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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: Savita, Hulamani × End date: 2019 × Start date: 2013 × Type: Thesis ×
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    ThesisItemOpen Access
    Utilization of honey powder as sweetener in foods
    (University of Agricultural Sciences, Bengaluru, 2013-11-21) Savita, Hulamani; H. B, Shivaleela
    The present study was undertaken in Bengaluru city to assess the market status, consumer awareness and product development utilizing honey powder as a sweetener. Randomly 160 shops were selected where the availability of honey powder was studied. Information regarding awareness and purchasing pattern of honey powder by the volunteers of 100 consumers was collected using structured pre tested questionnaire. Dehydration of honey was carried out using suitable techniques like Micro oven drying and Vacuum drying methods. To enhance the dehydration of honey, plant based binders and emulsifiers were tried at different percentages, sixteen treatment combinations were explored for dehydration of liquid honey. The best treatment combination and drying technique that is T15 {Honey (70%) + tapioca (30%) + soyalecithin and anti caking agent (2.5%)} dried under vacuum drying which resulted in best honey powder with fine molecular weight that could be handled as powder was further used for the product development. Study revealed that the food bazaars and pharmaceuticals which were surveyed under study in Bengaluru were not selling honey powder. Nearly 33 per cent of the respondents were aware of honey powder and its benefits. Five products namely ajwan biscuits, rusk, bread, bun and plain cake and two beverages, black tea and black coffee were developed using different proportions of honey powder were acceptable when subjected to sensory evaluation. Honey powder, ajwan biscuits and rusk stored in PET jar and Plain cake stored in glass jar scored highest for all the sensory attributes at the end of the storage period. Least microbial load was observed for honey powder, ajwan biscuits and rusk stored in PET jar and plain cake stored in glass jar at the end of the storage period. Study supports that honey in powder form has an advantage of easy handling and wider usage under food sector.