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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 × Start date: 2019 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    DEVELOPMENT OF EDIBLE FLOUR AND ITS SUPPLEMENTED PRODUCTS FROM INDIAN HORSE CHESTNUT (Aesculus indica Colebr.)
    (UHF,NAUNI, 2023-07-13) JYOTI RANI; N S THAKUR
    ABSTRACT The present studies entitled, “Development of edible flour and its supplemented products from Indian horse chestnut (Aesculus indica Colebr.)” were conducted during 2020-2022 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 remove the saponins content from the Indian horse chestnut and utilize it for the development of its supplemented products. Indian horse chestnut contained saponins 6.50±0.04 per cent and in flour contained 13.90±0.03 per cent. Nuts after dehulling were grated in mechanical grater. This grated mass could be blanched for 4 min followed by soaking in water for 6 h at 60 oC while replacing the water in three cycles of every 2h. Same pretreated mass could further be soaked in ethanol: water solvent (30:70) mixture for 6 h at 60 oC while again replacing the water in three cycles of every 2 h. Then, further ultrasound assisted extraction could be done in the same earlier treated sample with 30 per cent ethanol in water for 15 minutes at 50±1°C and further soaking can be performed at 60 oC while replacing the solvent mixture in three cycles of 2 h. After all these sequential treatments, the mass could be dried in mechanical cabinet drier at 60 ± 2°C for 20.06 hours before it is pulverised to flour. The edible dried flour contained starch (46.04±0.33 %), total carbohydrates (53.11±0.11%), reducing sugars (3.15±0.02 %), total sugars (4.05±0.02 %), crude protein (8.65±0.18 %), fat (4.08±0.05%), crude fibre (1.96±0.01%), total phenols (490.66±0.50 mg/100g) and saponins (1.97±0.02 g/100g). The flour could be packed in ALP with moisture and oxygen absorbers for its storage under ambient temperature conditions (20- 28oC) and refrigerated storage conditions (4-7oC), however, the quality was retained better under refrigerated temperature conditions as compared to ambient. This flour can be used for further development of products like halwa premix and cookies. Both the products can be supplemented with 40 per cent edible Indian horse chestnut flour (325μm particle size for Halwa premix and 225 μm for cookies), successfully. Halwa premix packed in ALP with moisture and oxygen absorbers could be stored better under refrigerated temperature conditions (4-7oC) as compared to ambient temperature conditions (20-28 oC) for six months. Cookies packed in ALP could be stored under ambient temperature conditions (20-28 oC) for four months without changes in their quality. The cost of production of halwa premix and cookies was comparable to the cost of the similar products in the market.
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    ThesisItemOpen Access
    BIOPROCESSING OF SAND PEAR FOR VINEGAR PRODUCTION
    (UHF,NAUNI, 2023-06-19) SHUBHAM SAMKARIA; RAKESH SHARMA
    ABSTRACT The present study entitled “Bioprocessing of sand pear for vinegar production” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2019-2023. Sand pear or Asian pear (Pyrus pyrifolia L.), also popularly known as “Patharnakh” in Northern India, is a rich source of nutrients and various health promoting bioactive compounds. In the present study, sand pear fruit was utilized for vinegar production. The juice extracted from sand pear fruit was used for base wine production using three different sugar sources viz. cane sugar, honey and jaggery. Various factors like inoculation rate (%), initial TSS of the must (°B), DAHP content (%) and SO2 concentration (ppm) were optimized for base wine production using RSM. Base wines prepared from sand pear juice using cane sugar (base wine 1) and honey (base wine 2) were selected for further acetification processes on the basis of physico-chemical responses and sensory scores. Both base wine 1 and base wine 2 were subjected to acetification process using mother vinegar culture and Acetobacter aceti. Various growth factors viz.; inoculation rate (%), initial alcohol (%), yeast extract (%), DAHP (%) and MgSO (%) were optimized using RSM. The study revealed that acetification process using mother vinegar culture had higher rate of acetification (g/l/d) and fermentation yield (%) of 0.88 (g/l/d) and 78.50 (%) for base wine 1 and 0.75 (g/l/d) and 77.09 (%) for base wine 2 respectively, as compared to 0.53 (g/l/d) and 68.94 (%) for base wine 1 and 0.48 (g/l/d) and 73.37 (%) for base wine 2 respectively, using Acetobacter aceti. Herbal sand pear vinegar was also developed by incorporating lime juice (5ml/100ml) and honey (5g/100ml) along with seasoning of vinegar with dried leaves of lavender (2.5g/100ml) and rosemary (2.5g/100ml) for a period of two weeks. The developed herbal vinegar had higher sensorial scores as well as higher total phenolic content of 68.17 (mg/100 ml GAE.) as compared to 49.34 (mg/100 ml GAE) in vinegar 1 (prepared from base wine 1 using mother vinegar culture) used for preparation of herbal vinegar. The acetification of base wine 1 was also done using acetator (bio-fermentor) which gave higher rate of acetification (g/l/d) and fermentation yield (%) of 1.54 (g/l/d) and 84.42 (%) respectively. The developed vinegars were also analyzed for some of the major phenolic compound present using HPLC and it was revealed that ethyl gallate, gallic acid, chlorogenic acid and caffeic acid were the predominant phenolics present in the developed sand pear vinegars, while highest phenolic content was quantified in case of herbal sand pear vinegar. The developed vinegars were also studied for their storage stability for a period of six months both under ambient and refrigerated conditions. No significant effect on the quality of vinegars was observed during the storage period irrespective of the conditions of storage.