Technologies Developed

The division of Post Harvest Technology has generated several technologies including post harvest management practices for extension of shelf life, long distance marketing, on-farm storage, alleviation of chilling injury; value added products from horticultural crops viz. RTS heath drinks, jamun juice concentrate, dehydrated carrot shreds, ripe mango slices, ginger-onion-garlic powder, dehydrated onion slices and powder, frozen red capsicum, ginger slices; and processed products from grains like quick cooking dhal, roasted soy nut, extruded bajra puffs, sorghum flakes etc.

Pusa Pearl Puff (2010-11)

  • It is ready-to-eat crunchy food product.
  • It contains about 13% protein, 5 mg/100g iron and 3 mg/100g zinc.
  • Consumption of 100g of this product can meet approximately 25% of the RDA of Fe and Zn in women.
  • The product could to be a boon to the huge human population suffering from celiac diseases due to gluten allergy.

Natural coloured breads (2012)

  • Novel purple and orange breads have been developed as functional food using natural colours from capsicum and black carrot

 

Osmo-dehydrated Carrot shreds (2009)

  • High in β- carotene
  • A value added product in infant foods and other culinary preparations.
  • Can be easily reconstituted to carrot dessert
  • Product retains natural colour, flavor and texture
  • Promising base material for the development of other value added products

Pusa Fruit Drinks (2000)

  • No synthetic colour or flavour.
  • Absolutely safe even for small children.
  • Contains natural antioxidants, vitamins and minerals.
  • Natural colour and flavour
  • Thermally processed
  • No chemical preservatives (Class II)
  • Shelf life 1 year at LT
  • Division of Post Harvest Technology provides entrepreneurship development training

NutraAonla Candy(2010-11)

  • Novel red amla candy combines the biologically active components from amla and black carrots.
  • Amla fruits are known for pharmaceutical applications in ayurvedic system and are high in ascorbic acid, ellagitannins and other phenolics.
  • Black carrots are an exceptionally good source of acylatedanthocyanins and possess high antioxidant activity.
  • Red amla pieces in syrup enriched with natural colorant has high stability for anthocyanins for 9 months at low temperature.
  • Dried candy processed through DIS process, dried and vacuum packed have good shelf for 6 months.
  • Incorporation of natural red anthocyanin provides a high sensory appeal to the amla products.

High Quality Aonla Powder (2010-11)

  • High quality Aonla powder with whiteness index (L>88) and better vitamin C retention as compared to most market sample
  • Suitable for use as functional ingredient in food, pharmaceuticals and cosmetics

Soy Fortified Cookies (2011)

  • The technology involves addition of soybean flour at a standardized ratio to wheat flour followed by an optimized baking process.
  • Good source of protein, iron, calcium and energy and is highly suitable for malnourished children.
  • Simple, cost effective technology and can be easily adopted by small scale entrepreneurs for commercial processing.

Aonla Crackers (2013)

  • A unique blend of cereals, pulses, milk and fruits.
  • These low calorie crackers are good source of protein and are made of non-hydrogenated fat.
  • Excellent source of antioxidants and flavonoids.
  • These sweet salty crackers are acceptable to all segments of population.

The process for making these crackers is simple. Hand made crackers making process can be easily adopted even by small scale entrepreneurs for commercial processing.

Beetroot Crackers (2013)

  • A unique blend of cereals, pulses, milk and vegetables.
  • These low calorie crackers are good source of protein and are made of non-hydrogenated fat.
  • Good source of dietary fibre, antioxidants and flavonoids.
  • These attractive sweet salty crackers are highly acceptable to all segments of population.

The process for making these crackers is simple. Hand made crackers making process can be easily adopted even by small scale entrepreneurs for commercial processing.

Drumstick Crackers (2014)

  • A unique blend of cereals, pulses, milk and vegetables.
  • These low calorie crackers are good source of protein and calcium and are made of non-hydrogenated fat.
  • Good source of dietary fibre, antioxidants and flavonoids.
  • These attractive sweet salty crackers are highly acceptable to all segments of population.
  • Hand made crackers making process

Fingermillet Crackers (2014)

  • A unique blend of cereals, millets and milk.
  • These low calorie crackers are good source of protein and calcium and are made of non-hydrogenated fat.
  • Good source of dietary fibre, antioxidants and flavonoids.
  • These attractive sweet crackers are highly acceptable to all segments of population.
  • Hand made crackers making process

Buckwheat, Amaranth and Barnyard Millet Extruded snacks (2014)

  • Rich source of proteins (12%) with higher lysine content
  • Processing technology increased amaranth’s phenols and antioxidant activity seven times
  • Acceptable crunchy snack suitable for all segments of population (gluten free)

High fibre Tortilla chips 

  • Prepared by baking technology
  • Incorporation of rice bran, wheat bran, soy okara and pulse seed coat.
  • High in protein and fibre
  • High antioxidant activity

 

Green chickpea flakes

  • It is ready-to-eat crunchy product and can be used as snacks.
  • Natural green colour of the variety has been retained in the flakes.
  • The product has low glycemic index, hence suited for even diabetic people.

Roasted soy nuts (2010-11)

  • Rich in quality protein and fat.
  • Unique source of flavanoids which have been reported to reduce cholesterol, inhibit bone deterioration, relieve menopause symptoms and possess anti-cancer activity.
  • Rich in total antioxidants and phenolics
  • Rich in minerals, especially Fe and Ca
  • Highly acceptable among different age groups
  • It is free from any off flavour
  • TIA has been reduced by 90%.
  • The technique of making Pusa soy nut is very simple. It can be started as a small scale business with a low capital investment. Any unskilled person can even start this business with a good earning

Dehydrated ripe mango slices (2008)

  • Low cost processing for utilizing unmarketable mango
  • Valuable added ingredient for ice-creams, baby/weaning foods
  • High β -carotene content
  • It is ready-to-eat product having crisp texture
  • Can be a good adjunct in the ice cream industry

Bagging of Royal Delicious Apples (2011)

  • Fruit bagging considerably reduced cracking, scratches, and development of bacterial spots with reduced incidence of sun burning in pomegranate. About 20 % higher marketable fruit yield was obtained from bagged trees in comparison to control.
  • Pre-harvest fruit bagging in Royal Delicious apples significantly influenced the fruit colour, texture, quality and occurrence of bitter pit incidence. Apples covered with red or yellow coloured bags produced apples of intense red colour with best quality fruits and low incidence of bitter pit (nearly 2%) over control (14.6%) during storage.

Low temperature storage protocol for pomegranate  (2010)
Putrescine 2 mM + carnauba wax (1:10 emulsion) treated pomegranate fruits may be stored (at 3 to 50C and 90 ± 5% RH) in consumer acceptable state for fresh consumption > 60 days.