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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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  • 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.
  • 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.
  • ThesisItemOpen Access
    Process optimization for grinding of turmeric at sub-ambient temperature
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Pande, Aanchal; Sharma, S.K.
    Turmeric (Curcuma longa L.), is one the most important spices of India. India ranks first at world level, in turmeric production and within the country, Andhra Pradesh is the major producer followed by Tamil Nadu, Orissa and Karnataka. Turmeric is rich in natural antioxidants and possess numerous medicinal properties including anti-oxidant, anti-protozoal, anti-viral, anti-carcinogenic activities. Grinding of turmeric is an important unit operation to convert raw turmeric into usable form, but unfortunately, it increases the temperature of the product leading to loss of valuable constituents like volatile oil, curcumin, flavouring compounds and colour. Increase in temperature also renders clogging of sieves and high-power consumption due to heat dissipation during grinding. The present investigation was thus aimed to minimize losses of valuable constituents of turmeric by initial pre-cooling, reducing heat generation during grinding by cooling through means of jacketed chilled water circulation and manipulation of particle size. Turmeric rhizomes were pre-cooled at -18°C and then first coarse ground with jacketed chilled water circulation at temperatures i.e. control, 0, -10 and -20°C. It was again subjected to cooling at -18°C and finally fine ground at temperatures control, 0, -10 and -20°C. Particle size also plays important role in determining the quality of ground turmeric hence it was subjected to five sieve sizes i.e. >300, 150-300, 106-150, 90-106 and >90 μm. The process of turmeric was optimized by circulating chilled water at -20°C and sieving the ground turmeric by 90-106 μm sieve size. Grinding by optimized process resulted in significant increase in per cent yield, curcumin, anti-oxidant activity, volatile oil, oleoresin and colour i.e. L, a and b values i.e. 91.66, 2.64, 74.66, 0.63, 7.33, 86.41, - 8.70 and 76.96 respectively as compared to 87.56, 0.80, 64, 0.56, 3.66, 86.70, -7.77 and 62.17 respectively at control temperatures. The cost of optimized product was also Rs 45.34 lesser than market turmeric powder.
  • ThesisItemOpen Access
    Mineral fortification of chapatti and jaljeera with drumstick (Moringa oleifera L.) leaf powder
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Parmar, Vijaya; Anil Kumar
    Micronutrient deficiencies are more common in developing countries of the world mostly affecting young children and women. To prevent such nutrient deficiencies in a population, food fortification can be used to add key vitamins and minerals in food. Moringa oleifera also called “sehjan” is a native Indian tree. It has been reported to have high nutritional content especially protein, calcium, iron and beta carotene. Therefore, an attempt was made to fortify Indian staple food like chapatti and a refreshing beverage jaljeera with the addition of Moringa oleifera leaf powder (MLP). The present investigation was undertaken to optimize formulation for fortified chapatti and fortified jaljeera with maximum iron and calcium content without compromising on the sensory attributes of the product. The levels of independent variables viz. moringa leaf powder (MLP) 10 to 20 g; chenopodium leaf powder (CHP) 4 to 8 g; chickpea leaf powder (CKP) 4 to 8 g and wheat flour (WF) 50 to 80 g were decided to obtain fortified chapatti whereas levels of lemon juice (LJ) 6 to 10; and MLP 1 to 3 g were decided for jaljeera beverage based on preliminary study. The fortified chapatti and fortified jaljeera were optimized by using CCRD (Central Composite Random Rotatable design) of RSM (Response surface methodology) and the fortified samples of chapatti and jaljeera during experiments were subjected to physico-chemical and sensory evaluation. Results revealed that in case of fortified chapatti, effect of MLP was highly significant (p<0.01) at linear level for iron, calcium, beta carotene, protein, appearance, texture while overall acceptability was found significant at quadratic level. Effect of WF for iron, calcium, beta carotene and protein was negatively correlated (p<0.01) whereas for appearance, texture and overall acceptability it was positively correlated (p<0.01) at linear level. Effect of CHP and CKP was observed to be significant (p<0.05) at linear level for overall acceptability and highly significant (p<0.01) for appearance. Effect of CKP was significant (p<0.05) at linear level for calcium, iron and highly significant (p<0.01) at linear level for beta carotene and protein. CHP was found significant (p<0.05) at linear level for beta carotene and protein. Effect of WF at quadratic level was found to be significant (p<0.05) for texture and calcium content. However, in case of jaljeera beverage results have shown that MLP was observed to be highly significant (p<0.01) for appearance, iron, calcium and beta carotene at linear level and at quadratic level for taste and beta carotene. LJ effect was found to be highly significant (p<0.01) for aroma and calcium at linear level and significant (p<0.05) at quadratic level for taste, overall acceptability and calcium. It can be concluded on the basis of this study that addition of MLP (20.00 g), CHP (4.7 g), CKP (4.0 g) and WF (53.106 g) in fortified chapatti and MLP (2.5 g), LJ (6.699 ml) in fortified jaljeera was found effective in increasing the calcium, iron and beta carotene concentration. But, levels of MLP more than these lower down the overall acceptability of the fortified chapatti and jaljeera because addition of MLP caused unpleasant aroma and bitter taste which was masked by the addition of CHP and CKP in chapatti and using lemon juice in jaljeera. Hence, an optimized and acceptable product was obtained with 6.7 times and 16.9 times increase in Fe content and 6.6 times and 2.3 times increase in Ca content in fortified chapatti and fortified jaljeera, respectively.
