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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: Thakur, Deepshikha × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT AND QUALITY EVALUATION OF ‘READY TO EAT’ RECIPES AND EDIBLE CONTAINERS
    (CSKHPKV, Palampur, 2018) Thakur, Deepshikha; Sood, Sangita
    Efforts were made to standardize recipes for the development of „ready to eat‟ and edible containers viz plate, bowl, glass, spoon and fork. The present study entitled “Development and Quality Evaluation of „ready to eat’ Recipes and Edible Containers” was undertaken with the two main objectives i.e. standardization of „ready to eat’ recipes and edible containers and to assess quality parameters of standardized products. Different combinations and permutations of sorghum, rice and maize flours were made by using rhododendron and spinach juice in place of water for making dough. On the basis of stickiness and dough handling, the best combination for different flour like sorghum and rice flour (25:75); rice and maize flour (50:50) and maize and sorghum flour (75:25) were worked out. The aluminium packaging (P1) was found best to store these edible containers followed by high density polyethylene packaging (P2) and butter paper packaging (P3). The products remained stable up to 120 days without compromising any changes in quality. These products can even be popularized as gluten free for celiac patients.