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

20171
Reset filters
Subject: Food and Nutrition × Author: Sharma, Ankita × Start date: 2005 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    FUNCTIONAL AND NUTRACEUTICAL PROPERTIES OF BUCKWHEAT BASED VALUE ADDED PRODUCTS
    (CSKHPKV, Palampur, 2017-09-29) Sharma, Ankita; Dhaliwal, Y.S.
    Buckwheat is a pseudo-cereal mainly grown in different parts of Himalayan regions and has tremendous nutritional as well as nutraceutical properties. In the present study the buckwheat samples of species F. esculentum and F. tataricum were assessed for physico-chemical, nutritional, functional and nutraceutical properties. The formulations containing different proportions of buckwheat flours obtained from F. esculentum and F. tataricum have been standardized for preparation of biscuits, cookies and pasta and assessed for physico-chemical, nutritional and nutraceutical properties. The protein content of species of buckwheat F. esculentum (8.77%) was significantly higher as compared to F. tataricum (8.26%). The flavonoid content was higher in F. tataricum (3.03%) as compared to F. esculentum (2.29%). Whereas, total phenolic content was higher in buckwheat sample obtained from F. esculentum (5.28 mg/g TAE) as compared to F. tataricum (3.81 mg/g TAE). The addition of buckwheat flour in preparation of biscuits, cookies and pasta improved the nutritional quality and nutraceutical properties. The addition of buckwheat flour also improved the minerals as compared to product prepared from wheat flour (100%). The products viz biscuits, cookies and pasta prepared from blends containing wheat flour and F. esculentum flour were highly acceptable followed by products prepared from wheat flour contained F. tataricum flour. Further the addition of buckwheat flour up to 50 per cent was acceptable for preparation of acceptable quality biscuits, cookies and pasta. The standardized buckwheat based value added products can be popularized for preparation especially for promoting cottage level for entrepreneurships.