Loading...
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
10 results
Search Results
ThesisItem Open Access STUDIES ON EXTRACTION OF DIETARY FIBRE FROM BAMBOO GROWN IN HIMACHAL PRADESH AND ITS UTILIZATION FOR NUTRITIONAL SUPPLEMENTATION(UHF,NAUNI, 2019-09) VANLALLIANI; DHIMAN, ANJU KABSTRACT The present investigation entitled “Studies on extraction of dietary fibre from bamboo grown in Himachal Pradesh and its utilization for nutritional supplementation” was carried out during 2017-2019 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to extract dietary fibre from bamboo shoots and to utilize it in cereal and dairy products. The shoots of four species viz. Dendrocalamus strictus (S1), Dendrocalamus hamiltonii (S2), Phyllostachys reticulata (S3) and Bambusa nutans(S4) harvested at 30, 40, 50 and 60 cm height were used and analyzed for different quality attributes. D. hamiltonii at 60 cm length recorded the maximum crude fibre (2.15 %) and hence was utilized for extraction of dietary fibre by enzymatic-gravimetric method. Among twenty seven treatments, the highest total dietary fibre yield (70.25 %) was obtained from T15 (enzymes incubation temperature and time combination of 100°C for 30 min in α-amylase, 45°C for 60 min in protease and 40°C for 4 h in cellulase). The bamboo shoot powder contained higher value for crude protein (10.49 %), cellulose (89.07 %) and hemicellulose (30.85 %) while extracted dietary fibre contained higher amount of total dietary fibre (70.25 %), insoluble dietary fibre (63.41 %), soluble dietary fibre (6.84 %) and lignin (99.80 %). Water holding capacity (15.39 mL/g), oil holding capacity (7.93 mL/g), swelling capacity (27.23 mL/g) and bulk density (0.652 g/cm3) were significantly higher in extracted dietary fibre. The extracted dietary fibre packed in HDPE jars retained better quality at ambient condition during storage as compared to rest of the packaging materials. The bamboo shoot powder and extracted dietary fibre were incorporated in cereal and dairy products for enrichment. Dietary fibre can be supplemented at a level of 8 per cent while bamboo shoot powder at 6 per cent in cookies which can be stored upto three months in PET jars and LDPE pouches. However, the quality was better in PET jars. Out of six treatments of pasta, a level of 8 per cent for both bamboo shoot powder and dietary fibre gave the better product which can be stored for three months with minimal quality changes. The bamboo shoot powder and dietary fibre incorporated in yoghurt was found to be the best at a level of 1.0 and 1.5 per cent, respectively. For incorporation in paneer, a level of 2.5 per cent for both gave the product of better quality. The yoghurt and paneer packed in polystyrene cups and LDPE pouches, respectively can be stored upto ten days under refrigerated condition. The study revealed that incorporation of bamboo shoot powder and bamboo dietary fibre can enhance the nutritional (protein and fibre) quality. Incorporation of extracted dietary fibre can enhance the protein as well as dietary fibre in different products. However, the dietary fibre was higher in extracted dietary fibre incorporated products and protein in bamboo shoot powder incorporated products. Henceforth, it is concluded that bamboo shoot can be successfully converted into powder and dietary can be extracted from the powder. These can be safely utilized to enhance functional properties of cookies, pasta, yoghurt and paneer.ThesisItem Open Access STANDARDIZATION OF MATURITY INDICES AND POST HARVEST TREATMENTS FOR RETENTION OF STORAGE QUALITY OF PERSIMMON (Diospyros kaki L.) FRUITS(UHF, NAUNI, 2018-12) KUMAR, NAVEEN; THAKUR, K SABSTRACT The present investigation entitled “Standardization of maturity indices and post harvest treatments for retention of storage quality of persimmon (Diospyros kaki L.) fruits” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP) during the year 2016-2017 under three experiments. In the first experiment, persimmon fruits of cvs. Fuyu, Hachiya, Jiro and Zinjimaru were harvested at five developmental stages and allowed to ripen under ambient conditions to standardize the optimum harvesting date for each cultivar. In the second experiment non-astringent persimmon fruits cv. Fuyu were treated with 1-MCP (250, 500 & 750 ppb), CaCl2 (1, 2 & 3%),Salicylic acid (1.0, 1.5 & 2.0 mM) and Nitric oxide (0.5, 1.0 & 1.5 mM) and changes in their quality during ambient as well as refrigerated storage were observed. In the third experiment combinations of treatments to remove astringency and induce ripening in the astringent cv. Hachiya were standardized independently and in