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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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20191
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Subject: Food Science and Technology × Author: BHATT, KANCHAN × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF BEVERAGES FROM WILD JAMUN(Syzygium cumini L.)
    (UHF,NAUNI, 2019-10) BHATT, KANCHAN; THAKUR, N S
    ABSTRACT The present studies entitled“Development of beverages from wild jamun(Syzygium cuminiL.)” were conducted during 2018-19 in the department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, (HP). Wild jamun is a minor fruit growing in certain pockets of Himachal Pradesh that can be of great importance because of its higher antioxidants, colour pigments and other quality parameters along with medicinal properties. So, to exploit its wide quality parameters present studies were carried out for the development of various beverages which can be exploited on commercial scale in the state for itsproper utilization. Wild jamun fruits were subjected to various physical and chemical juice extraction methods due to high pectin content in the fruit pulp. Juice was extracted by hot pulping without crushing followed by enzyme treatment (Pectinase @ 0.08per cent and 90minutes holding time at 50˚C temperature)was found to be the best method for the juice extraction from its fruit. Best quality beverages without the addition of colour and flavour were prepared viz; drink by keeping juice 16 per cent, 12˚B TSS and 0.30 per cent acidity; squash by keeping 35 per cent juice, 40 ˚B TSS and 1.20 per cent acidity; appetizer bykeeping 35 per cent juice, 45˚B TSS and 1.20 per cent acidity along with spice extract and syrup bykeeping 30 per cent juice, 65˚B TSS and 1.50 per cent acidityfrom its juice. Although all the products after packing in glass and PET containers could be stored successfully in refrigerated storage(4-7˚C) for six months. However, quality of the products packed in glass bottles was retained better in refrigerated storage conditions as compared to the polyethylene teraphthalate (PET) stored in ambient temperature conditions (18 – 22 ˚C). The cost of the products prepared from wild jamun fruit juice was comparable to the cost of the similar products in themarket. Hence, wild jamunfruit can successfully beutilized for the production of good quality and nutritionally enriched products with remunerative cost on commercial scale.