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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: SHILPA, HUCHCHANNANAVAR × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTICATED FUNCTIONAL FOOD MIXES
    (University of Agricultural Sciences GKVK, Bangalore, 2014-03-30) SHILPA, HUCHCHANNANAVAR; VIJAYALAKSHMI, D
    A study on development and evaluation of probiotic food mixes was conducted. Freeze drying method was found to provide higher survival rate of probiotic culture i.e., 7.46 X 107 log CFU over spray drying. Moisture, protein, fat, crude fibre, carbohydrate, energy, ash, calcium, phosphrous, iron and zinc content were 11 g, 18.10 g, 5.70 g, 3.47 g, 58.77 g, 359 Kcal, 3.19 g, 107.10 mg, 343.22 mg, 5.66 mg and 2.03 mg per 100 g respectively in composite functional mix. Tannin, phytic acid, polyphenol and in-vitro protein digestibly were 111.50 mg, 3.1 mg, 120 mg and 55.3 per cent /100 g in the mix. pH decreased to 5.55, 4.98, 5.10 in CM, CMSP and CMMP mixes respectively. Whereas acidity percentage increased to 1.74, 2.73 and 2.41 respectively in the mixes. Bulk density ranged from 0.76-0.80 g/ml, solubility percentage from 0.74-0.75, swelling power from 3.96-4.02 per cent. Water and oil absorption capacity were in the range of 1.10-1.18 and 0.91-1.0 respectively. The products developed using composite mixes were found to be acceptable by the panel members. Probiotic organisms were found to be viable throughout the shelf life study. Forty eight male Wistar rats were divided into six groups, all groups showed normal growth. Feed Efficiency Ratio ranged between 0.04-0.15. Serum hematological and serum values were normal where as Composite Mix Single Probiotic diet (CMSP) showed better results. Reduction in serum cholesterol, triglycerides, VLDL, LDL and improvement in the HDL levels observed over a period of 45 days in experimental animals. CMSP was found to have good effect when compared to Composite Mix with Mixed Probiotic (CMMP). Hypocholesterolemic effect was observed in rats fed with CMSP diet.