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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: 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
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    ThesisItemOpen Access
    ANTIOXIDANT RICH BAKERY PRODUCTS
    (UHF,NAUNI, 2021-12) SHARMA, BABITA; SHARMA, K D
    ABSTRACT The present investigation entitled “Antioxidant rich bakery products” was carried out in the Department of Food Science and Technology, Dr YSPUHF, Solan, India during 2017-21. The antioxidant rich bakery products were developed from whole wheat flour enriched with dried green vegetable and oilseed powder blends and further evaluated for their quality and storage stability. Five vegetables viz., purple cabbage, broccoli, mustard, spinach leaves and bottle gourd and five oilseeds viz., soybean, linseed, sesame seed, pumpkin seed and sunflower seed were used for the enrichment purpose. The ultrasound-assisted blanching for purple cabbage, broccoli, mustard leaves, spinach leaves and bottle gourd for 2, 2, 1, 1 and 2 min, respectively was effective to inactivate catalase and peroxidase enzyme as pre-treatment before drying. Similarly, microwave roasting before grinding to powder for 7, 5, 3, 5 and 8 min in soybean, linseed, sesame seed, pumpkin seed and sunflower seeds, respectively was effective to maintain an overall quality of powder. The developed powders were analysed for various physico-chemical attributes including, FTIR, SEM and HPLC techniques used for ascertaining functional groups, microstructure and sinigrin content. The highest antioxidant potential was recorded as 65.21% in sunflower seed followed by 51.23% in purple cabbage, 48.66% in linseed and 43.20% in broccoli powder. Among different proportions of whole wheat flour, vegetable and oilseed powder tried for making biscuit and bread, the best ratio ranged in between 80:10:10 to 70:15:15 by sensory evaluation. Accordingly, the chemical analysis values of the enriched biscuits with powder blends of vegetable and oilseed ranged in between 4.33-5.48%, 10.88-15.91%, 61.72-65.25%, 51.39- 61.93% and 495.26-505.79 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy, respectively while for enriched bread the values ranged in between 1.89-4.12%, 12.91-20.25%, 41.60- 57.19%, 33.40-38.43% and 194.58-304.68 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy, respectively. The developed functional bakery products packed in polyethylene and laminated pouches exhibited marginal decrease in antioxidant activity, protein, carbohydrate and energy value during storage however, there was a significant decrease in sensory score. The biscuits were best for consumption up to 90 days of storage study in laminated pouches (ALP) retaining an excellent color, flavor and nutrients as compared to Polyethylene poches (PEP) at ambient storage temperature (10-25˚C). Subsequently, bread packed in ALP and PEP could be palatable only for 6 days at ambient temperature (24-36ºC). The cost of production for developed functional bakery products varied from Rs. 22.25-35.85 for biscuit and Rs.14.95- 26.32 for bread. Therefore, the blending of whole wheat flour with dried green vegetables and oilseeds powder could be an economic pursuit for the production of bakery products containing functional food constituents with well ascertained health benefits
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    ThesisItemOpen Access
    EXTRACTION OF ISOFLAVONE AND DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM SOYBEAN (Glycine max L. Merrill)
    (UHF,NAUNI, 2021-06) KHURIAA, DEEPAK; DHIMAN, ANJU K
    ABSTRACT The present investigation entitled “Extraction of isoflavone and development of functional food products from soybean (Glycine max L. Merrill)” was carried out during 2018-2020 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Harit soya (Himso-1563) an evergreen variety of soybean was used to conduct the study on the extraction of isoflavone and development of functional food products. The study revealed that raw seeds possessed various components such as protein (37.96 %), total chlorophyll (17.45 mg/100 g), phenolics (4.53 mg GAE/g), isoflavones (5.32 mg/g), iron (142.41 ppm), etc which increased significantly when seeds were germinated for three days. Among water based, solvent based and ultrasonic-assisted extraction methods, isoflavone extracted using 60 per cent ethanol mixed with powder in the ratio 25:1 at 50 °C for 3 h exhibited the highest total isoflavones (21.02 mg/g) when dried using freeze dryer. The encapsulation of extracted isoflavone with 6 per cent maltodextrin possessed higher encapsulation efficiency (77.59 %) with isoflavone content of 7.14 mg/g. The encapsulated isoflavone extract can be stored safely for a period of six months in transparent as well as ambered glass vials