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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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ThesisItem Open Access DEVELOPMENT AND EVALUATION OF APPLE-WHEY BASED LOW CALORIE FUNCTIONAL BEVERAGES(UHF,NAUNI, 2017-12) CHOUDHARY, RICHA; SHARMA, RAKESHABSTRACT The present investigation entitled, “Development and evaluation of apple-whey based low calorie beverages” was conducted to evaluate the suitability of incorporation of whey in apple juice and replacing sugar sweetness with the sweetness of non-nutritive sweeteners viz. sweetos and sucralose for preparing low calorie functional beverages. Blending of apple juice with whey up to a level of 25% did not affect the sensory quality of apple juice. Therefore, the beverage prepared by using 75 per cent apple juice + 25 per cent whey with 130B TSS was selected on the basis of better sensory characteristics. Further, blending has also increased the protein content (0.29%) and calcium content (15.64mg/100mL) in the resultant beverage. In order to enhance the overall acceptability of apple-whey beverage, various herbs and spices extracts such as mint leaves, cumin, cumin + mint leaves and jaljeera extract were tried at different concentrations viz. 1.0, 1.5, 2.0, 2.5 and 3.0 per cent. The beverage prepared with 2.5 per cent jaljeera extract was found to be best with improved sensory, nutritional and medicinal properties followed by that prepared with 2.0 per cent cumin extract. Herbal apple-whey beverage so developed contained higher ascorbic acid (10.57 mg/100g), total phenolics contents (37.86 mg/100g), antioxidant potential (40.34 per cent) and showed strong antimicrobial activity against E coli. compared to apple-whey beverage (without spice extract). Among nonnutritive sweeteners, use of sweetos at 75 per cent and sucralose at 100 per cent level of sucrose substitution was optimized to prepare apple-whey based low calorie beverages. Furthermore, sweetos has also increased the fructo-oligosaccharides content of the beverage from 0.04 to 1.59 per cent. The storage study indicated that the beverages showed changes in their various physico-chemical and sensory attributes when stored at ambient temperature (12-25oC) whereas, these changes were negligible under refrigerated temperature (4-7oC) during storage up to 60 days. The apple-whey beverages prepared with 75 per cent sweetos and 100 per cent sucralose showed 40.54 Kcal/100g and 32.22 Kcal/100g energy value and as such brought about 19.6 per cent and 35.75 per cent reduction in calories over 100 per cent sucrose sweetened beverage, respectively. Overall, the results of present investigation provide an effective way of delivering health benefits of both apple juice and whey to the consumers in the form of a palatable and nutritious beverage with reduced energy value. Hence, their availability in the market will definitely benefit the health conscious people.ThesisItem Open Access DEVELOPMENT OF BEVERAGES FROM WILD PRICKLY PEAR (Opuntia dillenii Haw.)(UHF,NAUNI, 2017-12) CHAUHAN, MONIKA; THAKUR, N.S.ABSTRACT Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit of Himachal Pradesh which can be of great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. So, investigations were conducted to exploit its wide quality parameters for the development of various beverages which can be exploited on commercial scale in the state for its proper utilization, otherwise, this fruit is going waste. Because of mucilagenous characteristics of its pulp in the fruit, it was not possible to extract the juice by physical methods, but enzymatic extraction of juice worked well. So, out of various enzymes Viscozyme+Pectinase (3:1) @ 0.1 per cent and 120 minutes holding time at 50oC 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 14 per cent, 12oB TSS and 0.30 per cent acidity; squash by keeping 35 per cent juice, 40oB TSS and 1.20 per cent acidity; appetizer by keeping 35 per cent juice, 45oB TSS and 1.20 per cent acidity along with spice extract and syrup by keeping 30 per cent juice, 65oB TSS and 1.50 per cent acidity from its juice. Although all the products after packing in glass and PET containers could be stored successfully in refrigerated storage (4 - 7oC) 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 (15 - 25oC). The cost of the products prepared from wild prickly pear fruit juice was comparable to the cost of the similar products in the market. Hence, wild prickly pear fruit can successfully be utilized for the production of good quality and nutritionally enriched products with remunerative cost on commercial scale.ThesisItem Open Access UTILIZATION OF RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) FOR THE DEVELOPMENT OF FRUIT BAR/LEATHER(UHF,NAUNI, 2017-12) PRIYANKA; DHIMAN, ANJU K.ABSTRACT The present investigation