Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for +publisher:"INFLIBNET" +contributor:("Dr. Y.S. Dhaliwal"). Showing records 1 – 2 of 2 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters

1. Anita Kumari. Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh;.

Degree: 2013, INFLIBNET

Underutilized fruits are those which are neither cultivated in an organized farming system nor processed by established commercial processing methods. These fruits have great tremendous medicinal properties. The present study was undertaken with the objectives, to assess the physico- chemical and nutritional quality characteristics of underutilized fruits of Himachal Pradesh viz. fig, kaiphal, wild apricot, beedana, wild pomegranate, kainth, wild peach and crab apple. Results of the study showed that the fruits were found to contain some valuable nutrients such as vitamin C, ß-carotene, dietary fibre, pectin and minerals. The different juice extraction techniques were also standardized in the laboratory and hot lye peeling was the best treatment in terms of maximum juice/pulp recovery among all the treatments. Attempts were made to utilize these fruits for the preparation of value added products. The methodologies used for the preparation of underutilized fruits based value added products viz. beverages (RTS, squash and syrup), jam, chutney, spread, instant chutney powder, anardana tablets, ladoo, fruit bar, toffee, candy and preserve as such or by blending with cultivated fruits in varying proportions were standardized. The prepared products were assessed for their nutritional profile, microbiological status and consumers acceptability at fresh, 3, 6 and 9 months of storage interval. The value added products prepared for the study were found to be economically viable and can be promoted for commercialization of technologies for enterpreneurs. The information regarding medicinal as well as household uses of underutilized fruits was obtained from folklore through interview schedule method. Thus, the development of such products may help the consumers to harness the nutritional and medicinal properties of such underutilized/ unexploited fruits. newline

Advisors/Committee Members: Dr. Y.S. Dhaliwal.

Subjects/Keywords: Fruits; Nutritional Quality

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Kumari, A. (2013). Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh;. (Thesis). INFLIBNET. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/10256

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Kumari, Anita. “Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh;.” 2013. Thesis, INFLIBNET. Accessed July 22, 2019. http://shodhganga.inflibnet.ac.in/handle/10603/10256.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Kumari, Anita. “Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh;.” 2013. Web. 22 Jul 2019.

Vancouver:

Kumari A. Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh;. [Internet] [Thesis]. INFLIBNET; 2013. [cited 2019 Jul 22]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/10256.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kumari A. Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh;. [Thesis]. INFLIBNET; 2013. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/10256

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

2. Sonia Minhas. Nutritional storage and value addition studies on raw and heat processed honey;.

Degree: 2013, INFLIBNET

In the present investigation two types of honey (ripened and unripened) were heated at 60, 70 and 800C for 12, 24, 36 and 48 hours. The processed honey samples were packed in glass jars, plastic jars and polypack pouches and analyzed fresh and after 3, 6, 9 and 12 months of storage intervals for chemical characteristics, microbiological and consumer s acceptability. The values of moisture, acidity and fructose were higher in unripened honey whereas the values of TSS, ash, pH, sugars, glucose, protein, diastatic activity and energy were higher in ripened honey. The results of the study revealed that quality of honey can be improved by processing ripened honey at 60 to 700C for 12 to 36 hours. The honey processed at 80 0C for 48 hours produced dark coloured honey which slightly affected the acceptability of the honey. Among the various packaging materials used, honey stored in glass jars was highly acceptable followed by honey stored in plastic jars and poly packs. Although the honey stored in glass jars was accepted more but for economic reasons honey can also be stored in plastic jars and polypacks pouches. For preparation of value added products viz. RTS beverage, squash, biscuits and fruit toffee different formulations were standardized in the laboratory and efforts were made to substitute sugar with honey as sweetener in the ratio of 100:0, 50:50 and 0:100 and in jam in the ratio of 100:0, 0:100 50:50, 75:25 and 25:75. The prepared products were also evaluated for sensory evaluation. It can be concluded from the study that the honey can be used as a substitute for sugar in the preparation of products as it improved the overall acceptability of the formulated products. newline

Advisors/Committee Members: Dr. Y.S. Dhaliwal.

Subjects/Keywords: Honey; Nutritional; Storage

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Minhas, S. (2013). Nutritional storage and value addition studies on raw and heat processed honey;. (Thesis). INFLIBNET. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/10285

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Minhas, Sonia. “Nutritional storage and value addition studies on raw and heat processed honey;.” 2013. Thesis, INFLIBNET. Accessed July 22, 2019. http://shodhganga.inflibnet.ac.in/handle/10603/10285.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Minhas, Sonia. “Nutritional storage and value addition studies on raw and heat processed honey;.” 2013. Web. 22 Jul 2019.

Vancouver:

Minhas S. Nutritional storage and value addition studies on raw and heat processed honey;. [Internet] [Thesis]. INFLIBNET; 2013. [cited 2019 Jul 22]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/10285.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Minhas S. Nutritional storage and value addition studies on raw and heat processed honey;. [Thesis]. INFLIBNET; 2013. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/10285

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.