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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
    Evaluation of quality characteristics of functional chicken nuggets incorporated with chicken gizzard blend containing sorghum flour and oilseed
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-11) Singh, Deepshikha; Singh, P.K.
    Present study was conducted to estimate the quality characteristics of functional chicken nuggets incorporated with chicken gizzard blend containing sorghum flour and oilseed. On the basis of sensory optimization trials 8% gizzard, 14% sorghum flour and 12% flaxseed were selected for incorporation in the nuggets. The cooking yield and WHC of the functional chicken nuggets was found to be significantly higher (P<0.05) than other treatments. The proximate analysis revealed a significant decrease (P<0.05) in protein and moisture content, however there was a significant increase (P<0.05) in fat, ash and crude fiber content of functional chicken nuggets. Texture profile analysis revealed a significant increase (P<0.05) in hardness and a significant decrease (P<0.05) in cohesiveness, chewiness and springiness of the functional chicken nuggets. The pH of functional chicken nuggets was significant lower (P<0.05) than other treatments. The functional chicken nuggets performed better for all the antioxidant parameters. TBARS, FFA, PV and TV were significantly lower (P<0.05) and DPPH value was significantly higher indicating a better antioxidant property. The microbiological analysis revealed that the total plate count and yeast and mould count were significantly lower (P<0.05) in functional chicken nuggets. The coliforms were absent throughout the storage period for all the treatments. Sensory evaluation revealed that the functional chicken nuggets scored better in terms of overall acceptability, flavor and juiciness but the appearance and texture scores were significantly lower. Hence, based on following results, we can conclude that the nuggets incorporated with gizzard blend containing sorghum flour and oilseeds has superior attributes in terms of cooking yield, water holding capacity, increased fiber and fat content, antioxidant activity, increased juiciness, flavor and overall acceptability.
  • ThesisItemOpen Access
    Comparative study of different marination treatments and methods of cooking in the preparation of hurdled processed chevon curry
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-10) Sisira Piyasiri, H.H.A.; Tanwar, V.K.
    Preparation of chevon curry is not an uncommon practice in normal domestic house holds and restaurants in the Asian countries including India. However main problems encountered in chevon curry preparation are toughness of meat chunks and shorter shelf life of the product. There for attempts have been made to standardize the technology for production of organoleptically acceptable chevon curry with longer storage life by applying various hurdles such as temperature, pH and preservatives. The meat chunks were first marinated with different marinade ingredients for 18 hours at 4±1oC.The different marinaded meat samples were cooked with two cooking methods viz microwave cooking and conventional cooking. In the first part of the study best marinade treatment was selected from each cooking method on the basis of sensory scores. The marinade treatment 1 from the conventional cooking and marinade treatment 3 from the microwave cooking method were rated highest and these two groups with the two controls were subjected to further studies. The physico chemical, microbiological and sensory characteristics of chevon curries treated with different marinades and cooked with two cooking methods were studied at different storage time intervals under refrigeration temperature. The chevon curry marinated with preservatives was rated significantly higher in all sensory attributes and shelf life compared to chevon curry marinated with out preservatives. Chevon curry prepared with out preservatives in marinades spoiled after 10 days at refrigeration storage. However chevon curries marinated with preservatives and combined different hurdles had the shelf life beyond the 15th day of similar storage. The chevon curries marinated without preservatives were high in microbiological load, low in sensory scores and high in TBA values compared to chevon curries marinated with preservatives during storage. In comparative study of chevon curry cooked by microwave and conventional methods, the cooking yield was significantly higher in microwave cooked products. In sensory quality aspects conventional cooked chevon curry was rated higher than the microwave cooked product in all the sensory attributes excluding the juiciness and colour scores. In microbiological aspects chevon curry prepared by conventional cooking method, was better than microwave cooking. It was observed that yeast and mould counts of conventional cooked chevon curry were significantly lower than microwave cooked chevon curry. From the results it can be concluded that highly palatable and stable chevon curry can be prepared by applying different hurdles such as preservatives and adjusted pH. Conventional cooked chevon curry was better in overall acceptability and shelf life compared to microwave cooked chevon curry.
  • ThesisItemOpen Access
    Studies on incorporation of Ashwagandha (Withania somnifera) on quality characteristics of shrikhand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Pal, Manisha; Singh, P.K.
