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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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Subject: Food Science and Technology × Author: ANJALI GAUTAM × Start date: 2019 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    EXTRACTION, ENCAPSULATION AND UTILIZATION OF ANTHOCYANINS FROM JAMUN (SYZYGIUM CUMINI L.)
    (UHF,NAUNI, 2024-02-01) ANJALI GAUTAM; MANISHA KAUSHAL
    The present study entitled, “Extraction, encapsulation and utilization of anthocyanins from jamun (Syzygium cumini L.) fruits” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the study was to extract the anthocyanins from jamun and utilize it for the development of anthocyanin enriched food products. Jamun fruit is well known for its functional, therapeutical and medicinal properties and the cultivated jamun fruit (var Ra-Jamun) was selected on the basis of high pulp content and low seed percentage and converted into pulp by hot break method with 10.0 per cent water and 0.2 per cent citric acid with a cooking time of 10.0 minutes on the basis of high pulp recovery and anthocyanin content. The pulp was dried in a mechanical dehydrator at 55±2 ºC and converted into powder of 425 microns particle size with total anthocyanin content as 219.42±0.39 mg/100 g. Among the two methods, ultrasound extraction (50Hz) with 1:20 ratio of ethanol or water at 50±1 ºC sonicated for 30 minutes was selected on the basis of highest anthocyanin content for the preparation of anthocyanin powder. The liquid anthocyanin extract was further concentrated (3 folds) in Bucchi rotary evaporator at 50 ºC and preserved in glass vials. The FTIR analysis and SEM studies recorded appreciable amount of anthocyanin associated components and overall good surface characteristics, respectively. The anthocyanin extract of jamun was successfully encapsulated with maltodextrin (15%) by spray and freeze-drying methods which retained its quality for 4 months in glass vials under refrigerated (4±2 ºC) conditions. The microencapsulated anthocyanins extract powder was further utilized for the enrichment of food products like ice cream. The ice cream enriched with either 4.0 per cent freeze dried anthocyanin extract and 6.0 per cent spray dried anthocyanin extract was optimized on the basis of quality characteristics. Moreover, the texture analysis revealed non-significant effect on body of spray and freeze dried anthocyanin powder fortified ice cream as compared to ice cream without powder. The cost of production of anthocyanin enriched food product was comparatively higher than the conventional products in the market but the higher nutritional profile and additional health benefits of these products can compensate the high cost paid by the consumer which can also further lead to its increased market potential.