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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 OPTIMIZATION OF METHOD FOR THE PREPARATION OF OSMO-DRIED PLUM (Prunus salicina L.)(2013) NEERAJ, KUMAR; SHARMA, K.D.ABSTRACT The present investigations entitled “Optimization of method for the preparation of osmo-dried plum (Prunus salicina L.)” were conducted in the Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2011- 2012. The findings revealed that plum grown under mid and high hills of Himachal Pradesh can successfully be used for the preparation of osmo-dried plum and plum appetizer to increase their palatability as well as functional value. On the basis of sensory evaluation of osmo-dried plum, treatment T3 (72oB) was found as the best among all treatments. Sensory evaluation of different treatments revealed that treatment T3 (8.25) performed best for overall acceptability. Storage studies revealed that moisture content, brix-acid ratio, reducing sugars and non-enzymatic browning of osmo-dried plum increased. Whereas, titratable acidity, total sugars, ascorbic acid, anthocyanins, total soluble solids and total phenols decreased during storage period of 6 months and changes were observed minimum in aluminium laminated pouches stored under refrigerated conditions while maximum in the polyethylene bags stored under ambient storage conditions. Slight decrease in sensory characters was observed after 6 months of storage, which was found comparatively less in the aluminium laminated pouches under refrigerated conditions and maximum was in the polyethylene bags stored under ambient storage conditions. Microbial studies depicted that all the products were safe for consumption as no apparent growth of microbes was detected. The pulp appetizer prepared from left over syrup revealed that the treatment T6 (45.50oB) gave the best result for physico-chemical and sensory characteristics. The cost of production of osmo-dried plum was estimated between Rs.41.84-43.93 per 100 g whereas, for appetizer it was Rs.36.41-51.56 per 700 mL depending upon the packaging material. Thus, the developed technology can be commercially explored at industry level for production of nutritionally enriched osmo-dried plum and better utilization of fruit during the glut period for ensuring better returns to the growers.ThesisItem Open 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.ThesisItem Open Access PROCESSING OF TENDER BAMBOO SHOOTS FOR EDIBLE PRODUCTS(2013) SYNREM, MARSANDOR; DHIMAN, ANJU K.ABSTRACT The present investigation entitled, “Processing of tender bamboo shoots for edible products” was conducted during the year 2011-2012 in the department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (H P). Three species of edible bamboo shoots viz. Dendrocalamus strictus (S1), Dendrocalamus hamiltonii (S2) and Bambusa nutans (S3) were used for conducting the study. The quality analysis of these species showed that moisture content, protein and Vitamin C varied from 85.36-93.01, 3.00-3.70 per cent and 5.00-20.00 mg/100 g in S1, S2 and S3, respectively. Among the three species, Dendrocalamus hamiltonii was observed to be the best with respect to chemical evaluation. This variety is available locally and grown widely which generally is not utilized for processing into edible products. The Hydrogen cyanide (HCN) content was 43.05, 64.80 and 51.30 mg/100 g in S1, S2 and S3, respectively. Different treatments were used for the reduction of HCN out of which T1 (Pre-soaking for long time in water and boiling for 90 minutes ) was found to reduce HCN up to a level of 99 per cent. Keeping in view the availability and nutritional value of locally grown bamboo shoots, efforts were made to develop and standardize various value added products viz. pickle, chutney and candy. Standardized products were evaluated for their quality attributes and storage stability. Results showed that B.nutans was found to be the best for pickle and chutney preparation, while D.hamiltonii was best suited for candy making. Storage studies revealed that all the products can be stored well up to a period of six months at ambient temperature. The results indicated that the bamboo shoots can be successfully utilized for the preparation of edible processed products viz. pickle, chutney and candy which can add a variety to the horizon of food industry.Item Open Access DEVELOPMENT AND EVALUATION OF MUSHROOM SUPPLEMENTED PASTA (MACARONI)(2013) CHAUHAN, NILAKSHI; VAIDYA, DEVINAABSTRACT The present studies entitled, “Development and evaluation of mushroom supplemented pasta (macaroni)” were conducted during 2011-13 in the department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173 230, Solan (HP). Macaroni popularly known as pasta is one of the extruded product. Extrusion cooking is a muti-step, multi-function, thermal and mechanical process that improves the nutritional quality such as destruction of anti-nutritional factor, gelatinization of starch, increased the soluble dietary fiber and reduction of lipid oxidation. Moreover, it increases the sensory quality of the product. Macaroni (pasta) which is made from semolina flour derived from durum wheat and consumed in most of the countries worldwide. It is very popular due to its improved palatability and easy to