    Shrikhand is an Indian dessert which is made by fermentation of milk by using known strain of lactic acid bacteria. It is a semi soft, sweetish sour, whole milk product developed from fermented curd (dahi). Now a days functional foods are prepared by adding active component that fulfill the basic nutritional requirement and also provides an additional physiological benefits in the population. For designing nutraceutical food herbal extract having active component could be incorporated in the dairy products. Among the fermented dairy product one of the most acceptable product is shrikhand in which herbal extract can be added. Ashwagandha (Withania somnifera) powder was added in different proportion to develop a herbal shrikhand. So, present investigation is designed to evaluate the quality characteristics and storage stability of ashwagandha powder in different proportion viz. 0.2%, 0.4% and 0.6% with 40% cane sugar (by weight of chakka) to prepared shrikhand. For storage stability, samples were stored at 5±1ºC for 15 days and pH, titrable acidity, antioxidant property, sensory attributes and microbilogical examination were evaluated at regular interval. Proximate analysis revealed a non significant (P>0.05) difference among all the treatments. Comparison of pH and titrable acidity revealed that addition of ashwagndha powder in shrikhand decreases the pH (P<0.05) significantly whereas tritable acidity was increased (P<0.05) significantly. TBARS and FFA value of T3 group was lowest (P<0.05) than other groups. Texture profile analysis showed higher (P<0.05) firmness and consistency of control shrikhand whereas higher (P<0.05) cohesiveness and index of viscosity was observed in T3 group. Sensory score was significantly (P<0.05) higher for color, flavour and overall acceptability in T1 group whereas higher (P<0.05) texture score was found in T1. Microbiological analysis revealed that TPC, Yeast and Mold were significantly (P<0.05) lower in T3, followed by T2, T1 and C. Hence, based on the following results, we can conclude that T1 (0.2% ashwagandha powder added shrikhand) has better sensory score than C, T2 and T3. While T3 has potential antioxidant, antimicrobial property than C, T1, T2.
  • ThesisItemOpen Access
    Effect of soy fiber incorporation on physico-chemical, microbiological and sensory attributes of low-fat paneer
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Bisht, Arti; Singh, P.K.
    Paneer is an important indigenous wholesome dairy product that is extensively used as a base material in the preparation of a large number of Indian culinary dishes. It is a rich source of good quality protein, fat, vitamins and minerals but also contributes to a substantial fat intake in the diet. As consumers are becoming more health conscious, so there is a need to develop low fat diet that not only contains fewer amounts of fat but also give good taste to the consumers. The objectives of the present study was to develop a low-fat paneer, optimization of the type and amount of soy fiber in low fat paneer, evaluation of physico-chemical, sensory and microbiological properties of low fat paneer enriched with soy fiber and to study the storage stability of soy fiber enriched low fat paneer. Optimization of soy fiber level was carried out (0.1 to 1.5%) and Response Surface Methodology (RSM) was used for designing of the experiment (based on sensory scores) as well as to select the appropriate level of the soy fiber. Three trials of the experiment were done and each sample was evaluated in duplicates and data obtained was analyzed statistically by using analysis of variance (ANOVA) technique. Sensory evaluation of paneer was carried out by using 8 point Descriptive Scale. The proximate composition(moisture, protein, fat, ash and total solids) of control as well as treated samples were determined by AOAC (2005) method and it was found that there was non-significant(P>0.05)difference between control and treatment groups. The highest average score for overall acceptability of low-fat paneer was recorded in T2 (7.21) followed by T1(6.75), T0(6.20) and T3(6.13). Among all the combinations of soy-fiber in low-fat paneer the best one in terms of flavor, colour & appearance, body & texture, mouthfeel and overall acceptability was paneer having 0.4% soy fiber. On the basis of Texture Profile Analysis it was found that on addition of soy fiber, hardness as well as chewiness of low fat paneer decreases significantly (P<0.05) as compared to control. In case of microbiological analysis, T3 sample had higher TPC and Yeast & Mold Count as compared to other samples and there was significant (P<0.05) increase in the TPC and Yeast & Mold count on storage. Thus, on the basis of following results, we can conclude that the quality of low-fat paneer having 0.4% soy fiber was similar to the paneer made from milk having 6% fat and 8.5% SNF. This paneer was found to have higher protein content and low fat content as compared to the paneer made from buffalo milk (6% fat) and thus it can be therefore, useful from therapeutic point of view for all consumers suffering from cardiovascular diseases.
