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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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20234
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Subject: Food and Nutrition × End date: 2023 × Start date: 2023 ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods
    (CSK HPKV, Palampur, 2023-03-16) Upadhya, Somyarki; Verma, Ranjana
    Health foods are considered as treasure of nutrition. Present research investigation was undertaken with the aim of characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods. Chia and quinoa seeds were selected for the study. Physio-chemical and functional properties of raw seeds were observed. In order to achieve an optimal balance of enhanced antioxidative and functional properties, and lower antinutritional factors which are present in these seeds and for better utilization, the seeds were subjected to various processing treatments (roasting, soaking and germination). The effect of the aforesaid treatments was observed on the proximate, total dietary fibre, minerals and antioxidative (bioactive compounds and antioxidant activities) characteristics. Processed seeds exhibited increased crude fat, crude protein, crude fibre and reduced total ash and carbohydrates levels. Germination and soaking improved the total dietary fibre content. All the processes improved the levels of bioactive compounds, and therefore the antioxidant activities were also enhanced. The mineral content in raw seeds was found to be higher which reduced during processing except for zinc which increased significantly in chia seeds. Raw and processed seeds were used in the preparation of products, namely cookies and ladoos with different formulations. Sensory evaluation revealed the optimum combination ratios of seeds for both the products which were comparably acceptable with respect to control. The developed value-added products resulted in significant increase in the nutrient content, bioactive compounds, antioxidant potential. Storage stability revealed the cookies and ladoos can be stored safely in HDPE pouches and box up to 90 and 30 days respectively at ambient temperature without much change in the nutrition and sensory characteristics. Therefore, it was concluded that raw and processed chia and quinoa seeds could be utilized as potential ingredients for preparation of value-added products.
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    ThesisItemOpen Access
    Documentation and Evaluation of Buckwheat-based Traditional Food Products
    (CSK HPKV, Palampur, 2023-04-18) Thakur, Ruchika; Dhaliwal, Y.S
    Kinnaur and Lahaul Spiti districts are places of residence for many tribal communities in Himachal Pradesh. These tribal people rely on the abundance of plant species in their area for food, medicine, fodder, and other necessities. The present study was undertaken with the objectives, to document buckwheat-based traditional food products consumed in tribal areas and to standardize, and enrich in relation to nutritional quality. Some of the most common food products prepared from buckwheat flour were chilla/chilra, aktori, thispole, and poltu. These traditional meals are also known as 'functional foods' since they have high body-healing compounds, antioxidants, dietary fiber, and probiotics. The protein content of buckwheat-based traditional food products was higher and ranged from 9.61 to 10.08 percent, whereas iron, zinc, copper, calcium, magnesium, and potassium ranged from 1.50 to 1.68 percent, 1.18 to 1.28 percent, 45.74 to 45.81 percent, 0.49 to 0.51 percent, 1.10 to 1.34 percent, and 11.26 to 11.33 percent respectively. Among the different traditional food recipes of buckwheat, thispole was selected for nutritional enrichment and supplemented with spinach, fenugreek, and jaggery. The addition of spinach, fenugreek, and jaggery in thispole improved the nutritional quality and nutraceutical properties as well as the mineral composition. However, the organoleptic assessment revealed that, the overall acceptability of thispole combination with spinach, fenugreek, and jaggery ranged from 5.88-6.69, 5.69- 6.67 and 5.98-6.69 (on hedonic 9.0) of level of incorporation. The addition of spinach and fenugreek was acceptable at 20 and 30 percent while jaggery incorporation was acceptable at 20 percent. The higher level of these supplements can also be incorporated for nutritional quality and acceptability. Standardized traditional buckwheat-based food products have great potential for value-addition. So, buckwheat-based value-added products can be popularized by value addition which may enhance the income of farmers, farm ladies as well as entrepreneurs.
