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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: ASHOKA, S. × Start date: 2013 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM WATERMELON RIND (Citrullus lanatus)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-22) ASHOKA, S.; SHAMSHAD BEGUM, S.
    Watermelon (Citrullus Lanatus) belongs to Cucurbitaceae family with preferred attraction for all on account of its cool, refreshing, pleasing taste and attractive colour. The present study was undertaken to standardize the process of dehydration, analyse the proximates, and to develop value added products from fresh and dehydrated watermelon rind. The physico-chemical properties of fresh watermelon and also nutrient composition for watermelon rind flour (WRF) were analysed. The dehydrated ratio was found to be 5.59 per cent. Value added products like Tutti-frutti, Candy and Petha were developed from fresh rind and bakery products like Cookies, Sponge cake and Fruit cake were formulated with dehydrated rind flour at different levels. Tutti-frutti, Candy and Petha were best accepted at 60° brix sugar concentration. Mean sensory scores revealed that incorporation of WRF at 30, 10 and 10 per cent along with refined wheat flour in cookies, sponge cake and fruit cake were accepted respectively. Nutrient analysis of best accepted products indicated good sources of crude fibre, calcium, iron and potassium. The sensory profile of candy and petha indicated good acceptability. However, as the storage period increased, the sensory scores were found to decrease slightly but the products were acceptable till 45days. The consumer acceptance of Candy and petha was found to be acceptable. The cost of production was lower for all these products since the raw material cost was nil. Hence, watermelon rind is a good nutritious by-product that can be utilized in bakery and value added products in both fresh and dehydrated forms.