eChapters

Principle
Squash: A fruit juice squash essentially consists of juice containing moderate quantity of fruit pulp to which cane sugar is added for sweetening e.g. orange squash, plum squash. This is a type of fruit beverage containing at least 25 percent fruit juice/pulp and 40-50 percent total soluble solids, commercially. It also contains about 1.0 percent acid and 350 ppm SO2 or 600 ppm sodium benzoate. It is diluted before serving.
Mango, orange and pineapple are used for making squash commercially. It can also be prepared from lemon, lime, guava, pear, apricot, muskmelon, papaya etc., using potassium metabisulphate (KMS) as preservative, or from jamun, passion fruit, peach, phalsa, mulberry, raspberry, straw berry, grapefruit etc., with sodium benzoate as preservative.

Principle
Nectar: The term ‘fruit nectar’ is used to designate pulpy fruit juice blended with sugar syrup and citric acid to produce a ready-to-drink beverage. In this fruit beverage contains at least 20% juice/pulp and 15% total soluble solid and also 0.3% acid. It is not diluted before serving. Many fruit juices are either too acidic or strongly flavoured; these cannot be pleasant without dilution of blending or both. These strong, tart juices are delicious after dilution with thin syrup or blend juice e.g. apricot, guava and plum juice. Out of the tropical fruits, nectars made from banana, guava, mango and papaya are quite popular. The product is sealed in container or glass bottles and processed by heat to prevent spoilage. The fruit ingredients may be puree, pulp, juice or concentrated equivalent to 40 percent of the finished products. Apples, cherries and pineapples are used in combination with others fruits. The sweeteners are sugar, invert sugar syrup, dried corn syrup, glucose syrup and the optional ingredients are lemon juice, citric, malic and fumaric acids as acidifier and ascorbic acid as antioxidants (150 ppm) can be used.

India is considered a pioneer in software development and a favourite destination for IT-enabled services. West Bengal is predominantly an agrarian State. Comprising only 2.7% of India’s geographical area, it supports nearly 8% of its population. There are 71.23 lakh farm families, of whom 96% are small and marginal farmers. The average size of land holding is only 0.77 ha. However, the State is bestowed with diverse natural resources and varied agro climatic conditions that support the cultivation of a wide range of crops.

The net cropped area is 52.05 lakh ha, comprising 68% of the geographical area and 92% of arable land. The cropping intensity is 184%. However, as the State is in the humid tropic and the Bay of Bengal is close by, it often must face natural vagaries like floods, cyclones, hailstorms, etc. Though the State has a surplus production of rice, vegetables and potatoes, a huge gap exists between the requirement and production of pulses, oilseeds, and maize. The deterioration of soil health due to imbalances in chemical fertilizers, the paucity of suitable improved seed varieties, inadequate farm mechanization, unorganized marketing structure, etc., is a major challenge to agricultural growth.

Principle
Chutney and sauces are important food products prepared both in homes as well as commercially in India. They improve the digestion and are good appetizers. Tomatoes are a good source of vitamin C. Fresh tomatoes are very refreshing and appetizing but can not be stored for a long period. Often they are sold at distress prices during the peak harvest season and nearly 25% of the produce is spoiled due to mishandling and improper processing facilities. Such losses can be reduced by converting fresh tomatoes in to delicious product like paste, puree, juice, ketchup/sauce and powder. Generally, the sugar content in ketchup/sauce varies from 10-26%. The salt content of the product should be 1.3 to 3.4%. Good quality vinegar is essential for the preparation of high quality sauce/ketch up. It should contain 5.0-5.5% acetic acid or glacial acetic acid (100% acetic acid) and should be added when the product has thickened sufficiently. Tomato sauce/ketchup generally contains 1.25-1.50% acetic acid. In order to increase the viscosity and prevent the separation of pulp from clear juice, pectin can be added to extent of 0.1-0.2% pectin by weight of the finished product. Add 0.025% sodium benzoate as preservative to the product before bottling and then pasteurize.

Principle
Pickle is an edible product preserved and flavoured in a solution of common salt and vinegar. Spices and oil are also added. They add to palatability of a meal, aid in digestion and are good appetizers too. Pickles are prepared from fruit and vegetables like cauliflower, reddish, carrot, green chili, turnip, cabbage, onion, mango, jackfruit, aonla and lemon etc. Commercial preservation of many pickle relied upon conversion of fermentable carbohydrates by lactic acid bacteria to organic acids during bulk storage and/or the addition of sufficient amount of sugar, vinegar and other ingredients to the fully cured and packed products to preclude any microbial growth. Organic acids, oil, salt and spices all have antimicrobial properties at suitable concentration especially in combination which preserves the pickles. Pickles in brine such as or after fermentation however, need some amount of preservative or pasteurization to prevent the spoilage.

