of milk and incorporation of aloe vera gel juice. The aloe vera added yoghurt had slightly lower fat, protein, carbohydrate and ash contents. Addition of aloe vera gel juice to yoghurt had a significant (P<0.01) effect on acid production. Lowest pH (4.30) and highest titratable acidity (1.0%) were obtained in medium fat yoghurt aloe vera added yoghurt with C3 culture followed by C1 and C2 cultures. The acetaldehyde, soluble nitrogen and free fatty acid contents significantly (P<0.01) increased on incorporation of aloe vera gel juice. The highest acetaldehyde (33.0 ppm) was produced in medium fat aloe vera added yoghurt prepared by C2 culture whereas maximum soluble nitrogen (0.078%) and free fatty acid (8.0 meq/ml) were given by C3 culture. The incorporation of aloe vera significantly (P<0.01) increased syneresis whereas decreased curd tension and viscosity. Maximum syneresis (22.3 ml) was observed in low fat aloe vera added yoghurt prepared using C1 culture while highest curd tension (45.5 g) and maximum viscosity (6200 cP) was obtained in medium fat yoghurt without aloe vera prepared by using C1 and C3 cultures, respectively. Total viable counts significantly (P<0.01) increased on adding aloe vera gel juice to yoghurt mix. The maximum total viable count (4.2 X108) was noted in aloe vera added medium fat yoghurt prepared by C3 culture. No yeast and mold counts were detected in fresh samples. During storage of yoghurt for 28 days at 5+10C, the lowest pH (3.10) and highest acidity (1.80%) was obtained in medium fat yoghurt without aloe vera prepared using C1 culture. The titratable acidity, soluble nitrogen, free fatty acid content, curd tension, syneresis and yeast and mold counts significantly (P<0.05) increased during storage whereas pH, acetaldehyde content, viscosity, total viable counts and sensory scores significantly (P<0.05) decreased during storage for all yoghurt samples. Yoghurts prepared from C1 and C3 cultures retained significantly (P<0.05) superior quality as compared to yoghurt prepared by using C2 culture. Keeping quality of aloe vera added yoghurts was better in all parametric terms than the ones without aloe vera. Satisfactorily good quality aloe vera gel juice added yoghurt with therapeutic value could be prepared by incorporation of 10 per cent aloe vera to medium fat as well as low fat milks with a shelf life of 24 days.
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    ThesisItemOpen Access
    Optimization of enzymic extraction process for guava juice and to study its storage stability
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-01) Ahmad, Iqrar; Jha, Yogesh Kumar
    Guava fruits (cv. Pant prabhat) as used in present study had 131.0g average fruit weight, 5.8 cm polar diameter and 6.3 cm transverse diameter, 87.24 % flesh and 3.34 % seed and its flesh contained 84.57% moisture, 10.67 (°B) TSS and 0.72% total mineral, 3.73% reducing sugars, 2.50% non reducing sugars and 6.37% total sugars, 0.33% acidity (as citric acid), 4.43 pH and 175.96 mg/100g ascorbic acid. Pectin, cellulose and Hemicellulose content of guava flesh were found to be 1.27% (as calcium pectate), 2.26% and 3.67%, respectively. Hot pulping process with 10 minutes of heating time was selected to obtain the pulp for further processing into juice. Guava pulp treated with enzyme pectinase 0.1 to 0.3% (w/w), cellulase 0.05 to 0.25% (w/w) and hemicellulase 0.05 to 0.25% (w/w) was incubated at 50°C for 6-10 hours. A 4-factor, 5-level central composite rotatable design with 7 experiments at central point was chosen to carry out the studies. The independent variables were the concentration of pectinase (X1), cellulase (X2), hemicellulase (X3) and time of incubation (X4). The response functions were juice yield, TSS, juice clarity, viscosity, acidity, ascorbic acid and Overall acceptability. The models used to predict the effect of variables (Pectinase, cellulase, hemicellulase and time of incubation) on all the responses were found to be adequate. It showed that treatment of pulp with 0.245 per cent pectinase, 0.135 per cent cellulase, and 0.130 per cent hemicellulase for 9.25 hours at 50°C were the optimum conditions for the production of clear guava juice. Guava pulp when treated under these conditions yielded 85.25% juice of 9.57 °Brix TSS, 93.96% clarity, 1.458 relative viscosity, 0.426% acidity, 61.73 mg/100g ascorbic acid and 7.4 overall acceptability. The predicted values corresponding to the optimized conditions were: juice yield 85.25%, TSS 9.57 °Brix, juice clarity 93.96%, relative viscosity 1.458, acidity 0.426%, ascorbic acid 61.73 mg/100g and overall acceptability 7.42. Yield, clarity and viscosity of juice obtained by conventional process were 19.7-22.2%, 20.6-33.3% and 2.470-1.923, respectively. The optimized conditions yielded a juice of better sensory score for colour (8.0), taste (7.5), aroma (7.5), body/viscosity (7.3) and higher overall acceptability (7.6) as compared to the corresponding values of 7.2, 7.3, 7.4, 7.6 and 7.8 for unclarified juice. No significant changes in sensory attributes were observed throughout the entire period of 60 days at both the temperatures. TSS content of guava juice remains unchanged upto 60 days of storage at 25 and 45 0C whereas, a non significant increase in acidity and decrease in pH of the guava juice (3.95-3.78) was recorded at both the temperatures. The effect of storage period on the ascorbic acid content and non-enzymatic browning was found to be significant (P≤0.01). There was significant (P≤0.1) decrease in juice clarity at both the temperatures of storage. Viscosity of the guava juice was decreased non significantly (P≤0.01). After 30 days of storage a significant (P≤0.01) increase in Total plate and Yeast and mold count was reported at both the temperatures of storage. Coliforms were, not detected at all in any of the stored samples during the 60 days of storage.
