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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 OPTIMIZATION PARAMETERS FOR DEVELOPMENT OF FRUIT BASED HERBAL KOMBUCHA(UHF Nauni, 2024-07-12) ARUNKUMAR L; Rakesh SharmaThe present investigation entitled, “Optimization parameters for the development of fruit based herbal kombucha” was conducted during 2022-2023 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of this study was to prepare primary kombucha using fresh tea leaves and honey, followed by its utilization for the development of apple and mint based kombucha. Kombucha is a refreshing low alcoholic beverage, traditionally produced from the fermentation of sweetened black or green tea (Camellia sinensis), by a biofilm of cellulose that contains the symbiotic culture of bacteria and yeast (SCOBY). The traditional substrate used for kombucha is tea and it is sweetened with table sugar. Production of flavoured kombucha involves two stages of fermentation including primary and secondary. Primary fermentation involves aerobic fermentation of sweetened tea with SCOBY to produce primary kombucha. The process of secondary fermentation involves the addition of various flavorings, such as fruits, herbs, flowers, and vegetables, in varying concentrations to the primary kombucha that was obtained, followed by anaerobic fermentation. In this study the parameters like fresh tea leaves concentration (14 g/L), honey concentration (70 g/L) and fermentation time (8.5 days) were optimized using RSM for the production of primary kombucha. The prepared primary kombucha was found to have total phenolic content and antioxidant activity as 450.85mg GAE/L and 54.12 per cent DPPH radical scavenging activity, respectively. Further, it was also found to have minimum titratable acidity (0.92±0.02 % acetic acid) total soluble solids (3.84±0.05 0B) which makes the product suitable for secondary fermentation with added fruit juice. For the development of fruit and herbal based kombucha different concentration of apple juice and mint extract were added in primary kombucha and anaerobic fermentation was carried for 2 to 4 days. Apple kombucha having 25 per cent apple juice, mint kombucha having 9 per cent mint extract and apple-mint kombucha having both 25 per cent apple juice and 9 per cent mint extract were selected based on sensory scores and alcohol content (< 1.5 % v/v). Thereafter, the developed products were packed in 200 ml glass bottle and analyzed for quality (nutritional and quality) of the products during 2 months of storage at refrigeration condition. These products exhibited superior taste, palatability, and both functional and nutritive value. Moreover, the beverages retained their acceptable quality and could be stored for two months in glass bottles at refrigeration condition. The cost of production of all products was comparable to the cost of similar products in the market. So, production flavoured kombucha will definitely benefit masses those are looking for healthier and low risk fizzy drinks in their day-to-day life.ThesisItem Open Access EVALUATION OF FUNCTIONAL VARIABILITY OF HILL LEMON FRUITS (Citrus pseudolimon Tanaka) FROM DIFFERENT LOCATIONS OF HIMACHAL PRADESH(UHF Nauni, 2024-05-03) VAIBHAV TUNGAL; Anshu SharmaThe present studies entitled "Evaluation of functional variability of Hill lemon fruits (Citrus pseudolimon Tanaka) from different locations of Himachal Pradesh" was conducted in 2023-24 at Dr YS Parmar University of Horticulture and Forestry, Solan, HP. The study aimed to evaluate the effect of different locations of Himachal Pradesh on physico-chemical attributes of Hill lemon fruits to find out functional variability among the fruits of different locations. Hill lemon fruits were collected from two separate distant locations within each of the seven districts of HP, namely Kangra, Una, Hamirpur, Bilaspur, Mandi, Solan and Sirmaur districts. Among all the 14 locations, physical attributes viz., fruit weight (611.93 g), length (141.00 mm), width (95.00 mm), volume (625.00 ml), number of seeds per fruit (30.66), juice content (45.13 %), edible segment content (81.51%) and juice peel ratio (2.47) were observed maximum in L11 (Parwanoo). The same aforementioned physical parameters were observed as minimum in L7 (Una city). Among all the locations, chemical attributes viz., TSS (7.50 ºB), titratable acidity (6.10 %), ascorbic acid (46.56 mg/100 g), total phenols (79.38 mg/100 g), flavonoids (8.70 mg/100 g), antioxidant activity (50.40 %) and ash content (1.80 %) were observed highest in fruit segments of L11. Limonin (3.05 mg/100 g), naringin (6.19 mg/100 g), and fibre (6.04 %) content was observed highest in L7 while same location treatment showed least values for moisture (79.00 %), TSS (5.30ºB), titratable acidity (4.03%), ascorbic acid (25.50 mg/100 g), total phenols (44.73 mg/100 g) and antioxidant activity (28.52 %). Minimum values were observed for limonin (1.10 mg/100 g), naringin (2.34 mg/100 g), flavonoids (3.98 mg/100 g) and ash content (0.52 %) in L12 (Chail). Among all the locations, highest TSS (5.48 ºB), titratable acidity (0.56 %), total sugars (4.76 %), ascorbic acid (71.77 mg/100g), total phenols (128.90 mg/100 g), flavonoids (69.10 mg/100 g), antioxidant activity (87.50 %) and ash content (4.05 %) were observed in peel of L11. Peel of L7 showed minimum moisture (62.33 %), TSS (3.70 ºB), total sugars (3.05 %), ascorbic acid (47.60 mg/100 g), total phenols (85.45 mg/100 g) and antioxidant activity (51.05 %) while the same location showed maximum values for limonin (29.20 mg/100 g), naringin (38.00 mg/100 g) and fibre (11.23 %) content of peel. L12 showed minimum values for reducing sugars (0.49 %), limonin (6.70 mg/100g), naringin (15.60 mg/100 g), flavonoids (28.30 mg/100 g) and ash content (2.15 %) for peel of Hill lemon fruit.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF HILL LEMON PEEL SUPPLEMENTED BAKERY PRODUCTS(UHF Nauni, 2024-04-08) AYUSHI TIWARI; Manisha KaushalThe present study entitled “Development and evaluation of Hill Lemon peel supplemented 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 during the year 2022-2023. Hill lemon peel was utilized for the preparation of powder and osmotically dehydrated conventional chunks which were fortified in products for the preparation of Hill lemon peel fortified cookies and biscuits. The blanching conditions of Hill lemon peel with respect to size was standardized on the basis of naringin content, colour value (L*, a*, b*) and sensory characteristics which was then converted into powder (250μm) and chunks (1×1 cm2) for fortification in cookies and biscuits. Among different concentrations, 7.5 per cent peel powder and peel chunks were optimized in biscuits where both honey and sugar were used as sweetening agents. The quality characteristics of the fortified biscuits and cookies highlighted the significant increment in total phenols, antioxidant activity and fiber besides other nutrients. The standardized treatments showed non- significant changes in different physico- chemical and sensory characteristics of products up to 21 days of storage. The cost of production of Hill lemon peel fortified cookies with peel powder was calculated as Rs 19 and for chunks was calculated as Rs 17 and biscuits with sugar as a sweetening agent, biscuits with honey as a sweetening agent were calculated as Rs 24 and Rs 25, respectively. Henceforth, Hill lemon peel powder and chunks can successfully be utilized in the supplementation or fortification in bakery and confectionary products which can be a boon to the food industry for the development of nutritional rich health products with therapeutic importance.ThesisItem Open Access PRODUCTION OF BIO-ENZYME FROM CITRUS WASTE AND ITS UTILIZATION(UHF Nauni, 2024-05-18) PALVI; Anil Kumar VermaThe suitability of citrus waste i.e. hill lemon, kinnow, lime and orange was evaluated for production of bio-enzymes and their utilization for preparation of soap. This waste consisting of peel (flavedo and albedo), seed and pomace is regarded as a rich source of bio-active substances as they contain a substantial amount of ascorbic acid (33.6-69.65 mg/100g) and total phenols (109-198mg GAE/100gm). Among different 15 proportions of sugar and water along with constant amount of waste, the 5:3:6 proportion of sugar: waste:water was optimized for the production of soap with pH (2.02), TSS (22.00 °B), titratable acidity (0.58 per cent), flavonoids (0.32 mg/100g), phenols (70.79 mg/100g) and saponins (0.57 percent). Decrease in pH, TSS, flavonoids, phenols and saponins have been observed in all combinations after 1 month of fermentation whereas there was increase in acidity. Among three enzymes i.e. lipase, amylase and protease the enzyme activity was reported as 2.13-2.49 U/ml, 4.00-4.79U/ml and 0.13-1.89 U/ml respectively. On the basis of lipase activity, the combination T5 having 5:3:6 ratio of sugar: waste: