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

20052
Reset filters
Subject: Food and Nutrition × Author: KAVITHA ULLIKASHI × Start date: 1980 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    NUTRITIONAL COMPOSITION AND ALTERNATE USES OF SAFFLOWER (Carthamus tinctoriusl L.) PETALAS NATURAL FOOD COLOURANT
    (University of Agricultural Sciences GKVK, Banglore, 2005-06-21) KAVITHA ULLIKASHI; PUSHPA BHARATI
    NUTRITIONAL COMPOSITION AND ALTERNATE USES OF SAFFLOWER [Carthamus tinctorius L.) PETAL AS NATURAL FOOD COLOURANT KAVITHA ULLIKASHI 2004 Dr.(Mrs.)PUSHPA BHARATI MAJOR ADVISOR ABSTRACT The safflower floret is an important part of the plant claimed to have medicinal properties. Safflower petals of spiny (Annigeri-1) and non-spiny (NARl-6) varieties collected from the Regional Agricultural Research Station. Annigeri-1 UAS, Dharwad were analysed for physico-chemical and nutritional composition and explored for alternate uses. Colour of the florets ranged from brownish orange in Annigeri-1 to reddish orange in NARI-6. Annigeri-1 was superior to NARl-6 in physical parameters viz., length (1.30 cm), breadth (0.146 cm), weight (0.136 g) and volume (9.534 ml). The florets contained higher amounts of protein (11.41-12.34%), fat (6.76-7.46%), fiber (12.69-13.66%), low carbohydrate (49.33-49.50%) considerable amounts of (i-carotene (1589.83-2100.80 pg/100 g), Lascorbic acid (55.64.3 mg/100 g) and minerals viz., calcium, iron and phosphorus (518.88-613.14, 9.010-15.207, 132.30-183.86 mg/100 g, respectively) safflower florets have low sodium (27.29 mg/100 g), high potassium (2600-2900 mg/100 g) and good sources of trace elements viz., manganese zinc and copper (0.892-0.945, 0.526-1.441, 1.004-1.165 irig/100 g, i-cspc;cliv(;ly). (^)u;ililiilivc mul (iiiniilit.ilivc analysis of piguiciil revealed that NARl-6 contained higher amounts of safflomine and carthamine (29.53 and 0.530% respectively) compared to Annigcri-1 (28.20 and 0.273% respectively). Petal stored for 12 months at room temperature and pigment for 6 months at 5°C of NARI-6 variety was stable compared to Annigeri-1. Petal powder or pigment can be incorporated to an extent of 0.5 per cent in safflo-hadam milk, 3.5 per cent in shira and coloured rice and 5.0 per cent in sajjaka without affecting the functional and sensory qualities at the same time resulting in the nutritional benefit. Safflo-badam milk with petal powder was liked by 91.25 per cent of consumers and that with pigment by 73.75 per cent.
  • Thumbnail Image
    ThesisItemOpen Access
    NUTRITIONAL COMPOSITION AND ALTERNATE USES OF SAFFLOWER (carthamus tinctorius L.) PETAL AS NATURAL FOOD COLOURANT
    (University of Agricultural Sciences GKVK, Banglore, 2005-06-21) KAVITHA ULLIKASHI; PUSHPA BHARATI
    NUTRITIONAL COMPOSITION AND ALTERNATE USES OF SAFFLOWER [Carthamus tinctorius L.) PETAL AS NATURAL FOOD COLOURANT KAVITHA ULLIKASHI 2004 Dr.(Mrs.)PUSHPA BHARATI MAJOR ADVISOR ABSTRACT The safflower floret is an important part of the plant claimed to have medicinal properties. Safflower petals of spiny (Annigeri-1) and non-spiny (NARl-6) varieties collected from the Regional Agricultural Research Station. Annigeri-1 UAS, Dharwad were analysed for physico-chemical and nutritional composition and explored for alternate uses. Colour of the florets ranged from brownish orange in Annigeri-1 to reddish orange in NARI-6. Annigeri-1 was superior to NARl-6 in physical parameters viz., length (1.30 cm), breadth (0.146 cm), weight (0.136 g) and volume (9.534 ml). The florets contained higher amounts of protein (11.41-12.34%), fat (6.76-7.46%), fiber (12.69-13.66%), low carbohydrate (49.33-49.50%) considerable amounts of (i-carotene (1589.83-2100.80 pg/100 g), Lascorbic acid (55.64.3 mg/100 g) and minerals viz., calcium, iron and phosphorus (518.88-613.14, 9.010-15.207, 132.30-183.86 mg/100 g, respectively) safflower florets have low sodium (27.29 mg/100 g), high potassium (2600-2900 mg/100 g) and good sources of trace elements viz., manganese zinc and copper (0.892-0.945, 0.526-1.441, 1.004-1.165 irig/100 g, i-cspc;cliv(;ly). (^)u;ililiilivc mul (iiiniilit.ilivc analysis of piguiciil revealed that NARl-6 contained higher amounts of safflomine and carthamine (29.53 and 0.530% respectively) compared to Annigcri-1 (28.20 and 0.273% respectively). Petal stored for 12 months at room temperature and pigment for 6 months at 5°C of NARI-6 variety was stable compared to Annigeri-1. Petal powder or pigment can be incorporated to an extent of 0.5 per cent in safflo-hadam milk, 3.5 per cent in shira and coloured rice and 5.0 per cent in sajjaka without affecting the functional and sensory qualities at the same time resulting in the nutritional benefit. Safflo-badam milk with petal powder was liked by 91.25 per cent of consumers and that with pigment by 73.75 per cent.