Thumbnail Image

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.

Browse

20231
Reset filters
Subject: Food Science and Technology × Author: ANJALI DEVI × End date: 2024 × Start date: 2020 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF HILL LEMON (Citrus pseudolimon Tan.) BASED IMMUNITY BOOSTING BEVERAGES
    (UHF,NAUNI, 2023-12-23) ANJALI DEVI; ANIL KUMAR VERMA
    The suitability of Hill lemon (Citrus pseudolimon Tan.) fruits, Harad (Terminalia chebula Retz.) fruits and Giloy (Tinospora cordifolia) stems, evaluated for the preparation of hill lemon based immunity boosting beverages. The lemon fruits, harad fruits and giloy stems were regarded as rich source of bioactive substances as they contained a substantial proportion of ascorbic acid ( 38.40 , 9.48 and 3.77 mg/100ml), total phenols and (73.00 mg/100ml, 201.24 mg/ml and 63.98 mg /100ml ) besides 5.75,6.24 and 2.81 % total sugars and 3.10,3.90 and 0.91% reducing sugars, respectively. Among two methods of harad juice extraction viz. cold extraction and hot extraction, the hot extraction for preparation of harad juice consisting of heating of grinded mass with water in 1: 2 ratio for 2 minutes followed by filtration was optimized to yield about 1.47 % saponins with good physico-chemical attributes. Galgal juice extracted by peeling fruits and passing through screw type juice extractor was observed as good source of various nutrients including ascorbic acid. Out of different recipes, a combination containing 65 per cent hill lemon juice, 22.5 per cent giloy extract and 12.5 per cent harad extract was found most appropriate on the basis of sensory acceptability. However, a proportion of 13.1 per cent fruit part at a TSS of 13.3oB was optimized for preparation of ready to serve beverage through response surface methodology. Similarly, 34.80 per cent fruit part at 47.40˚B TSS for preparation of squash was found best. Although all the products after packing in glass bottles could be stored successfully in ambient (25-30oC) and refrigerated storage conditions (4-7 ˚C) for four months. However, quality of the products packed in glass bottle was retained better in refrigerated storage conditions as compared to ambient temperature conditions. The cost of the products prepared from hill lemon, harad and giloy juices were comparable to the cost of the control which was prepared from hill lemon. Hence, hill lemon, harad fruits and giloy stem can successfully be utilized for the production of good quality and nutritionally and medicinally enriched beverages with remunerative cost on commercial scale.