combination over the two seasons. On the basis of physico-chemical and bio-chemical characteristics of fruits upon ripening the optimum time for harvesting of persimmon cv. Fuyu was found to be 85/86 days whereas for Hachiya it was 86 days, for Jiro it was 89/91 days and for Zinjimaru it was 92/91 days from full bloom during 2016/2017 respectively, which corresponded to the 3rd harvest date in each cultivar. Significant increase in fruit size and weight, TSS, sugar and carotenoid contents were observed with advancing maturity of fruit which was accompanied by a decrease in titratable acidity and ascorbic acid contents. After a ripening period of 9 days, fruits harvested on the above mentioned durations from full bloom (3rd harvesting date) developed better physico-chemical and sensory attributes and exhibited minimum weight loss in comparison to fruits harvested on other dates. Among postharvest treatments, fruits that were treated with 750 ppb 1MCP (T3) retained maximum TSS, sugars, titratable acidity, pectin and ascorbic acid contents and exhibited slower respiration rate and enzymatic activities, thereby proving to be effective in increasing storage life and overall acceptability of fruits during ambient as well as refrigerated storage and was followed by T2and T1, respectively. All the astringency removing treatments were found to be effective in decreasing astringency of Hachiya persimmon fruits. Among the various treatments > 80 per cent CO2 for 24 hrs (T9) was found to be most effective in decreasing tannin contents and increasing the total soluble solids (TSS), reducing sugars, total sugar contents and sensory characters in fruits. Treatments of fruits with 750 ppm ethylene for 24 hrs showed the best result in inducing proper ripening as reported on the basis of physico-chemical and sensory characteristics of fruits after 9 day ripening period. Combination ofde-astringency and ripening treatments showed promising results with the combination of>80% CO2 for 24 hrs followed by 750 ppm ethylene for 24 hrs proving to be the most effective in enhancing the quality characteristics of Hachiya persimmon fruits upon their ripeningThesisItem Open Access ISOLATION, CHARACTERIZATION AND APPLICATION OF PROTEIN ISOLATES FROM APRICOT PRESS CAKE(UHF, NAUNI, 2019-01) THAKUR, ABHISHEK; VAIDYA, DEVINAABSTRACT The present study entitled “Isolation, characterization and application of protein isolates from apricot press cake” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Apricot kernel press cake comprises of higher nutritional, minerals, amino acids content and good functional properties. It can be successfully used for extraction of protein isolate by isoelectric precipitation method. Response surface methodology (RSM) was used to optimize the extraction conditions of protein isolate from the apricot kernel press cake. The independent variables were temperature (20, 35 and 500C) and pH (9.00, 10.00 and 12.00) with responses yield, soluble protein and crude protein. 200C temperature and 10 pH was optimized on the basis of RSM desirability with 36.52 per cent yield, 14.25 per cent soluble protein and 90.15 per cent crude protein. The apricot kernel press cake protein isolate had good physicochemical and functional properties (water and oil absorption capacity). The apricot kernel protein isolate showed good FTIR spectra and SEM image indicated the presence of starch and protein molecules in the sample. Similarly SDS-PAGE showed the presence of different protein fractions (Globulin, glutelin, albumin and prolamin) present in the protein isolate and among them globulin fraction was dominant fraction (433.10 ± 20.25 g/kg protein), followed by albumin fraction (286.20 ± 15.60 g/kg protein). Protein isolate was observed free from hydrogen cyanide (HCN). Phytic acid and tannins were reduced with the heating at 1000C for 30 minutes. Apricot kernel press cake protein isolate was found with all essential amino acids. Hence process for the utilization of protein isolate for the development of gluten free pasta was optimized. Rice was taken as base for the development of pasta with protein isolate. The protein isolate concentration (5%) was optimized by cooking quality (cooking time, weight increased, cooking loss, texture analysis and sensory quality). 