Loading...
Dr. Y. S. Parmar University of Horticulture & Forestry, Solan
Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry.
The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services.
The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.
Browse
Search Results
ThesisItem Open Access OPTIMIZATION OF THE PARAMETERS FOR THE DEVELOPMENT OF FINGER MILLET BASED LOW ALCOHOLIC MALTED BEVERAGE(UHF Nauni, 2024-05-09) DILEEP KC; Rakesh SharmaFinger millet (Eleusine coracana L.), cultivated in India and Africa for food and fodder. India, is the world's largest producer of this nutritious grain. Further, finger millet is rich in essential minerals, essential amino acids, and various bioactive compounds such as polyphenols, making it a valuable dietary source. Moreover, malting characteristics of finger millet is superior, ranks next to barley. On the other hand, the market of low alcoholic beer (LAB) or low alcoholic malted beverage (LMB) has shown extensive growth in recent days due to increasing health consciousness among people as well as the negative effects of alcoholic beverages like violent crime, vehicle accidents, civil disorder, and health problems. Additionally, LMB/LABs have the nutritional content of the cereals from which they are made. Further, many yeast species have capable of producing LAB/LMB include Saccharomycodes ludwigii, Torulaspora delbrueckii, Zygosaccharomyces rouxii., etc. So, present study was carried out to optimize malting and mashing parameters for brewing of finger millet as well as to screen some yeast strains to produce finger millet LAB/LMB. To carry out optimization of malting and mashing parameters a face-centered central composite design (FCCD) of RSM was created and analyzed using the software Design Expert. The malting parameters with 25oC germination temperature and 78 h of germination time were obtained on multi-response optimization with good amylase activity (58.65 U/g) and free amino nitrogen (120-160 mg/100g) as required for good quality malt. Additionally, the malting loss was also within the acceptable range (10-20% as in case of barley) in respect to economic considerations. Further, tannin content, a major antinutritional factor was found to be reduced significantly. While, the mashing schedule of protein rest period 22 Min. and conversion rest period 84 Min. was obtained with highest extract yield (76.65 %), TSS (13.93oB) and required amount of free amino nitrogen (214.45 mg/L). Further, among the yeast strains Saccharomycodes ludwigii, Torulaspora delbrueckii, Zygosaccharomyces rouxii, all the yeast produced ethanol less than two per cent. Based on physico-chemical and sensory characteristics, Zygosaccharomyces rouxii was selected to produce finger millet low alcoholic malted beverage. Based on physico-chemical and sensory characteristics, finger millet low alcoholic malted beverage matured with Acacia sp. wood chips was found best. Thus, it can be concluded that, the finger millet, a nutri-cereal was successfully utilized and the process parameters were successfully optimized to produce low alcoholic malted beverage.ThesisItem Open Access MOLECULAR CHARACTERIZATION OF THEKI (MADE FROM Boehmeria rugulosa WEDD. TREE) ASSOCIATED MICRO FLORA RESPONSIBLE FOR THE NATURAL FERMENTATION OF MILK AND ITS APPLICATION IN THE DEVELOPMENT OF FUNCTIONAL FOOD(UHF Nauni, 2024-03-14) PRIYANKA ARYA; Devina VaidyaThe present study entitled “Molecular characterization of theki (made from Boehmeria rugulosa Wedd. Tree) associated micro flora responsible for the natural fermentation of milk and its application in the development of functional food” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. The evergreen tree Boehmeria rugulosa Wedd., vernacularly known as “gheti” belongs to the family Urticaceae and contains numerous phytochemicals possessing antimicrobial, antioxidant properties which significantly affects the taste and flavor of fermented foods. Among various solvents concentration viz., water, ethanol, methanol and acetone, the highest wood extract yield (%) was observed in 70 per cent aqueous ethanol containing total phenols (229.3 mg GAE/g), total flavonoids (67.13 mg QE/g) while, 63 volatile compounds were identified by using GC-MS analysis. The extract was further evaluated for in-vitro antibacterial activity against Staphylococcus aureus ATCC 12600 (18.45 mm) followed by Bacillus cereus ATCC 6633 (15.88 mm) and, Escherichia coli ATCC 1041(12.35 mm). Traditionally, the wood of B. rugulosa utilized in the production of theki, a closed-neck wooden vessel, wherein milk poured into wooden vessel and fermentation occurred without backslopping. However, the microbiological