  • ThesisItemOpen Access
    Effect of incorporation of jakhiya (Cleome viscosa) and gandreni (Angelica glauca) on quality attributes of breaded chicken nuggets
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Rawat, Brijmohan Singh; Anita
    Present study was envisaged to determine antibacterial effect of spices Cleome viscosa and Angelica glauca against Pseudomonas aeruginosa and Salmonella enterica Typhimurium. The minimum inhibitory concentration (i.e., MIC) of the spices had also been determine by Tube dilution method. The MIC for Jakhiya extract against P. aeruginosa and S.enetrica Typhimurium were 0.175% and 0.25% respectively whereas that of gandreni extract were 0.25% and 0.375% respectively. Antibacterial activity of test ingredient against Pseudomonas aeruginosa and S enterica Typhimurium in chicken mince were also determined. Jakhiya (J) and Gandreni (G) were incorporated in chicken mince at 2%, 4% and 6% (w/w) levels significantly (P<0.05) reduced the growth of the test microorganism during the storage period and showed that antibacterial activity is directly proportional to the concentration of the spices. Jakhiya, Gandreni and their combination at 1.5%, 1% and 1% + 0.5% respectively were selected for incorporation in chicken nuggets on the basis of preliminary sensory optimization trials. No significant (P>0.05) difference between the proximate composition and in cooking yield of the spices incorporated in the chicken nuggets was observed. Detailed storage stability studies were carried out at refrigeration temperature (4±1°C). Storage studies revealed that pH, TBARS, FFA, PV and TV of control was significantly higher (P<0.05) than treatment products whereas, Total Phenolics and DPPH activity was significantly lower (P<0.05) in control throughout the storage period. Among treatments, nuggets incorporated with TJG in combination had significantly lower (P<0.05) TBARS, FFA, PV and TV followed by TJ then TG and had higher total phenolic content and DPPH activity throughout the storage period. TJ, TG and their combination (TJG) showed significantly (P<0.05) lower microbial count than control. The combination of TJ and TG treatment nuggets showed significantly (P<0.05) lower total plate count than other treatments and control on 15th day of storage. Yeast and mold count and proteolytic count were significantly (P<0.05) lower in treatments, whereas, coliforms were not detected throughout the storage period. Sensory acceptability of TG was highest followed by control then TJ and least score is for TJG. However, TJG scored highest on 15th day followed by TJ, TG & Control. Overall, spices Jakhiya, Gandreni and their combination increased the storage life of chicken nuggets and exhibited good antioxidant and antimicrobial activity against food borne pathogenic bacteria, J and G in combination had more antioxidant and antimicrobial effect followed by Jakhiya alone and then Gandreni alone in the nuggets.
  • ThesisItemOpen Access
    Comparison of quality characteristics of muscle and edible by-products of Uttarafowl and Kadaknath
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Bora, Bedika; Anita
    Uttarafowl is a native breed of chicken found in few regions on Pithoragarhand.Nainital districts of state Uttarakhand. It gives economic as well as nutritional security to the bird rearing families in those regions Uttarafowl is a recently recognized breed by NBAGR (Accession no. INDIA_CHICKEN_2400_UTTARA_12019). However, there is very less data regarding comparison of meat quality characteristics of Uttarafowl.So, present investigation is designed to evaluate thequalitycharacteristics of muscle and edible by-products of Uttarafowl in comparison to a well recognized indigenous breed of poultry i.e. Kadaknath. Uttarafowl (Purebred and Crossbred) and Kadaknathwere compared for their carcass quality characteristics, physico-chemical characteristicsof muscle and edible offals and storage stability characteristics of the products developed i.e.chicken roast. Comparison of fatty acid profile revealed that the skeletal and heart muscle of Kadaknath had higher (P<0.05) value of omega-9 fatty acid, while muscle of Purebred Uttarafowl had a higher (P<0.05) omega-3 fatty acid value. Physico -chemical analysis of the cooked product (Chicken Roast) revealed that cooking yield was higher (P<0.05) in case of chicken roast prepared fromUttarafowl meat. Texture profile analysis showed higher (P<0.05) hardness value of Kadaknath whereas, higher(P<0.05) cohesiveness, springiness and chewiness in case of Purebred Uttarafowl . TBARS, FFA and Peroxide value of Purebred Uttarafowl was lowest (P<0.05)whereas, DPPH value was highest(P<0.05)representing the higher antioxidant capacity of the meat of indigenous hilly breed of chicken. Microbiological analysis revealed that TPC, Y/M as well as coliform were significantly (P<0.05) lower in Purebred Uttarafowl, followed by Kadaknath and Crossbred Uttarafowl. Sensory analysis revealed a higher (P<0.05) score for overall acceptability of Kadaknath and higher (P<0.05) juiciness of Purebred Uttarafowl. Hence, based on the following results, we can conclude that both Uttarafowl and Kadaknathhave the potential to provide quality meat to the consumers. While Uttarafowl was found superior to Kadaknath for some quality attributes like dressing %, cooking yield omega-3 fatty acid content and antioxidant quality, the meat of Kadaknath was comparatively found better in protein content, having lower cholesterol content, higher omega-9 fatty acid,WHC, and sensory characteristics.