water and pH 3 was found most appropriate. The selected soaps on the basis of sensory and quality characteristics were stored for two months and after two months various parameters like pH, TSS, total fatty matter, total free alkali, foaming power and sensory characteristics were studied. There were non-significant changes in physical as well as sensory characteristics of soap after storage. Hence, citrus waste can be successively used for the production of bio-enzymes and its subsequent application in soap manufacturing.ThesisItem Open Access Standardization of method for preparation of low calorie candies of apple (Malus domestica)(College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-04-18) Koundal, Vishal; Thakur, MeenakshiThe potential use of Golden Delicious and Granny Smith apple varieties for developing low calorie candies was examined based on their physico-chemical and sensory characteristics. Both the apple varieties were found to be suitable for candy preparation due to rich content of ascorbic acid (8.62-10.91 mg/100g), crude fiber (3.38-3.76%), ash (2.41-2.48%), total sugars (8.31-8.63%), and reducing sugars (4.89-5.13%). The moisture content of apple fruits ranged from 84.17-85.00%, while total solids varied between 15.00-15.83%. Additionally, the varieties exhibited varying contents of total soluble solids (12.80-14.80°B), titratable acidity (0.40-0.68%), pH (3.00-4.00) and antioxidant activity (31.60-35.57%). Five different sweeteners viz., sugar (control), sorbitol, xylitol, maltitol and honey + stevioside were assessed for the preparation of apple candies. Among various osmotic treatments, the combination of honey and stevioside exhibited the highest apple candy yield (73.25%) followed by maltitol (70.93%). Among various sweeteners, candies prepared using honey + stevioside and maltitol received the highest scores in sensory evaluation and their storage stability at ambient temperature was assessed by packing them in high density polyethylene (HDPE) and aluminum laminated pouches. Various chemical and sensory attributes of stored candies were assessed at an interval of 0, 30, 60, and 90 days. Candies prepared from Golden Delicious using different sweeteners i.e., sugar, maltitol and honey + stevioside showed a slight increase in titratable acidity, total sugars and reducing sugars content ranging from 0.66-0.81%, 67.62-71.69% and 45.4251.68%, respectively over a 90-days storage period when packed in HDPE and aluminum laminated pouches. Candies prepared from Granny Smith using different sweeteners also showed a slight increase in titratable acidity, total sugars and reducing sugars content ranging from 0.68-0.89%, 66.10-72.74% and 44.70 51.15%, respectively over a 90-days storage period when packed in HDPE and aluminum laminated pouches. No microbial growth was observed in any of the candies. The cost of production of honey + stevioside apple candies packed in aluminium laminated pouches inclusive of a 20% profit margin was calculated to be Rs. 222.81/200 g and Rs. 225.66/200g for Golden Delicious and Granny Smith varieties, respectively. Thus, preparing apple candies via osmotic dehydration technique using maltitol and a blend of honey with stevioside, followed by packaging in aluminum laminated pouches found to be the most suitable and recommended method.ThesisItem Open Access Utilization of hill lemon peel for preparation of candy using different sweeteners(College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-04-12) Verma, Dharuv; Chaudhary, PreetiThe utilization of agricultural by-products has gained increasing attention as a sustainable approach in the food industry. This study explores the potential of hill lemon peel, an often underutilized by product, for the preparation of candy using different sweeteners. The objective is to develop a value- added product while addressing environmental concerns associated with agricultural waste. Hill lemon peel is rich in vitamin C, known for its antioxidant properties and immune-boosting affects. The study results revealed that hill lemon peel contains various valuable component in appreciable amount such as vitamin C (39.84 mg/100g), pectin (1.70%), limonin (11.54 mg/100g), naringin (32.81 mg/100g), phenols (5.28 mg/100g), tannins (30.62%), antioxidants (89.46%) and many other bioactive compounds. Various methods viz., slow and fast, were used for preparation of candy using different sweeteners such as sugar, jaggery, honey and