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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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  • ThesisItemOpen Access
    Development and Quality Evaluation of Little Millet (Panicum miliare) Sourdough and Gluten Free Bread
    (University of Agricultural Sciences, Dharwad, 2016-06) Deshmukh, Priyadarshani P.; Yenagi, Nirmala B.
    Bread consumption and demand for functional breads is increasing throughout the world. In the present study incorporation of differently processed little millet flour (LMF) at 30 % level to refined wheat flour (RWF), optimization of processing conditions of composite flour bread and incorporation of soy and gluten and sourdough to composite flour on the quality of bread was evaluated in comparison to RWF bread. In another study, gluten free bread was optimized for addition of LMF. These breads were subjected to physical, textural, sensory, nutritional and storage quality analysis. Washing, soaking, steaming, roasting and popping showed significant changes in the physico-chemical and nutritional composition of LMF. Incorporation of LMF enhanced the nutritional quality of breads irrespective of processing. Specific volume of bread improved with incorporation of soaked and roasted flour, whereas popped flour showed positive effect on texture. Optimized processing conditions like fermentation, proofing and baking time and temperature improved the quality of LMF composite bread and had sensory quality on par with RWF bread. Optimized LMF composite bread enriched with 5 % soy and 10 % gluten improved the texture and nutrient composition of the bread without affecting sensory quality. Sourdough addition significantly improved the physical, textural, sensory and nutritional quality of bread in terms of proximate composition, dietary fibre, resistant starch, phytonutrients and minerals. Shelf life of sourdough breads was extended by two days. Gluten free bread prepared with LMF, rice flour and potato starch in the ratio of 50:25:25 significantly improved the physical characteristics and nutrient composition. It was on par with control gluten free bread for sensory quality. The study concludes that LMF can be incorporated to develop functional breads for additional health benefits, management of metabolic disorders and also to fulfill the demands of celiac sufferers.