under refrigerated and ambient conditions however, higher retention of quality was achieved under refrigerated conditions when packed in ambered glass vials. Harit soya was also utilized for the development of value added products. The seeds pre-treated by soaking in 0.5 % NaHCO3 solution + hot water grinding indicated maximum removal of beany flavour from soymilk with overall acceptability score of 8.76. Out of ten different treatments, soymilk developed from dehulled seeds in 1:9 seed to water received higher sensory scores. Further the soya and dairy milk enriched with isoflavone and encapsulated isoflavone extracts @ 50 mg/250 mL revealed significant increase in functional characteristics with maximum phenolics (75.32 mg/100 mL) and isoflavone (19.90 mg/100 mL) content in soymilk with encapsulated isoflavone extract. The milk of different treatments packed in glass bottles can be stored safely for six months under refrigerated conditions with minimal changes in quality attributes. The yoghurt developed from Harit soya milk was not liked by the panelist and was rejected. The dairy yoghurt enriched with isoflavone extracts @ 50 mg per 100 g packed in polystyrene cups recorded higher value for functional characteristics and received maximum sensory scores. The product can be stored up to ten days under refrigerated conditions. Tofu (soya paneer) prepared from 1.50 per cent calcium chloride as coagulant obtained highest overall acceptability (8.52) and contained sufficient amount of nutritional and functional components like phenolic (110.05 mg GAE/100 g) and isoflavone (20.69 mg/100 g) content. Tofu (soya paneer) as well as dairy paneer can be enriched with isoflavone extracts @ 50 mg/100 g with higher acceptability and stored safely in LDPE pouches under refrigerated conditions for ten days. Henceforth, it can be concluded that Harit soya which otherwise has not been exploited for processing can successfully be utilized for extraction of isoflavones, production of value added products such as milk, tofu, etc. as well as extracted isoflavone can be incorporated in these products to enhance their functional properties.
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    ThesisItemOpen Access
    CARROT JUICE CONCENTRATE PRODUCTION AND UTILIZATION
    (UHF,NAUNI, 2021-06) SHARMA, SAKSHI; SHARMA, K D
    ABSTRACT The present investigations involving evaluation of four types of carrot for juice concentrate production and its further utilization in food products was conducted during 2017-20 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan. Carrot is a widely consumed vegetable throughout the world and is known for its high antioxidant properties due to the presence of bioactive compounds like total carotenoids, anthocyanins and total phenolics. Out of various pretreatments tried for enhancement of juice yield, acidified water blanching in black and purple carrot for 4 min and 3 min, respectively was optimized. Whereas, ultrasound assisted blanching for 5 min before extraction of juice in orange and red carrot was found to be the best. Further, carrot juice concentrates were developed by Response Surface Methodology (RSM) with different temperature-concentration combinations in rotary vacuum evaporator. The prepared black carrot juice concentrates (53.2ºC and 65.68ºB) had maximum anthocyanins, total phenolics and antioxidant activity of 1378.16 mg/ 100 g, 2490.17 mg GAE/ 100 g and 75.34 per cent free radical scavenging activity, respectively. The optimized concentrates were packed in transparent and amber colour glass vials and analyzed for various chemical and sensory attributes during storage. Though concentrates experienced marginal changes in quality attributes, yet remained shelf-stable during the storage period of 6 months at ambient and refrigerated temperature. The concentrate was further utilized for the nutritional enrichment of bakery food products. On the basis of sensory evaluation, 15 per cent incorporation of orange carrot juice concentrate in cookies and muffin and 20 per cent in cereal bar was found to be the best combination. Further, the developed bakery products had better taste, palatability, medicinal and nutritive value. Moreover, cookies and cereal bar retaining acceptable quality could be stored for 60 days and muffin for 30 days in polyethylene pouches at both ambient and refrigerated temperatures. The cost of production of all products was comparable to the cost of similar products in the market. Therefore, it is recommended that the carrot available in winter months at reasonable price could successfully be utilized for the development of juice concentrate at commercial scale and further making the concentrate available to the ancillary food industry for its use in bakery products for nutritional, natural colour and antioxidants enrichment.