sorbitol. Among the two methods, candies prepared by slow method using sugar, jaggery, honey and sorbitol exhibited the highest candy yield (70.18%) as compared to fast method (68.22%) as well as retention of nutrient compounds with good sensory scores. This standardized method further used to check storage stability of candies at ambient temperature in different packaging materials high density polyethylene (HDPE), aluminium laminated pouches and glass jars. Various quality attributes of stored candies were assessed at an interval of 0, 30, 60 and 90 days of staorage. A slight decrease was recorded in various physico chemical characteristics like moisture content, titratable acidity, ascorbic acid content, phenols and antioxidant activity, while parameters like total solids, TSS, pH, brix/acid ratio, total sugars, reducing sugars and non enzymatic browning increased during three months of storage. Out of all sweeteners, candies prepared with jaggery syrup and packed in aluminium laminated pouches was effective in retaining better physico-chemical characteristics and scored highest in terms of sensory scores on 9-point hedonic scale. Furthermore, leftover syrup of different sweeteners was utilized for preparation RTS beverage. Results of RTS beverage showed that RTS prepared from slow method jaggery syrup was adjudged best on chemical and sensory attributes. The utilization of hill lemon peel for candy preparation offers a promising avenue for by-product valorization. The incorporation of different sweeteners allows for the customization of candies to cater to diverse consumer preferences. This research encourages further exploration of innovative approaches to minimize agricultural waste while creating novel, marketable food products.ThesisItem Open Access DEVELOPMENT OF PROCESS PROTOCOL FOR THE DRYING OF MORINGA LEAVES(UHF Nauni, 2023-12-27) Sakshi Bhardwaj; Devina VaidyaThe present study entitled “Development of process protocol for the drying of Moringa leaves” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Moringa oleifera is the most widely cultivated species of genus Moringa and belongs to the family Moringaceae. The leaves of Moringa are a rich source of proteins, minerals and many health promoting antioxidants like carotenoids, zeatin, sitosterols, etc. However, the leaves are still under-utilized due to the presence of anti-nutritional factors like saponins, glycosides, hydrogen cyanide etc. which affect the taste, aroma and bioavailability of nutrients present in the leaves. In this study, the leaves were harvested from areas of Karsog (Mandi) and were washed and nutritionally analyzed which revealed high content of moisture (63.87%), total phenols (277.53 mg GAE/100g), ascorbic acid (249.79 mg/100g), crude protein (27.35%), ash (8.33%) and total chlorophyll (10.13 mg/100g) with high antioxidant activity (93.13%) with the presence of anti-nutritional factors viz., saponins, glycosides and hydrogen cyanide. In order to minimize the anti-nutritional factors, chemical blanching for 105 seconds, water blanching for 240 seconds, and steam blanching for 480 seconds were found effective. The treated leaves (unblanched, chemically blanched, steam blanched and water blanched) were then dried at different temperatures (40°C, 50°C and 60°C) and the maximum antioxidant activity, total phenols, ascorbic acid and total chlorophyll retention was obtained at 40°C. Thus, the leaves dried at 40°C was ground into powder (250μm) and packed in glass vials and aluminium laminated pouches for conducting accelerated storage studies. The results revealed that steam blanched leaf powder was comparatively economical with higher shelf life (336 days) with maximum retention of quality parameters when stored in aluminium laminated pouches. Hence, blanching process before drying of Moringa leaves can be effectively used to reduce anti-nutritional factors and further, the powder can be fortified in the novel products. __________________ThesisItem Open Access Quality evaluation of blended ready-to-serve (RTS) beverages of hill lemon and ginger using different sweeteners(College of Horticulture and Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-01-29) Reddy, Biduduri Satheesh Kumar; Chaudhary, PreetiThe present study was conducted to utilize hill lemon and ginger for preparation of blended ready to serve (RTS) beverage and to evaluate quality of fresh juices of hill lemon and ginger and prepared RTS. Hill lemon is rich