Mata Gujri Mahila Mahavidyalaya also known as Mata Gujri College is an autonomous college located in Jabalpur. The college was established in the year 1994 and named after the mother of Guru Gobind Singh, Mata Gujri.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and underlying structure of frozen yoghurt matrix. Aim This study aimed to evaluate the effects of type of fruit flavor and their usage levels on the proximate composition, physico‐chemical properties, and sensory attributes of low‐fat (2.0% milk fat) frozen yoghurt with particular emphasis on the influence of fruit‐derived acids and soluble acids on the frozen yoghurt matrix. Methods Two fruit flavors viz., orange crush and pineapple crush each were incorporated at 9.0%, 10.5%, and 12.0% levels by weight in frozen yoghurt formulations to examine their effects on composition, viscosity (of mix), overrun, melting behavior, and sensory properties. Major Findings Increasing fruit crush level significantly (p≤0.05) elevated the total carbohydrates and total solids, while ash content decreased; fat and protein content remained unchanged. Pineapple‐flavored samples exhibited higher viscosity (340.60 to 388.40 cP vs 316.73 to 350.57 cP for orange flavored counterpart), acidity, and melting rate (indicating lower melting resistance) compared to orange‐flavored ones, when compared at the same usage level of fruit crush. The overrun of frozen yoghurts tended to decrease with increasing fruit crush usage levels, with pineapple samples showing lower overrun than the ones utilizing orange crush. The increase in viscosity observed in fruit‐flavored mix samples may be attributed to interactions between fruit‐derived pectin and milk proteins, which strengthened the colloidal network of the yoghurt matrix. Additionally, citric acid present in fruit crush possibly partially destabilized casein micelles, influencing gel structure and the acidity of the product. Scientific or Industrial Implications Sensory evaluation revealed that the optimized frozen yoghurt sample (O2) achieved the highest overall acceptability score of 92.10 out of 100.00. The recommended usage level of orange crush was 10.5% by weight of frozen yoghurt formulation in order to obtain orange flavoured low‐fat (2% milk fat) frozen yoghurt, balancing desirable texture, flavor, and overall acceptability.
Seed germination is a crucial stage in crop cultivation. However, existing review largely provides conventional and emerging seed improvement technologies in separation, arising in fragmented knowledge and limited translational impact. This absence of integration constrains the development of scalable solutions to address climate change–driven stresses and worldwide food security difficulties. To address this gap, the present review offers an integrated framework that critically synthesizes standard seed priming with next-generation augmentation technologies, incorporating nano priming, non-thermal physical technologies, biotechnology assisted approaches, and data driven procedures. New emerging physical techniques, such as ultrasound, pulsed electric fields, plasma-activated water, X-rays, microwaves, infrared radiation, and high-pressure treatments, are attracting interest because of their effectiveness in promoting germination. Moreover, the use of nanoparticles such as zinc oxide and calcium oxide has yielded promising outcomes, especially under abiotic stress conditions such as salinity and drought. Overall, integrating conventional priming with next generation technologies provides a sustainable and scalable approach for improving seed germination, thereby enhancing global food security and agricultural resilience. So, present review highlights on both conventional and new technologies to provide a sustainable approach to improve seed germination. The exhaustive and inclusive framework written in this paper provides a concise statement about the combination of traditional priming with the new generation technologies that can be substantially boost the germination performance, agricultural resilience, and the worldwide food security. Future work should focus on mechanistic understanding, field-level validation, and the development of cost-effective, farmer-friendly technologies to accelerate adoption in real-world agricultural systems.
Red cabbage (Brassica oleracea L. var. capitata f. rubra) belongs to Brassiceae family, is an important exotic and cool season vegetable. The experiment was conducted during the winter (rabi) seasons 2019–2020 and 2020–2021 at the Experimental Farm, Mata Gujri College, Fatehgarh Sahib, Punjab to assess the effect of different doses of nitrogen with various bio-pesticides. Various nitrogen doses along with Trichoderma harzianum, Pseudomonas fluorescens, and neem cake were used as bio-pesticides. Trichoderma harzianum and Pseudomonas fluorescens multiplied very well in gunny bags on farm yard manure in the shade. Water was sprinkled on the gunny bags on a daily basis for 15 days and the microbial population had grown to the point where it was ready for soil application. The treatment N2B2 (125 kg N/ha + Pseudomonas fluorescens @10 g/kg FYM) gave maximum equatorial diameter (15.48 cm), polar diameter (17.80 cm), head yield/plant (1.50 kg), head yield/plot (36.08 kg), biological yield (2.27 kg/plant), harvest index (67.01%), total soluble solids (7.64°B), titratable acidity (0.299%), vitamin A (277.82 mg/100 g), vitamin C (52.25 mg/100 g), shelf life (19.86 days), physiological loss in weight (8.83%), anthocyanin content (34.50 mg/100 g) and moisture content (97.66%). Thus, it was rated as the best treatment resulting in maximum head yield/ha (146.18 q/ha).
The fruit and vegetable processing sector generates approximately 40–50
Excessive dependence on chemical fertilizers in perennial fruit crops often results in declining soil fertility and reduced microbial activity, highlighting the need for sustainable nutrient management strategies. The present study evaluated the impact of integrated nutrient management (INM) on yield attributes, economic returns, and soil nutrient status in guava. The experiment was conducted in a randomized block design with eight treatment combinations and three replications. Treatment means were compared using Duncan’s Multiple Range Test at P < 0.05. Treatments comprised different levels of recommended dose of fertilizers (RDF; 50