analysis revealed that a potential microflora was responsible for the natural fermentation of milk occurring within the wooden vessel “theki”. A total of 33 isolates (13 from B. rugulosa wood and 20 from Theki dahi) indicating 19 bacterial strains and 14 yeast strains. Out of which, 5 strains were selected on the basis of Cumulative Probiotic Potential (CPP) scoring viz., MBR1C, MBR5C and YBR6C (100%) followed by MBR4W (98.21 %) and MBR3C (91.07%) as compared to reference probiotic strain Lactobacillus delbrukii subsp. bulgaricus (92.86 %). The molecular characterization (16S rRNA ribotyping), strains were identified as Leuconostoc flakenbergenesis MBR1C, Leuconostoc pseudomesenteroids MBR3C, Bacillus paramycoides MBR5C, Leuconostoc mesenteroids MBR4W and Naganishia adeliensis YBR6C assigned with NCBI GenBank assession no. as OR272008, OR272010, OR272007, OR272009 and OR272011, respectively. Among the various treatment combinations (Leuconostoc flakenbergenesis MBR1C + Leuconostoc mesenteroids MBR4W) emerged as the most promising strains for probiotic dahi on the basis of coagulation time (4.43 h), acidity (0.17 %), pH (4.41), water holding capacity (60.50 %), viscosity (815 mPa.s), syneresis (10.94 mL/100g), and exopolysaccharides (98.98mg/L). This treatment was further subjected to storage studies (14 days) under refrigerated conditions in different types of containers. The results revealed that theki showed higher nutritional properties which significantly affected the taste and flavor of dahi as compared to clay pot, steel, plastic and aluminum containers.ThesisItem Open Access VALORIZATION OF CORN WASTE FOR THE PRODUCTION OF XYLITOL(UHF Nauni, 2024-05-14) Ruchi Sharma; Dr Devina VaidyaThe present study entitled, “Valorization of corn waste for the production of xylitol” was conducted in the Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Corn waste (corn cob (23 %) and corn sheath (16 %)) are a significant byproduct of the corn processing, often underutilized and disposed of as agricultural residues. However, these waste streams are rich in hemicellulose that can be hydrolyzed into xylitol. For isolation of hemicellulose, the efficiency of the extraction methods in terms of hemicellulose yield was evaluated. Conventional method involves traditional heating, while microwave and ultrasound methods utilize advanced energy sources to expedite the extraction process. The impact of process parameters i.e. temperature, time and NaOH on hemicellulose yield and degree of polymerization was examined by Response Surface Methodology and the ultrasound extraction method with 10.00 per cent NaOH concentration for 35.00 min at 45 ºC temperature with the yield of 82.28 per cent was optimized. The isolated hemicellulose was further subjected for fermentation for xylitol production by using two strains viz., Saccharomyces cerevisiae (MTCC 172) and Candida tropicalis (MTCC 230). Among the two strains Candida tropicalis (MTCC 230) found better for the maximum xylitol production (16.54 g/L) with 200 rpm agitation speed for 120 hours. The xylitol fermentation broth contains several impurities and to minimize the interference of the undesirable substances on xylitol recovery, the purification process was performed using activated charcoal. For purification process, optimization of process parameters through Response Surface Methodology (RSM) gave optimized conditions i.e time of 60.00 min and activated charcoal concentration 10.85 per cent and 20 ºC temperature. The liquid xylitol was further concentrated in Bucchi rotary evaporator at 50 ºC (5 folds) and undergoing lypholization and evaluated for quality and functional characteristics. However, the xylitol crystals could be stored for 21 months in LDPE and glass jars without altering the overall quality parameters. Hence, the study concluded that the growing body of knowledge on the utilization of agricultural waste for value-added product synthesis, offering a potential solution to both waste management and the demand for renewable and environmentally friendly industrial processes.ThesisItem Open Access EXTRACTION, ENCAPSULATION AND UTILIZATION OF ANTHOCYANINS FROM JAMUN (SYZYGIUM CUMINI L.)