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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 Instant Papaya Fruit Powder(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2019-12-20) Shivani; Verma, Anil KumarMethod for utilization of papaya fruit cv. Madhu for preparation of foam mat dried fruit powder was standardized. The conversion of papaya pulp into foam was optimized by whipping the pulp after addition of carboxy-methyl-cellulose (CMC) and glycerol-mono- stearate (GMS) @ 0-3% each and drying the resultant foam in dehydrator (60±5°C) to a constant moisture content. Drying of papaya foam by using 3% GMS was found the most appropriate with respect to desired foaming properties (foam density, foam expansion and foam stability), physico-chemical and sensory characteristics. Dried powder contained 79.30- 89.83°B TSS, 7.00-10.73% moisture content, 2.40-5.56% ash content, 49.67-62.63% reducing sugars, 74.27-87.73% total sugars, 928.76-1341.20 µg/100g total carotenoids, 0.135-0.276% titratable acidity and 5.07-5.57 pH. Storage of fruit powder packed in aluminium and polyethylene pouches exhibited slight increase its moisture content and pH with minimum changes in different chemical characteristics. The value of different attributes after 90 days of storage of powder in polyethylene and aluminium pouches were 88.00, 88.80 °B TSS, 0.120, 0.130 per cent titratable acidity, 5.65, 5.61 pH, 63.51, 63.46 % reducing sugars, 85.76, 86.40 % total sugars and 9.90, 9.40 % moisture content, respectively with no microbial growth in any of the sample. However, product packed in aluminium pouches exhibited better retention of nutrients as compared to polyethylene pouches. Further, ready to-serve beverage prepared by reconstituting 12% papaya-mango powder in 50:50 proportions and raising TSS to 12°B by adding sugar syrup was found most acceptable with sensory hedonic score of 7.30 on 9-point hedonic scale. Thus papaya fruit can be utilized for preparation of self stable powder using foam mat drying technique.ThesisItem Open Access EXTRACTION AND UTILIZATION OF PAPAYA LEAF EXTRACT FOR PREPARATION OF READY TO SERVE BEVERAGES(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2019-11-29) KUMAR, MANOJ; SHARMA, P CThe present investigation on the “Extraction and utilization of papaya leaf extract for preparation of ready to serve beverages” was carried out in the Department of Food Science and Technology. Papaya leaf juice is known to improve the platelet counts in dengue fever patients due to presence of various bioactive components. In order to utilize this property of papaya leaves, efforts were made to optimize method for papaya juice extraction and preparation of papaya juice based mango nectar. Papaya leaf juice extracted by using different techniques viz; T1 Cold juice extract, T2 Hot juice extract, T3 hot juice extract with 20% water, T4 hot juice extract with 30% water and T5 hot juice extract with 40% water was evaluated for different physico- chemical and sensory attributes. It was observed that Juice yield of extract varied from 48- 58.7%, TSS 2.2 – 5.54⁰B, titratable acidity 0.02-0.06%, pH 6.8- 7.2, total phenol 2.24- 2.47 mg GAE/ml, chlorophyll 0.068-0.214 mg/ml, reducing sugar 2.98- 4.90 mg/ml, total sugar 3.75-4.97 mg/ml and ascorbic acid 0.47-0.86 mg/100ml. Among different treatments, the papaya leaf juice extracted by using hot extraction method after diluting with 20% water (T3) was adjudged the most appropriate with respect to better juice yield (48.2%), chemical and sensory attributes and hence optimized for preparation of papaya leaf juice based mango nectar. Out of different combinations viz; 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100% of mango pulp and papaya leaf juice, the fruit nectar prepared by using 20% juice/pulp in proportion of 70% mango pulp and 30% papaya leaf juice, 15⁰B TSS and 0.3% titratable acidity was found the best on the basis of sensory attributes. Chemically, the product contained 15⁰B, 0.3% acidity, 147.68mg/ml total sugar, 42µg/100ml ascorbic acid, 1.07mg GAE/ml total phenol with 23.39% antioxidant activity. The product remained acceptable up to 90 days of storage with negligible changes in different chemical and sensory attributes at both ambient (30-35⁰C) and (5±1⁰C) low temperature. After 90 days of storage value for different attributes at low and ambient temperature were found as 15.6 and 15.7⁰B TSS, 0.36 and 0.38% acidity, 3.91 and 3.86 pH, 35 and 33µg/100ml ascorbic acid, 1.20 and 1.17 mg GAE/ml total phenol, 147.84 and 150.74 mg/ml total sugar, 61.30 and 68.30 mg/ml reducing sugar and 17.42 and 16.89% antioxidant activity respectively. Microbiologically, the product remained safer with no growth of any micro-organism. The product remained self-stable up to 90 days of storage at both ambient and low temperature. Thus, papaya leaf juice can be utilized for preparation of papaya juice based mango nectar for its regular consumption as a health promoting beverage.ThesisItem Open Access READY–TO –SERVE (RTS) BEVERAGES FROM PERSIMMON (Diospyros kaki L.)