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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: H, AKHILA × Start date: 2019 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EVALUATION OF ANTIOXIDANT ACTIVITY AND DEVELOPMENT OF PRODUCTS FROM JAMUN (Syzygium cumini L.) FRUITS
    (University of Agricultural Sciences GKVK, Bangalore, 41837) H, AKHILA; Umadevi, Hiremath
    Jamun is an indigenous minor fruit, perishable and have several health benefits. Processed products of jamun fruits gaining popularity among the consumers due to nutritional and antioxidant properties of fruits. To investigate the physical, nutritional and antioxidant activity; biochemical properties of fruit pulp, shelf life study of developed products namely jam, squash and nectar were investigated. Biochemical properties of fruit pulp revealed that pulp contains 82.10 per cent moisture, 0.31 per cent fat, 0.25 per cent crude fibre, 0.36 per cent total ash, 19.4 mg/100g vitamin C, 12.6 per cent total sugars, 8.9 per cent reducing sugars, 3.7 per cent non-reducing sugars, 157 mg/100g anthocyanins, 415 mg/100g GAE of total phenolic content and 92 mg/100g vitamin C Eq. of antioxidant activity. Nectar was best accepted (35 per cent of fruit pulp with 150 Brix), followed by squash (40 per cent fruit pulp with 400 Brix) and jam (60 per cent fruit pulp with 68.50 Brix). Physical, nutritional and antioxidant activity of jamun fruit products were studied at room and refrigeration temperature and kept for storage study for a period of 90 days. Storage study revealed that reduction of physical, nutritional and antioxidant activity of jamun fruit products was higher at room temperature compared to refrigeration temperature. Thus, the results of the study indicate that reduction of antioxidant activity, total phenolic content, anthocyanins, total sugars, reducing sugars, non-reducing sugars and vitamin C content, during storage at room temperature can be prevented by storing the jamun fruit products at refrigeration temperature.