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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: MEGHACHANDRA, M. × End date: 2023 × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF RTD (READY-TO-DRINK) BEVERAGE MIX FROM FINGER MILLET (Eleusine coracana) AND IT’S NUTRITIONAL EVALUATION
    (2022-03-25) MEGHACHANDRA, M.; SHAMSHAD BEGUM, S.
    RTD beverage mix was developed from finger millet by using spray drying technology. Finger millet variety (GPU-66) was popped to get popped fingermillet flour that was blended with homogenized milk and subjected to spray drying. Three blends at 5, 10 and 15 % slurry concentration were prepared with popped fingermillet flour which was then spray dried with different inlet temperatures and outlet temperatures. Adding powdered sugar and different flavours to the spray dried powder was done. Sensory evaluation of reconstituted RTD beverage mix indicated that 10 % slurry concentration with vanilla flavour was best among all variations. The spray drying conditions for 10 % Ragi slurry concentration viz inlet air temperature 170 °C, pressure 2.0 bar, blower speed 1300rpm, flow rate 13rpm and yield 145 g/kg of spray dried finger millet powder. Proximate composition of RTD mix indicated protein (11.09±0.21 %), fat (5.61± 0.14 %), carbohydrate (73.93±0.25 %), energy (Kcal/100 g) (390.77± 2.00), moisture (2.64±0.02%). It was found that RTD beverage mix had highest amount of potassium (457 mg/100 g) followed by calcium (380 mg/100 g), phosphorous (202 mg/100g) and magnesium ( 112 mg/100 g) observed. The bulk density (g/mL) and solubility index (%) was found to be 0.28 g/mL and 2.2 % respectively. This beverage mix is stable during storage both in metalized polyester pouch and glass jar till three months with microbial counts under permissible limits. Hence, RTD beverage mix was found to be a satisfactory reconstituted product with good sensory properties and storage period.