  • ThesisItemOpen Access
    Comparative studies on quality characteristics of meat and meat products from guinea fowl (Lavender) and desi fowl (Aseel)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-04) Sharma, Chandra Kant; Tanwar, V.K.
    In the present study attempts were made to compare the meat yield and quality characteristics of Guinea fowl (Lavender) and Desi fowl (Aseel) meat. Aseel was found superior to Lavender in meat yield and most of the cutup parts at 8, 12, and 16 weeks of age. The above yield increased with age in both the type of birds. When physicochemical characteristics of raw meat from two birds were compared, it was found that the moisture percent, ether extract per cent, ash percent and water holding capacity per cent was higher and protein content was lower in Aseel meat than that of Lavender. With the increase in age of bird, protein , ether extract and ash percent increased while moisture and water holding capacity of raw meat decreased in both Aseel and Lavender. Among physicochemical characteristics of tandoori from Aseel and Lavender the results were almost similar to that of raw meat for protein, ether extract and ash but moisture and cooking yield were higher for Lavender tandoori than that of Aseel at 8, 12 and 16 weeks of age. With the age moisture decreased while all other parameters of Aseel and Lavender tandoori increased significantly. In chemical characteristics, with the progress of storage period pH decreased while TBA value increased in both Aseel and Lavender tandoori but with the age a non significant change in pH and TBA value of tandoori was observed in both the type of birds. From present study it was concluded that tandoori prepared from Aseel and lavender can be kept well upto 10 days at refrigerated storage but at 15 days of storage the product was spoiled as indicated by off flavour, rancid odour and high microbial load. With the storage total plate count, yeast and mould and proteolytic count of Aseel and Lavneder Tandori increased significantly but an increase in age of bird had no significant effect on these counts. Sensory evaluation of tandoori revealed a significant decrease in sensory attribute score of Aseel and Lavender tandoori with the storage period but with the increase in age only texture, juiciness and overall acceptability decreased significantly in Aseel and Lavender tandoori. Aseel tandoori was superior to that of Lavender Tandoori in various sensory attributes including overall acceptability in this way Aseel was found superior to Lavender in most of the attributes studied in the present study.
  • ThesisItemOpen Access
    Effect of chicken gizzard blend containing oat flour and isolated soy-protein on quality characteristics of chicken patties
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Joshi, Somesh Kumar; Singh, P.K.
