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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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20171
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Subject: Food Science and Technology × Author: BADESHA, TEJPREET KAUR × End date: 2017 × Start date: 2000 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    UTILIZATION OF RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) FOR THE DEVELOPMENT OF INTERMEDIATE MOISTURE FOODS
    (UHF,NAUNI,SOLAN, 2017) BADESHA, TEJPREET KAUR; DHIMAN, ANJU K.
    ABSTRACT The present investigation entitled “Utilization of ripe pumpkin (Cucurbita moschata Duch ex Poir) for the development of intermediate moisture foods” were carried out during 2014-2016 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to develop Intermediate Moisture Foods (IMFs) from ripe pumpkin and to evaluate the products for quality and storage stability. The pumpkin with 86.80 per cent moisture content was found to be a good source of β-carotene (13.24 mg/100 g), ascorbic acid (13.47 mg/100 g) and crude fibre (0.65 %). Among different treatments of pumpkin cubes, the preserve prepared by P3 (steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min) was found to be the best with higher value for chemical attributes. During storage the maximum retention of chemical and sensory quality was observed in preserve prepared by slow method as compared to one period method. For preparation of pumpkin tutti-frutti, the cubes treated with T4 (steam blanching for 4 min + dip in 0.25 per cent calcium hydroxide for 10 min) was found to be the best. The method of preparation of tutti-frutti has been developed and standardized. The tutti-frutti prepared by using 200 ppm concentration of both red and green colour and 0.04 per cent concentration of mixed fruit flavour received the higher sensory scores among all the combinations tried. The storage study reflected that all the treatments viz. TF1 (control), TF2 (red colour + mixed fruit flavour) and TF3 (green colour + mixed fruit flavour) retained better chemical quality and received higher sensory scores. ALP was found to be better packaging material for pumpkin tutti-frutti in comparison to LDPE and PET jars. The products can be safely stored with minimal changes in quality attributes for more than a period of six months under ambient conditions when packed in appropriate packaging material. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched intermediate moisture foods of remunerative cost.