(UHF,NAUNI, 2019) GAUTAM, ANJALI; DHIMAN, ANJU K.ABSTRACT The present investigation entitled, “Ready-to-serve (RTS) beverages from persimmon (Diospyros kaki L.)” were carried out during 2017-19 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Ripe persimmon fruit with or without peel possessed 78.83 ± 1.3 and 79.34 ± 0.88 per cent moisture, 16.16 ± 0.90 and 15.95 ± 0.86 °B TSS, 0.13 ± 0.01 and 0.12 ± 0.01 per cent acidity, 15.90 ± 0.65 and 14.99 ± 0.61 per cent ascorbic acid, 250 ± 0.08 and 190 ± 0.01 μg/100 g carotene, 3.87 ± 0.07 and 3.75 ± 0.08 mg/100 g total phenols, 0.69 0.16 ± and 0.66 ± 0.13 per cent fibre and 49.13 ± 1.06 and 45.82 ± 1.02 per cent antioxidant activity, respectively. Fruits were utilized for production of pulp and RTS beverages. The cold pulping method by using 10 per cent water (T2) while hot pulping with 10 per cent water and cooking time. (T5) gave the maximum pulp recovery of 77.87 and 83.50 per cent, respectively. Pulp obtained from cold and hot pulping method contained 220 and 150 μg/100 g carotene, 15.12 and 9.43 mg/100 g ascorbic acid, respectively. Among six treatments employed for pulp preservation, T5 (pulp+ pasteurization + KMS in glass bottles) was found to be best for pulp of cold and hot pulping methods on the basis of higher retention of functional components i.e. ascorbic acid (13.733 and 8.043 mg/100 g), carotene (173 and 86 μg/100 g) and total phenols (3.093 and2.873 mg/100 g) during storage of 6 months. Among different combination of RTS beverage prepared using pulp of cold pulping method T1 (10° B TSS + 15 % pulp+ 0.4 % acidity), T2 (12 °B TSS + 15 % pulp+ 0.3 % acidity) and T3 (15° B TSS + 15 % pulp+ 0.3 % acidity) were selected on the basis of higher sensory score. T1 (10° B TSS + 15 % pulp+ 0.4 % acidity) exhibited a higher value of ascorbic acid (1.222 mg/100 g), carotene (24 μg/100 g). RTS beverage combinations for pulp extracted by hot pulping selected were T1 (10° B TSS + 20 % pulp+ 0.3 % acidity), T2 (12° B TSS + 15 % pulp+ 0.3 % acidity) and T3 (15° B TSS + 15 % pulp+ 0.3 % acidity) which had carotene 56, 38 and 24 μg/100 g, ascorbic acid 1.145, 0.718 and 0.698 mg/100 g and total phenols o.508, 0365 and 0.337 mg/100 g. In flavoured RTS beverage of treatment T2 (pulp+ginger-mint extract) recorded the highest functional components 2.715 mg/100 g, 23 μg/100 g, 0.393 in ascorbic acid, carotene and total phenols as compared to T1 (pulp+ginger extract) i.e. ascorbic acid (2.446 mg/100 g), carotene (22 μg/100 g) and total phenol (0.370 mg/100 g). Though, sensory scores decreased significantly with the advancement of storage but processed products of all the treatments were well above the acceptable limits. The study indicated that the processed products can be stored safely for a period of six months with minimal changes in chemical and sensory attributes. Henceforth, it is concluded that persimmon which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched beverages of remunerative costThesisItem Open Access DEVELOPMENT AND EVALUATION OF ANTHOCYANIN ENRICHED GINGER CANDY(UHF,NAUNI, 2019-11) THAKUR, MONIKA; KAUSHAL, MANISHAABSTRACT 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.ThesisItem Open Access OAT BASED APPLE POMACE ENRICHED BAKERY PRODUCTS(UHF,NAUNI, 2019-10) SONI, POOJA; SHARMA, K DABSTRACT The present investigation entitled “based apple pomace enriched bakery products” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during 2017-18 and 2018-19. The study was conducted for the development of bakery products from oat flour and by enrichment of it with apple pomace powder along with their evaluation for quality and storage stability. The oat flour is a good source of carbohydrate 68.28%, protein 10.15%, fat 8.80%, total dietary fibre 13.90% and total phenols 5.95 mg/ g. Alternatively, apple pomace powder is a good source of total sugars 22.75%, total dietary fibre 44.32%, total phenol 8.72 mg/ g and ascorbic acid 10.07 mg/ 100 g. Since, oat is one of the healthiest and gluten free cereal and apple pomace being a by-product of apple juice processing industry containing health promoting ingredients therefore, another method of value-addition and utilization of apple pomace powder was optimized. Among seven combinations tried, a combination of 70 per cent oat flour and 30 per cent apple pomace powder for biscuit and cake and 75 per cent oat flour and 25 per cent apple pomace powder