entitled “Utilization of ripe pumpkin (Cucurbita moschata Duch ex Poir) for the development of fruit bar/leather” was carried out during 2015-2017 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to develop the fruit bar from ripe pumpkin and to evaluate its quality and storage stability. The pumpkin with 87.81 per cent moisture and 7.60 ⁰Brix TSS was found to be a good source of β-carotene (16.26 mg/100 g), ascorbic acid (15.55 mg/100 g) and crude fibre (0.58%). Among different combinations, the TSS of pumpkin pulp raised to 40⁰B by adding sugar, citric acid (1.5%) and pectin (2%) was found to be the best on the basis of sensory evaluation for the preparation of bar. The overall sensory quality of bar prepared by using concentrated pulp and cooking of ingredients for 2-3 minutes (C4) which contained 9.89 and 8.75 mg/100 g β-carotene and ascorbic acid, respectively was rated superior. A good quality bar can be obtained by pouring the pulp mixture of 3 mm thickness on a greased tray and drying in a mechanical cabinet dryer (60⁰C±2 for 14 hours). The mechanical cabinet dried bar showed lower values for moisture content (17.45%), water activity (0.633) and non-enzymatic browning (0.274). The incorporation of herbal extracts @ 10 per cent was found to be the best concentration to prepare pumpkin-ginger, pumpkin-mint and pumpkin-tulsi bar. Though the values for chemical and sensory parameters decreased significantly during storage but the bars of all the treatments were of good quality up to six months. ALP was observed to be better packaging material as compared to LDPE and PP boxes. The product can be safely stored for more than a period of six months under ambient conditions with minimal changes in quality attributes. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched bar of remunerative cost.ThesisItem Open Access UTILIZATION OF RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) FOR THE DEVELOPMENT OF FRUIT BAR/LEATHER(UHF,NAUNI, 2017-12) PRIYANKA; DHIMAN, ANJU K.ABSTRACT The present investigation entitled “Utilization of ripe pumpkin (Cucurbita moschata Duch ex Poir) for the development of fruit bar/leather” was carried out during 2015-2017 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to develop the fruit bar from ripe pumpkin and to evaluate its quality and storage stability. The pumpkin with 87.81 per cent moisture and 7.60 ⁰Brix TSS was found to be a good source of β-carotene (16.26 mg/100 g), ascorbic acid (15.55 mg/100 g) and crude fibre (0.58%). Among different combinations, the TSS of pumpkin pulp raised to 40⁰B by adding sugar, citric acid (1.5%) and pectin (2%) was found to be the best on the basis of sensory evaluation for the preparation of bar. The overall sensory quality of bar prepared by using concentrated pulp and cooking of ingredients for 2-3 minutes (C4) which contained 9.89 and 8.75 mg/100 g β-carotene and ascorbic acid, respectively was rated superior. A good quality bar can be obtained by pouring the pulp mixture of 3 mm thickness on a greased tray and drying in a mechanical cabinet dryer (60⁰C±2 for 14 hours). The mechanical cabinet dried bar showed lower values for moisture content (17.45%), water activity (0.633) and non-enzymatic browning (0.274). The incorporation of herbal extracts @ 10 per cent was found to be the best concentration to prepare pumpkin-ginger, pumpkin-mint and pumpkin-tulsi bar. Though the values for chemical and sensory parameters decreased significantly during storage but the bars of all the treatments were of good quality up to six months. ALP was observed to be better packaging material as compared to LDPE and PP boxes. The product can be safely stored for more than a period of six months under ambient conditions with minimal changes in quality attributes. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched bar of remunerative cost.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF GINGER SUPPLEMENTED BAKERY AND CONFECTIONARY PRODUCTS(UHF,NAUNI, 2017-10) KAUSHIK, RANJAN; KAUSHAL, MANISHAABSTRACT The present study entitled “Development and evaluation of ginger supplemented bakery and confectionary products” 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 2016-2017. Ginger cv. Himgiri was utilized for the preparation of powder and further different products viz. ginger supplemented cookies, ladoos and tablets were prepared from the fresh and stored ginger powder at an interval of three and six months. Different novel products were developed by different concentrations of ginger powder and all these developed products along with the control products (ladoos and cookies without ginger powder, tablets bound by gulkand) were analyzed for their physico-chemical and organoleptic characteristics. The standardized formulation of cookies containing 12.0 per cent ginger powder of combined flour (T7RC), ladoos