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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: SHARMA, ANSHU × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    STUDIES ON PRODUCTION OF CAROTENOIDS AS NATURAL FOOD COLOURANT FROM PUMPKIN
    (UHF,NAUNI, 2017) SHARMA, ANSHU; DHIMAN, ANJU K.
    ABSTRACT The present investigations entitled, “Studies on production of carotenoids as natural food colourant from pumpkin” were carried out during 2013-16 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Ripe pumpkin species C. moschata and C. maxima were used to conduct the study. The carotenoids were extracted from different portions viz. flesh, brains/fibrous strands and peel. The study revealed that the fruits of C. moschata and C. maxima possessed β-carotene of 12.10 ± 0.16 and 15.97 ± 0.18 mg/100g (flesh), 16.75 ± 0.20 and 21.10 ± 0.21 mg/100g (brains) and 4.95 ± 0.05 and 5.75 ± 0.06 mg/100g (peel), repectively. The steam blanching for 4.0 and 3.5 min followed by dip in 1500 ppm KMS for 30 min was selected for flesh and brains, respectively while steam blanching for 5.5 min followed by 2000 ppm KMS for 30 min was standardized for peel of both the species. Standardization of dehydarion temperature showed the maximum β-carotene of 56.15 and 75.54 mg/100g (flesh) at 60 ˚C while 78.97 and 99.19 mg/100g (brains), 21.90 and 22.96 mg/100g (peel) at 55 ˚C, respectively in C. moschata and C. maxima. Solidsolvent ratio of 1:10 for all the solvents was optimized for extraction of carotenoids from flesh, brains and whole fruit whereas, 1:12 was found optimum for peel. The extraction of carotenoids with enzyme (2 % pectinase + 1 % cellulase) for 60 min followed by isolation with acetone:n-hexane:ethanol (50:25:25 v/v) at 40 ˚C for 2 h exhibited the highest β-carotene (86.98 mg/100g) in brains of C. maxima among different portions. The encapsulation treatment of E6 (0.06 % crude pigment + 0.06 % tween-80) with maltodextrin 25 DE at concentration of 20 per cent was found to possess better quality characteristics (EE, β-carotene, WSI and antioxidant activity) as compared to other treatments. The preservation of encapsulated carotenoid powder with BHT @ 0.02 and 0.015 per cent in amber glass vials under frozen storage showed minimal changes in quality in comparison to refrigerated and ambient conditions. The encapsulated carotene powder was evaluated for quality and stability in beverages.