    The present study was undertaken to prepare an optimized chicken gizzard blend (CGB) containing oat flour and to study the effect of its incorporation at varying levels on quality attributes of chicken patties and their storage stability at 4±1°C for 15 days during storage. Three levels of oat flour 5% (Tr1), 10% (Tr2) and 15% (Tr3) containing CGB were formulated with control (Con) containing no oat flour and patties were prepared and evaluated. All the treatments (Tr1, Tr2 and Tr3) exhibited higher (P<0.05) cooking yield (CY) than Con. Treatment showed higher (P<0.05) fat retention as compared to Con. Dimensional shrinkage showed higher (P<0.05) among treatments. Texture Profile Analysis (TPA) revealed that Tr3 showed highest (P<0.01) hardness values while Con, Tr1 and Tr2 did not differ significantly. Springiness was found to be highest (P<0.01) in Con and lowest in Tr3. Cohesiveness showed higher (P<0.05), and chewiness were not significantly different among treatments. Sensory evaluation did not reveal significant differences in scores for appearance and texture. However Tr3 showed significantly (P<0.01) higher flavour and juiciness scores than other treatments. Overall acceptability was found to be highest (P<0.05) in Tr2. Therefore CGB containing 10% oat flour was selected for next experiment. The optimized CGB (containing 10% oat flour) was added at 50% level (T1), 55% level (T2) and 60% level (T3) in patties and they were evaluated for quality attributes against control containing 30% chicken gizzard without added oat flour (C). Tr3 showed higher (P<0.05) CY than others. But, there was no significant difference in CY among C, Tr1 and Tr2. Significant differences (P<0.01) in fat retention was observed among treatments. Proximate analysis (%db) revealed highly significant (P<0.01) differences among treatments. The increase in CGB level led to decreased moisture and fat content. Higher significant (P<0.01) difference was observed in protein content, Tr3 had the highest and C showed the least amount. Ash content of patties increased significantly with increase in level of CGB. Cholesterol showed higher (P<0.01) difference among treatments. TPA revealed that springiness decreased significantly (P<0.01) with increase in level of CGB while the hardness, chewiness and cohesiveness did not differ significantly. Sensory scores were uniformly higher for Tr2 and Tr3 as compared to C and Tr1. Flavour, juiciness and overall acceptability scores were significantly different (P<0.01) among treatments. Whereas the appearance and texture scores were not different. Storage stability studies showed that addition of CGB significantly affected pH, TBARS and total plate count (TPC). The patties were acceptable upto 15 days storage at 4±1°C. Estimation of cost advantage by using Tr1, Tr2 and Tr3 in chicken patties revealed 38%, 43% and 46% reduction in the cost of patties as compared to control. Therefore, the optimized CGB containing oat flour can be incorporated in chicken patties with advantages of improved functionality due to reduced fat and cholesterol, increased protein, ash and cooking yield, reduced cost.
  • ThesisItemOpen Access
    Effect of incorporation of jakhiya and gandreni on quality attributes of chevon patties
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Singh, Ankita; Anita
    Present study was envisaged to determine the minimum inhibitory concentration of the spices Jakhiya and Gandreni against food borne pathogenic bacteria Staphylococcus aureus and Escherichia coli. The MIC for Jakhiya extract against S.aureus and E.coli were 1.75% and 3.5% respectively whereas that of MIC of gandreni extract against S.aureus were 2.25% and it was not effective against E. coli. J and G were incorporated in chevon mince at 2%, 4% and 6% (w/w) levels which significantly (P<0.05) reduced the growth of the bacteria during the storage period and showed that antibacterial activity is directly proportional to the concentration of the spices. The spices Jakhiya, Gandreni and their combination at 1.5%, 1% and 1% + 0.5% respectively were selected for incorporation in chevon patties on the basis of sensory trials. No significant (P>0.05) difference between the proximate composition and cooking yield of the spice incorporated patties were observed. Detailed storage stability studies were carried out at refrigeration temperature (4±1°C). Storage studies revealed that pH, TBARS, FFA and Pv of control was significantly higher (P<0.05) than treatment products whereas, total phenolics and DPPH activity was significantly lower (P<0.05) in control throughout the storage period. Among treatments, patties incorporated JG in combination had significantly lower (P<0.05) TBARS, FFA and Pv followed by TJ then TG and had higher total phenolic content and DPPH activity throughout the storage period. J, G and their combination showed significantly (P<0.05) lower microbial count than control. The combination of J and G treatment patties showed significantly (P<0.05) lower total plate count than other treatments and control on 12th day of storage. Yeast and mold count were significantly (P<0.01) lower in treatments, whereas, coliforms were not detected throughout the storage period. Sensory acceptability of all the treatments were higher on 12th day of storage and was highest least score is of TJG. Overall, spices Jakhiya, Gandreni and their combination increased the storage life of chevon patties and exhibited good antioxidant and antimicrobial activity against food borne pathogenic bacteria, J and G in combination had more antioxidant and antimicrobial activity followed by Jakhiya alone and then Gandreni alone in the patties.