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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
    Effect of different methods of accelerated aging and storage on quality characteristics of basmati and non-basmati rice
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2006) Archana; Gurmukh Singh
  • ThesisItemOpen Access
    Process Optimization Of Low Calorie Probiotic Shrikhand And Its Powder
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2005) Rakhi; Jha, Y.K.
  • ThesisItemOpen Access
    Process Optimization For Accelerating Ripening Of Enzyme Modified Cheese Base Using An Integrated Approach
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2005) Sudhir Kumar; Jha, Y.K.
  • ThesisItemOpen Access
    Development And Optimization Of Processes For Minimally Processed Arils And Clear Juice From Litchis Cv Rose Scented
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2005) Shah, Narendra Singh; Nirankar Nath
  • ThesisItemOpen Access
    Studies on the quality characteristics of some cultivars of tea grown in Uttaranchal
    (G.B. Pant University of Agriculture and Technology, Pantnagar (Uttarakhand), 2005) Singh, Raghvendra; Tyagi, S.M.
  • ThesisItemOpen Access
    Development of herbal candy
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2006) Pandey, Lalita; Mitttal, S.K.
  • ThesisItemOpen Access
    Development of soy containing compound chocolates
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-08) Pandey, Alka; Gurmukh Singh
    Looking at the tremendous opportunities of today’s market for protein rich and reduced sugar products, an investigation was undertaken to explore the possibilities of utilizing full fat soy flour (FFSF), defatted soy flour (DFSF), soy protein concentrate (SPC) and soy protein isolate (SPI) as whole milk powder (WMP) replacer; stevia-mannitol blend as sugar replacer; soybean oil as cocoa butter replacer and lecithin as an emulsifier in chocolate manufacture to improve the health benefits of product without impairing the organoleptic quality characteristics. FFSF from soybeans (variety PS 1042) after blanching treatment and commercial DFSF after roasting treatment were incorporated in the chocolate formulation at various levels. Storage study was conducted to assess the stability of developed chocolates at 16±1oC and ~65% RH. Chocolate samples were evaluated for changes in various physico-chemical, sensory and microbiological characteristics after every 15 days during 3 months of storage.The untreated full fat soy flour (U-FFSF) had protein, crude fat, ash and carbohydrate content (on dwb) as 41.83, 18.48, 4.50 and 35.19 per cent, respectively, whereas the corresponding values for DFSF, SPC and SPI were 54.70, 8.33, 6.44 and 30.52; 74.00, 1.27, 7.13 and 17.60 and 91.44, 0.19, 5.85 and 2.29 per cent, respectively. Heat treatment (blanching and roasting) significantly (p≤0.05) reduced the trypsin inhibitor activity, urease activity and phytate content of raw flours, whereas in vitro protein digestibility (IVPD) of raw flours significantly (p≤0.05) increased after the treatments. The beany flavour could not be detected organoleptically in T-FFSF and T-DFSF. The T-FFSF and T-DFSF had (on dwb) protein, crude fat, ash and carbohydrates content as 48.00 and 57.40; 19.58 and 6.28; 2.84 and 6.59; 29.58 and 27.47 per cent, respectively. Bulk density, true density, foam expansion and foam stability, emulsion activity and emulsion stability reduced in both the flours after their respective treatments. On the basis of sensory evaluation, replacement of WMP by T-FFSF and T-DFSF in chocolate formulation was found to be acceptable up to 40 per cent level, whereas the level was 20 per cent with SPC and SPI. Stevia-mannitol blend and soybean oil were able to replace 40 per cent (w/w) of total sugar and cocoa butter content in T-FFSF and T-DFSF containing chocolates and 20 per cent of total sugar and cocoa butter in SPC and SPI containing chocolates. Lecithin was optimized at 0.32 per cent level (w/w) of chocolate mix in T-FFSF containing chocolate and 0.48 per cent level in T-DFSF, SPC and SPI containing chocolates. Protein content was maximum (15.33 per cent on dwb) in SPI-containing chocolate and minimum (8.88 per cent on dwb) in control sample. Per cent increase in protein content in T-FFSF, T-DFSF, SPC and SPI containing chocolates over control was 21.85, 42.58, 56.08 and 72.64 per cent, respectively. IVPD of control chocolate was 92.59 per cent while slightly lower values (85.62 to 87.28 percent) were noted in optimized preparations. Moisture content and pH of all the preparations declined significantly during storage, whereas hardness, free fatty acid content, peroxide value and titratable acidity showed an increasing trend. Microbial counts (total plate count, yeast and mold count) increased in all types of chocolates. However, no coliforms could be detected in control or optimized chocolates throughout the storage period. Sensory scores decreased marginally or remained unaffected in all the preparations during storage. On the basis of overall acceptability scores, it was observed that after control (8.6), FFSF-containing chocolate (7.9) was liked most by the panelists, followed by those containing SPC (7.6), DFSF (7.4) and SPI (7.2). However, control as well as the developed chocolates were organoleptically acceptable (score ≥7.0) even after 90 days of storage. The above study clearly shows that acceptable quality compound chocolates can be prepared using T-FFSF, T-DFSF at 40 per cent, whereas SPC and SPI at 20 per cent replacement level of whole milk powder; stevia-mannitol blend at 40 per cent level of sugar in T-FFSF and T-DFSF containing chocolates and at 20 per cent level of sugar in SPC and SPI containing chocolates; soybean oil at 40 per cent level of cocoa butter in T-FFSF and T-DFSF containing chocolates and at 20 per cent level of cocoa butter in SPC and SPI containing chocolates and lecithin at 0.32 per cent level (w/w) of chocolate mix in T-FFSF containing chocolates and at 0.48 per cent in T-DFSF, SPC and SPI containing chocolates to improve the overall acceptability of the product. These products store well at 16±1oC and ~65% RH for more than 90 days.
  • ThesisItemOpen Access
    Influence of post-harvest treatments on shelf-life and quality of litchi (Litchi chinensis Sonn.)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-09) Suman Devi; Chopra, C.S.
  • 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.