Materials required
Material : Wheat Flour (1000g), Shortening (350 g), Fine Sugar (400 g), Sodium bicarbonate (10 g), Dextrose solution (100 ml) i.e 25 g Dextrose hydrate in 500 ml water, Distilled water (50 ml), salt (8 g).
Equipments: Mixer, rolling pin, Tray, cookies cutter, baking oven etc.
Principle: Cookies are made from soft wheat are having high sugar and fat content. They contain relatively low moisture content and have fairy high shelf life. Biscuits are similar name used in Europe and UK. Cookies are chemically leavened. Sugar and shortening are creamed to form dough with flour and leavening agents. When cookies dough enters the oven, the fat starts melting and sugar is dissolved which allow the cookies to spread as a function of gravity. The leavening agents expand it in all direction and structure is stabilized with high temperature prevailing in the oven.

Materials required
Material : Wheat Flour (550 g), Pearl millet Flour (50 g), Ragi Flour (50 g), Finger millet Flour (50 g), Barley Flour (50 g), Sorghum Flour (50 g), Foxtel Millet Flour (50 g), Maize Flour (50 g), Oat Flour (50 g), Besan (50 g) Shortening (350 g), Fine Sugar (400 g), Sodium bicarbonate (10 g), Distilled water (50 ml), salt (8 g). Equipments: Mixer, rolling pin, Tray, cookies cutter, baking oven etc. Principle: Cookies are made from soft wheat are having high sugar and fat content. They contain relatively low moisture content and have fairy high shelf life. Biscuits are similar name used in Europe and UK. Cookies are chemically leavened. Sugar and shortening are creamed to form dough with flour and leavening agents. When cookies dough enters the oven, the fat starts melting and sugar is dissolved which allow the cookies to spread as a function of gravity. The leavening agents expand it in all direction and structure is stabilized with high temperature prevailing in the oven.

A student investigator confronted time constraints, such as course credit pressure, and resource constraints, such as physical, budgetary, and managerial constraints, in the current investigation. However, every effort and consideration made the study as objective and scientific as feasible. Despite the researcher’s best efforts, the study depends on the respondents’ opinions, which may or may not be devoid of their perceptions and biases.

As a result, it is a modest piece of labour that may be completed over a more extended period.

Suggestions for Future Research

• The findings of the present study warrant the need for further investigations in several directions. The following suggestions are made for further research in the following areas.

• The study was confined to one state; therefore, the results cannot be generalised to the whole country. Similar analyses can be taken up in other states to generalise the results.

Procedure
1. Mix the dough with ingredients I. Keep it for fermentation till breaks easily without stretching.
2. Put the sponge to mixer. Add salt, sugar, flour and optional ingredients and mix. In last, add shortening. The dough should be soft and very smooth.
3. Let the dough relax for about 30 min. cut pieces of dough weighing 100 g/450g.
4. Mould in along oblong shape and place in baking pans.
5. Proof the moulded dough to a desired height.
6. Bake at 210oC to a golden colour.
7. Cool the loaves overnight.
8. Cut the rusk of desired thickness. Arrange on baking sheets and toast at 190oC till these are crisp and golden brown in colour.
9. Cool and packaged.

Objective: Development of Sugarcane Vinegar.
Principle: Sugarcane is one of the main crops worldwide, and it has an important impact on environmental issues. Sugarcane is used in daily routine life in many ways like as vinegar, jiggery, juices etc. In India sugarcane crop is best cultivated in the west U.P. Sugarcane original vinegar drink with high nutritional quality was produced from fresh sugarcane juice using the yeast culture and acetic acid bacteria by fermentation techniques such as submerged alcoholic fermentation followed by acetic fermentation at room temperature. Refined sugarcane is the primary product of sugarcane juice, during its processing; various other valuable products are also obtained in an unrefined form such as brown sugar, molasses, jaggery and vinegar. Sugarcane juice is widely used in the treatment of jaundice, hemorrhage, dysuria, and other urinary disease. Nowadays sugarcane vinegar is also used in Indian kitchens commonly in pickles, salads, etc. Vinegar is extremely useful for human health including antimicrobial activity, blood pressure reduction, antioxidant activity, reduction in the effects of diabetes, and prevention of cardiovascular disease. Vinegar can be made from any carbohydrate source, amylaceous, or sugary substrate through two successive fermentations: alcoholic fermentation, which is carried out by means of yeasts, and acetic fermentation, with acetic bacteria as the protagonist.

