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 - 1 of 1
  • ThesisItemOpen Access
    Selection of level of ingredients in jaggery chocolate using response surface methodology
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-08) Kedari, Sandeep Ramesh; Omre, P.K.
    Chocolate confectionary has been a novelty food item over the years. Therefore, to remain competitive in this growing industry, confectioners are faced with the challenge of creating innovative product with unique shapes, texture and flavors. Careful choice of their functionality, ingredients provide just one aspect of the complex task of developing new products. Ingredient selection is critical, as it can prevent or invite potential problems in the finished confection. Therefore, experiments were conducted to develop chocolate based on jaggery with the objective to standardization of chocolate manufacturing process, to study the influence of levels of ingredients on its composition characteristics and sensory characteristics and to optimize the process conditions. The experimental design was based on Response Surface Methodology using Central Composite Rotatable Design in 4 variables. The cocoa powder, skim milk powder (SMP), butter and defatted soyflour in per cent were taken at 5 levels. The levels of ingredients were cocoa powder 7, 10, 13, 16 and 19%; SMP 10, 15, 20, 25 and 30%; butter 0, 5, 10, 15 and 20 and soyflour 10, 15, 20, 25 and 30% by weight. Sucrose, reducing sugar, optical density (OD) and sensory evaluation score were taken as dependent variables representing the product quality. For the storage study sucrose, reducing sugar, OD and sensory evaluation score were determined after every 15 days interval for two months. Sensory evaluation of the product was conducted using 10 member panel using 9 point hedonic scale based on color, appearance, taste, texture, flavor and overall acceptability. The experimental results were analyzed to develop second order response surface model for responses using multiple regression. Models obtained for all the responses. The value of R2 for all the models ranges between 0.86-0.99. The physico-chemical and sensory characteristics were found to be statistically significant at 1% probability level for evaluating the quality. The sensory score was taken as the average of scores ten judges. The model was further used to optimize the process conditions. Chocolate prepared in this study had the overall sensory rating ranging from 4.7-8.8 indicating that it lies from ‘Neither like nor dislike to like extremely’. The storage study data indicated that on increasing the level of ingredients and storage period there was a decrease in overall acceptability. Using the models developed for overall acceptability at optimum conditions is predicted as 8.1 with all individual ratings between 7.4-8.1 indicating a chocolate which is liked ‘moderately to very much’. The recommended optimum process conditions for making jaggery chocolate are cocoa powder 9.15%; SMP 23.87%; butter 4.30%; soyflour 26.47%, 3 minute mixing time and 80 rpm mixing speed.