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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 Technology × Start date: 2010 × Thesis Type: Ph.D ×
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    NUTRITIONAL PHYTOCHEMICAL CHARACTERIZATION OF ROSELLE (Hibiscus sabdariffa L.) CALYCES AND FORMULATION OF FUNCTIONAL FERMENTED BEVERAGES
    (University of Agricultural Sciences, Bangalore, 2022-12-19) LAIKHURAM, SARDA DEVI; VIJAYALXMI, K G
    Roselle (Hibiscus sabdariffa L.) calyces is an underutilized crop with potent source of bioactive components having antioxidant and antimicrobial properties. Therefore, a study was undertaken to utilize roselle calyces to formulate into functional fermented beverages. Tray drying of calyces at 50°C was standardized through colour and total antioxidant activity. Fresh and dried roselle calyces had pH, titrable acidity, TSS and brix:acid ratio as 1.06, 2.54 %, 0.63°Bx, 2.46 and 1.92, 4.13%, 3.60°Bx and 0.87 respectively. Drying reduced the moisture content from 84 to 11.08 percent. There was an increase in crude protein (7.87 %), ash (5.27 %), total energy content (316 Kcal/100g), total sugar content (54.23%), ascorbic content 15.00mg/100g, total polyphenol 562.89mg and flavanoid content 841.87mg respectively. The anthocyanin compound, Delphinidin-3- sambubioside was predominant in both fresh (13.03mg/g) and dried (39.62mg/g) calyces. Dried calyces exhibited higher antibacterial (2.57mm) and antifungal (98.66%) activities. Fermentation conditions were standardized for honey (5%), sugar (15%) and inoculum concentration, (8%) for yeast and (10%) for Lactobacillus strains. The dried calyces were inoculated with two yeast strains (Saccharomyces ellipsoideus and S. boulardii) and two Lactobacillus strains (Lactobacillus plantarum and L. acidophilus) and fermentation was done for 12 days with 7days interval. The yeast inoculated samples RET and RBT showed a highest total viable population of 7.35 and 2.81 CFU/mL respectively. Fermented beverages with yeast strains showed better microbial populations as well as sensorial characteristics compared to Lactobacillus strains. Thus, exploitation of roselle calyces as a beneficial substrate for microorganisms could be a substitute to dairy based products.