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Banda University of Agriculture and Technology, Banda

Banda University of Agriculture and Technology, Banda has been established as a full-fledged State University, having unique honour of being the “First Agricultural University of Bundelkhand Region”. The University was notified vide Government Order No. 301/79-V-1-10-1 (Ka) 27-2009 Lucknow and established on 2nd March 2010 under Uttar Pradesh Agriculture University Act (Sanshodhan) 1958 Gazette-Adhiniyam 2010. Initially it was named as “Manyawar Shri Kanshiram Ji University of Agriculture and Technology, Banda”, which was changed as “Banda University of Agriculture and Technology, Banda” vide Uttar Pradesh Agriculture University Act (Sanshodhan) Adhiniyam, 2014, No. 1528(2)/LXXIX-V-1-14-1(Ka)-13-2014 dated 4th December 2014. The University has been established for the development of the agriculture and allied sectors in the Uttar Pradesh on the whole and Bundelkhand region in particular. It is committed to serve the Bundelkhand region with trinity concept, i.e. complete integration of teaching, research and extension for the development of agriculture and allied sectors in order to ensure food security and enhance socio-economic status of inhabitants. State Government of Uttar Pradesh has assigned the University with the responsibilities of (a) human resource generation and development, (b) generation and perfection of technologies, and (c) their dissemination to the farmers, orchardists and dairy farmers in the Chitrakoot Dham and Jhansi divisions. The Chirtrkoot Dham Division consists of four districts, namely Banda, Chitrakoot (Karvi), Mahoba and Hamirpur whereas Jhansi Division consists of Jhansi, Lalitpur and Jalaun (Orai) districts.

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20201
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Subject: Post Harvest Technology × Author: Gangwar, Shubham × End date: 2021 × Type: Thesis ×
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    ThesisItemOpen Access
    FORMULATION AND EVALUATION OF HERBAL FRUIT NECTAR FROM KINNOW (Citrus reticulata Blanco)
    (Banda University of Agriculture & Technology, Banda Uttar Pradesh, 2020-11-09) Gangwar, Shubham; Mishra, Vigya
    The present study entitled "Formulation and Evaluation of Herbal Fruit Nectar from Kinnow (Citrus reticulata Blanco)” was conducted during 2019-20 at the Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda. At present a variety of drinks are available in the global market and are quite popular among the consumers. These drinks contain mostly table sugar or high fructose syrup as a sweetening agent. Such sweeteners possess high glycemic index and increase the risk of obesity diabetes and many other problems. Besides, there are many herbs like sweet basil and purslane which possess high nutraceutical value but are still underutilized for processing purpose. Therefore, The present study was conducted with an aim to develop a low calorie, kinnow based herbal fruit nectar enriched with sweet basil and purslane leaf extract and to seek the possibility of using stevia and coconut sugar as a substitute of table sugar in the beverages. Kinnow: Purslane: Sweet Basil blend prepared in the proportion of 91:9:10 was adjudged the best based on sensory acceptability and was further used for preparation of Herbal fruit nectar. Stevia leaf powder and coconut sugar and their combinations with table sugar were used for sweetening of nectars. And their effect on sensory and nutritional properties of developed nectars was observed. A positive increase in free radical scavenging activity (FRSA), total soluble protein and vitamin A content of nectars was recorded with increasing proportion of coconut sugar. Herbal fruit nectar containing 50% coconut sugar + 50% table sugar (HFN) was found the best based on sensory as well as nutritional properties. A gradual and significant increase in the TSS, sugars content, electrical conductivity and free radical scarvenging activity of the nectars was recoded after 180 days of storage at ambient temperature. A significantly decrease in ascorbic acid, total phenolics and total soluble protein of nectar was recoded during storage. It was founded that storage under ambient condition for 90 days did not show any significant effect on quality of nectars. The cost of product of the nectar was calculated as Rs 32.78/200 mL. Development of herbal fruit nectar from kinnow, purslane and sweet basil could be an effective approach to utilize the functional properties of theses crops. Further, using coconut sugar as substitute with low glycemic index of table sugar in drinks could be helpful in adding a category of healthy and low calorie drinks in the global market.