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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 × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF TREMBAL (FICUS ROXBURGHII) BASED VALUE ADDED PRODUCTS
    (CSKHPKV, Palampur, 2018-12) Sharma, Meghna; Gupta, Radhna
    In the present investigation, an underutilised fruit of Himachal Pradesh i.e trembal (Ficus roxburghii) was selected to assess the physico-chemical and nutritional composition of trembal and to develop and evaluate the quality of trembal based value added products. Results revealed that mature, ripened trembal was purplish red in colour and the core was filled with red jelly that was sweet in taste as compared to unripened mature fruit. It weighed heavier (35.07gm) had more juice content (84.19%), total soluble solids (8.10 ̊B) and a higher total anthocyanins (16.48mg/100g). Regarding proximate composition as well as mineral composition, there was not much difference in the analysed parameters between the trembals of two maturity stages Three value added products of trembal viz. pickle (using vinegar and galgal juice as acidic medium), preserve (by slow process and fast process) and dried trembal (sun dried and osmotically dried ) were prepared. The selected fruits were taken whole or in halves and were unblanched and blanched. So, a total of four treaments per product i.e. T1 (unblanched and whole), T2 (unblanched and halves), T3 (blanched and whole) and T4 (blanched and halves) were prepared and evaluated for chemical and nutritional composition as well as for their organoleptic quality at different storage intervals i.e. 0, 60, 90 and 120 days. Storage had an inverse relationship with the analysed parameters. pH, TOTAL SOLUBLE SOLIDS and ascorbic acid decreased with storage period in all the prepared value-added products. Pickle prepared using galgal juice as acidic medium was more acceptable than pickle prepared using vinegar. Preserve prepared by slow method scored maximum points for its acceptance and therefore was preferred over preserve prepared by fast method. Osmotically dried trembal was more liked over sun-dried trembal. Among different treatments prepared, T4 (blanched halves) had better chemical composition and scored highest for its acceptability for all the value added products viz. pickle, preserve and dried trembal.
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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.
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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.