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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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20211
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Subject: Food Science and Technology × Author: ADITI × Start date: 1986 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PROCESSING OF SPITI APPLE INTO JUICE AND UTILIZATION OF POMACE IN PSEUDOCEREALS CAKE
    (UHF,NAUNI, 2021-09) ADITI; SHARMA, K D
    ABSTRACT The present investigations entitled “Processing of Spiti apple into juice and utilization of pomace in pseudocereals cake” were carried out in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during 2019-20 and 2020-21. The fresh pittoo size fruits of Golden Delicious, Gale Gala and Super Chief contains, total soluble solids (TSS) of 14.70, 15.82 and 14.22°B, ascorbic acid of 23.48, 28.09 and 26.24 mg/ 100 g and total polyphenols of 63.43, 54.68 and 58.1 mg/ 100 g with 56.83, 47.22 and 50.14 per cent of antioxidant activity, respectively. Similarly, the processed apple juice is a rich source of TSS (15.0-16.7°B), ascorbic acid (12.58-15.78 mg/ 100 g) and total polyphenols (25.36-31.86 mg/ 100 g) with a good antioxidant potential (68.14-74.0%). During storage of juice, TSS and sugars slightly increased whereas, the viscosity, titratable acidity, ascorbic acid, total polyphenols and antioxidant activity decreased insignificantly. The juice with minimum quality changes therefore, could safely be stored up to 6 months both at ambient and refrigerated conditions. The process of extraction of juice leave behind a solid bio-waste called as apple pomace, is an excellent source of total sugars (21.07-22.65%), crude fibre (20.11-21.15%), pectin content (14.25-15.13%) and total polyphenols (152.2-179.4 mg/ 100 g). Further, buckwheat, amaranth and quinoa are well known gluten-free food materials rich in essential nutrients and phenolic acids such as buckwheat flour is an excellent source of total phenol (257.11 mg/ 100 g) and antioxidant activity (85.01%), quinoa is also a good source of carbohydrates (64.89%) and total phenols (73.18 mg/ 100 g). Similarly, amaranth contains highest protein content of 15.23 per cent, crude fibre of 4.87 per cent and ash content of 2.81 per cent. The manufacture of pseudocereal-based cake involves blending of apple pomace flour with buckwheat, quinoa and amaranth flour in different proportions. The buckwheat-based cake prepared by blending buckwheat flour and apple pomace flour in ratios of 78: 22 while for quinoa-based cake and amaranth-based cake, quinoa flour and amaranth flour blend with apple pomace flour in the ratio of 72: 28 were adjudged best. The enrichment of cake by the addition of pomace flour ranging from 22-28 per cent significantly enhanced the functional constituents like crude fibre, total phenolic content and antioxidant activity. Cake stored under refrigerated condition is palatable up to 28 days however, under ambient conditions it could be stored safely up to 14 days. There was slight decrease in nutritional and sensory quality but, overall, they were acceptable at the end of their respective storage period. Therefore, both pomace flour and pseudocereals could profitably be utilized for the manufacture of cake with the enhanced nutritional and health profile thereby ensuring better returns to the farmers for their produce.