5 percent protein enriched gluten free pasta was observed with 82.65 per cent protein digestibility, found to be enhanced (5%) with protein isolate supplementation. Study concluded that incorporation or addition of protein isolate for the development of different food products seems to be a profitable venture for utilizing the waste and boosting the income of the farmers, apart from providing many health benefits to the populatioThesisItem Open Access EVALUATION OF WILD POMEGRANATE FOR THE DEVELOPMENT OF ANARDANA IN HIMACHAL PRADESH(UHF, NAUNI, 2018-12) THAKUR, ABHIMANYU; THAKUR, N SABSTRACT The present studies entitled “Evaluation of wild pomegranate for the development of anardana in Himachal Pradesh” were conducted during 2015-2017 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Wild pomegranate fruit is widely found in hilly slopes of HP, Uttarakhand and Jammu & Kashmir and contain higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared from the fruits procured from four major locations of the HP. Best quality anardana could be prepared from this fruit harvested 134-137, 136-140, 134136 and 137-139 days after full bloom in Narag, Karsog, Basantpur and Darlaghat locations, respectively. Comparable quality anardana can be prepared from the freshly harvested fruits as well as 20 days stored fruits under ambient temperature conditions, however, intense coloured anardana could be prepared from the 30 days stored fruits. Anardana prepared under mechanical cabinet drier and solar tunnel drier was comparable in terms of its various quality characteristics. While comparing the locations for the procurement of raw material, best quality anardana from the fruits of Karsog location could be prepared in both the drying modes. Anardana prepared under both the drying modes retained better quality under refrigerated temperature conditions in aluminium laminated pouch (ALP) with vacuum during 12 months of storage. However, quality changes were observed faster in solar tunnel dried anardana during both the storage conditions. The cost of anardana prepared in mechanical cabinet drier was slightly higher than solar tunnel drier, but was comparable to the cost of the anardana in the market.ThesisItem Open Access DEVELOPMENT, EVALUATION AND UTILIZATION OF COMPOSITE FLOUR FROM UNDERUTILIZED GRAINS OF HIMACHAL PRADESH(UHF, NAUNI, 2019-01) CHAUHAN, NILAKSHI; VAIDYA, DEVINAABSTRACT The present study entitled “Development, evaluation and utilization of composite flour from underutilized grains of Himachal Pradesh” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Most of the population lies on a diet based on cereals such as wheat, rice and corn. These cereals are good source of carbohydrate, energy and vitamin B-complex but deficit in essential amino acids, micronutrients and functional compound. So that FAO initiated a composite flour programme in 1964. Composite flour has a potential to increase the nutritive as well as nutraceutical properties by substituting with local cereals, starches and protein. Underutilized grains for viz. kodomillet, red rice, buckwheat, rice bean and amaranth are good source of essential amino acids, micronutrients and functional compounds. Hence, these grains can be utilized for development of composite flour. Nutritional dense nature of these grains inhibit their utilization, hence present study was undertaken to develop composite flour by utilizing these crops. It was estimated that 10 per cent substitution of individual underutilized grains flour such as kodo millet, red rice, buck wheat and rice bean where as 20 per cent of amaranth flour can be used for the development of composite flour. 90:30 composition of wheat and underutilized grains flour was further optimized on the basis of rheological, proximate and functional properties through Response Surface Methodology (RSM). Composite flour could be stored at ambient condition without altering the quality of flour upto 6 months. The essential amino acids especially lysine, a limiting amino acids in most of cereals was found 11.25g/100g in composite flour. The mineral constituents such iron and calcium was 6.20 and 70.80 mg/100g in composite flour. EAAI, Nutritional Index (NI), Biological Value (BV) and Predicted Protein Efficiency Ratio (P-PER) were comparatively high in composite flour i.e.147.65, 23.67 and 149.24 respectively, reflecting the nutritional, functional quality of the composite flour. The flour was found optimum for development of baked (bread and biscuits) and extruded products (pasta and breakfast cereals) with excellent nutritional profile. Hence, the study concluded that these underutilized grains flour can be used for the development of nutritionally enriched baked as well as extruded products.ThesisItem Open Access STANDARDIZATION OF POST HARVEST TREATMENTS AND ACTIVE PACKAGING CONDITIONS FOR RETAINING STORAGE QUALITY OF PEAR (PYRUS COMMUNIS L.)