Thumbnail Image

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.

Browse

20181
Reset filters
Subject: Food Science and Technology × Author: HETTI HEWAGE ANURUDDIKA, MALKANTHI × Start date: 1970 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    STUDY ON GLYCEMIC INDEX OF VALUE ADDED PRODUCTS FROM PUMPKIN (Cucurbita maxima)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2018-07-31) HETTI HEWAGE ANURUDDIKA, MALKANTHI; UMADEVI, S. HIREMATH
    Nutritional and health-protective value of pumpkin were studied with the objectives to develop value added products from pumpkin pulp and seed powder. The products formulated were string hoppers and tea crackers. Products were organoleptically evaluated based on 9-point hedonic scale. Mean sensory scores revealed that incorporation of 20 per cent pumpkin pulp powder in string hoppers and tea crackers were best accepted. 10 per cent pumpkin seed powder incorporated string hoppers and 5 per cent pumpkin seed powder incorporated tea crackers had higher sensory scores. In pumpkin pulp and seed powder mixed string hoppers and tea crackers were best accepted at 5 per cent incorporation. Nutrient analysis of best accepted products indicated that they were good source of protein, fat, fiber, beta-carotene, vitamin C, potassium, magnesium, iron and zinc. Moisture content, peroxide value and microbial load were increased significantly for all accepted products during the storage period, but all products were within the permissible level. Decreasing trend in sensory scores were observed in all accepted products during storage period. Glycemic index of 5 per cent pumpkin seed powder incorporated tea cracker was reduced compared to reference food and there was no significant different was observed. Glycemic index of white bread was (100) and 5 per cent pumpkin seed powder incorporated tea crackers was (74.61). Based on the research findings, value added products may be advisable to diabetes subjects.