(UHF,NAUNI, 2024-02-01) ANJALI GAUTAM; MANISHA KAUSHALThe present study entitled, “Extraction, encapsulation and utilization of anthocyanins from jamun (Syzygium cumini L.) fruits” was conducted 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 anthocyanins from jamun and utilize it for the development of anthocyanin enriched food products. Jamun fruit is well known for its functional, therapeutical and medicinal properties and the cultivated jamun fruit (var Ra-Jamun) was selected on the basis of high pulp content and low seed percentage and converted into pulp by hot break method with 10.0 per cent water and 0.2 per cent citric acid with a cooking time of 10.0 minutes on the basis of high pulp recovery and anthocyanin content. The pulp was dried in a mechanical dehydrator at 55±2 ºC and converted into powder of 425 microns particle size with total anthocyanin content as 219.42±0.39 mg/100 g. Among the two methods, ultrasound extraction (50Hz) with 1:20 ratio of ethanol or water at 50±1 ºC sonicated for 30 minutes was selected on the basis of highest anthocyanin content for the preparation of anthocyanin powder. The liquid anthocyanin extract was further concentrated (3 folds) in Bucchi rotary evaporator at 50 ºC and preserved in glass vials. The FTIR analysis and SEM studies recorded appreciable amount of anthocyanin associated components and overall good surface characteristics, respectively. The anthocyanin extract of jamun was successfully encapsulated with maltodextrin (15%) by spray and freeze-drying methods which retained its quality for 4 months in glass vials under refrigerated (4±2 ºC) conditions. The microencapsulated anthocyanins extract powder was further utilized for the enrichment of food products like ice cream. The ice cream enriched with either 4.0 per cent freeze dried anthocyanin extract and 6.0 per cent spray dried anthocyanin extract was optimized on the basis of quality characteristics. Moreover, the texture analysis revealed non-significant effect on body of spray and freeze dried anthocyanin powder fortified ice cream as compared to ice cream without powder. The cost of production of anthocyanin enriched food product was comparatively higher than the conventional products in the market but the higher nutritional profile and additional health benefits of these products can compensate the high cost paid by the consumer which can also further lead to its increased market potential.ThesisItem Open Access CONCENTRATION OF BEETROOT JUICE AND ITS VALUE ADDITION(UHF,NAUNI, 2023-12-26) KANCHAN BHATT; RAKESH SHARMAABSTRACT The present investigation entitled, “Concentration of beetroot juice and its value addition” was conducted during 2019-2023 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 quality beetroot juice concentrate, followed by its utilization for the development of various value added products. Beetroot, a remarkable root vegetable, contains an array of bioactive compounds such as betalains, total phenolics, saponins, flavonoids, carotenoids, dietary fiber, carbohydrates, and various essential micronutrients. In this study beetroot (3-5cm diameter) were selected due to their maximum juice yield and availability and subjected to various physico-chemical analysis. Thereafter, various pre-treatments were tried for enhancement of juice yield and among them steam blanching with acidified water for 3 min was optimized. In order to increase the juice yield from beetroot, different combinations of pectinase, cellulase, time and temperature were laid by Response Surface Methodology (RSM) for enzymatic extraction of beetroot juice. The optimized conditions for enzymatic extraction were pectinase (4.5%), cellulase (1.6%), time of treatment 240 min and temperature 35˚ C. The extracted juice was then used for preparation of beetroot juice concentrate. Response Surface Methodology (RSM) was applied to optimize various combinations of temperature and concentration in a rotary vacuum evaporator. The prepared beetroot juice concentrate (30 ºC and 65.12ºB) was found to have maximum total phenolic content and antioxidant activity as 1025.27±2.14 mg GAE/100g and 887.23±1.10 μM Fe2+/100 g, respectively. Further, it was also found to have maximum total betalains (4513.13mg/L) and overall acceptability scores (8.34). The optimized concentrate was then placed in transparent and amber glass vials and subjected to analysis of different chemical and sensory attributes throughout the storage period. Despite undergoing minor changes in quality characteristics, the concentrates proved to be stable and retained their quality during the 6-month storage period in both ambient and refrigerated storage conditions. Beetroot juice concentrate was further utilized for the functional improvement of various food products i.e. beverages like apple beet-blended drink, beetroot juice concentrate supplemented guava-nectar, bakery product like beetroot juice concentrate supplemented muffins and dairy product like beetroot juice concentrate supplemented yoghurt. The developed products were packed and kept for storage for predefined storage intervals in suitable packaging materials. Additionally, these products