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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: Food Science and Nutrition × Author: CHARIS, K RIPNAR × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    FORMULATION OF NUTRI-DENSE PRODUCTS FROM FOOD GROUPS
    (University of Agricultural Sciences GKVK, Bangalore, 2013-08-23) CHARIS, K RIPNAR; UMADEVI, S HIREMATH
    Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrients are also involved in the function of the human system that when deficient lead to potentially harmful infections.An attempt was made to combine the food groups to combat micronutrient deficiency. Sweet biscuits, salt biscuits and burfis were prepared using standard methods. Sensory evaluation was conducted. Results revealed that SBC-1, SBC-2 and BC (control products of sweet biscuit, salt biscuit and burfi) scored maximum in all the sensory attributes. Physico-chemical analysis was donefor the three products andresults revealed that, the products contained a better amount of nutrients (protein, fat, energy, carbohydrate, ash, crude fibre, total dietary fibre and beta-carotene) when compared to the control products.Shelf life study was carried out at the interval of 10, 20 and 30th day.Products were packed in LDPE pouch and stored at ambient temperature. Results revealed that, there were significant changes from the initial day up to the 30th day. However, no mould growth was observed on the surface of the products.Consumer acceptability was distributed to 45membersviz. staff members of Dean (Agri) and registrar’s building (35 nos.) and girl students (10 nos.). Results revealed that the biscuit and burfi products were accepted by the consumers. It can be concluded that, a combination of food groups will improve the nutritive value of a product and it may help improve the micronutrient deficiencies of the public.