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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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2011 - 20143
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Subject: Food Technology × End date: 2014 × Start date: 2010 × Thesis Type: Ph.D ×
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Now showing 1 - 3 of 3
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    ThesisItemOpen Access
    Development of value added Tortilla chips adding cowpea and fenugreek
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2011-05) Hansraj; Mittal, S.K.
    Tortilla chips were developed utilizing maize, cowpea and fenugreek with a view to increase their nutritional and functional value. Response Surface Methodology with Central Composite Rotatable Design was used for optimization of maize cooking steeping process (nixtamalization) considering Masa L* value, Masa b* value, maize dry matter loss and overall acceptability of tortilla chips. Box Behnken Design was used for optimization of tortilla chips baking-frying process considering the chips moisture content and oil content. The level of cowpea, cowpea and fenugreek, were optimized in nixtamalized maize for tortilla chips preparation. Optimized tortilla chips were packaged in 30 μm polyester pouches; stored at 25±10C and 35±10C and evaluated after every 15 days for physicochemical, sensory and microbiological changes till the product loosing acceptability. The best quality tortilla chips (in terms of good overall acceptability, low dry matter loss and low oil content) were obtained when maize was cooked in CaO for 26.4 min, steeped for 6.6 h, then chips baked and after that fried at 171.40C . Moisture content, water activity, free acid, peroxide value, total plate count and yeast and mold count increased significantly while pH and sensory scores decreased in all types of tortilla chips stored at 25±10C as well as at 35±10C. However, no coliform count could be detected at any stage of storage in any type of chips. The cowpea and fenugreek incorporated tortilla chips showed shelf life of 45 days at 25±10C. The tortilla chips prepared with 10 per cent cowpea and 1 per cent fenugreek had good overall acceptability score and 18.93 per cent increase in protein, 18.08 per cent increase in fiber and 10.25 per cent reduction in fat content compared to control. The tortilla chips thus prepared had 45 days of shelf at 25±10C. The product thus developed showed a potential of value added health food.
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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.
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    ThesisItemOpen Access
    Development of processed products from litchi fruits affected with pericarp browning
    (G.B. Pant University of Agriculture & Technology, Pantnagar - 263145 (Uttarakhand), 2014-07) Sabbu, Sangeeta; Chopra, C.S.
    The present investigation was carried out in the Department of Food Science & Technology, G.B. Pant University of Agriculture &Technology, Pantnagar, U.S. Nagar(Uttarakhand) during the year 2011-14. Litchi (Litchi chinensis Sonn.) is a very delicate fruit and highly perishable in nature. The major problem that reduces market value of fruits is development of brown color in pericarp within 24h or so. The objective of present investigation was to add value to arils obtained from low value litchi through exploring its utilization in the development of processed products by employing Response Surface Methodology (RSM). Litchi with brown pericarp had 19.60 g average fruit weight, 0.92 specific gravity, 9.95% peel, 16.89% seed and 73.13% aril content and contained 16.94 TSS, 0.48% acidity, 79.52% moisture, 0.47% pectin 19.63% ascorbic acid and 10.99% total sugar. To optimize ingredients and/or process conditions for making ideal chutney and osmo-air dried litchi. Three Levels Factorial Design and for Bar and Jelly Box Behenken Design were used. For Chutney three levels of sugar (70, 80, and 90%) and three levels of common salt (4, 4.5 and 5%) both on pulp basis and similarly for making Osmo air dried litchi three levels of blanching time (5, 15 and 25 sec) and TSS concentration (55, 65 and 75%) in osmo syrup (aril to syrup ratio 1:1) were used with five central and eight axial points. For making Bar three levels of sugar (25. 37.5, and 50%), citric acid (0.5, 1.25, and 2%) and pectin (0.5, 1, and 1.5%) on the pulp basis were employed with five central and twelve axial points. To obtain ideal pectin extract suitable for making jelly three levels of water (20, 35, and 50%), citric acid (0.2, 0.35, and 0.5%) both on aril basis and boiling time (3, 7.5 and 12 min) with five central and twelve axial points were used and it was found that optimum conditions were 50% water, 0.33% citric acid and 7.2 min boiling time. Three levels of sugar 60, 80 and 100%), citric acid (0, 0.1 and 0.2%) and pectin (1.5, 2.5 and 3.5%) on extract basis with five central and 12 axial points were employed to optimize recipe for making Jelly. Results revealed that 90% sugar and 4% salt; 50% sugar, 0.8% citric acid and 1.5% pectin on pulp basis; and 60% sugar and 2.75% pectin on extract basis were optimum for making Chutney, Bar, and Jelly, respectively. Pre blanching of arils for 7.2 min in boiling water followed by steeping in sugar syrup (75% TSS) and then air drying produced ideal quality Osmo air dried litchi. Storage studies of products made by RSM optimized recipes indicted that the Osmo-air dried litchi, Bar and Jelly were found acceptable upto eight months of ambient storage while Chutney was acceptable upto 10 months.