exhibited superior taste, palatability, and both functional and nutritive value. Moreover, both beverages retained their acceptable quality and could be stored for three months in glass and PET bottles at both ambient and refrigerated temperatures. Similarly, muffins and yoghurt were also found acceptable for fourteen days of ambient and refrigerated storage respectively. The cost of production of all products was comparable to the cost of similar products in the market. As a result, it is suggested that beetroot, which has limited availability and higher prices, can be effectively utilized to produce juice concentrate on a commercial scale. This concentrate can then be made accessible to the ancillary food industry for use in various streams of value added products, providing nutritional benefits, natural coloring, and enrichment.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF APPLE POMACE WAFFLE CONE(UHF,NAUNI, 2023-04-03) SANJAY PATIDAR; DEVINA VAIDYAABSTRACT The present study entitled, “Development and evaluation of apple pomace waffle cone” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Apple (Malus x domestica Borkh) is a major temperate fruit crop in India with a production of 2437.37 MT from an area of 308.00 thousand hectares. Out of total production of apple, 70.0 per cent is freshly consumed and the remaining 30.0 per cent is used for the extraction of juice. The biomass left after the extraction of juice known as pomace goes waste. Being rich in phenolic compounds, dietary fibre and minerals, apple pomace was utilized for the development of apple pomace waffle cone in the present study. The apple pomace was collected from the commercial canning unit (Dept. of FST, Dr. YSP, UHF) followed by drying, grinding to flour (30 mesh sieve) and then further evaluated for physico-chemical and functional properties. The optimization of the recipe for waffle cone development was done by response surface methodology based on the desirability of responses viz. hardness, brittleness, toughness, crispness, ice cream holding time and overall acceptability (9-point Hedonic scale). The optimized recipe for apple pomace waffle cone includes apple pomace flour (13.0 %), whole wheat flour (5.0 %), sugar powder (7.0 %), butter (7.0 %), ripe banana paste (10.0 %) and milk (58.0 %) and similarly, for gluten-free apple pomace waffle cone includes apple pomace flour (14.0 %), red rice flour (5.0 %), sugar powder (7.0 %), butter (7.0 %), ripe banana paste (10.0 %) and milk (57.0 %) with the batter viscosity kept in the range of 4500 to 5000 mPas followed by baked for two minutes at 150°C temperature. The standarized products i.e., apple pomace waffle cone and gluten-free apple pomace waffle cone was observed significantly higher in minerals, crude fat, crude fibre, total dietary fibre, crude protein, total phenol, antioxidant activity and anthocyanin content as compared to market available waffle cone. The above selected recipes were further utilized for the development of waffle cone pre-mixes with standarized on the basis of response surface methodology based on the similar responses used during optimization of apple pomace waffle cone. The nutritional profile of optimized apple pomace waffle cone pre-mix and gluten-free apple pomace waffle cone pre-mix were found higher than the market waffle cone pre-mix. The developed products were packed in LDPE and ALP pouches and the shelf-life studies was conducted using accelerated storage conditions i.e., 38°C temperature and 90.0 per cent relative humidity for 21 days. Minimum changes were recorded during storage as acceptable for consumption and the predicted self-life of products based on Arrhenius graph plot were observed more than 6 months in both the packaging material. Hence, it is concluded that the apple pomace can be exploited for sustainable production of high-quality food with enhanced nutritional, functional as well as sensory properties which will also help to reduce the negative impact to the environment by waste generationThesisItem Open Access LOW GLYCEMIC INDEX FUNCTIONAL FOOD PRODUCTS(UHF,NAUNI, 2022-09) SURY PRATAP SINGH; SHARMA, K DABSTRACT 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 degenerationThesisItem Open Access DEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS FROM RED RICE(UHF,NAUNI, 2022-08) ANSARI, FARUK; VAIDYA, DEVINAABSTRACT 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 advantagesThesisItem Open Access EXTRACTION AND UTILIZATION OF PHENOLIC ANTIOXIDANTS FROM WILD AONLA (Emblica officinalis Gaertn.) FRUITS(UHF,NAUNI, 2022-02) GAUTAM, SUNAKSHI; THAKUR, N SABSTRACT 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