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    ThesisItemOpen Access
    HYBRID DRYING OF MAJOR POME FRUITS OF HIMACHAL PRADESH
    (NAUNI,UHF, 2020-07) SHARMA, SWATI; VAIDYA, DEVINA
    ABSTRACT The present study entitled “Hybrid drying of major pome fruits 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.ins, minerals and fiber etc, but have short shelf life attributed to their high moisture content (nearly 85 %). This causes huge post–harvest losses that can be overcome with the use of various post-harvest technologies. Drying is Apple and pear are major pome fruits of Himachal Pradesh state of India. Fruits are rich source of vitam most extensively used food preservation method among others to improve storage stability by reducing chemical and physical changes occurred during drying. Among various drying methods, hybrid drying method now-a-days become popular due to use of various drying methods together, hence present study was undertaken to explored the effect of hybrid drying on quality evaluation of pome fruits and also to overcome the limitations of existing drying techniques. For hybrid drying of apple and pear, optimization of fruit parameters and process conditions through Response Surface Methodology (RSM) gave optimized conditions i.e. thickness of 4mm apple rings with skin and 3 cm3 size of cube without skin, sucrose concentration of 50 and 60 0B and ultrasonicated treatment time of 30 min respectively. Drying kinetics was best calculated through Midilli model based on lower value of Root Mean Square Error (RMSE) (0.00582 and 0.00203) and chi-square(2.31 X 10-5 and 2.53 X 10-5) and higher value of R2 (0.97) for both the fruits respectively whereas effective moisture diffusivity increased from 1.45 X 10-9to 1.77 X 10-9 and 5.38 X 10-10 to 5.94 X 10-10 with increase in drying temperature from 50 to 700C in hybrid dried apple and pear fruits as compared to osmo-dried that had lower moisture diffusion rate. The activation energy required for initiation of drying process was also found lower in case of hybrid drying apple(5.69 kJ mol-1) and pear (5.65 kJ mol-1) fruits. Moreover, hybrid drying reduced total drying time as 38 and 33 per cent in case of apple and pear fruits as compared to osmo-drying technology. Effect of hybrid drying on quality evaluation of pome fruits showed that, hybrid dried products were superior in terms of physical, chemical, nutritional and sensory properties. However, these hybrid dried products could be stored for 12 months in LDPE with vacuum at ambient conditions without altering the overall quality parameters. Hence, the study concluded that hybrid drying technology can become profitable for both growers of pome fruits and for industries as it reduces considerable post–harvest losses as well as total cost of production and also increases the drying efficiency.
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    ThesisItemOpen Access
    EXTRACTION AND UTILIZATION OF PHENOLIC ANTIOXIDANTS FROMWILD POMEGRANATE (Punica granatum L.) FRUITS
    (UHF,NAUNI, 2020-02) HAMID; THAKUR, N S
    ABSTRACT The present studies entitled, “Extraction and utilization of phenolic antioxidants from wild pomegranate (Punica granatum L.) fruits” were conducted during 2017-2019 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.) which is an important wild fruit with great economic significance and commercially utilized for the preparation of popular dried product known as anardana. In this study, different parts like arils, albedo, flavedo and pomace of wild pomegranate fruit from four different locations of HP were compared on the basis of various antioxidants and their properties. Fruits from best location (Karsog) on the basis of various antioxidants and their properties were selected further for carrying out drying of different parts under different drying modes. Highest amount of phenolic antioxidants were recorded in the mechanical cabinet dried flavedo part of the fruit of Karsog location, which was further converted into powder form of 425 microns particle size. The prepared flavedo powder did contain ascorbic acid (7.86 mg/100 g), crude protein (3.91 %), crude fibre (20.53 %), total phenols (48.10 mg GAE/g), total flavonoids (5.90 mg QuE/g), DPPH anti-oxidant activity (82.05 %), metal chelating activity (58.46 %), FRAP (3.24 μM Fe2+/g) and reducing power (1.720). From this flavedo powder phenolic antioxidants were extracted successfully by the solvent (solid to solvent ratio 1:20) which was a combination of ethanol and distilled water (60:40) by maceration method after 6h of extraction at 30 ºC followed by concentration of extract in rotary vacuum evaporator and further lyophilized by freeze drier. The prepared lyophilized extract powder was further analyzed for its various physico-chemical characteristics, antioxidants, antioxidant properties, antimicrobial activity (against Staphylococcus aureus and E. coli) and functional groups by FT-IR as well as by HPLC. Extracted phenolic antioxidant extract was encapsulated successfully with maltodextrin in the ratio of 1:2. Microencapsulated phenolic extract powder could be however stored safely for a period of four months under ambient (9-21°C) and refrigerated temperature (4-7 °C) conditions in amber coloured glass vials but minimum changes in antioxidant attributes of powder were recorded under refrigerated storage. The microencapsulated phenolic extract powder further could be utilized for the enrichment of food products like yoghurt and mango drink. Both the products could be enriched with 2 per cent micro-encapsulated phenolic extract powder successfully. Yoghurt could be stored safely for a period of fourteen days in polystyrene cups under refrigerated (4-7 °C) temperature conditions and drink for six months in PET bottles under both refrigerated (4-7 °C) and ambient (9.7-24 °C) temperature conditions. However minimum changes in the quality of both the products were observed under refrigerated storage conditions. Hence flavedo part of this fruit can be utilized for the extraction of phenolic antioxidants on commercial scale for the development of high antioxidant products like yoghurt and fruit drink besides the major use of its arils in anardana production. The cost of the products enriched withphenolic antioxidants was comparable to the cost of the similar products in the market.
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    ThesisItemOpen 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 K
    ABSTRACT 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.