cook ability. Macaroni provides significant quantity of complex carbohydrate, vitamin-B but deficient in protein (less than 15%). On the other hand, mushroom is rich in good quality protein and also contains functional properties. Therefore, present study is mainly concentrated to utilize mushroom for supplementation of macaroni to enrich it in functional properties. Different concentration of mushroom was supplementation as fresh and flour and evaluated for various quality characteristics. However, on the basis of physico-chemical and sensory analysis 80:20 mushroom (fresh) supplemented macaroni showed its acceptability higher among all the treatments while in case of mushroom (flour) supplemented macaroni the 90:10 was found better for sensory and rheological properties. For the storage of macaroni vacuum packaging was found better to retain the freshness of product.ThesisItem Open Access REFINEMENT OF TECHNOLOGY FOR PRODUCTION OF LACTIC ACID FERMENTED VEGETABLE PRODUCTS(2013) SARITA, DEVI; JOSHI, V.K.ABSTRACT The present Investigations entitled “Refinement of Technology for production of Lactic acid fermented vegetable products” were carried out in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP) during the year 2011-12. The present findings revealed that that lactic acid fermented pulp can be successfully utilized in the preparation of different products. In case of carrot and radish RTS and appetizer, treatment with 50 % fermented pulp + 50 % unfermented pulp gave the best results for physico-chemical as well as sensory characteristics. In case of carrot and radish chutney, treatment having 50 % fermented pulp + 50 % unfermented pulp gave the best results respectively. For the best sensory characteristics treatment T1R4Ca in carrot and T1R3Ra in radish gave the highest scores whereas, in case of pickle- in- brine treatment T2R3C in carrot and T2R3R in radish gave the highest scores. During the passage of storage period, there was a slight decrease in all the physico-chemical and sensory characteristics except pH and browning. Among the different packaging materials and storage conditions, the product stored in glass jars and refrigerated conditions showed less change in all the physico-chemical and sensory characteristics than the product stored in the plastic jar and ambient conditions, respectively during the 6 month storage. Fermented carrot had the higher cost of production (Rs. 50.34) than the fermented radish of (Rs. 48.26). The cost per unit bottle for radish based fermented ready-to-serve drink and appetizer were found to be the lower Rs.8.97 and Rs.13.56/200 ml bottle than those of carrot respectively. Thus, the developed technology can be commercially explored at industry level for production of the fermented processed products with probiotic effect.ThesisItem Open 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.ThesisItem Open Access Standardization of technology for the preparation of edible flour from Indian horse chestnut (Aesculus indica Colebr.)(2013) PRADEEP, KUMAR; THAKUR, N.S.ABSTRACT The present studies entitled, “Standardization of technology for the preparation of edible flour from Indian horse chestnut (Aesculus indica Colebr.)” were conducted during 2012-2013 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Indian horse chestnut is found in the Himalayan region, at an elevation between 2,000 and 3,000 metres. This nut is mainly used in pharmaceutical formulations. There are no edible uses of this nut due to its higher saponin content which is an anti-nutritional factor. The nut is rich in starch, phenols, saponins, total solids, sugars etc. In the present studies the fruits were procured from Chota Bhangal area of distt. Kangra, analysed for various quality parameters. Among various pre-treatments tried to grated mass of horse chestnut blanching for 10 min + followed by soaking for 32 days was found to be the best treatment to remove the saponin content to a maximum extent. Out of three drying modes like mechanical cabinet drier, solar tunnel drier and open sun tried to dry the pre-treated mass of horse chestnut. Mechanical cabinet drier was found to be best on the basis of its best physico-chemical and sensory quality characteristics of horse chestnut flour. The flour from the best drying mode (mechanical cabinet drier; 60±2°C) possessing maximum desirable sensory and physico-chemical characteristics was packed in different packaging material like Aluminium laminated pouch, glass jar, HDPE jar, Polyethylene pouch and stored for 6 months under ambient and refrigerated storage conditions. Although the slight changes in various physicochemical characteristics like moisture, total solids, water activity, reducing sugars, total sugars, starch, bulk density, oil absorption capacity, water absorption capacity, oil content and sensory quality characteristics of flour occurred during storage but the flour packed in aluminium laminated pouch and stored under refrigerated storage condition retained most of these characteristics better than other packaging materials. So aluminium laminated pouch can be used as a packaging material for the packaging and storage of flour on commercial scale and this flour can further be used for the development of various edible products in future.