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

20171
Reset filters
Subject: Food and Nutrition × Author: AKSHATA, GOMBI × End date: 2017 × Start date: 2012 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM MUSKMELON (Cucumis melo L.)
    (University Agricultural sciences,GKVk, Bangalore, 2017-07-28) AKSHATA, GOMBI; VIJAYALAXMI, K. G.
    Muskmelon is a delicious fruit belongs to Cucurbitaceae family popular for its nutritive and medicinal properties. The present study was undertaken to standardize the process of dehydration of muskmelon and to develop acceptable shelf stable products from dehydrated muskmelon powder. Muskmelon were analysed for physical and physico-chemical and nutrient analysis. Dehydration ratio of muskmelon and muskmelon seeds was found to be (8.17 and 3.83 respectively).Value added muskmelon products were prepared viz., muskmelon leather, squash, cookies, chocolate, kheer mix and muskmelon seed chikki by incorporating muskmelon at different incorporation levels. Sensory evaluation revealed that, muskmelon leather (MLE1), squash (MSQ2), cookies (MCK3), chocolate (MCH1), kheer mix (MKM1) and chikki (MSC1) were best accepted compared to other variations. Nutrient analysis of products revealed that chikki had higher content of protein (12.60g) and fat (15.50g). Crude fibre (3.45g), carbohydrate (75g) and energy (336 Kcal) were higher in chocolate. Kheer mix had higher amount of calcium (292 mg), phosphorous (432mg) and β-carotene (154mg). Iron was high in chikki (5.20mg) and squash had high amount of vitamin C (35mg). Shelf life of the products studied through sensory evaluation, microbial load and moisture content revealed that, the developed products were within safe limits and acceptable up to 45 days. The cost of products per 100g were found to be high for chocolates (Rs 61.50 ) and least for leather (Rs 5.50). Thus, muskmelon could be dehydrated and processed into shelf-stable value added products.