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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 and Nutrition × Author: Sharma, Vasundhara × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY EVALUATION OF FLAXSEED BASED ENERGY BAR
    (CSKHPKV, Palampur, 2018-08) Sharma, Vasundhara; Sandal, Anupama
    The four varieties of flaxseed viz. Himalsi, Nagarkot, Surbhi and KL-241 were analyzed for their nutritional profile as well as antinutritional properties. Surbhi had 16.34 per cent crude protein content which was highest than Himalsi (15.47), Nagarkot (15.22) and KL-241(14.57) per cent, respectively. The energy values of raw flaxseed were 564.89, 527.50, 503.36 and 569.62 Kcal in Himalsi, Nagarkot, Surbhi, and KL-241 varieties of flaxseed respectively. An attempt was made to develop flaxseed based energy bar and to study its acceptability and storage stability. The maximum energy was observed as 426.84 Kcal with 20 per cent flaxseed and the minimum value for the energy bar (408.16 Kcal) with 0 per cent flaxseed. There was increase in energy as the amount of flaxseed was increased. The proximate parameters non- significantly increased/ decreased as the storage period increased which indicates no deterioration in the quality. The organoleptic evaluation revealed that the bars developed by using roasted flaxseed were found in acceptable limit in terms of scores for colour, flavor, texture, crispiness, taste and overall acceptability at different levels of supplementation (0,5,10,15 and 20 g) of flaxseed. The highest scores for the overall acceptability for flaxseed based energy bar was 8.07 for the bar as fresh and at 20 per cent supplementation of flaxseed. A significant (p≤0.05) decrease was observed in all the organoleptic parameters viz color, flavor, texture, crispiness, taste and overall acceptability with succeeding storage intervals from 0-120 days, however, the bars were in the acceptable range (the minimum score was 6.48). The value of free fatty acid and peroxide value, indication of rancidity increased but was non-significant and the increase was also below the permissible limit which indicates that no rancidity occurred in the flaxseed based energy bars. So, the study clearly indicates that the flaxseed can be successfully incorporated up to 20 per cent with acceptable quality and it can be stored well for 120 days.