Thumbnail Image

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.

Browse

20192
Reset filters
Subject: Food and Nutrition × Author: Diksha × Start date: 2018 ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    :Quality Evaluation and Value Addition of Indigenous and Exotic street foods.
    (palampur, 2019-07-31) Diksha; Modgil, Rajni
    The present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptability
  • Thumbnail Image
    ThesisItemOpen Access
    QUALITY EVALUATION AND VALUE ADDITION OF INDIGENOUS AND EXOTIC STREET FOODS.
    (CSKHPKV, Palampur, 2019-07) Diksha; Modgil, Rajni
    The present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptability.