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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Agricultural Processing and Food Engineering × Start date: 2023 ×
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    DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF NATURAL SWEETENER FROM WATERMELON (Citrullus lanatus)
    (University of Agricultural Sciences, Bangalore, 2023-03-02) SRIDHARNAIK, R.; Dronachari Manvi
    Watermelon fruit (Citrullus lanatus.) belongs to family Cucurbitaceae with large edible portion and hard rind. Watermelon has numerous health benefits, including a lower risk of heart disease and lowering blood pressure in hypertension patients. Due to the presence of bioactive compounds such as lycopene and l-citrulline. Majority of watermelon producers and marketers suffered post-harvest losses up to 40% to 60%. Watermelon (Kiran variety) was used to extract the natural sweeteners. Process technology involves washing, removal of pulp, extraction of juice using fruit pulper, primary boiling to remove clarificants, filtration and concentrating the juice to obtain the natural sweetener. Okra and lime used as clarificants for different treatments combination. To optimize the process parameters of the developed watermelon natural sweetener, treatments were analyzed by using Design Expert RSM version 12 using factorial CCD (central composite design) and quality parameters analyzed were lycopene, l-Citrulline, antioxidant and total sugars etc. MANOVA test was conducted to determine the highest retention of biochemical compounds among 13 treatments and shelf life of extracted natural sweetener was investigated using four different packaging materials i.e., open pan (control), LDPE, HDPE and glass bottles during storage. T2 treatment considered to be the highest retention of biochemical compounds and sensorial quality. T2 treatment quality parameters were lycopene (0.048 mg/g), l-citrulline (1.56 mg/g), antioxidant activity (11.32 mg/g) and total sugars (717.96 mg/g). Glass bottles was found to have the highest retention of all biochemical parameters and considered to be a good packaging material to extend the shelf life of natural sweetener