in vitamin C, known for its antioxidant properties and immune boosting effects.Ginger, on the other hand is well regarded for its anti-inflammatory and digestive benefits. The results of the study revealed that hill lemon fruits were regarded as rich source of bioactive substances as they contained a substantial proportion of citric acid (4.94 %), ascorbic acid (36.40 mg/100g), phenols (3.92mg GAE/100g) and antioxidants (64.17 %) respectively. Ginger rhizome contain good amount of ascorbic acid, antioxidant activity, titratable acidity and TSS valued 9.20 mg/100g, 72.03, 0.7 per centand 3.10B respectively. Different combinations of hill lemon and ginger juice (100:0, 95:5, 90:10, 85:15) and sweeteners viz., sugar (100%), sorbitol and sugar (50-50%), stevia and sugar (75-25%), sorbitol and honey (50-50%) and stevia and honey (50-50%) were used to standardize proper combination of RTS beverage. Out of twenty treatments, treatments prepared of sugar (100%), stevia and sugar (75-25%) and sorbitol and sugar (50-50%) in 85:15 ratio of hill lemon and ginger adjudged ‘like very much’ on the 9-point hedonic scale then others and chemical analysis of sweeteners showed that stevia and sugar (75-25%) RTS good in bioactive compounds. These selected RTS were packed in PET and glass bottle and kept under ambient and refrigerated storage temperature for storage study. The slight decrease was recorded in various chemical characteristics like titratable acidity, ascorbic acid, non-reducing sugars, antioxidant activity and phenols while parameters like sedimentation, haziness, TSS, pH, reducing sugars and total sugars increased during the three months of storage. Sensory of blended RTS scored high in glass bottles stored under refrigerator temperature during storage. Therefore, hill lemon and ginger (85:15) using stevia and sugar (75-25 %) found superior then others treatments. The combination of hill lemon and ginger ingredients in RTS beverages not only satisfies the palate but also supports overall wellbeing and making them a must try for those seeking a refreshing and health-conscious drink.ThesisItem Open Access DEVELOPMENT OF HILL LEMON (Citrus pseudolimon Tan.) BASED IMMUNITY BOOSTING BEVERAGES(UHF,NAUNI, 2023-12-23) ANJALI DEVI; ANIL KUMAR VERMAThe suitability of Hill lemon (Citrus pseudolimon Tan.) fruits, Harad (Terminalia chebula Retz.) fruits and Giloy (Tinospora cordifolia) stems, evaluated for the preparation of hill lemon based immunity boosting beverages. The lemon fruits, harad fruits and giloy stems were regarded as rich source of bioactive substances as they contained a substantial proportion of ascorbic acid ( 38.40 , 9.48 and 3.77 mg/100ml), total phenols and (73.00 mg/100ml, 201.24 mg/ml and 63.98 mg /100ml ) besides 5.75,6.24 and 2.81 % total sugars and 3.10,3.90 and 0.91% reducing sugars, respectively. Among two methods of harad juice extraction viz. cold extraction and hot extraction, the hot extraction for preparation of harad juice consisting of heating of grinded mass with water in 1: 2 ratio for 2 minutes followed by filtration was optimized to yield about 1.47 % saponins with good physico-chemical attributes. Galgal juice extracted by peeling fruits and passing through screw type juice extractor was observed as good source of various nutrients including ascorbic acid. Out of different recipes, a combination containing 65 per cent hill lemon juice, 22.5 per cent giloy extract and 12.5 per cent harad extract was found most appropriate on the basis of sensory acceptability. However, a proportion of 13.1 per cent fruit part at a TSS of 13.3oB was optimized for preparation of ready to serve beverage through response surface methodology. Similarly, 34.80 per cent fruit part at 47.40˚B TSS for preparation of squash was found best. Although all the products after packing in glass bottles could be stored successfully in ambient (25-30oC) and refrigerated storage conditions (4-7 ˚C) for four months. However, quality of the products packed in glass bottle was retained better in refrigerated storage conditions as compared to ambient temperature conditions. The cost of the products prepared from hill lemon, harad and giloy juices were comparable to the cost of the control which was prepared from hill lemon. Hence, hill lemon, harad fruits and giloy stem can successfully be utilized for the production of good quality and nutritionally and medicinally enriched beverages with remunerative cost on commercial scale.
