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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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20223
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Subject: Food Science and Technology × End date: 2022 × Start date: 2022 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    LOW GLYCEMIC INDEX FUNCTIONAL FOOD PRODUCTS
    (UHF,NAUNI, 2022-09) SURY PRATAP SINGH; SHARMA, K D
    ABSTRACT The present investigation entitled “Low glycemic index functional food products” was carried out in the Department of Food Science and Technology, Dr YSPUHF, Solan, India during 2019-2022. The low glycemic index functional food products were developed from coarse cereals and enriched with dried green vegetables powder blends and further, evaluated for their quality and storage stability. Six cereals and pseudo-cereals viz., wheat, buckwheat, amaranth, finger millet, sorghum and oat and ten vegetables viz., cauliflower, okra, spinach, fenugreek, bottle gourd, bitter gourd, red capsicum, green beans, brinjal and button mushroom were used for the enrichment purpose. The ultrasound and microwave assisted blanching time of 2 min was effective to inactivate peroxidase enzyme as pre-treatment before drying for cauliflower, okra, spinach, fenugreek, bottle gourd, bitter gourd, red capsicum, green beans, brinjal and button mushroom. The developed powders were analysed for various physico-chemical attributes including, FT-IR and SEM techniques used for ascertaining functional groups and morphology of powders, respectively. The glycemic index of the developed bakery products ranged from 32.11±1.13 to 46.08±0.43, 35.72±0.16 to 42.75±0.75 and 33.31±0.90 to 41.53±0.79 for bread, biscuit and noodle, respectively. The developed functional food products i.e. bread, biscuit and noodle were stored for 7, 180 and 180 days, respectively at refrigeration (4oC) and ambient condition (18-38oC) in polyethylene pouches. There was minor decrease in antioxidant, fat and protein content during storage. The bread was best for consumption up to 7 and 3 days at refrigeration and ambient condition, respectively. Subsequently, the quality of the biscuit and the noodle was best up to 3 months at ambient condition and 6 months at refrigeration, respectively. The cost of production of bread, biscuit and noodle enriched with red capsicum and button mushroom are comparatively higher as compared to other vegetable powder blends, mainly owing to high cost of fresh produce. Therefore, it is recommended that the coarse cereals-based vegetable powder enriched blends of bread, biscuit and noodle are definitely having enhanced nutraceutical properties and the consumption of these food items could tackle the issues related to CVD, cancer, diabetes, obesity and age-related functional degeneration
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS FROM RED RICE
    (UHF,NAUNI, 2022-08) ANSARI, FARUK; VAIDYA, DEVINA
    ABSTRACT The present study entitled “Development and evaluation of value-added products from red rice” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Rice (Oryza sativa L.) is the second largest important cultivated cereal crop. India is among major rice producing countries in world. Rice being invaluable alternative sources of carbohydrate being easily digestible and contributes to about 60 to 70 per cent of the daily energy needs of major chunks of the society. In many rice cultivars pericarp and seed coat exhibits surface colour which classified as coloured rice or pigmented rice such as red and black. These pigmented rice are although nutritionally enriched but unexpected for their nutritional ability. In the present study red paddy procured from Uttarakhand was milled and were evaluated for dimensional, nutritional and functional properties. Red paddy milling characterization were studied and observed milling time of three minutes thirty seconds for one Kg of paddy. The effect of milling on dimensional, optical, gravimetric and nutritional characteristics were recorded with low head rice yield (65.00%), high per cent broken rice (8.00%). Effect of parboiling on yield of milled rice was increased in white as well as red paddy. Puffed red rice processing condition were optimized as hydro heating (15 % moisture content and heating temperature of 250 oC). The bulk density and true density (0.20g/cc and 0.37g/cc) of red puffed rice were higher than white puffed rice reflecting the packaging of puffed rice. Flaked red rice processing conditions optimized were soaking for 15 hours to enhance moisture content 28.00 per cent and heating temperature 145 