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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: GAUTAM, ANJALI × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    READY–TO –SERVE (RTS) BEVERAGES FROM PERSIMMON (Diospyros kaki L.)
    (UHF,NAUNI, 2019) GAUTAM, ANJALI; DHIMAN, ANJU K.
    ABSTRACT The present investigation entitled, “Ready-to-serve (RTS) beverages from persimmon (Diospyros kaki L.)” were carried out during 2017-19 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Ripe persimmon fruit with or without peel possessed 78.83 ± 1.3 and 79.34 ± 0.88 per cent moisture, 16.16 ± 0.90 and 15.95 ± 0.86 °B TSS, 0.13 ± 0.01 and 0.12 ± 0.01 per cent acidity, 15.90 ± 0.65 and 14.99 ± 0.61 per cent ascorbic acid, 250 ± 0.08 and 190 ± 0.01 μg/100 g carotene, 3.87 ± 0.07 and 3.75 ± 0.08 mg/100 g total phenols, 0.69 0.16 ± and 0.66 ± 0.13 per cent fibre and 49.13 ± 1.06 and 45.82 ± 1.02 per cent antioxidant activity, respectively. Fruits were utilized for production of pulp and RTS beverages. The cold pulping method by using 10 per cent water (T2) while hot pulping with 10 per cent water and cooking time. (T5) gave the maximum pulp recovery of 77.87 and 83.50 per cent, respectively. Pulp obtained from cold and hot pulping method contained 220 and 150 μg/100 g carotene, 15.12 and 9.43 mg/100 g ascorbic acid, respectively. Among six treatments employed for pulp preservation, T5 (pulp+ pasteurization + KMS in glass bottles) was found to be best for pulp of cold and hot pulping methods on the basis of higher retention of functional components i.e. ascorbic acid (13.733 and 8.043 mg/100 g), carotene (173 and 86 μg/100 g) and total phenols (3.093 and2.873 mg/100 g) during storage of 6 months. Among different combination of RTS beverage prepared using pulp of cold pulping method T1 (10° B TSS + 15 % pulp+ 0.4 % acidity), T2 (12 °B TSS + 15 % pulp+ 0.3 % acidity) and T3 (15° B TSS + 15 % pulp+ 0.3 % acidity) were selected on the basis of higher sensory score. T1 (10° B TSS + 15 % pulp+ 0.4 % acidity) exhibited a higher value of ascorbic acid (1.222 mg/100 g), carotene (24 μg/100 g). RTS beverage combinations for pulp extracted by hot pulping selected were T1 (10° B TSS + 20 % pulp+ 0.3 % acidity), T2 (12° B TSS + 15 % pulp+ 0.3 % acidity) and T3 (15° B TSS + 15 % pulp+ 0.3 % acidity) which had carotene 56, 38 and 24 μg/100 g, ascorbic acid 1.145, 0.718 and 0.698 mg/100 g and total phenols o.508, 0365 and 0.337 mg/100 g. In flavoured RTS beverage of treatment T2 (pulp+ginger-mint extract) recorded the highest functional components 2.715 mg/100 g, 23 μg/100 g, 0.393 in ascorbic acid, carotene and total phenols as compared to T1 (pulp+ginger extract) i.e. ascorbic acid (2.446 mg/100 g), carotene (22 μg/100 g) and total phenol (0.370 mg/100 g). Though, sensory scores decreased significantly with the advancement of storage but processed products of all the treatments were well above the acceptable limits. The study indicated that the processed products can be stored safely for a period of six months with minimal changes in chemical and sensory attributes. Henceforth, it is concluded that persimmon which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched beverages of remunerative cost