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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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20231
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Subject: Food Science and Technology × Author: KANCHAN BHATT × Start date: 2020 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    CONCENTRATION OF BEETROOT JUICE AND ITS VALUE ADDITION
    (UHF,NAUNI, 2023-12-26) KANCHAN BHATT; RAKESH SHARMA
    ABSTRACT The present investigation entitled, “Concentration of beetroot juice and its value addition” was conducted during 2019-2023 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of this study was to prepare quality beetroot juice concentrate, followed by its utilization for the development of various value added products. Beetroot, a remarkable root vegetable, contains an array of bioactive compounds such as betalains, total phenolics, saponins, flavonoids, carotenoids, dietary fiber, carbohydrates, and various essential micronutrients. In this study beetroot (3-5cm diameter) were selected due to their maximum juice yield and availability and subjected to various physico-chemical analysis. Thereafter, various pre-treatments were tried for enhancement of juice yield and among them steam blanching with acidified water for 3 min was optimized. In order to increase the juice yield from beetroot, different combinations of pectinase, cellulase, time and temperature were laid by Response Surface Methodology (RSM) for enzymatic extraction of beetroot juice. The optimized conditions for enzymatic extraction were pectinase (4.5%), cellulase (1.6%), time of treatment 240 min and temperature 35˚ C. The extracted juice was then used for preparation of beetroot juice concentrate. Response Surface Methodology (RSM) was applied to optimize various combinations of temperature and concentration in a rotary vacuum evaporator. The prepared beetroot juice concentrate (30 ºC and 65.12ºB) was found to have maximum total phenolic content and antioxidant activity as 1025.27±2.14 mg GAE/100g and 887.23±1.10 μM Fe2+/100 g, respectively. Further, it was also found to have maximum total betalains (4513.13mg/L) and overall acceptability scores (8.34). The optimized concentrate was then placed in transparent and amber glass vials and subjected to analysis of different chemical and sensory attributes throughout the storage period. Despite undergoing minor changes in quality characteristics, the concentrates proved to be stable and retained their quality during the 6-month storage period in both ambient and refrigerated storage conditions. Beetroot juice concentrate was further utilized for the functional improvement of various food products i.e. beverages like apple beet-blended drink, beetroot juice concentrate supplemented guava-nectar, bakery product like beetroot juice concentrate supplemented muffins and dairy product like beetroot juice concentrate supplemented yoghurt. The developed products were packed and kept for storage for predefined storage intervals in suitable packaging materials. Additionally, these products exhibited superior taste, palatability, and both functional and nutritive value. Moreover, both beverages retained their acceptable quality and could be stored for three months in glass and PET bottles at both ambient and refrigerated temperatures. Similarly, muffins and yoghurt were also found acceptable for fourteen days of ambient and refrigerated storage respectively. The cost of production of all products was comparable to the cost of similar products in the market. As a result, it is suggested that beetroot, which has limited availability and higher prices, can be effectively utilized to produce juice concentrate on a commercial scale. This concentrate can then be made accessible to the ancillary food industry for use in various streams of value added products, providing nutritional benefits, natural coloring, and enrichment.