oCand shade dried with recovery of 58.00 per cent. Extruded products such as pasta are commonly made from durum wheat-derived semolina flour and celiac disease cause due to gluten intolerance is very common now a days. So to overcome that red rice flour can be utilized for pasta making in order to improve its nutritional value. Different concentration of gums (guar, xanthan) and potato starch were used as binding agents and evaluated for various quality characteristics. But red rice pasta with 0.75 per cent guar gum as binding agents was found best and selected for further studies. Study indicated that puffed rice, flaked rice and extruded product such as pasta can be prepared with high quality characteristics from red rice than traditional prepared puffed rice, flaked rice and pasta showed a storage stability of six months in both packaging material (ALP and LDPE) with non-significant changes in physicochemical and sensory characteristics. Hence, it is concluded that using the pigmented rice (red rice) appears to be a realistic way to increase farmers revenue by developing these products (puffed, flakes and pasta) and also offer various health advantages
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    ThesisItemOpen Access
    EXTRACTION AND UTILIZATION OF PHENOLIC ANTIOXIDANTS FROM WILD AONLA (Emblica officinalis Gaertn.) FRUITS
    (UHF,NAUNI, 2022-02) GAUTAM, SUNAKSHI; THAKUR, N S
    ABSTRACT The present studies entitled, “Extraction and utilization of phenolic antioxidants from wild aonla (Emblica officinalis Gaertn) fruits” were conducted during 2018-2020 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the study was to extract the phenolic antioxidants from wild fruits of aonla and utilized it for the development of antioxidant rich food products. Wild aonla (Emblica officinalis) fruit is known for its functional, therapeutical and medicinal properties. In this study, whole fruit from Sabathu location was selected on the basis of composition of maximum antioxidants as compared to other fruit parts. Whole fruit could be dried and converted into powder form (425 microns particle size) after drying under mechanical cabinet drier at 50±1 ºC. The dried aonla fruit powder contained total phenols (1522.18 mg/100 g), total flavonoids (435.44 mg/ 100 g), total tannins (8.81 mg/100 g), DPPH antioxidant activity (89.56 %), FRAP (55.67 μM Fe2+/100 g), ABTS+ scavenging activity (2.52 mg/100 g) and metal chelating activity (50.31 %). Among all, ultrasound assisted extraction method with 1:20 (powder: 70 % ethanol) ratio at 50±1 ºC sonicated for 15 minutes was selected on the basis of highest antioxidant activity for the extraction of phenolic antioxidants. The liquid phenolic extract could further be dried successfully under vacuum rotary evaporator at 50 ºC and preserved in glass vials. FT-IR as well as HPLC studies showed the appreciable amount of various components of antioxidants which include phenolic compounds like gallic acid, flavonoids, hydrolysable tannins, hamamelitannis, ethyl gallate, catechin gallate and rutin trihydrate. Antimicrobial studies have shown that phenolic compound have the capacity to check the activity of two popular bacteria Staphylococcus aureus and Escherichia coli. The phenolic extract of aonla was successfully encapsulated with maltodextrin (1:3) in freeze-drier at - 70 ºC and retained its quality for 4 months in ambered coloured glass vials under ambient (19-21ºC) and refrigerated (4-7 ºC) conditions, however, the quality was retained better under refrigerated temperature conditions as compared to ambient. The microencapsulated phenolic extract powder could further be utilized for the enrichment of food products like biscuit and mango drink. Both the products could be enriched successfully with microencapsulated phenolic extract powder at 2 (mango drink) and 3 per cent (biscuits) concentrations. Enriched biscuit could be stored for a period of 90 days in polyethylene pouch and drink for six months in PET bottles under ambient (19-21ºC) and refrigerated (4-7 ºC) storage conditions. However, minimum changes in the quality of both the products were observed under refrigerated storage conditions. Hence, wild aonla fruit can effectively be utilized for the extraction of phenolic antioxidants on commercial scale as well as for the development of antioxidant enriched products like biscuits and drinks. The cost of the products enriched with phenolic antioxidants was comparatively higher than the cost of the normal products in the market as higher cost can be paid by the consumer for additional health benefits of antioxidant enriched products