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Title: Nutritional quality functional properties and value addition of underutilized fruits of Himachal Pradesh
Researcher: Anita Kumari
Guide(s): Dr. Y.S. Dhaliwal
Keywords: Fruits
Nutritional Quality
Upload Date: 31-Jul-2013
University: Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya
Completed Date: 
Abstract: 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
Pagination: 30 CM
Appears in Departments:Department of Food Science Nutrition and Technology

Files in This Item:
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01_title.pdfAttached File182.68 kBAdobe PDFView/Open
02_certificates.pdf169.71 kBAdobe PDFView/Open
03_acknowledgement.pdf139.13 kBAdobe PDFView/Open
04_table of contents.pdf84.19 kBAdobe PDFView/Open
05_list of abberivations used .pdf123.66 kBAdobe PDFView/Open
06_list of plates, tables, figures etc..pdf125.49 kBAdobe PDFView/Open
07_chapter-i.pdf150.66 kBAdobe PDFView/Open
08_chapter-ii.pdf272.32 kBAdobe PDFView/Open
09_chapter-iii.pdf406.74 kBAdobe PDFView/Open
10_chapter-iv.pdf3.14 MBAdobe PDFView/Open
11_chapter-v.pdf202.51 kBAdobe PDFView/Open
12_literature cited.pdf172.28 kBAdobe PDFView/Open
13_appendix.pdf330.62 kBAdobe PDFView/Open

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