  • ThesisItemOpen Access
    Varietal suitability of mango for brining to produce pickle
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-08) Jasdeep Kaur; Chopra, C.S.
    The present study pertaining to evaluation of different varieties of mango for brine preservation to produce pickle 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 2012-13.The variety Safeda Sharbati recorded highest fruit weight (178.47±30.66 g), length (7.73±0.45 cm) and breadth (6.62±0.42 cm) but flesh content (79.23±1.82%) was maximum in Bira. Acidity (as anhydrous citric acid) was also highest in Bira (2.16±0.13%). Fakira had highest level of vitamin C (35.79±0.85 mg/100g). Statistically, there were significant differences among the varieties with regard to physical and chemical characteristics. Fruit pieces produced from Bira, Croton, Fakira, Langare Mar, Malda Handle, Ramkela and Safeda Sharbati varieties of mango were kept at ambient temperature separately in brine solution containing 5% common salt, 1.2% acetic acid, 0.2% potassium metabisulphate and 0.5% calcium chloride for maximum eight months or until spoiled. There were varying level and kinds of changes in the brined pieces as well as in brine during storage. The levels of common salt and free sulphur dioxide in slices and brine were decreased due to storage however, total soluble solids and acidity exhibited inconsistent trends during the storage. Ascorbic acid was recorded maximum (35.79±0.85 mg/100g) in Fakira and minimum (13.24±1.47 mg/100g) in Malda Handle at the beginning of storage but it was reduced drastically in all the seven varieties to about 1-2 mg/100g at the end of eight months. Malda Handle was spoiled after four months of brine preservation. Bira, Croton and Ramkela were spoiled following six months of storage. Fakira, Langare Mar and Safeda Sharbati were however not spoiled upto eight months of ambient storage in brine. Pickle samples were prepared from these (Fakira, Langare Mar and Safeda Sharbati) brined mango pieces following eight months of storage and were well acceptable.
  • ThesisItemOpen Access
    Evaluation of suitability of different coagulants at various temperatures for making soy tofu
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2014-08) Saini, Deepa; Chopra, C.S.
  • ThesisItemOpen Access
    Technological refinement to preserve mango slices by dry salting
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2014-08) More, Anil Dilip; Chopra, C.S.
  • ThesisItemOpen Access
    Development of fibre enriched rusk
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2015-07) Manavi, B.S.; Chopra, C.S.
    The present investigation was carried out in the Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2013-15 with the objective to develop fibre enriched rusk through incorporating non-gluten flours in the existing recipe. Response Surface Methodology (RSM) was employed to optimize levels of oat, barley and finger millet flours along with refined wheat flour, sugar, skim milk powder and refined oil and processing conditions - baking temperature and time for making rusk. However, the amount of common salt (0.5 g), dry yeast (2.5 g) and water (50 g) was kept constant. Results indicated that use of 10.2 g oat flour, 10 g barley flour 10 g finger millet flour, 100 g refined wheat flour, 25.5 g sugar, 1.65 g skim milk powder and 13 g refined oil with baking temperature (170 ± 2°C) and time (20 ± 2 min) were found optimum for making ideal rusk. Loaf volume, specific loaf volume and organoleptic scores decreased with the enhancing levels of non-wheat flours incorporation and improved with the increasing levels of sugar and refined oil. Hardness of rusk increased with the increasing levels of barley flour and sugar while it was lowered with increasing the levels of oat and finger millet flours incorporation. Use of baking temperature and time beyond 170°C and 20 min affected the hardness and organoleptic profile of the rusk adversely. The rusk prepared by optimized recipe contained 6.6 times fibre content and 2.7 times calcium when compared with control. Moreover, RSM optimized rusk also recorded higher contents of crude fat, crude fibre, calcium and iron. Consumption of 100 g of fibre enriched rusk can fulfill 15.50 % of recommended daily requirement of calcium in the body. Such technology holds promise for being exploited at commercial level in the health food industry in future.
