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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: ANGMO, DECHEN × Start date: 2020 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF FLAVOURED SOYMILK FROM HARIT SOYA AND ITS WASTE UTILIZATION
    (UHF,NAUNI, 2021-11) ANGMO, DECHEN; DHIMAN, ANJU K
    ABSTRACT The present investigation entitled, “Development of flavoured soymilk from Harit soya and its waste utilization” was carried out during the year 2019-2021 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Harit soya seeds are rich source of protein (37.77 %), total chlorophyll (14.73 mg/100 g), fibre (8.52 %) and antioxidant activity (45.58 %) whereas, minerals (4.88 %), total phenols (4.35 mg GAE/g) and ascorbic acid (5.33 mg/100 g) are present in good amounts. The concentration of 10.00 per cent sugar was found to be best to sweeten soymilk. Sweetened soymilk was found to contain considerable amount of protein (3.66 %), antioxidants (17.28 %) and total phenols (22.87 mg GAE/g). To produce flavoured soymilk, cinnamon, cardamom, ginger and cocoa powder can be used at 0.60, 0.80, 0.40 and 0.60 per cent, respectively. The fruit pulp (mango, banana and guava) can be blended at 15 per cent level with sweetened soymilk to develop fruit flavoured milk. An increase in functional properties such as total phenols and antioxidant activity of soymilk was observed by the addition of flavouring agents. The flavoured soymilk can be stored safely for a period of 60 days in glass bottles under refrigerated condition with minimum changes in quality. The residue left after the extraction of soymilk i.e. okara (wet) as well as okara flour were noted to be excellent source of protein (6.12 and 34.08 %), fibre (0.60 and 3.35 %), calcium (157.60 and 875.60 ppm), phosphorus (125.88 and 699.34 ppm), potassium (222.80 and 1237.80 ppm) and magnesium (128.75 and 715.26 ppm) besides other nutrients. Potato tikki can be supplemented with wet okara up to 40 per cent while okara flour can be utilized to replace cereal flour (whole wheat and rice flour) up to 25 per cent for preparation of pancake (chilla). The incorporation of wet and dried okara was seen to enhance the nutritional properties of these products with respect to protein, fibre and minerals. Therefore, the present study concluded that Harit soya seeds which otherwise have not yet been utilized for processing into different products has great potential for conversion into soymilk. Further okara (soy residue) can be successfully incorporated for the production of value added snacks such as tikki and pancakes of enhanced nutrition and at a remunerative cost.