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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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20211
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Author: SHARMA, BABITA × End date: 2021 × Start date: 2020 ×
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    ThesisItemOpen Access
    ANTIOXIDANT RICH BAKERY PRODUCTS
    (UHF,NAUNI, 2021-12) SHARMA, BABITA; SHARMA, K D
    ABSTRACT The present investigation entitled “Antioxidant rich bakery products” was carried out in the Department of Food Science and Technology, Dr YSPUHF, Solan, India during 2017-21. The antioxidant rich bakery products were developed from whole wheat flour enriched with dried green vegetable and oilseed powder blends and further evaluated for their quality and storage stability. Five vegetables viz., purple cabbage, broccoli, mustard, spinach leaves and bottle gourd and five oilseeds viz., soybean, linseed, sesame seed, pumpkin seed and sunflower seed were used for the enrichment purpose. The ultrasound-assisted blanching for purple cabbage, broccoli, mustard leaves, spinach leaves and bottle gourd for 2, 2, 1, 1 and 2 min, respectively was effective to inactivate catalase and peroxidase enzyme as pre-treatment before drying. Similarly, microwave roasting before grinding to powder for 7, 5, 3, 5 and 8 min in soybean, linseed, sesame seed, pumpkin seed and sunflower seeds, respectively was effective to maintain an overall quality of powder. The developed powders were analysed for various physico-chemical attributes including, FTIR, SEM and HPLC techniques used for ascertaining functional groups, microstructure and sinigrin content. The highest antioxidant potential was recorded as 65.21% in sunflower seed followed by 51.23% in purple cabbage, 48.66% in linseed and 43.20% in broccoli powder. Among different proportions of whole wheat flour, vegetable and oilseed powder tried for making biscuit and bread, the best ratio ranged in between 80:10:10 to 70:15:15 by sensory evaluation. Accordingly, the chemical analysis values of the enriched biscuits with powder blends of vegetable and oilseed ranged in between 4.33-5.48%, 10.88-15.91%, 61.72-65.25%, 51.39- 61.93% and 495.26-505.79 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy, respectively while for enriched bread the values ranged in between 1.89-4.12%, 12.91-20.25%, 41.60- 57.19%, 33.40-38.43% and 194.58-304.68 Kcal/ g for ash, protein, carbohydrate, antioxidant activity and energy, respectively. The developed functional bakery products packed in polyethylene and laminated pouches exhibited marginal decrease in antioxidant activity, protein, carbohydrate and energy value during storage however, there was a significant decrease in sensory score. The biscuits were best for consumption up to 90 days of storage study in laminated pouches (ALP) retaining an excellent color, flavor and nutrients as compared to Polyethylene poches (PEP) at ambient storage temperature (10-25˚C). Subsequently, bread packed in ALP and PEP could be palatable only for 6 days at ambient temperature (24-36ºC). The cost of production for developed functional bakery products varied from Rs. 22.25-35.85 for biscuit and Rs.14.95- 26.32 for bread. Therefore, the blending of whole wheat flour with dried green vegetables and oilseeds powder could be an economic pursuit for the production of bakery products containing functional food constituents with well ascertained health benefits