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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 Technology × Author: ASHWANI, KUMAR × End date: 2013 × Start date: 2013 ×
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    ThesisItemOpen Access
    REFINEMENT OF THE TECHNOLOGY OF THE TRADITIONAL SUR PRODUCTION IN HIMACHAL PRADESH
    (2013) ASHWANI, KUMAR; JOSHI, V.K.
    ABSTRACT Sur is the traditional alcoholic beverage produced in the many parts of Himachal using finger millet (Eleucine corcana) as a basic raw material. The product is prepared by traditional methods using the traditional inoculums under unhygienic conditions by the villagers and contains the microbiological contamination in the final product and also the quality of the product is not standard. Present investigations were carried out to refine the existing technology of sur production. The microbiological study of the natural inoculum (dhaeli) reported a mixed microflora viz. yeasts, bacteria and fungi. The sur production using six treatments involving traditional and beer manufacturing steps was carried out in the laboratory. The use of isolated consortium and pure yeast culture in the traditional method produced less alcohol as compare to traditional starter and posses off odour which was not acceptable. Further, in sur prepared by involving the beer manufacturing steps no additional sugar was added to carry out fermentation and the sugar content was increased by germination and mashing steps by the hydrolysis of starch. The germination of finger millet seeds at 25±2oC and 95% RH for 4 days increased the reducing sugar content from 1.47% to 8.62%. Further, increase in the sugars content was noticed during the mashing process. On the basis of physico-chemical and sensory quality characteristics, sur prepared by the beer manufacturing steps was found best. Out of the three treatments, involving beer manufacturing steps the treatment in which maize was used as adjunct and fermentation was carried using pure culture of Saccharomyces cerevisae var. ellipsoideus posseses the best sensory characteristics and the product was comparable to the beers available in the market.