(UHF,NAUNI, 2018-07) SATISH, KUMAR; THAKUR, K.S.ABSTRACT The present investigations entitled “Standardization of postharvest treatments and active packaging conditions for retaining storage quality of pear (Pyrus communis L.)” were conducted during the seasons 2015-16 and 2016-17 under three experiments. In the first experiment different concentrations of 1-methylecyclopropene were tried for retention of fruit quality during ambient and refrigerated storage. It was observed that fumigation of fruits with 1000 ppb 1-MCP for 24 h (T10) effectively maintained the best fruit quality with minimum deterioration during 22 days and 4 months storage periods under ambient and refrigerated storage, respectively. These fruits retained maximum firmness, TSS, sugars, titratable acidity, ascorbic acid and total phenol contents and exhibited minimum physiological loss in weight (PLW), spoilage, enzyme activity (PME and PG) and respiration rate, with highest overall acceptability. However, treatments with 900 ppb (T9) and 800 ppb 1-MCP (T8) also proved to be equally effective as differences among them for most quality parameters were non-significant under both the storage conditions. Further, the shelf life periods after 30, 60, 90 and 120 days of refrigeration, for these fruits were 15, 12, 9 and 3 days, respectively. In the second experiment appropriate concentrations of CaCl2, coating treatments (starlight wax emulsion, Aloe vera and Vitex negundo) and their combinations were standardized for retention of fruit quality. Treatment of fruits with 4.0 per cent CaCl2 for 30 min (T12) reduced PLW, spoilage, enzyme activity (PME and PG) and respiration rate and also retained maximum firmness, TSS, sugars, acidity, ascorbic acid, total phenol contents and overall acceptability rating during 19 day and 3 month storage durations under ambient and refrigerated storage, respectively, although it was statistically at par with treatments T11 (4.0 % CaCl2 dip for 20 min) and T9 (3.0 % CaCl2 dip for 30 min). After 30, 60 and 90 days of refrigeration these fruits exhibited shelf life periods of 12, 9 and 6 days. Among coating treatments, 50 per cent starlight (T3) 30 per cent concentration of both Aloe vera (T3) and Vitex negundo leaf extract (T3) proved to be better in retaining storage quality of fruits in comparison to their other concentrations although, differences between 20 and 30 per cent Vitex negundo leaf extract were non- significant. Fruits under these treatments had shelf life periods of 9 and 6 days after 30 and 60 days of refrigeration. Fruits treated with pre standardized CaCl2 (3.0 % CaCl2 for 30 min) were subsequently coated with 50 per cent starlight, 30 per cent Aloe vera and 20 per cent Vitex negundo leaf extracts. 3.0 per cent CaCl2 dip for 30 min + 50 per cent starlight wax emulsion (T1) recorded the best fruit quality and overall acceptability during the 22 days and 4 months storage periods under the two storage conditions. Further, during ambient holdings fruits treated with 3 per cent CaCl2 dip for 30 min + 50 per cent starlight wax coating (T1) retained marketability up to 12, 9 and 9 days after 30, 60 and 90 days of refrigeration, respectively. Under the third experiment, fruits were packed in 100 and 200 gauge LDPE film bags along with sachets of KMnO4, Fe powder and activated charcoal to evaluate the effects of in package scrubbing of ethylene, O2 and CO2 on fruit quality during ambient and refrigerated storage. These active packaging treatments were effective in reducing the overall ripening process and thus prolonging the storage life. Keeping a sachet of 15 per cent KMnO4 and 15 per cent Fe powder inside 200 gauge LDPE bags along with fruits, retained maximum firmness, TSS, sugars, titratable acidity, ascorbic acid, total phenol contents and overall acceptability rating while they exhibited minimum respiration rate and enzymatic activities, thereby proving to be effective in retaining storage quality of fruits. Keywords: 1-MCP, CaCl2, edible coatings, active packaging, Bartlett, storage quality.ThesisItem Open Access STUDIES ON EXTRACTION AND UTILIZATION OF PECTIN FROM PUMPKIN(UHF,NAUNI, 2018-04) RAMACHANDRAN, PREETHI; DHIMAN, ANJU K.ABSTRACT The present investigation entitled “Studies on extraction and utilization of pectin from pumpkin” 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 extract pectin from pumpkin, evaluate its quality and utilization in value added products. Ripe pumpkin with 21.89 lbs/inch2 was found to contain 1.52 per cent pectin as calcium pectate. The pumpkin at different stages of maturity showed firmness to increase from 4.94 lbs/inch2 at 15 DAA to 22.50 lbs/inch2 at ripe stage. Pectin content (as calcium pectate) of flesh and peel increased