THAKUR, N.S.PRADEEP, KUMAR2016-11-172016-11-172013http://krishikosh.egranth.ac.in/handle/1/86131ABSTRACT The present studies entitled, “Standardization of technology for the preparation of edible flour from Indian horse chestnut (Aesculus indica Colebr.)” were conducted during 2012-2013 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Indian horse chestnut is found in the Himalayan region, at an elevation between 2,000 and 3,000 metres. This nut is mainly used in pharmaceutical formulations. There are no edible uses of this nut due to its higher saponin content which is an anti-nutritional factor. The nut is rich in starch, phenols, saponins, total solids, sugars etc. In the present studies the fruits were procured from Chota Bhangal area of distt. Kangra, analysed for various quality parameters. Among various pre-treatments tried to grated mass of horse chestnut blanching for 10 min + followed by soaking for 32 days was found to be the best treatment to remove the saponin content to a maximum extent. Out of three drying modes like mechanical cabinet drier, solar tunnel drier and open sun tried to dry the pre-treated mass of horse chestnut. Mechanical cabinet drier was found to be best on the basis of its best physico-chemical and sensory quality characteristics of horse chestnut flour. The flour from the best drying mode (mechanical cabinet drier; 60±2°C) possessing maximum desirable sensory and physico-chemical characteristics was packed in different packaging material like Aluminium laminated pouch, glass jar, HDPE jar, Polyethylene pouch and stored for 6 months under ambient and refrigerated storage conditions. Although the slight changes in various physicochemical characteristics like moisture, total solids, water activity, reducing sugars, total sugars, starch, bulk density, oil absorption capacity, water absorption capacity, oil content and sensory quality characteristics of flour occurred during storage but the flour packed in aluminium laminated pouch and stored under refrigerated storage condition retained most of these characteristics better than other packaging materials. So aluminium laminated pouch can be used as a packaging material for the packaging and storage of flour on commercial scale and this flour can further be used for the development of various edible products in future.enThesis