containing 20.0 per cent ginger powder of chickpea flour (T5RL) and tablets containing 25g of ginger powder with pear pak binding agent (T5RS3) were found better and comparable with the control recipes. The standardized treatments showed non-significant changes in different physico-chemical and sensory characteristics of products upto 60 days of storage. After incorporation of ginger powder there was enhancement in quality attributes of developed products due to the increase in total phenols, antioxidants, protein, crude fibre and ash content. Formulated products were observed to have good stability and longer shelf life. The cost of production of ginger supplemented cookies, ginger supplemented ladoos and ginger appetizing tablets was calculated as Rs. 5.81 per pack containing 2 cookies, Rs. 148.34 per ladoo box of 200g and Rs. 4.89 per pack containing 6 tablets of 500mg each, respectively. Henceforth, ginger powder even after storage of six months can be utilized for the development of bakery and confectionary products and it can be a boon to the food industry for the development of products and also an alternative source of income for the ginger growers.ThesisItem Open Access DEVELOPMENT OF NOVEL PRODUCTS FROM OSMO-DRIED APPLES(UHF,NAUNI, 2017) SHARMA, BABITA; VAIDYA, DEVINAABSTRACT The present study entitled “Development of novel products form osmo-dried apples” 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 2016-2017. Apple is very popular in human diet due to its high nutritional value but owning to its perishable nature losses, occurs during its handling. To minimize the losses, drying is the better option which causes the reduction in water activity of food products and osmotic dehydration enhances the quality of dried products. In the present study osmo-dried apple pops and rings were developed from ‘Golden delicious’ apple and further utilized for the development of novel products viz. apple choco shots and apple pie. The technology for osmo-dried apple pops with diameter of 28 mm and apple rings with thickness of 0.5 cm, dipping in 70oB osmotic syrup sugar for three hours and honey for four hours at 50oC was optimized, with drying time of eight hours for sugar osmo-dried apple pops and seven hours for honey osmo-dried apple pops. In case of apple rings, drying time of five hours for sugar osmodried apple rings and four hours for honey osmo-dried rings was optimized. The products were packed in PET and glass jars and stored at room temperature. The quality in terms of nutritional and sensory was evaluated at fresh as well as during storage at an interval of three months. Minimum changes were found during storage in apple pops and rings. Honey osmo-dried apple pops and rings were found better in quality in terms of sensory and quality characteristics and having less water activity. For enhancing the flavor, cinnamon concentration of 1.5 per cent and 1.0 per cent for osmodried apple pops and rings was optimized respectively. Novel products were prepared from osmodried apple pops and rings i.e. apple choco shots and apple pie. Energy value of apple choco shots and apple pie from honey-cinnamon osmo-dried pops and rings were 231.22 Kcal/100g and 261.81 Kcal/100g respectively. These products were rated better by the panel of judges through nine point hedonic scale. From the storage study, it was found that apple choco shots packed in laminated films can be stored upto 45 days with minimum changes while apple pie wrapped in cling wrap and packed in cartons have to consume fresh. Thus, the developed technology can be commercially explored at industry level for the production of quality osmo-dried apple pops and apple rings and their value added products like apple choco shots and apple pie. The technology will be efficient and profitable to growers for the utilization of this fruit and ensuring better returns. These dehydrated fruits can be commercialized as an important component of diet.ThesisItem Open Access UTILIZATION OF WILD APRICOT OIL FOR THE DEVELOPMENT OF COSMETIC PRODUCTS(UHF,NAUNI, 2017) SHARMA, ANSHIKA; VAIDYA, DEVINAABSTRACT The present study entitled “Utilization of wild apricot oil for the development of cosmetic products” 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 2016-2017. Wild apricot (Prunus armeniaca L.) is the stone fruit mainly grown in the temperate regions of Jammu and Kashmir, Himachal Pradesh and Uttrakhand. Locally it is known as Chulli and Khurmani and sold as fresh and part of the produce is dried or processed in to pulp for making various products such as squashes, appetizers and jams. The remaining part of the fruit is stone, which is a good source of oil. Apricot oil was extracted from the kernels as per the standard procedure and further the oil and the remaining shell were analyzed for the quality characteristics for their