Thumbnail Image

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.

Browse

2019 - 201912020 - 20211
Reset filters
Subject: Food Science and Technology × Author: THAKUR, MONIKA × Start date: 1986 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON DEVELOPMENT OF ALOE VERA FORTIFIED LOW CALORIE MUFFINS
    (UHF,NAUNI, 2021-10) THAKUR, MONIKA; SHARMA, RAKESH
    ABSTRACT The present investigation entitled “Studies on development of Aloe vera fortified low calorie muffins” was carried out in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during 2019-2021. In the present study, fortification of Aloe vera gel and suitability of fat replacers (xanthan gum and guar gum) as well as alternative sweeteners (jaggery and sweetos) was evaluated for the development of Aloe vera fortified low calorie functional muffins. The investigation started with optimization of Aloe vera gel concentration for the production of Aloe vera fortified muffins using sensory evaluation. The best optimized treatment having 20 per cent Aloe vera gel was further used for the development of Aloe vera fortified low calorie muffins using fat replacers and alternative sweeteners. On comparison of fat replacers and alternative sweeteners, xanthan gum amongst the fat replacers and jaggery out of alternative sweeteners were selected as best for fat and sugar replacement, respectively in muffins. On the basis of sensory evaluation, combination treatment of muffin having 50 per cent fat replacement with xanthan gum and complete (100 %) sugar replacement with jaggery was recorded to be the best combination of xanthan gum and jaggery for the development of Aloe vera fortified low calorie muffins. The fat content and energy value significantly reduced from 19.24 per cent to 11.20 per cent and 406.3 Kcal/100 g to 333.9 Kcal/100 g, respectively in Aloe vera fortified low calorie muffins prepared with xanthan gum and jaggery. The aloin content of Aloe vera fortified muffins having 20 per cent Aloe vera gel were found within the permissible limits, ranging between 1.5 to 1.9 ppm. Further, FTIR analysis revealed that fortification of Aloe vera gel and use of xanthan gum and jaggery in Aloe vera fortified low calorie muffins significantly improved the nutritional profile of the developed muffins as several compounds (nucleic acids, amino acids, alkenes etc.) were detected. The best selected treatment from each trial (4 treatments) were also compared with the control sample of the muffins in terms of sensory, physico-chemical and microbial quality during storage period of 16 days under ambient (18 ± 2°C) and refrigerated (5 ± 2°C) storage conditions. Results indicated a slight decrease in physico-chemical and sensory quality of the muffins and the muffins were acceptable at the end of the storage period under their respective storage conditions. Overall, the results of present work in the developed Aloe vera fortified low calorie muffins characterizes splendid utilization of Aloe vera gel and are a perfect example of low calorie bakery products that hold ample potential for commercial application
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF ANTHOCYANIN ENRICHED GINGER CANDY
    (UHF,NAUNI, 2019-11) THAKUR, MONIKA; KAUSHAL, MANISHA
    ABSTRACT The present study entitled “Development and evaluation of anthocyanin enriched ginger candy” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2018-2019. Ginger candy is a traditionally ready to eat intermediate moisture food (IMF) product having a great demand in confectionary industry due to the acceptable sensorial characteristics and appreciable nutrients especially phenols. In the conventional method of ginger candy preparation, honey may be an effective replacement for sugar which is generally used as a sweetener. The data revealed that the optimized method for preparation of anthocyanin enriched ginger candy (plum pulp and honey) involves 7.5mm slice thickness, blanching in 1.0 per cent lime juice, osmotic dip in 70 per cent immersion solution (plum pulp and honey) for 5 hours, drying in a mechanical dehydrator (55±2oC). The high concentration of fructose and glucose in honeyresulted in increased rate of mass transfer other than being a source of natural antioxidants. Nutritionally anthocyanin enriched ginger candy prepared by dipping in hypertonic solution containing plum pulp and honey possessed appreciable amount of anthocyanin (56.64 mg/100g), ascorbic acid (17.46 mg/100g), total phenols (26.95 mg/100g) and antioxidant activity (97.66 %). Study indicated that all these eat intermediate dried products can be successfully stored under ambient and refrigerated storage conditions without significant change in physico-chemical and sensory characteristics. The cost of production of anthocyanin enriched ginger candies was found Rs. 56.76 with plum pulp and sugar and 72.89 with plum pulp and honey per 200g after adding 20 per cent profit. Therefore, formulation of ginger candy by using honey as an osmotic agent along with anthocyanin rich plum pulp was a novel innovation thereby extracting the benefits of both phenols and anthocyanin.