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ThesisItem Open Access PRE AND POST-HARVEST PHYSIOLOGY OF TUBEROSE (Polyanthes tuberosa L,) Cv. Double(University of Agricultural Sciences, Dharwad, 2000) NAGARAJU, H T; NARAYANA GOWDA, J VABSTRACT NOT AVAILABLEThesisItem Open Access WATER USE EFFICIENCY IN POMEGRANATE (Punica granatum L.) cv. JYOTHI AS INFLUENCED BY DRIP IRRIGATION AND POLYETHYLENE MULCH(University of Agricultural Sciences, Dharwad, 1999) JAGANATH, S; NARAYANA GOWDA, J VABSTRACT NOT AVAILABLEThesisItem Open Access STUDIES ON VEGETATIVE PROPAGATION OF MANGO (Mangifera indica L.)(University of Agricultural Sciences, Dharwad, 1999) HARISH, H L; MELANTA, K RABSTRACT NOT AVAILABLEThesisItem Open Access MODIFIED ATMOSPHERE STORAGE OF MANGO AND SAPOTA FRUITS USING SILICONE MEMBRANE SYSTEM(University of Agricultural Sciences, Dharwad, 2000) MADAIAH, D; VENKATESH REDDY, TABSTRACT NOT AVAILABLEThesisItem Open Access FERTIGATION STUDIES IN GERBERA (Gerbera jamesonii Hook.) UNDER LOW COST GREENHOUSE(University of Agricultural Sciences, Dharwad, 1999) SUJATHA, K; NARAYANA GOWDA, J VABSTRACT NOT AVAILABLEThesisItem Open Access INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI(University of Agricultural Sciences, Dharwad, 2000) MADHAVI REDDY, M; YENAGI, NIRMALA BThe present investigation was undertaken to standardize the traditional method cf roti preparation for process variables like dry flour addition to gelatinized mass to prepare dough, baking temperature Storage of dough and gelatinized mass dough prepared by cold water, particle size of flour and were evaluated for dough, roti making baking and roti quality by physical, chemical, Theological and organoleptic tests. Grain, dough and roti qualities of genotypes grown in kharif and rabi seasons, harvested at different maturity stages and quality of flour and roti stored in diffrent packaging materials were also studied. The three important stages of roti making process viz., dough preparation, roti making and baking were influenced for different process variables. The optimum conditions for preparing ideal quality roti with dough of better handling, roti making and baking qualities are use of four of medium particles size (+80 mesh), dough preparation with 1:1.5 proportion of gelatinized mass and dry flour, baking temperature of 120°C storage time of dough for roti preparation not more than 30 min, and storage time of gelatinized mass up to 6 hrs. Sorghum cultivars grown in rabi season. better physico-chemical and rheological qualities for end use of roti than kharif cultivars. Similarly varieties are superior over hybrids. Though sorghum cultivar harvested at physiological maturity stage has better functional qualities for roti making than cultivar harvested at ten days before maturity stage. Sorghum flour stored in aluminum box had shelf life of 15 days with an excellent dough and organoleptic qualities. Sorghum flour shelf life can be extended (21 days) without affecting the functional quality of dough with better organoleptic properties by the use of laminated pouch. Cane basket is the most suitable material for storage of roti and its shelf life is about two months with good organoleptic, functional and microbial qualities.ThesisItem Open Access STUDIES ON YIELD AND QUALITY OF BYADGI CHILLI (Capsicum annuum L.) IN RELATION TO SOIL PROPERTIES IN TRANSITIONAL ZONE AND PART OF DRY ZONE OF NORTH KARNATAKA(University of Agricultural Sciences, Dharwad, 2000) BIDARI, B l; SARANGAMATH, P AABSTRACT NOT AVAILABLEThesisItem Open Access BIOLOGICAL CONTROL OF CHARCOAL ROT OF SORGHUM [Sorghum bicolor (L .) Moench] CAUSED BY Macrophominaphaseolina (Tassi) Goid(University of Agricultural Sciences, Dharwad, 2000) DESAI, SUNIL A; KULKARNI, SRIKANTABSTRACT NOT AVAILABLEThesisItem Open Access INTEGRATED NUTRIENT MANAGEMENT IN SUNFLOWER WHEAT SEQUENCE CROPPING IN NORTHERN TRANSITIONAL ZONE OF KARNATAKA(University of Agricultural Sciences, Dharwad, 2000) PALI, G P; HALIKATTI, S IABSTRACT NOT AVAILABLE