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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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20201
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Subject: Food Science and Technology × Author: KAMBALIMATHA, VEENA. U. × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF NUTRITIONALLY ENRICHED GLUTEN FREE PASTA USING QUALITY PROTEIN MAIZE (QPM)
    (UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE, 2020-11-26) KAMBALIMATHA, VEENA. U.; KAMBALIMATHA, VEENA. U.; SHOBHA, D.; SHOBHA, D.
    There is an increased demand of gluten free products due to an increase in the incidence of allergies and intolerances. Study was conducted on development of nutritionally enriched gluten free pasta using Quality Protein Maize (QPM). Gluten free pasta was developed using QPM (Q), black gram flour (B) soya flour (S), spirulina (Sp) and guar gum (G) in different proportions by taking whole wheat flour (100%) as control.The different ratios of QPM and spirulina incorporated pasta were evaluated by subjective and objective methods. The best accepted ratio of QPM and spirulina incorporated pasta along with control were evaluated by assessment of characteristics such as cooking quality, physico-chemical properties, nutritional quality, storage stability, micro structural and consumer acceptability studies. Among the various blends studied, Q2 (60Q:30B:8S:2G) and S3 (60Q:30B:2S:6Sp:2G) had better acceptance as compared to other combinations tested. Incorporation of spirulina powder improved the cooking and physical parameters as compared to QPM and control pasta. Spirulina pasta was found to be nutritionally superior compared to control pasta due to increased nutrient content- protein (53 %), calcium (35 %), iron (46 %), zinc (17 %) and carotenoid contents (94 %). Incorporation of spirulina powder has lead to the improvement in microstructure of spirulina pasta as compared to QPM and control. Thus, study demonstrated that acceptable nutritionally enriched gluten free pasta suitable for all age group of people who are allergic to gluten can be prepared by combination of QPM, pulses and spirulina. Even the product provides dietary diversity to normal consumers.