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University of Agricultural Sciences, Dharwad

The University of Agricultural Sciences, Dharwad was established on October 1, 1986. The University has 5 Colleges, 27 Research Stations, 6 Agriculture Extension Education Centers, 6 Krishi Vigyan Kendras and ATIC. The University has its jurisdiction over 7 districts namely Bagalkot, Belgaum, Bijapur, Dharwad, Gadag, Haveri, and Uttar Kannada in northern Karnataka. Greater diversity exists in soil types, climate, topography cropping and farming situations. The jurisdiction includes dry-farming to heavy rainfall and irrigated area. Important crops of the region include sorghum, cotton, rice, pulses, chilli, sugarcane, groundnut, sunflower, wheat, safflower etc. The region is also known for many horticultural crops. Considerable progress has been registered in the field of education, research and extension from this University.

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20031
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Subject: Post Harvest Technology × Author: Chandan, K ×
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    ThesisItemOpen Access
    STANDARDISATION OF PROTOCOL FOR PREPARATION OF DEHYDRATED SLICES AND RTS BEVERAGE FROM AONLA FRUITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2003) Chandan, K; Rokhade, A K
    "An investigation was carried out to standardize the protocol for preparation of dehydrated aonla slices and the recipe foe preparation of aonla RTS from drained aonla syrup at the Department of Post-harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2003-2004. The dehydrated aonla slices were obtained after drying the pretreated slices in open sun and solar cabinet drier. The organoleptically acceptable good quality aonla slices were obtained by blanching the whole fruits and steeping the slices in two per cent NaCl for two hours followed by steeping in 60° Brix sugar syrup containing 0.2 per cent potassium metabisulphite for 24 hours and dried under open sun. The organoleptic scores (out of 5.00) were 4.67 for color and appearance, 4.50 for texture, 4.17 for taste and 4.37 for overall acceptability. The recovery of dehydrated aonla slices was 48 per cent with a dehydration ratio of 2.08. The time required for drying in solar drier was 19.37 hours and that in open sun was 23.43 hours. The nonenzymatic browning higher in solar dried slices (OD value 0.191) compared to sun dried slices (OD value 0.171). The higher total sugar (35.57 %) and ascorbic acid content (307.18mg/lOOg) was observed in solar dried slices. The RTS prepared using drained aonla syrup adjusted to 20° Brix containing two per cent lime juice + one per cent ginger juice was found to be acceptable with lower microbial population and organoleptic scores (out of 5.00) of 4.07 for colour and appearance, 4.32 for taste, 4.53 for flavor and 4.28 for overall acceptability."