  • ThesisItemOpen Access
    Process optimization for chalta (Dillenia indica L.) juice extraction
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2015-07) Gandhi, Garima; Anil Kumar
    Fruit of chalta (Dillenia indica L.) having wide range of functional and neutraceuticals is distributed in Sub Himalayan tract and other parts of country but due to lack of awareness and technological advances gets wasted. Therefore, an attempt was made to derive a convenient and easy method for juice extraction from this fruit without compromising with its beneficial counterparts. The present investigation was undertaken to optimize process variables for four different kinds of pre-treatments (hot water, steaming, microwave and enzyme treatment) given to chalta fruit pieces in order to prepare juice/extract from the same. The levels of process variables were optimized by Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) and prepared extract was subjected to physico-chemical and sensory analysis. Results revealed that in case of microwave treatment, effect of heat treatment time was found highly significant (p<0.01) on acidity, Vitamin C, TSS, colour and aroma of the juice/extract at linear level and for TPC and IC50 at quadratic level and also found significant (p<0.05) for yield and consistency. Extraction time was found to influence acidity, reducing sugar, TPC and TSS of the extract significantly (p<0.05) at linear level and vitamin C and consistency at quadratic level. In steaming treatment, effect of heat treatment time was found highly significant (p<0.01) on acidity, reducing sugar, Vitamin C, TSS, colour, aroma and consistency at linear level and for TPC at quadratic level and it was also significant (p<0.05) for yield at linear level. Similarly, effect of extraction time was found significant (p<0.05) on acidity, reducing sugar and IC50 at linear and for TPC at quadratic level, respectively. It was also observed that in hot water treatment, soaking time affected colour and consistency significantly (p<0.01) at linear level and for vitamin C at quadratic level, whereas, TPC and IC50 were found significant (p<0.05) at both the levels. Extraction time was found to have significant (p<0.05) effect on IC50 and aroma at linear level and for acidity, vitamin C and TSS at quadratic level. Similarly, effect of temperature was found highly significant (p<0.01) on IC50, yield, TSS and consistency at linear level. Interactive effect of soaking time and extraction time on IC50 and heating time and temperature on Vitamin C were found highly significant (p<0.01) for extract from hot water treatment. In enzymatic treatment, results have shown that at linear level, effect of pectinase was found highly significant (p<0.01) on reducing sugar and TSS and significant (p<0.05) for aroma and IC50. Cellulase has also found to affect reducing sugar at linear level and acidity and yield at quadratic level significantly (p<0.01) whereas, incubation time showed highly significant (p<0.01) effect on acidity, vitamin C and consistency at linear level and TPC at quadratic level. TPC was also found to get affected significantly (p<0.01) at interactive level of cellulase and incubation time. Optimum levels obtained for microwave treatment were 4.72 minutes heat treatment and 15 minutes extraction time, while in steam treatment 5 minutes heat treatment time and 44.99 minutes extraction time. In case of dipping optimum levels were 2 hours heat treatment, 45 minutes of extraction and 90°C temperature whereas for enzymatic treatment 1% pectinase concentration , 0.98% cellulose concentration and 2 hour incubation time were obtained. Amongst the four pretreatments viz., hot water treatment, steaming, microwave and enzymatic treatment it was found that physico-chemical attributes including yield, TSS, Vitamin C, reducing sugar and acidity of chalta extract by using enzymatic extraction method while minimum for antioxidant activity (IC50 values) was minimum. Maximum sensory score of color and aroma was also obtained for enzymatic method as compared to other methods of extraction. Hence, enzymatic extraction method is considered best for preparing juice/extract from chalta fruit without adversely affecting the physico- chemical characteristics.