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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 × End date: 2017 × Thesis Type: Ph.D ×
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Now showing 1 - 7 of 7
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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.
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    ThesisItemOpen Access
    STUDIES ON EVALUATION, STANDARDIZATION AND MICROENCAPSULATION OF ALOE VERAGEL
    (UHF,NAUNI, 2017) PANDIT, ANURADHA; VAIDYA, DEVINA
    ABSTRACT The present study entitled “Studies on evaluation, standerization and microencapsulation of Aloe vera gel” 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 2013-2016. Aloe vera has a long history of use as a remedy and for medicinal purposes. It is reported that it has a number of therapeutic properties. Different physical properties of Aloe vera leaf like length, width, thickness, peel weight and gel weight were measured. Non bitter and bitter Aloe vera genotypes were found morphologically as well as biochemically different. The phenolic compounds, polysaccharides and vitamins were found more in bitter Aloe vera gel, responsible for the anti-oxidant effects. The hand filleting and whole leaf processing are the methods, generally used for the extraction of Aloe vera gel. The expanding Aloe industry urgently needs to use appropriate method to maintain its biological activity and hygienic conditions. The mechanical method of filleting on the basis of yield and efficiency was found better than manual method. The Aloe vera juice was extracted with the use of pectinase enzyme @ 0.75 per cent. However, charcoal treatment was standardized for partial removal of unwanted anthraquinones. Microencapsulation improves the retention time of the nutrient in the food and allows the control release at specific times, during food consumption or in the intestinal gut. Microencapsulation of Aloe vera was done with freeze and spray drying. Spray drying with maltodextrine, lactose and blend of both as carrier was done and maltodextrine was found better carrier. Microencapsulated Aloe vera gel juice powder in amber coloured glass bottles and stored in refrigerated condition was found to maintain its quality up to six months storage. Due to therapeutic effects of Aloe vera animal study was conducted to see the effect of Aloe vera on diabetes. Diabetes also associated with trigycerides, cholesterol and blood urea nitrogen. Guinea pigs were induced with type 2 diabetes by using steptozotocine and Aloe vera (juice and microencapsulated powder) was given to guinea pigs. 400mg microencapsulated Aloe vera juice powder and 5 ml Aloe vera juice had shown significant effect on glucose level, cholesterol, triglyceride levels. Henceforth microencapsulated powder can be used for the treatment of type 2 diabetes mellitus
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    ThesisItemOpen Access
    Studies on ethylene management and storage of packed apples(malus domestica bork.)cv.red delicious
    (UHF,NAUNI,SOLAN, 1991) CHANDER, BAL VIPAN; CHOPRA, S.K.
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    ThesisItemOpen Access
    Evaluation of post harvest handling methods for carnation and gladiolus cut flowers
    (UHF,NAUNI,SOLAN, 2000) BHAT, ANJU; THRIPATHI, S.N.
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    ThesisItemOpen Access
    Evaluation studies on commercial varieties and promising hybrids of tomato grain in H P for processing
    (UHF,NAUNI,SOLAN, 1993) THAKUR, NARAYAN SINGH; KAUSHAL, B.B. Lal
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    ThesisItemOpen Access
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    ThesisItemOpen Access
    Production and evaluation of Bio-colour from plum pomace for use in Food Products
    (UHF,NAUNI,SOLAN, 2010) DWIVEDI, S.K.; JOSHI, V.K.
    ABSTRACT Colour is an essential constituent and is probably one of the first characteristics perceived by the senses. With the increasing awareness of toxicity of synthetic colours, demand for pigments from natural sources has increased. This increasing consumer demand for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. Anthocyanins comprise a diverse group of intensely colored pigments responsible for the appealing colour of many fruits, vegetables and flowers. Besides the color attributes, interest in anthocyanins has intensified because of their possible health benefits. Present investigations were carried out to produce anthocyanin pigment as natural food colourants. Five types of anthocyanin extraction method were tried where water, ethanol, acetone and fermented plum pulp and pomace were used. The optimum method of extraction was found to be pomace + water (1:1). This extraction method gives highest tintometer red unit (4.50) along with lowest yellow unit (1.50) and maximum no. of anthocyanins (Cyanidin-3,5-diglucoside, malvidin-3-monoglucoside and cyanidin-3- monoglucoside). Four pH concentrations were tried for the precipitation out of which 3.3 pH was found best on the basis of highest ‘a’ value. The plum pomace and juice extracts were precipitated with lead acetate, where lead salt was precipitated in much more quantity. Between plum pomace and plum juice, the later showed the highest lead content (95,628 ppm). Anthocyanin from the plum pomace with highest ‘a’ value (42.55) and least lead content was further extracted by using different concentrations of adsorbent (Amberlite XAD-16) out of which 35% XAD-16 concentration was found best with respect to highest adsorption (61.5%) and lowest ‘a’ value (11.44). Taking this concentration, the adsorption time was standardized by measuring adsorbed anthocyanin and colour values at different hours. Adsorption time was standardized as 8 hours for the maximum adsorption (95.25%). After adsorption, desorbent (ethanol) concentration was standardized as 60% with highest desorption of anthocyanin (94.96%). Antimicrobial and antioxidant activities of anthocyanin were also recorded at different concentrations. Highest antimicrobial activity and free radical scavenging activity (66.50%) was recorded at 100 mg/100 ml of anthocyanin. Stability of anthocyanin was observed with respect to temperature, pH and preservatives. Maximum stability was recorded at ambient temperature, low pH and low concentrations of preservatives. Optimum quantity of the crude anthocyanin was standardized for addition in RTS beverage (4%) and squash (8%). Storage stability in model RTS beverage and squash showed a marked degradation of anthocyanin at 350C than 50C and 250C. There was less change in dark condition than in day and UV light and at 2 pH than 4 pH. The change in colour was rapid in the first 1 month than in the later period of storage. The cost of the crude anthocyanin pigment was Rs10.86/ml. So, by the use of plum pomace and with the above optimized conditions, crude anthocyanin pigments can be produced. Use of these pigments in processed food is promising with large economic potential.