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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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2017 - 201912020 - 20211
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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
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    ThesisItemOpen Access
    DEVELOPMENT OF NOVEL PRODUCTS FROM OSMO-DRIED APPLES
    (UHF,NAUNI, 2017) SHARMA, BABITA; VAIDYA, DEVINA
    ABSTRACT The present study entitled “Development of novel products form osmo-dried apples” 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 2016-2017. Apple is very popular in human diet due to its high nutritional value but owning to its perishable nature losses, occurs during its handling. To minimize the losses, drying is the better option which causes the reduction in water activity of food products and osmotic dehydration enhances the quality of dried products. In the present study osmo-dried apple pops and rings were developed from ‘Golden delicious’ apple and further utilized for the development of novel products viz. apple choco shots and apple pie. The technology for osmo-dried apple pops with diameter of 28 mm and apple rings with thickness of 0.5 cm, dipping in 70oB osmotic syrup sugar for three hours and honey for four hours at 50oC was optimized, with drying time of eight hours for sugar osmo-dried apple pops and seven hours for honey osmo-dried apple pops. In case of apple rings, drying time of five hours for sugar osmodried apple rings and four hours for honey osmo-dried rings was optimized. The products were packed in PET and glass jars and stored at room temperature. The quality in terms of nutritional and sensory was evaluated at fresh as well as during storage at an interval of three months. Minimum changes were found during storage in apple pops and rings. Honey osmo-dried apple pops and rings were found better in quality in terms of sensory and quality characteristics and having less water activity. For enhancing the flavor, cinnamon concentration of 1.5 per cent and 1.0 per cent for osmodried apple pops and rings was optimized respectively. Novel products were prepared from osmodried apple pops and rings i.e. apple choco shots and apple pie. Energy value of apple choco shots and apple pie from honey-cinnamon osmo-dried pops and rings were 231.22 Kcal/100g and 261.81 Kcal/100g respectively. These products were rated better by the panel of judges through nine point hedonic scale. From the storage study, it was found that apple choco shots packed in laminated films can be stored upto 45 days with minimum changes while apple pie wrapped in cling wrap and packed in cartons have to consume fresh. Thus, the developed technology can be commercially explored at industry level for the production of quality osmo-dried apple pops and apple rings and their value added products like apple choco shots and apple pie. The technology will be efficient and profitable to growers for the utilization of this fruit and ensuring better returns. These dehydrated fruits can be commercialized as an important component of diet.