suitability for the development of cosmetic products. Apricot oil with low acid value, rich in vitamin E, high saponification value and shell powder (767 microns) with good oil absorption capacity were selected as the base material for the optimization of formulations of apricot massage oil, massage cream, soap and scrub. Cosmetic product were developed by different concentration of oil and all these developed products along with the reference products (commercial product, procured from the market) were analyzed for their quality characteristics and sensory qualities. The massage oil containing 10 per cent of oil and 90 per cent of decocted herbs (T2), massage cream containing 10 per cent of oil (T2) and 15 per cent of oil (T3), soap containing 70 per cent of oil (T3) and scrub containing 10 per cent of apricot shell powder with massage cream having 10 per cent of oil as a base material (T2) were found better as per the BIS standards and were comparable with the reference products. The best treatments along with the reference products were evaluated for the storage studies of six months and it was concluded that there was non-significant changes. Formulated products were observed to have good stability and longer shelf life as under accelerated stability testing. Henceforth, apricot oil and shell powder can be utilized for the development of cosmetic products and it can be a boon and new source of income for the apricot growers in cosmetic industries.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BOX MYRTLE (Myrica nagi)(UHF,NAUNI, 2014) THAKUR, ABHIMANYU; THAKUR, N.S.ABSTRACT The present studies entitled, “Development of value added products from box myrtle (Myrica nagi)” were conducted during 2012-2014 in the department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173230, Solan (H.P.). Box myrtle (Myrica nagi) is one of the unique wild fruit which has got great commercial importance because of its high TSS and high total phenol content. The fruit has also got good antioxidant and medicinal properties. Therefore, investigations were conducted to develop value added products from box myrtle. The best method for juice extraction was found to be pulper (brush type). Best value added products were prepared viz; drink by keeping juice 14 per cent, TSS 12 o B and 0.30 per cent acidity; squash was by keeping 40 per cent juice, 40 o B TSS and 1.20 per cent acidity; appetizer by keeping 35 per cent juice, 40 o B TSS and 1.20 per cent acidity; syrup by keeping 35 per cent juice, 65 o B TSS and 1.50 per cent acidity and jelly by keeping 55 per cent juice, 45 per cent sugar and 0.72 per cent acidity. Although, all the products after packing in glass and PET containers could be stored successfully in refrigerated storage for six months. However, quality of the products packed in glass materials was retained better in refrigerated storage conditions as compared to the polyethylene teraphthalate (PET) stored in ambient storage conditions. The cost of the products prepared from box myrtle was comparable to the cost of the similar products in the market. Hence, box myrtle can successfully be utilized for the preparation of variety of good quality and nutritionally enriched processed products.ThesisItem Open Access “Development and Evaluation of Mushroom Fortified Indian Bread”(UHF,NAUNI, 2014) PATYAL, SUCHETA; VAIDYA, DEVINAABSTRACT The present studies entitled, “Development and evaluation of mushroom fortified Indian bread” were conducted during 2012-14 in the department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173 230, Solan (HP). Bread is one of the most widely consumed food product in the world. It is a cereal product from wheat flour that is naturally low in protein and nutritionally not a balanced diet because it is low in lysine, an essential amino acid. Mushroom is a good source of quality protein so, mushroom will complement with wheat flour to produce nutritionally balanced high quality flour, bread and chapatti. On dry weight basis this mushroom contains 35.6 percent crude protein, 2.2 per cent crude fat, 8.7 per cent crude fiber and 9.8 per cent ash. Therefore, present study is mainly concentrated to utilize Pleurotus mushroom for fortification of wheat flour for development of bread and chapatti to enrich their functional properties. Different concentration of mushroom flour was fortified with wheat flour and evaluated for various quality characteristics. However, 10 percent mushroom flour fortification was found better on the basis of physico chemical, sensory and rheological properties and used as fortified flour for development of bread and chapatti. The storage of bread (cling foil for 12 days) and chapatti (HDPE vacuum pack for 44 days) under refrigerated condition was found better to retain the freshnessas well as nutritional quality of the developed products.