for bread was optimized for the preparation of acceptable and palatable bakery products. The prepared products exhibited higher antioxidant activity owing to the presence of reasonable amount of polyphenolics. The apple pomace powder enriched biscuit and cake were safe for consumption up to 90 and 30 days of storage at ambient and refrigerated condition, respectively. Whereas, the apple pomace powder enriched bread packed in polyethylene pouches could be stored safely up to 6 days at ambient condition and 15 days at refrigerated condition. Therefore, the study suggested that oat flour along with apple pomace powder can successfully be utilized in bakery products like biscuit, cake and bread due to their enhanced nutritional, functional and sensorycharacteristics.ThesisItem Open Access DEVELOPMENT AND STORAGE OF GRANULAR POWDER FROM WILD POMEGRANATE (Punica granatum L.)(UHF,NAUNI, 2019-10) SHARMA, CHETNA; THAKUR, N SABSTRACT The present studies entitled “Development and storage of granular powder from wild pomegranate (Punica granatum L.)” were conducted during 2018-2019 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Wild pomegranate (Punica granatum L.) is an important wild fruit which is commonly called as “Daru” in HP and considered as one of the commercial fruit. The edible part of its fruit is arils, which are rich in organic acids including various antioxidants such as anthocyanins, phenols, ascorbic acid etc. So, the present investigations were conducted to develop granular powder for instant use by using different drying modes and their combinations to increase its shelf life by incorporating oxygen and moisture scavengers as it is very sensitive to oxidation. Arils were pre-treated (steam blanching for 30 sec followed by sulphur fumigation @ 0.30 % for 60 min) and subjected to different drying modes and their combinations for the preparation of granular powder (particle size of 710 µm). The granular powder from the best drying mode (mechanical cabinet drier; 60 ± 2°C) possessing maximum desirable sensory and physico-chemical characteristics were packed and stored in five different packaging treatments including polyethylene pouch (PEP), aluminium laminated pouches (ALP), ALP with oxygen scavenger, ALP with oxygen and moisture scavenger and ALP with moisture scavenger and stored for six months under ambient (18-22 °C) and refrigerated (4-7 °C) temperature conditions. The granular powder packed in ALP with oxygen and moisture scavenger under refrigerated storage condition retained the best quality of granular powder. Whereas, the quality of granular powder packed in same packaging treatment was also good under ambient storage condition but the changes in the quality was found faster as compared to refrigerated storage conditions. The cost of production of this product was comparable to the cost of the similar product available in the market.ThesisItem Open Access DEVELOPMENT OF BEVERAGES FROM WILD JAMUN(Syzygium cumini L.)(UHF,NAUNI, 2019-10) BHATT, KANCHAN; THAKUR, N SABSTRACT The present studies entitled“Development of beverages from wild jamun(Syzygium cuminiL.)” were conducted during 2018-19 in the department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, (HP). Wild jamun is a minor fruit growing in certain pockets of Himachal Pradesh that can be of great importance because of its higher antioxidants, colour pigments and other quality parameters along with medicinal properties. So, to exploit its wide quality parameters present studies were carried out for the development of various beverages which can be exploited on commercial scale in the state for itsproper utilization. Wild jamun fruits were subjected to various physical and chemical juice extraction methods due to high pectin content in the fruit pulp. Juice was extracted by hot pulping without crushing followed by enzyme treatment (Pectinase @ 0.08per cent and 90minutes holding time at 50˚C 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 16 per cent, 12˚B TSS and 0.30 per cent acidity; squash by keeping 35 per cent juice, 40 ˚B TSS and 1.20 per cent acidity; appetizer bykeeping 35 per cent juice, 45˚B TSS and 1.20 per cent acidity along with spice extract and syrup bykeeping 30 per cent juice, 65˚B TSS and 1.50 per cent acidityfrom its juice. Although all the products after packing in glass and PET containers could be stored successfully in refrigerated storage(4-7˚C) 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 (18 – 22 ˚C). The cost of the products prepared from wild jamun fruit juice was comparable to the cost of the similar products in themarket. Hence, wild jamunfruit can successfully beutilized for the production of good quality and nutritionally enriched products with