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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 and Nutrition × Author: ADANE KHRASI, D. × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PROCESSING AND UTILIZATION OF POTATO FOR VALUE ADDITION
    (University of Agricultural Sciences, Bangalore, 2010-08-15) ADANE KHRASI, D.; KAMAL, G. NATH
    Organized Indian processing industry consumes less than 2 percent of the total potato produce in the country. The demand for processed potato products is increasing continuously in the present day liberalised economy. Gelatinized potato has been shown to have health benefits by its higher resistant starch content which would have a prebiotic effect and also beneficial to diabetics. Ten varieties of potato cultivars were subjected to physico-chemical and functional properties. Physical parameters namely: weight, length and breadth ranged from 37- 111g, 4.8-7.9cm and 3.5-9.8cm, respectively. Sprouting and shrinkage percent ranged from 13.9-97.4 and 5.1-44.7 percent, respectively. Functional properties namely: water absorption capacity, bulk density, gelatinization capacity and emulsification capacity in unprocessed samples ranged from 1.11-1.64ml/g, 0.94-1.00g/ml, 10.14-37.30g/100g and 0.65-1.40ml/g respectively. The dry matter, ash, protein, fat, and ascorbic acid content of the samples ranged from 16.69-24.91 percent, 4.29-5.18g/100g, 9.06-14.07g/100g, 0.005-0.264g/100g and 9.12- 15.95mg/100g, respectively. Total sugar, reducing sugars and phenol content ranged from 412.4-882, 3.0-341mg/100g and 5.74- 26.79mg/100g respectively. The starch, amylose and amylopectin content ranged from 49.5-81.0, 15.3-24.4 and 27.5-57.2 percent, respectively. Frito Lay-1533 was selected based on least phenol, high dry matter content, delayed sprouting and large tuber size for development of value added products such as chapatti, fruit custard, upuma and vermicelli kheer. Fruit custard was most preferred among the value added products based on organoleptic evaluation.