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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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20221
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Author: SHARMA, ANKITA × End date: 2022 × Start date: 2020 ×
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    ThesisItemOpen Access
    MAIZE FLOUR BASED BAKERY PRODUCTS
    (UHF,NAUNI, 2022-12) SHARMA, ANKITA; VAIDYA, DEVINA
    ABSTRACT The present study entitled “Maize flour based bakery products” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Cereal grains are good source of carbohydrates and energy. Maize is gluten free nutritious grain rich in antioxidants and total phenols but not well utilized by the food industry for the development of bakery products. The present study was conducted with the prime objective to develop maize flour based muffin pre-mix, muffin, waffle pre-mix and waffle from Kanchan and Local variety of maize. Muffin prepared from 100 per cent Kanchan variety maize flour was recorded with crude fiber as 3.59 per cent, total phenols as 33.97 mg/100g, and antioxidant activity as 28.82 per cent. Similarly, muffin prepared from Local variety maize was observed with fiber as 2.91 per cent, total phenols as 41.00 mg/100g, and antioxidant activity as 32.01 per cent. Muffins can be stored upto 6 days under accelerated storage conditions (37±20C) with significant changes and upto 10 days under refrigerated conditions and muffin pre-mix can be stored upto 21 days in both accelerated and refrigerated storage conditions. Waffle prepared from 100 per cent maize flour from Kanchan variety flour recorded a crude fiber content of 3.66 per cent, total phenols as 40.17 mg/100g, and antioxidant activity as 33.85 per cent. Similarly, waffle prepared from Local variety was recorded with good amount of crude fiber (2.69 %), total phenols (50.21 mg/100g), and antioxidant activity (35.74 %), which can be stored up to 9 days at accelerated storage conditions and up to 15 days under refrigerated storage conditions. Thus, the study concluded that utilization of maize for the development of different food products support the possibility of developing bakery product with an excellent nutritional profile and quality, which would raise the farmer’s income, apart from providing health benefits to the population.