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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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20201
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Subject: Food Science and Technology × Author: ANAND, ANUPAMA × End date: 2024 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF ALOE VERA- MANGO BASED FUNCTIONAL FRUIT BARS
    (UHF,NAUNI, 2020-08) ANAND, ANUPAMA; SHARMA, RAKESH
    ABSTRACT The present investigation titled, “Development of Aloe vera- mango based functional fruit bars” was conducted in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during the year 2017-2019. The study was conducted to standardize different proportions of Aloe vera pulp (gel) and mango pulp for the preparation of Aloe vera-mango fruit bar and to optimize concentration of soy flour for developing protein enriched Aloe vera - mango functional fruit bars. The developed bars were evaluated for physico-chemical, sensory and microbial quality during storage and the cost of production was also estimated. Aloe vera is a potent source of bioactive compounds and possesses diverse biological activities such as wound healing, treatment of tumors and therapeutic properties. Similarly, mango has excellent colour, strong flavour and numerous nutraceutical properties. So, suitability of blending Aloe vera pulp, which otherwise give bitter taste with mango pulp has therefore been evaluated for the development of fruit bar. Soybean (Glycine max) has good protein quality along with isoflavones, phytosterols and oligosaccharides, thus it can be utilized for protein enriched fruit bars. The formulation consisting of 65 per cent Aloe vera and 35 per cent mango was selected as best for developing Aloe vera- mango bar based on response surface methodology. Further, blending the selected bar with 10 per cent soybean (full fat/ defatted) was found best on the basis of sensory evaluation. Aloe vera- mango based bar contained total carotenoids (1.07 mg/ 100 g), antioxidants (63.61%) and ascorbic acid (32.62 mg/ 100 g) and energy value (262.42 Kcal/ 100g). Enrichment with soybean resulted in 4 and 7 fold increases in protein content of the bar with full fat and defatted soybean, respectively. Further, FTIR analysis revealed that blending Aloe vera and mango significantly increased the nutritional profile of the bar as several compounds were detected eg. nucleic acids and alkenes. Aloin content was estimated and it was found to be less than 10 ppm in all the bars, rendering them safe. Storage results after 6 months indicate that there were minimal changes in the physico- chemical and sensory parameters during storage, more especially in bars packed in aluminium laminated pouches. Whereas maximum changes were noted in bars packed in low density polyethylene pouches. The bars were safe for consumption, as no microbial growth was observed up to 6 months of storage. The cost of production of the bars ranged from Rs. 23.30 to Rs. 50.06. Therefore, Aloe vera which otherwise is utilized to a limited extent to develop food products can be successfully utilized for the development of good quality protein enriched fruit bars.