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Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur

Himachal Pradesh Krishi Vishvavidyalaya (renamed as Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya in June, 2001) was established on 1st November, 1978.The College of Agriculture (established in May, 1966) formed the nucleus of the new farm University. It is ICAR accredited and ISO 9001:2015 certified institution. The Indian Council of Agricultural Research has ranked this University at eleventh place among all farm universities of the country. The University has been given the mandate for making provision for imparting education in agriculture and other allied branches of learning, furthering the advancement of learning and prosecution of research and undertaking extension of such sciences, especially to the rural people of Himachal Pradesh. Over the years, this University has contributed significantly in transforming the farm scenario of Himachal Pradesh. It has developed human resources, varieties and technologies and transferred these to farming community enabling the State to receive the “Krishikarman award” of Govt. of India four times in row for food grain production among small states of the country. Today, the State has earned its name for hill agricultural diversification and the farming community has imposed its faith in the University.

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Subject: Food Science and Technology × Author: Anand, Abha × Start date: 2018 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development and evaluation of extruded products enriched with potential crops of Himachal Pradesh
    (Palampur, 2021-07-06) Anand, Abha; Dhaliwal, Y. S.
    The present study was done to assess nutritional and functional profiles of potential crops and develop formulations for evaluation of extruded products supplemented with potential crops and further assess the shelf life of developed/standardized extruded products in relation to packaging materials. Three selected under-utilized crops viz. Amaranthus, Buckwheat (Fagopyrum esculentum) and Ricebean (Vigna umbellata) were procured from Mountain Agril. Research and Extension Centre (MAREC), Sangla (Kinnaur), Department of Organic Agriculture, CSKHPKV, Palampur and local farmers of district Sirmour (H.P). Results of the study showed that amaranth, buckwheat and ricebean contained 16.70, 10.44 and 22.35 per cent of protein content.The mineral content observed in calcium, magnesium, iron, zinc and copper content in ricebean grains was reported to be 334.5, 111.12, 3.94, 0.68 and 3.15 mg/100g. Amino acids in amaranth contained threonine (2.78 µg/mg), valine (3.67 µg/mg) and leucine (3.43 µg/mg). It also contained serine (6.59 µg/mg), alanine (2.10 µg/mg), histidine (16.34 µg/mg), proline (2.78 µg/mg) and tyrosine (2.10 µg/mg).These potential crops were further used to develop different extruded products such as pasta, breakfast cereals and ready to eat snacks. A laboratory scale co-rotating twin screw extruder with intermeshing screws (Model BC21; Clextral, Firminy Cedex, France) was used for the extrusion study. The barrel diameter and L/D ratio were 25 mm and 16:1 respectively. In present study CCRD was used to design the experiments without any blocking comprising three independent variables (at three different levels). Different combinations of cereals which includes rice flour, oat flour, amaranth, buckwheat and ricebean were formulated with set minimum and maximum ranges of rice, oat and maize flour 50 g to 100 g, blend (amaranth 50 g, buckwheat 25 g and ricebean 25 g) ranged from 25 g to 50 g and flavours 0 g to 10 g as per the RSM model design. 16 runs were optimized and all the samples were packed in laminate bags. The bags were allowed to equilibrate overnight at 5ºC. Physico-chemical, functional, nutritional properties, rheological and microbiological properties of selected formulations of extruded products prepared from potential crops were assessed. The sensory scores for all the parameters were highly acceptable till the six months of storage so utilization of the potential crops in extruded products will not only help the consumer to harness the nutritional and medicinal benefits of the under-utilized crops but will also suggest ways for their utilization.