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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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20121
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Subject: Food Technology × Author: Chugh, Bhawna × Start date: 2005 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development of low fat soft dough biscuits using carbohydrate and protein based fat replacers
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2012-05) Chugh, Bhawna; Gurmukh Singh
    An investigation was carried out to develop low fat soft dough biscuits using carbohydrate and protein based fat replacers. Three different products containing combination of maltodextrin and guar gum; polydextrose and guar gum; and Simplesse were optimized using response surface methodology. A central composite rotatable design was used to optimise the level of sugar, composite fat, ammonium bicarbonate and water for production of low fat biscuits. Optimization was done on the basis of spread ratio, hardness, stress-strain ratio and overall acceptability. The optimized low fat soft dough biscuits packaged in LDPE bags and stored at 15-25°C were analyzed for physical, chemical and sensory attributes for 90 days. The rancimat study and moisture isotherm behaviour of biscuits were also determined. Investigations indicated that increasing the level of sugar and ammonium bicarbonate increased the diameter, spread ratio and spread factor of biscuits. Hardness of biscuits increased whereas texture, taste, flavour and overall acceptability scores decreased with increase in level of fat replacers. On the basis of studies conducted using RSM, the optimum formulation for low fat biscuits containing maltodextrin and guar gum had sugar 31.74 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g and water 21 ml (per 100 g flour basis). Low fat biscuit containing polydextrose and guar gum had optimum levels of sugar 24 g, fat 10.5 g, polydextrose 24.2 g, guar gum 0.3 g, ammonium bicarbonate 2 g and water 24 ml, (per 100 g flour basis) whereas the optimized product containing Simplesse required sugar 29.88 g, fat 19.25 g, Simplesse 15.75 g, ammonium bicarbonate 2.26 g and water 21.5 ml (per 100 g flour basis). Moisture content (per cent) of all the low-fat biscuits was higher than control. Biscuits made using Simplesse had significantly higher protein content (10.07 per cent) than the control. The optimized products had significantly lower amount of fat (p<0.05) than control. The amount of fat in control, low fat biscuit containing maltodextrin and guar gum, polydextrose and guar gum, and Simplesse was 21.47, 7.99, 6.45 and 11.98 per cent, respectively. During storage for 3 months at 15-25°C, the moisture content, free fatty acid content and peroxide value of control as well as optimized low fat products increased significantly. Also, a significant decrease in hardness and scores of taste, flavour and overall acceptability was observed; however the decrease was higher in control biscuits than in low fat biscuits. Maximum induction time was observed for low fat biscuits containing polydextrose and guar gum while minimum for control biscuits using rancimat. Equilibrium moisture content of biscuits increased with increase in water activity. Smith model was recommended for describing the sorption behaviour for all types of biscuits. The results of the investigation concluded that low fat highly acceptable soft dough biscuits can be prepared by replacing 62.8, 70 and 44 per cent of fat using maltodextrin and guar gum, polydextrose and guar gum and Simplesse, respectively and they can be stored well for 3 months at ambient conditions. The product containing polydextrose and guar gum exhibited best organoleptic characteristics and maximum shelf life.