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    ThesisItemOpen Access
    Evaluation of value-added products enriched dried green leafy vegetables
    (CSK HPKV, Palampur, 2023-03-16) Khan, Shahina; ChanderKanta
    Green Leafy Vegetables (GLV), which are particularly rich in micronutrients and other nutrients are a treasure trove of balanced diet. They are seasonally accessible in abundance having shelf-life for a short period. Their accessibility can be increased by processing and preservation. Drying of green vegetables concentrates the nutrients and can be utilized in many ways by incorporating into existing and formulating other healthy food products by using different techniques of drying and value addition. In the present study efforts were made to sun dry the underutilized leaves namely radish (Raphanus sativus) and colocasia (Colocasia esculenta) leaves to formulate products having great benefits of vegetables with good amount of nutrients. Study revealed that solar drying significantly increased crude protein in both the leaves from 3.79 to 21.81 per cent in colocasia leaves and 3.52 to 20.16 per cent in radish leaves. Crude fibre, crude fat, total ash and carbohydrate significantly increased than that of control values which were found in colocasia and radish 6.65 and 4.40 per cent crude fibre, 0.85 and 0.62 per cent crude fat, 9.38 and 11.36 per cent total ash and 58.50 and 58.24 per cent carbohydrate, respectively. Three products viz. biscuits, mathri and nuggets were developed by augmenting the dried colocasia and radish leaves separately at the level of 5, 10, 15 and 20 per cent. All products were found to be most acceptable in all parameters when supplemented with 5 per cent of dried colocasia and radish leaves. Products confirmed substantial increase in the nutrient content after incorporation of dried leaves. Enrichment with dried colocasia and radish leaves revealed that in biscuits calcium increased from 47.20 mg/100g to 65.00 and 71.50 mg/100g. Similarly, in mathri calcium values increased from 43.09 mg/100g (RM) to 58.26 mg/100g (CM) to 63.56 mg/100g (RM), respectively. The higher calcium content was recorded in (RN) 66.09 mg/100g then colocasia supplemented nuggets (60.26 mg/100g). Products also showed an increase in iron values. Biscuits (CB and RB) had iron content of 5.40 and 5.20 mg/100g, whereas mathri (CM and RM) had iron content of 5.59 and 5.61 mg/100g. Similarly, the iron values of nuggets increased from 7.97 to 12.54 mg/100g in CN and from 7.97 to 11.03 mg/100g in RN. Therefore, the study suggested that supplementation enriched the overall nutritional quality and were found acceptable for consumption up to 60 days. Thus, it can be concluded that products enriched with dried vegetable leaves which are an excellent source of proteins, iron, fibre and other nutrients can be added to the daily diet to combat micronutrient malnutrition.
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    ThesisItemOpen Access
    Standardization and evaluation of blended fruit wine
    (CSK HPKV, Palampur, 2023-01-10) Awasthi, Archit; Sandal, Anupama
    The present investigation, entitled "Standardization and evaluation of blended fruit wine," was conducted in the post-graduate laboratory of the Department of Food Science, Nutrition, and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur. The study showed that wine prepared from apples, rhododendron, and ginger was a rich source of antioxidants and total polyphenols that are of nutraceutical importance. The research was limited to determining the proper proportion of apple and rhododendron with ginger as a constant and a suitable fermentation period for the production of high-quality wine. Wine samples were evaluated organoleptically after maturation with a panel of 25 judges for their quality and acceptability. The organoleptic scores were evaluated for appearance, colour, aroma, bouquet, total acidity, sweetness, body, flavour, bitterness, astringency, and sourness. T7 (Apple juice + honey + ginger juice + Rhododendron flowers juice) had the highest scores for overall acceptability, followed by T6 (Apple juice + Sucrose + ginger juice + Rhododendron flowers juice). The wines obtained from different treatments were evaluated for Physico-chemical properties such as total acidity, ascorbic acid, alcohol , pH, total soluble solids (°B), phenolic compounds (g/mL), antioxidant activity, and total sugars (mg/mL). Based on the Physico-chemical properties of wine, T1 (Apple juice) and T6 treatments were identified as the best treatments due to optimum TSS, acidity, alcohol content, and overall acceptability. It also had appropriately balanced sugar, acidity, polyphenols, antioxidant activity, and alcohol content for the preparation of wine with acceptable quality characteristics. T6 was recorded as producing higher alcohol recovery in wine as compared to T1. Based on these results, T6 can be identified as the best treatment. The results suggested that the wine prepared by blending apple juice with rhododendron juice and ginger juice gave a good-quality wine that was organoleptically highly acceptable and had the best number of polyphenols with good antioxidant activity.