Objective: Development of Salted Banana chips.
Banana is the second most significant natural product harvest of India close to mango. It is accessible round the year and due as it would prefer, nutritive and the rape tic worth. It is most loved product of all classes of individuals. It is a rich wellspring of sugar and nutrients especially nutrient B. Banana assists with diminishing the danger of heart illnesses. Banana is a famous organic product because of its low cost and high nutritive worth. Banana contains about 20% sugar and sensible measure of Vitamins A, B and C. This is considered to be a rich source producing food. It is consumed in several forms and among many worth added arrangements, Banana Chips is viewed as the main thing. Seared banana chips are typically delivered from under-ready banana cuts southern style in sunflower oil or coconut oil. These chips are dry (like potato chips), contain about 4% water (table), and can be salted, spiced, glossed over or jaggery covered. Some of the time banana enhancing is added.

A case study was made in Geemarahalli village, Nanjangud taluk of Mysore district during 2009-10 to know the performance of women SHG involved in cultivation of tuberose.  JSS Krishi Vigyan Kendra which was started during 1994 analyzed the problems of farmwomen that they were unorganized in doing the field operations and were almost isolated in nature.  KVK initiated in formation of women SHGs in many villages and one of such village is Geemarahalli.  Ms. Rajamma was selected as group leader of the group and her contact with KVK was started since 1996 and still continued.  She is an innovative woman despite being illiterate.  Earlier she was doing tailoring and wire bag making. Later, she developed an interest to take up farming. She formed a Self Help Group called Triveni in her village which consists of 15 farmwomen.  In the beginning, they were involved in farm operations as contract workers.  During 2007-08, this group had come in contact with KVK and were imparted the training programmes on vermicompost production, horticulture nursery management, production of biological agents etc.  Later, the group came forward to learn the cultivation aspects of tuberose which has got good market at Mysore city.  To start this venture, the possession of land was the constraint for them and they overcome it by taking a 10 gunta land on lease basis. They were imparted series of trainings on tuberose cultivation at KVK. 

India is the fastest-growing pet care market in the world and the pet population is of an estimate of 28-29 million, with dogs making up the bulk of pet ownership. The rising pet ownership has led to the growth of the pet care ecosystem comprising retail chains, pet nutrition pharmaceuticals, grooming, toys, clothing, diagnostics, and clinical practice. The pandemic of Covid-19 has a significant impact on the Indian economy; and the pet industry has seen a steep growth during the pandemic period. Isolation and anxiety during the lockdown led to many restorations to adopt furry companions. The veterinary graduate has a lot of opportunities, and it depends upon the individual as to what sector the student wants to pursue. Employment opportunities include diverse areas such as clinical practice, teaching, and research, regulatory medicines, public health, wildlife specialist, or lab animals. Depending upon the interest, one can start exploring options to work for the pet industry and join the Veterinary pet practice clinical.

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Objective: To get acquainted with classmates.

Description: This is the first lab activity and has been designed to make the students feel comfortable in their new surroundings. The aim is also to help them get acquainted with their classmates as they are still new to each other. This short fun activity will help them mingle and set the tone for upcoming activities.

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Objective: To understand communication process and its elements.

Description: Communication is the process by which a person shares knowledge, feelings, ideas, and information, etc. with another person(s) in such a way that each gains a common understanding about the meaning and intent of the message. Major functions of communication include sharing information, issuing instructions, persuasion and motivation. There are several elements in communication process. Anyone who takes the initiative and starts the communication process is called the source or communicator. The intended recipient of the communication content is called as the receiver. Any sign or symbol which has the same meaning for the source and the receiver is called is the message. Receiver is the intended recipient of the message and what the communicator hopes to accomplish is the objective of communication process.

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Objective: To understand the significance of non-verbal communication.

Description: Non verbal communication refers to communication without the use of words. It can encompass a wide range of communication behaviour from body language to choice and use of architectural objects. It is used for repeating, substituting, complementing, regulating verbal messages and deceiving. Some of the common non verbal means of communication include: Gestures: Gestures are movement of body parts and kinesics refers to the study of body movement.

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Objective: To understand the importance of paralanguage in verbal communication.

Description: Paralanguage is the variation in voice and includes vocal characteristics such as pitch, range, resonance, tempo, etc. Though it is an integral part of verbal communication, it is quite distinct from the actual signs and symbols that are used by the communicator.

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Objective: To practice giving appropriate feedback.

Description: Communication is a cyclic process. The message originates from the source and is reaches the receiver. The receiver then decodes the message (i.e; makes sense)and sends a message back to the sender to convey his/her understanding or agreement with the message that has been received. Feedback not only completes the communication cycle, but also takes the process forward.

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Objective:To understand the concept of perception and its role in communication.

Description: Human body receives stimuli through various sensory organs and the brain processes these stimuli and assigns meanings leading to a reaction. This process of organizing, identifying and interpreting of sensory stimuli leading to an understanding of the environment is called perception.