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

20161
Reset filters
Subject: Food and Nutrition × Author: GOPIKA C, MUTTAGI × End date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-03-03) GOPIKA C, MUTTAGI; Usha, Ravindra
    Evaluation of twenty traditional rice varieties grown in Karnataka, as a dehusked grain was performed with respect to physico-chemical, cooking characteristics, nutrients, and phytochemical composition. Products were prepared by incorporating modified starch extracted from selected traditional rice varieties and its glycemic index was studied. Amylose and total starch content ranged from 12.51 to 24.64 per cent and 68.31 to 75.64 per cent respectively. Insoluble, soluble and total dietary fibre ranged from 4.34 to 9.79, 0.12 to 0.62, and 4.46 to 10.40 g per 100 g respectively. Total polyphenol content and total antioxidant capacity ranged from 47.82 to 160.71 mg gallic acid equivalent and 257.93 to 800.25 μM ascorbic acid equivalent per 100 g respectively. Formation of resistant starch due to cooling effect was more pronounced in the varieties Jeerige sanna (6.77 %), Kagisaale (6.40 %), and Krishnaleela (5.31 %) and selected for starch modification. In vitro resistant starch was significantly (P<0.05) increased in autoclaved Jeerige sanna starch (15.63 %) and selected for standardization of functional food products. Sweet cookies, masala cookies, banana nut muffin, khakhra and roti were standardized by incorporating modified rice starch served as test product group. The products were acceptable and no significant differences were observed between control and test products. Shelf life of sweet cookies, masala cookies and khakhra were evaluated and acceptable up to 45, 60, and 90 days respectively. The impact of test and control roti on postprandial glucose response in 10 healthy adults was assessed in comparison with standard white bread. Test roti had low glycemic index (54.46) when compared with standard (100) and control roti (88.89).