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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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20151
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Subject: Food Technology × Author: BABU, G. NAGENDRA × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF BEVERAGES FROM RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) PULP
    (2015) BABU, G. NAGENDRA; DHIMAN, ANJU K.
    ABSTRACT The present investigation entitled, “Development of beverages from ripe pumpkin (Cucurbita moschata Duch ex Poir) pulp” were carried out during 2013-15 in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Different processed products like pulp, Ready-to-Serve beverages (RTS), squash and appetizer (spiced squash) were developed and standardized from ripe pumpkin. Ripe pumpkin pulp extracted by using 5 per cent water for 5 minutes cooking time duration (C2) which gave a pulp recovery of 83.40 per cent and contained 7.01 mg/100 g β-carotene and 10.01 mg/100 g ascorbic acid was selected for further studies on the basis of nutritional and sensory evaluation. Among all the treatments, T2 (pulp+KMS @ 2000 ppm in glass bottles) retained the maximum β-carotene (6.52 mg/100 g) and ascorbic acid (10.86 mg/100 g) during storage. RTS beverage of treatment T1 (pulp+citric acid) was most liked by the panelists as compared to T2 (pulp+lime juice) and T3 (pulp+hill lemon juice). Maximum value for β-carotene (0.19 mg/100 g) was observed in T1 while T2 contained comparatively higher amount of ascorbic acid (6.57 mg/100 g). Flavoured RTS beverage of T2 (pulp+mint extract) recorded the highest β-carotene (0.13 mg/100 g), whereas, the ascorbic acid was maximum (4.45 mg/100 g) in T3 (pulp+ginger-mint extract). Among all the treatments, pumpkin squash prepared from pumpkin-guava blended pulp (30:10) acidified with citric acid was rated as the best on the basis of sensory evaluation. Out of three different treatments, appetizer of T2 (pulp+lime juice) showed highest ascorbic acid (13.31 mg/100 g) while T1 (pulp+citric acid) recorded highest β-carotene (0.56 mg/100 g). Though, sensory scores decreased significantly with the advancement of storage but processed products of all the treatments were well above the acceptable limits. The study indicated that processed products can be safely stored up to a period of six months with minimal changes in chemical and sensory attributes. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched beverages of remunerative cost.