Loading...
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

Search Results

Now showing 1 - 9 of 9
  • ThesisItemOpen Access
    Development of extruded snack from barnyard millet, finger millet and horse gram grown in Uttarakhand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Deepshikha; Chopra, C.S.
    The present investigation pertaining to development of extruded snack from barnyard millet, finger millet and horse gram grown in Uttarakhand was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. Flours of barnyard millet, finger millet and horse gram as used in the present study were subjected to proximate analysis which included estimation of moisture, crude protein, crude fat, crude fibre, ash and carbohydrates. Four composite flour blends with varying proportion of different flours following conditioning were used to make extruded snacks using twin screw extruder and an ideal flour blend was selected on the basis of sensory evaluation. For further improvement in quality of snack response surface methodology (RSM) was used to optimize levels of feed moisture, screw speed and barrel temperature. Results showed that a specific proportion of flours of barnyard millet, finger millet and horse gram can be successfully employed for making extruded snack with overall acceptability score as 8.56 on nine point hedonic scale provided RSM optimized levels of feed moisture, screw speed and barrel temperature are used. Nutritionally, the extruded snack prepared by optimized recipe contained 1.3 times (32.8 %) protein, 4.7 times (369.23 %) calcium and 5 times (100 %) iron when compared with popular extruded snack obtained from market. The developed product also contained relatively negligible fat.
  • ThesisItemOpen Access
    Process optimization for development of instant-chickpea-recepie mix
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Badola, Rahul; Sabbu Sangita
    The present investigation was carried out in the Department of Food Science & Technology, G.B. Pant University of Agric. & Tech., Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. The objective of this study was to develop instant chickpea by using Response Surface Methodology (RSM). For optimization of process conditions to make instant chickpea from small as well as large seeded varieties, Central Composite Rotatable Design was used. The process to make instant chickpea involved soaking, cooking and drying. Seeds of both the varieties were soaked in tap water containing 0.5, 1.0 and 1.5 % of each salt Sodium chloride (NaCl), sodium bicarbonate (NaHCO3), and ammonium carbonate ((NH4)2CO3)) at three levels of temperature (30, 45 and 60 °C) followed by washing, cooking and drying for the instantization process. Soaking of small chickpea in salt solution containing 0.59 % NaCl, 0.85 % NaHCO3, and 0.82 % (NH4)2CO3 at 49.81 °C temperature for 217.58 min was found an optimum treatment to produce instant chickpea having cooking time of only 10.27 min. Similarly, soaking of large chickpea in salt solution having 1.07 % NaCl, 0.79 % NaHCO3, and 0.70 % (NH4)2CO3 at 46.53 °C temperature for 270.61 min was optimum treatment to produce instant chickpea with cooking time of only 12.88 min. Results showed that bulk density, true density, 1000 kernel weight, porosity and colour difference were reduced significantly at 5 % level for instant chickpea as compared to raw chickpea for both the verities except length and width. Changes in content of moisture, fat, calcium and iron were non-significant due to preparation of instant chickpea from both verities. In small seeded instant chickpea protein, ash and phosphorus content were reduced but carbohydrate content was increased (P ≤ 0.01). In large seeded instant chickpea ash and phosphorus content were decreased whereas protein and carbohydrate contents showed insignificant difference as compared to raw chickpea. Fibre content in both the verities was increased significantly (P ≤ 0.01) after making instant chickpea. Curry powder for instant chickpea was also developed containing tomato, onion, ginger and garlic powder with spices, corn flour and oil. Ready-to-serve chickpea can be prepared by adding 100 g of instant chickpea and 63.4 g curry powder in 400 ml of boiling water followed by cooking for 11 min for small chickpea and 13 min for large chickpea.
