Thumbnail Image

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.

Browse

2004 - 20084
Reset filters
Subject: Food Technology × End date: 2008 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 4 of 4
  • Thumbnail Image
    ThesisItemOpen Access
    Effect of processing variables on the quality of low fat paneer spread
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Sharma, Nirupama; Tyagi, S.M.
    The studies were conducted to optimize processing variables for the preparation of a good quality low fat paneer spread from cow milk. The fat replacers namely whey protein concentrate @ 50 per cent of the fat replaced and maltodextrin @100 per cent of the fat replaced were added to the 3 per cent fat cow milk. The milk was then homogenized at 3000 psi at 65°C. After heating the milk to 90°C, it was cooled to 60°C and coagulated by one per cent citric acid solution to obtain paneer. The paneer was milled and then its moisture content and pH was adjusted to 63 ± 1 per cent and 5, respectively. One per cent salt and 0.2 per cent emulsifier namely trisodium citrate or disodium hydrogen phosphate was dissolved in the calculated amount of water and added to the paneer. After proper mixing, the contents were processed at 82°C for 5 minutes to obtain paneer spread. The product was subjected to chemical, microbiological and sensory evaluation. The results of sensory evaluation revealed that the product prepared under these optimized conditions had a satisfactory sensory quality. The negative effect of lowering fat was nullified by the addition of fat replacers. The product prepared with maltodextrin as fat replacer and disodium hydrogen phosphate as emulsifying salt had significantly (P 0.01) higher sensory scores. The product had a good microbiological quality and no yeast and mold, and coliform could be detected. The total plate count ranged between 6×101 cfu/g to 7 x 101 cfu/g.
  • Thumbnail Image
    ThesisItemOpen Access
    Development of low calorie kalakand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Harjai, Namrata; Jha, Y.K.
    The present study was envisaged to develop an acceptable quality of low calorie kalakand by replacing milkfat and sugar with fat replacer (Raftiline) and sugar replacers (Aspartame and Raftilose). On the basis of sensory evaluation of kalakand for colour, flavour and taste, body and texture and overall acceptability, it was found that an acceptable low calorie kalakand can be prepared from buffalo milk of 1 percent fat using 3 percent Raftiline, 0.005 percent Aspartame and 4 percent Raftilose. The shelf life of low calorie kalakand made from optimized levels of fat and sugar replacers was determined at 30 ± 1°C and 5 ± 1°C when samples were packed without and with vacuum . The kalakand samples had appreciably more shelflife at refrigeration temperature (7 days at 5 ± 1° C) than room temperature ( 3 days at 30 ± 1°C). During storage, the pH decreased, whereas titratable acidity, free fatty acids and soluble proteins increased at very slow rate. The microbial analysis of kalakand during storage revealed that all types of microbial counts( the standard plate counts, coliforms and yeast and molds) increased at faster rate at 30 ± 1°C in comparison to the samples stored at 5 ± 1°C. An acceptable quality of low calorie kalakand was developed which was rated superior than control by sensory panel. Low calorie kalakand made from optimized levels of fat and sugar replacers had 27.42 percent reduction in calorific value. The calorific value of optimized kalakand samples was 304.05 kcal/100g which was significantly lower than control (418.95 kcal/100 g).
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of processing parameters for the manufacture of value added sweetened puffed and spiced fried wheat snacks
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Srivastava, Varija; Jha, Y.K.
    The present investigation was envisaged to prepare value added sweetened puffed and spiced fried wheat snacks from UP 368 variety of wheat. The optimized product was selected on the basis of sensory evaluation and statistical analysis using ANOVA CRD and multiple regression technique. Four parameters were selected to produce optimized puffed wheat grains, i.e. soaking period (4, 8, 12 hrs), pressure cooking period (10, 15, 20 min), drying time (4, 5 and 6 hrs) and puffing temperature (200, 220 and 2400C). On the basis of sensory evaluation and statistical analysis puffed wheat prepared by soaking the grains for 8 hrs, pressure cooking period of 15 min, drying time of 5 hrs and puffed at 2400C was selected. This was further sweetened with 40 per cent jaggery to get optimized sweetened puffed wheat snacks. Similarly spiced fried wheat snacks were prepared by optimizing drying time (2, 3, 4 hrs), frying time (2, 3, 4 per cent). Drying time of 2 hrs, frying time of 3 min and spice powder concentration of 4 per cent resulted in the formation of optimized spiced fried wheat snacks. Both the products were kept for storage in polythene bags for a period of 40 days at 30 + 10C using 2 types of packaging-vacuum and normal packaging and were evaluated for sensory biochemical, microbiological characteristics. There were non significant changes in sensory attributes of sweetened puffed and spiced fried wheat grains except for significant change in colour and appearance of sweetened puffed wheat. There was slight gain in moisture content and free fatty acids in both the snacks but the results were found non significant. The total plate count log (cfu/g) of both the snacks was in the range as reported for breakfast cereals. Hence, both the snacks were found acceptable for a period of 40 days at 30 + 10C.
  • Thumbnail Image
    ThesisItemOpen Access
    Studies on preparation of sev using unripe banana
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Sharma, Monika; Santosh Kumari
    A study was undertaken to incorporate unripe banana pulp in sev preparation to enhance and diversify the uses of unripe banana in snack products. The sev prepared by incorporating different levels of unripe banana pulp were analyzed for their physical and sensory characteristics. Chemical analysis and cost evaluation of the optimized product were also carried out. The incorporation of unripe banana sev upto 90 per cent decreased the water uptake of blend from 32.5 to 1.4 ml per 100 g. The yield and oil absorption were reduced from 109.67 to 62.16 and 28.49 to 24.63 g per 100 g, respectively. The diameter and expansion ratio also showed a decreasing trend. On the basis of statistical analysis of the organoleptic qualities, the product with 85 per cent unripe banana was found to be significantly different from control and optimization of ingredients was done in this level. After optimization, an acceptable unripe banana sev was developed from the blend, containing spices (1.0 g red chilli powder, 1.0 g ajwain), common salt @2.0 g and hydrogenated vegetable fat @3.0 g. The scores for different sensory attributes were; colour/appearance (7.89), texture (7.89), taste (8.40) and overall acceptability (8.08). The optimized product had a fat content of 29.89 per cent as compared to control (33.99 per cent). The cost of the optimized product was 16.24 per cent less than the control sev.