remunerative cost on commercial scale.ThesisItem Open Access STUDIES ON PREPARATION AND PRESERVATION OF PERSIMMON (Diospyros kaki L.) PULP AND ITS UTILIZATION IN DAIRY PRODUCTS(UHF,NAUNI, 2019-04) SHARMA, ASTHA; DHIMAN, ANJU KABSTRACT The present investigation entitled “Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp and its utilization in dairy products” was carried out during 2016-2019 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to prepare and preserve persimmon pulp using different preservation methods (chemical, heat treatment and freezing) along with their evaluation for quality and storage stability. Fully ripened Hachiya persimmon fruit with peel was found to be a good source of β-carotene (0.69 mg/ 100 g), ascorbic acid (9.14 mg/ 100 g), crude fibre (0.39 %), total phenols (6.69 mg/ 100 g) and antioxidant activity (71.80 %). The maximum pulp recovery of 88.30 per cent was obtained by hot pulping of ripe persimmon fruits with peel (T3). T3treatment selected for further studies on the basis of higher sensory scores possessed 0.61 mg/100 g β-carotene, 8.71 mg/100 g, ascorbic acid, 2.91 per cent crude fibre, 6.41 mg/ 100 g total phenols and 62.35 per cent antioxidant activity. The preservation of pulp reflected that the persimmon pulp of treatment T1 (pulp+KMS @ 2000 ppm in glass jars) retained higher ascorbic acid (6.76 mg/ 100g ), β-carotene (0.52 mg/ 100g), total phenols (4.69 mg/ 100g) and antioxidant activity (61.69 %) during six months of storage period. Among seven different combinations of khoa and persimmon pulp, the burfi of treatment T7 (70:30) exhibited highest value for crude fibre (1.30 %), carbohydrates (44.51 %), ascorbic acid (6.05 mg/ 100 g), β-carotene (0.068 mg/ 100 g), total phenols (1.92 mg/ 100 g) and antioxidant activity (16.02 %) followed by T6 (75:25), T5 (80:20), T4 (85:15), T3 (90:10), T2 (95:05) and T1 (100:0). Out of four varied combinations of cream and persimmon pulp used for preparation of ice cream, T4 (50:50) possessed higher values for crude fibre (1.46 %), carbohydrates (37.61 %), ascorbic acid (6.29 mg/ 100 g), β-carotene (0.39 mg/ 100 g), total phenols (3.65 mg/ 100 g) and antioxidant activity (37.51 %) while lower value for protein (5.25 %) and fat (15.65 %) as compared to T3 (60:40), T2 (70:30) and T1 (100:0). The study revealed that with the incorporation of persimmon pulp, the functional and nutritional quality of dairy products can be enhanced. Sensory evaluation indicated the acceptability of products by the panelists. The burfi packed in PET boxes can be safely stored under ambient as well as refrigerated conditions and ice cream under refrigerated condition for a period of 14 days with minimal changes in various parameters. Henceforth, it is concluded that ripe Hachiya persimmon which otherwise is processed to a limited extent, can be successfully converted intopulpand utilized in dairyproducts to improve their nutritional quality. Signature oftheStudent Signature of the MajorAdThesisItem Open Access DEVELOPMENT OF BEVERAGES FROM RHODODENDRON (Rhododendron arboreum Sm.) FLOW(UHF,NAUNI, 2019-02) AARTI; THAKUR, N SABSTRACT Rhododendron (Rhododendron arboreum Sm.) is one of the wild flower of Himachal Pradesh which can be of great economic importance because of its high antioxidants, colour pigments and other quality parametersbesides its medicinal properties. So, investigations were conducted to exploit its wide quality parameters for the development of various beverages on commercial scale in the state for its proper utilization. Its flower extract could be extracted successfully by hot extraction (6 minute cooking with 15 % water) followed by enzyme treatment (0.08 % Pectinase at 50 °C for 60 min.) and was used for the development of various beverages. Best quality beverages without the addition of colour and flavour were developed viz; drink by keeping extract 14 per cent, 12 °B TSS and 0.30 per cent acidity; squash by keeping 35 per centextract, 40°B TSS and 1.20 per cent acidity; appetizer by keeping 35 per cent extract, 40 °B TSS and 1.20 per cent acidity along with spice extract and syrup by keeping 35 per cent extract, 65 °B TSS and 1.50 per cent acidity from its extract. Although, all the products after packing in glass and PET containers could be stored successfully in refrigerated storage (4-7 0C) 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) bottles stored in ambient temperature conditions (15-25 oC). The cost of the products prepared from rhododendron flower extract was comparable to the cost of the similar products in the market. Hence, rhododendron flower can successfully be utilized for the production of good quality and nutritionally enriched products with remunerativecost on commercial scale.