  • ThesisItemOpen Access
    Process development for preparation of red wine from burans (Rhododendron arboreum) using yeast
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Thapliyal, Utpreksha; Khan Chand
    The present study entitled “Process Development for Preparation of Red Wine from Burans (Rhododendron arboreum) using Yeast” was conducted in Department of Post Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T., Pantnagar, Uttarakhand during 2017-19. The flowers of Burans bloom in the month of March- April. They contain 13.72% fibre, 5.59% protein, 16.64 to 27.29/100mg calcium, 5.62 to 6.25 mg/100g iron besides being good source of phytochemicals such as quercetin, rutin, p-coumaric acid, tannins, sterols and reducing sugars. These phytochemicals show anti-inflammatory, antioxidant, anti-diabetic and anti-microbial properties and is reported to inhibit the growth of cancer cells. Despite having medicinal properties, huge amount of these flowers get unutilized and wasted every year. In order to minimize the waste and increase the shelf life of burans, wine was prepared from it. The research was therefore undertake for the preparation of burans wine. The experiments were conducted to the study the effect of fermentation conditions on the quality of wine. The independent variables selected were temperature (26°C, 30°C and 34°C), Total soluble solid (24°B, 26°B and 28°B) and pH (4.0, 4.5 and 5.0). The alcohol by volume (%), titratable acidity (%), total phenolic content (mg GAE/L), total flavonoid content (mg QE/L), antioxidant activity (%), reducing sugar (%) and sensory were analysed. The data from all the 17 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum values of the variables for maximum desirability of the prepared burans wine were 34°C temperature, 26.90°B and 4.0 pH. The optimum values of responses were 12.4 % alcohol by volume, 0.83% titratable acidity, 84.17 mg GAE/ L total phenolic content, 3021.3 mg QE/L total flavonoid content, 70.3 % antioxidant activity and 6.3 for sensory. Significant (p<0.05) effect of the process parameters were found in all responses of the burans wine. On validation of the model for responses of burans wine, it was found that the developed model was accurate as the predication error was only in the range of 0.0076 to 11.88%.
  • ThesisItemOpen Access
    Development of technology for complete detoxification of wild apricot kernels
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-07) Rawat, Neha; Sharma, S.K.
  • ThesisItemOpen Access
    In vitro synthesis of beer by optimizing fermenting parameters and blend ratios of barley and finger millet
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2013-07) Sanjay Kumar; Singh, Anupama
    There are many crops including cereals and legumes which are locally cultivated in Uttarakhand in large quantity. Underutilized crops are the lesser known species in terms of trade and research, and often adapted to marginal and stress conditions. With ample of nutritional benefits, these crops have the potential to be converted in the form of processed foods.Barley,a primary cereal used in the production of maltis the basic raw material for brewing. Finger millet, one of the major underutilized crops of Uttarakhand, it grows well in tropical countries and contains good amount of reducing sugars. It can become a substitute for barley in beer production. Studies related to value addition of underutilized crops using fermentation technology needs a radical approach as very little work has been done in India. Therefore, the present study has been planned keeping in view all the above factors in mind. An attempt has been made to explore the underutilized crops utilization (finger millet and barley) using fermentation technology. Designed experiments were conducted randomly to find the effect of three variables (blend ratio, kilning temperature and slurry ratio) on pH, colour, bitterness and alcohol content. The levels of variables selected for the final experiments were blend ratio (100:0, 50:50 and 0:100) , kilning temperature (50°C,70°C and 90°C) slurry ratio (1:3,1:5and 1:7).The data from all experiments were analysed statistically using Design Expert 8.0.6.1 and the response functions were developed using multiple regression analysis and second order models were fitted for each response. Using the regression equations of the variables, contours were drawn with SURFER 9.0. Result of fermentation studies reveals that beer could be produced using finger millet and barley in combination under natural fermenting conditions using the yeast isolates(saccharomyces cerevisiae). Out of three independent variables (blend ratio, kilning temperature and slurry ratio) considered during the study blend ratio has the maximum effect on alcohol content while the slurry ratio and kilning temperature affect the colour and bitterness of the end product. Statistical analysis resulted in the optimum conditions of the independent variables as (blend ratio79:21, kilning temperature 50°C and slurry ratio 1:7)for maximum production of beer. The second order model was found to be fit to predict all the responses i.e. pH, colour, bitterness and alcohol content. The model F value was found to be highly significance in case of all the responses.
  • ThesisItemOpen Access
    Development of functional whey beverage using Chalta (Dillenia indica L.) and herbs
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Kathuria, Deepika; Anil Kumar
  • 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.
  • 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.
  • 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.