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    ThesisItemOpen Access
    Preparation of shatavari (Asparagus racemosus) powder and its utilization as a preservative and therapeutic agent in burfi
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-05) Saini, Pinki; Tyagi, S.M.
    The present investigation was conducted to optimize the process of preparation of A. racemosus (shatavari) root powder. Response Surface Methodology (RSM) was employed to select optimum levels of various variables on the basis of maximum retention of saponins in shatavari powder. The effect of addition of shatavari root powder as a preservative on the quality of burfi was also studied. Storage studies were conducted to assess the shelf life of burfi at room temperature and refrigeration temperatures. The shatavari roots have average moisture, protein, fat, carbohydrates, ash and fibre as 88.30, 3.06, 0.2, 5.58, 0.46 and 2.4 per cent, respectively. The copper, manganese, potassium, sodium, calcium, iron, cobalt, zinc and magnesium content of fresh shatavari root were 0.11±0.05, 1.0±0.08, 12.27±0.12, 4.82±0.11, 18.09±0.43, 10.17±0.32, 0.11±0.09, 0.17±0.04 and 113.10±0.54 mg/100g, respectively. The ascorbic acid, thiamine and riboflavin content of shatavari roots were 8.95±0.11, 0.20±0.08 and 0.71±0.03 μg/g, respectively. The saponin content of fresh shatavari roots was 85.73±0.18 mg/100g. The maximum saponin content was retained by chemical blanching of 1.5 cm thick roots using 100ppm potassium metabisulphite at 40oC for 2 min. The roots were dried in hot air cabinet drier at a temperature of 60oC for 11 hours for preparation of powder. The shatavari root powder has average moisture, protein, fat, carbohydrates, ash and fibre as 6.6, 21.8, 3.76, 48.54, 4.5 and 14.8 per cent, respectively. The copper, manganese, potassium, sodium, calcium, iron, cobalt, zinc and magnesium content of shatavari root powder were 0.51±0.06, 3.35±0.18, 14.91±0.33, 10.95±0.21, 80.93±0.37, 24.22±0.56, 0.39±0.05, 1.01±0.03 and 258.10±0.55 mg/100g, respectively. The ascorbic acid, thiamine and riboflavin content of shatavari root powder were 4.48±0.06, 0.16±0.06 and 0.34±0.43 μg/g, respectively. The saponin content of shatavari root powder was 84.12±0.74 mg/100g. Burfi was prepared in the laboratory from 7.2 per cent fat buffalo milk. The milk was heated and stirred continuously to prepare dessicated milk/ khoa. Ground sugar was added @ 30 per cent (w/w) in khoa followed by addition of 1.0 per cent (w/w) shatavari root powder as a preservative. Average moisture, fat, protein, lactose, sucrose and ash in burfi sample with 1.0 per cent shatavari root powder were 17.21, 14.54, 30.12, 16.54, 18.31 and 3.37 per cent, respectively. Copper, manganese, potassium, calcium, iron, zinc and magnesium content of shatavari incorporated burfi were 0.41±0.07, 1.54±0.25, 18.42±0.53, 86.0±0.58, 34.90±0.41, 3.18±0.24 and 9.96±0.13 mg/100g, respectively. The saponin content in 1 per cent shatavari root powder incorporated burfi was observed to 0.80±0.07 mg/100g. The samples of burfi could be stored satisfactorily for 21 days at room temperature (30+1oC) and for 28 days at refrigeration temperature (7+1oC).