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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: AISHWARYA AYATTI × Start date: 1985 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    INCORPORATION OF ESSENTIAL OILS TO IMPROVE THE QUALITY AND SHELF LIFE OF PROTEIN BARS
    (University of Agricultural Sciences, Bangalore, 2021-07-28) AISHWARYA AYATTI; AISHWARYA AYATTI; NEENA JOSHI; NEENA JOSHI
    The study entitled “Incorporation of essential oils in coating material to extend shelf life of protein bars” was conducted with objectives to standardize different levels of ingredients for protein bars and coating process as well as levels of incorporation of essential oils in coating material to evaluate the physico-chemical characteristics, sensory and shelf life qualities of the developed product. A series of preliminary laboratory experiments were carried out to standardize the levels of different ingredients namely sweeteners, fats and oils, humectatnts, gums and nuts and dried fruits. The standardized bars were coated with milk and dark chocolate and essential oils were later incorporated into both chocolate coating at different levels. The standardized protein bars containing 12-16 g protein per 100g were able to meet 21- 28 per cent RDA in a reference Indian. Chocolate coating of standardized protein bars improved the sensory acceptability of the products and showed favorable effect on texture profile values when compared with uncoated protein bars. The incorporation of essential oils in coating material has further improved the sensory scores of protein bars particularly in case of milk chocolate+ fennel essential oil and dark chocolate+ cinnamon essential oil protein bar samples. Antioxidant activity of coated protein bars was significantly higher than uncoated bars, and the addition of essential oil brought further enhancement of antioxidant activity. Storage study of samples suggest that chocolate coating and incorporation of essential oils in coating has significant beneficial role with respect to texture, sensory characteristics and physical parameters along with positive role in preserving the protein bars from oxidative rancidity when compared with the uncoated protein bars. The study demonstrated that both the coating material and the incorporation of essential oils have a positive impact on the sensory, physico-chemical, and shelf life properties of the developed protein bars.