Soaking Effects on Physical Characteristics of Basmati (Pusa Basmati 1121) Rice

PB1121 paddy was soaked in water at seven different temperatures (40-80oC) till it achieved desired moisture. Soaking showed significant effect on physical characteristics of PB1121 rice. Soaking altered the length, breadth, thickness volume, surface area, equivalent diameter and sphericity of of paddy grain. Un-soaked grains had bulk and true density as 508.60 and 1138.8 kg/m3, respectively whereas that of soaked grains varied from 511-527 and 1188-1238 kg/m3, respectively. HRY of un-soaked rice was 42.12% whereas that of soaked rice varied from 50.21-53.05%. Soaked grains were harder than the un-soaked grains. Un-soaked rice had lightness and redness values as 60.26 and 6.47, respectively but, with soaking temperature, lightness decreased (9.56-16.23%) whereas redness increased (9.58-25.50%). Soaking imparted reddish color to the grain, but not yellowness. Based on grain color, hardness and HRY, it was inferred that 65 to 70oC temperatures would be appropriate for soaking of PB1121 paddy

Response surface optimization for development of Dragon fruit based ready to serve drink

Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability

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Not AvailableThe issue of consumer acceptance of food technologies, and their applications, needs to be addressed early in technology development. However, whether extensive assessment of consumer acceptance is necessary for all food-related technologies a priori is uncertain. A review of studies of seven food related technologies associated with different levels of public acceptance suggests that those characterised as being ‘bioactive’ raise particular concerns - related to unpredictable effects, uncontrolled use, and ethical concerns. Perceptions of ‘unnaturalness’ alone are unlikely to raise a food technology to high levels of public rejection. Trust in regulation and effective labelling are also important consideration.Not Availabl

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Not AvailableProduction of adequate amount of edible mushrooms is obligatory to improve the nutritional status of India population. Presently the production of button mushroom, the most preferred mushroom in Indian diet, is concentrated in temperate region only. However, some amount of button mushroom is also produced in hot and arid region of north-western India comprising of parts of Punjab, Haryana and Rajasthan. However, cultivation season of button mushrooms is considerably lower in the region due to adverse climatic conditions. Hence, a study was conducted at ICAR-CIPHET, Abohar under AICRP on PET to develop a specially designed mushroom polyhouse suitable for production of mushrooms in hot and arid region. Study indicated that CIPHET mushroom polyhouse was able to increase the cultivation season of button mushroom by about 2 months during which 2-3 crops can be produced. Study also revealed that oyster mushroom can be produced in the region during April to June or early-July using CIPHET polyhouse.Not Availabl

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Not AvailableVertical farming is the practice of growing crops or vegetables in vertically stacked layers or hanging the plant parts e.g. vines on vertical structures which supports upright growth. It often incorporates controlled environment which aims to optimize plant growth, and soilless farming techniques suchas hydroponics, aquaponics and aeroponics. If we go for fully controlled farming in these type of hydroponics system,there needs to appropriate control of humidity, temperature, light and up to some extent diseases and insect pests. Controlling these conditions favors both quality and quantity production per unit area and time of the crop. But in India, most of the farmers are engaged in poly-house cultivation or vertical vegetable farming with locally available material like bamboo structures andiron pipes(covering them with plastic sheets) and different colored light emitting tapes for insect pest prevention.Not Availabl

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Not AvailableMulching has several benefits in production of vegetables. Organic mulching is very popular in Indian agriculture which offers advantages more similar to other forms of mulching. it dose not have harmful effect on environment and it Is ecofriendly. It conservers moisture and increase the yield of vegetable cropsNot Availabl

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Not AvailableAn innovative polyhouse was developed for production of button mushrooms in hot region of Punjab. Length, width and ridge height of polyhouse was 15, 4 and 4.27 m, respectively. Floor was kept at 1 m below ground level. Roof was thermally insulated whereas walls were ventilated. Heat load analysis of polyhouse was carried out in the study. Polyhouse was equipped with fan-pad system and foggers to attain cooling through evaporative cooling mechanism. Water required to reduce the inside temperature by 10°C was determined as 1.3 liters. Performance of polyhouse was evaluated in terms of attaining the desirable temperature and humidity conditions. Results indicated that on operating the cooling systems, inside temperature and RH during October were 22-27°C and ≥75%, respectively. These conditions were suitable for spawn run. In November polyhouse provided 20-22°C temperature and ≥75% RH. These conditions were suitable for case run and fruiting. Favorable temperatures and RH were achieved during February and March also. Thus, study demonstrated that, in hot region, button mushroom farming may be started in October month and can be carried out till March using polyhouse developed in study.Not Availabl

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Not AvailablePresently, one of the major global challenges is to ensure food security to the ever-growing population whilst ensuring the sustainable development. According to FAO, 70% increase in food production is needed to make the food available to the world population which will reach 9 billion by 2050. Huge amounts of food are lost every year worldwide due post-harvest damages caused due to physical factors (mechanical injuries), physiological factors (Wilting, shriveling, chilling injury) or some pathological factor(decay due to fungi or bacteria). These causes in many instances are interrelated i.e. mechanical injury may promote the chances of post-harvest decay in most of the cases. Post-harvest losses are approximately 20-50% in developing countries and 10-15% in developed countries. Vegetables are the most important supplement to human diet as they provide the essential minerals, vitamins and fibre required for a balanced diet. India’s climatic and soil condition provide an excellent platform for the cultivation of a wider variety of vegetables.ICAR sponsored 21 days summer schoo