from 0.56 to 1.89 and 0.78 to 2.15 per cent, respectively from 15 DAA to 45 DAA but in subsequent maturity up to ripe stage, it decreased. Extraction conditions, solvent, maturity stages and portion of pumpkin was found to have a significant impact on yield and quality of pectin. The pre-heat treatment of pumpkin pulp by autoclaving at 121 °C for 20 min and pulp-water ratio of 1:4 was standardized for extraction of pectin. The maximum pectin yield was received from Trichoderma viride cellulase extraction method (14.93 %) by using treatment combination of 4 mL/mg, 45 °C and 9 h. However, the yield with citric acid (pH 2.5 at 80 °C for 120 min) was comparatively low (13.23 %) but had better quality in respect of ash content (3.49 %) and anhydrogalacturonic acid content (80.70 %). The flesh with peel of pumpkin harvested at 45 DAA produced pectin of higher yield (13.98 %) and quality (2.88 % ash, 9.41% methoxyl content, 73.88 % AGA, 72.31 % DE and 179.00 jelly grade) with citric acid extraction method (pH 2.5 at 80 °C for 120 min) as compared to peel (7.17 % yield) and flesh (10.63 %) portions. The extracted pectin had methoxyl content and degree of esterification above 8 and 50 per cent, therefore falls under the category of HM Pectin which can produce gel in presence of sugar above 55 per cent and pH at 3.5. Pectin packed in HDPE jars retained better quality during storage as compared to rest of the packaging material, irrespective of storage condition. The value added products with extracted pectin (2.0 % for jam, 2.5 % for jelly and 0.6 % for sauce) were of comparable quality with commercial pectin products (1.5 % for jam and jelly; and 0.4 % for sauce). Henceforth, it is concluded that pumpkin can be successfully utilised for isolation of pectin having good gelling, emulsifying and storage stability.ThesisItem Open Access DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM ASIAN CARROT (Daucus carota L.)(UHF,NAUNI, 2018-01) PRADEEP, KUMAR; THAKUR, N.S.ABSTRACT The present studies entitled “Development of functional food products from Asian carrot (Daucus carota L.)” were conducted during 2014-2016 in the department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, (HP). Asian carrot is one of the commercial vegetable containing higher amount of antioxidants like carotenoids and phenols along with other quality characteristics. To exploit its higher antioxidant properties, present studies were carried out to develop the functional food products. Out of six months of availability of carrot in the state, January month was found most suitable period for the selection of raw material for the development of various functional food products including semi-finished products. Selected roots were converted into three forms (semi finished products) like roundels, sticks and shreds, pretreated by steam blanching (roundels and sticks for 3 min and shreds for 2.5 min) followed by dipping in 2000 ppm KMS solution for 60 min before drying in cabinet drier. Out of three drying modes all the pretreated forms of carrot could be dried successfully in cabinet drier at 60+2 °C. Best dried forms of carrot were stored under refrigerated (4-7 °C) and ambient (11.6-26.2 °C) temperature conditions for 12 months after packing in aluminium laminated pouch (ALP 99.8gsm) and polyethylene pouch (PEP 93.9gsm). Best quality of dried forms of carrot could be retained under refrigerated conditions in aluminium laminated pouch (ALP) during 12 months of storage. All three dried forms can be used in various culinary preparations during the lean period when carrot is not available in the market. However, further various instant products like gazrella, beverage, chutney and yoghurt and sticks and roundels pickles were developed by following/trying various recipes. Respective products with best recipes were stored under refrigerated (4-7 °C) and ambient (10-25 °C) temperature conditions for 12 months after their packing in ALP with or without vacuum, PEP, glass and polyethylene terephthalate (PET) jars. Best quality of the products like instant gazrella, beverage, chutney and yoghurt mix in ALP with vacuum and sticks and roundels pickles could be retained in glass jars under refrigerated (4-7 °C) storage as compared to other packaging material under ambient (10-25 °C) storage conditions. Cost of all products was found to be comparable to the cost of the similar products in the market. So, dried carrot, its instant products and pickles can be made available to the consumers throughout the year as that of the other instant products in the market.ThesisItem Open 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.