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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 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 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.ThesisItem Open Access PROCESS PROTOCOL FOR THE DEVELOPMENT OF HILL LEMON READY TO SERVE (RTS) BEVERAGES(UHF,NAUNI, 2024-01-03) ANKITA THAKUR; ANSHU SHARMAThe present studies entitled "Process protocol for the development of Hill lemon Ready to Serve (RTS) beverages" was conducted in 2022-23 at Dr. Y S Parmar University of Horticulture and Forestry, Solan, HP. The study aimed to prepare RTS beverages from Hill lemon juice from both Hill lemon fruit with peel and without peel, separately. Peel extract was also utilized to prepare Hill lemon juice and peel extract blended RTS beverages. Extraction of Hill lemon juice from fruit (with & without peel) was optimized on the basis of sensory and physical characteristics in which screw type extractor and hydraulic press were selected, respectively, whereas aqueous peel extract was extracted by using optimized 1:3 ratio of grated Hill lemon peel and water at extraction temperature of 80°C for 15 minutes among all the tried 36 pre-treatments. For the preparation of RTS beverages, six beverages were made using two kind of sweeteners i.e. sulphur free sugar and mixed floral honey in which 6 per cent concentration of Hill lemon juice (without peel) for honey and sugar based Hill lemon RTS and 8 per cent of Hill lemon juice (with peel) for honey and sugar-based Hill lemon RTS were optimized on the basis of best sensory characteristics and desirable acidity. Hill lemon juice and peel extract blended RTS for sugar based drinks were prepared by using 4 per cent of peel extract, while for honey based drinks, 5 per cent extract was used and mixed with 6 per cent of Hill lemon juice (without peel) to prepare blended beverages. Honey based Hill lemon juice and peel extract blended RTS had the highest ascorbic acid, antioxidant activity, and mineral content, whereas sugar-based Hill lemon juice and peel extract blended RTS scored best as per sensory evaluation with an overall acceptability rating of 7.53. Despite minor declines in physical, chemical and sensory aspects, all treatments met acceptable standards for RTS beverages. Hill lemon RTS beverages can be stored safely for four months with limited or non-significant alteration in quality. In conclusion, Hill lemon fruit, which is underutilized, can be used to prepare high quality and functionally enriched beverages at cost-effective price.ThesisItem Open Access DEVELOPMENT OF YACON (Smallanthus sonchifolius) FLOUR SUPPLEMENTED BAKERY PRODUCTS(UHF,NAUNI, 2023-12-19) DIVYANSHI SHARMA; ABHIMANYU THAKURThe present investigations entitled "Development of Yacon flour (Smallanthus sonchifolius) supplemented bakery products" were carried out during 2022-2023 in the Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Yacon tubers are of great nutritional importance because of the presence of FOS, proteins, fibre, polyphenols, little calorific value and low sweetness intensity. So, the main objective of the study was to exploit the various quality parameters of yacon for the development of yacon flour supplemented bakery products and to study their quality characteristics and stability during the storage period of two months (cookies) and 12 days (muffins). For the development of yacon flour supplemented cookies, whole wheat flour was replaced with yacon flour at varying concentrations of 10-50 per cent. Similarly, for the development of yacon flour supplemented muffins, varying concentrations of yacon flour ranging from 10-50 per cent was used. Among different yacon flour supplemented cookie treatments, treatment with addition of 40 per cent yacon flour was found to be best on the basis of sensory characteristics. However, for yacon flour supplemented muffin treatments, treatment with addition of 30 per cent yacon flour was found to be best on the basis of sensory characteristics. The best treatments were optimized further for the physico-chemical analysis, HPLC analysis, texture analysis, FTIR analysis and storage studies. Among the different packaging material used, the products packed in ALP was observed to be better as compared to the products packed in LDPE pouches. The developed cookies and muffins can be safely stored for a period of two months and 12 days, respectively under ambient conditions with minimal changes in quality attributes in ALP packed bakery products. Therefore, it is concluded that due to the highly perishable nature of yacon tubers and their health benefits, they can be successfully utilized for the production of good quality bakery products with comparable cost of production. SignatureThesisItem 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.
