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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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20131
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Subject: Food Technology × Author: BABITA, KUMARI × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    UTILIZATION OF DEHYDRATED PUMPKIN (Cucurbita moschata Duch ex Poir) AND ITS SEEDS FOR DEVELOPMENT OF VALUE ADDED PRODUCTS
    (2013) BABITA, KUMARI; DHIMAN, ANJU K.
    ABSTRACT The present investigations entitled, “Utilization of dehydrated pumpkin (Cucurbita moschata Duch ex Poir) and its seeds for development of value added products” were carried out during 2011-13 in the department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Pumpkin is a crop with high nutritional and medicinal value but so far has not been utilized extensively for processing into value added products. Therefore, the study was conducted to develop nutritionally enriched cookies and weaning mixes by the use of pumpkin and to evaluate the products for quality and storage stability. It was found that pumpkin is a good source of β-carotene (15.27 mg/100 g), ascorbic acid (14.49 mg/100 g), fibre (0.62 %) and protein (4.08 %) besides, having different mineral elements (Fe, Na, Ca, K, Mg, Mn, Se and Cu). The seeds of pumpkin contain high amount of protein (35.22 %), fat (48.13 %), fibre (0.95 %), β-carotene (8.94 mg/100 g) and also possess minerals like Fe, Na, Ca, K, Mg, Mn, Se and Cu. Pumpkin and its seeds were converted into flours by following standard methods with some modifications and used in the preparation of weaning mixes and cookies. Products of different treatments were packed in polyethylene bags and stored at ambient temperature. The studies indicated that supplementation of pumpkin flour and pumpkin seed flour enhances the nutritional as well as sensory quality of weaning mixes and cookies. Incorporation of pumpkin flour in weaning mixes and cookies resulted in significant increase in β-carotene, fibre and protein. Substitution of pumpkin seed flour in the preparation of these products also revealed a significant increase in various nutrients. Sensory evaluation of weaning mixes showed that supplementation of wheat flour with 10 per cent of pumpkin flour was rated as the best, while for pumpkin seed flour 20 per cent substitution was awarded the highest scores. The ratio of 80:20 was found to be the best for cookies prepared by supplementing wheat flour with pumpkin flour and also for cookies when supplemented with pumpkin seed flour. The study revealed that the products can be safely stored up to a period of three months with minimal changes in physical, chemical and sensory attributes, accordingly. Henceforth, it is concluded that pumpkin can be successfully exploited for preparation of good quality and nutritionally enriched processed products.