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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 × Start date: 1980 × Type: Thesis × Rating Count: 5 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY MAKING AND UTILIZATION FOR VALUE ADDITION
    (University of Agricultural Sciences, Bangalore, 2009-11-10) MOHANA KUMARA NAYAKA, N.; USHA, RAVINDRA.
    Production of jaggery is seasonal, therefore preservation and storage of solid jaggery become essential. Large scale storage during monsoon possess serious problem. Hence there is need for alternative procedure for production of good quality jaggery with reduced application of chemical additives. “Standardization of procedure for liquid jaggery making and utilization for value addition” was studied to increase the shelf life of jaggery as well as consumption. Five additives and two preservatives were used in different combinations to obtain good quality liquid jaggery. Assessment of physicochemical, nutritional, storage and microbial quality analysis using AOAC and other procedures. Two value added products such as Ice cream and Milk shake were developed. Liquid jaggery and value added products were evaluated for acceptability. Brix of sugar cane juice ranged from 20.70 to 22.00, pH 5.5 to 6.5 and reducing sugar 4.34 to 6.25 percent. T3 (all additives) was better clarificant followed by T4 (chakke) and T5 (Hydrose). Moisture ranged from 17.80 to 35.93, brix 14.20 to 17.43, sucrose 42.01 to 56.56, purity 73.35 to 85.87, average ash content was 3.42 percent respectively. Protein ranged from 0.36 to 0.95, CHO from 57.35 to 70.64, Energy from 241.43 to 286.24 Kcal, Calcium 72.26 to 78.00, Phosphorus 32.00 to 38.00 mg, Iron from 2.71 to 2.82mg per lOOg respectively. Overall acceptability ranged from 3.65 to 4.20, 3.75 to 4.00 and 3.55 to 3.85 in glass container at zero, 45 and 90 days of storage. Cost benefit ratio of liquid jaggery was 28.60. It could be concluded that procedure for liquid jaggery making requires least amount of chemicals. Nutritional and microbial quality showed positive trend towards extended shelf life. Therefore with little modification in processing by adopting scientific techniques, good quality liquid jaggery can be produced as a small scale enterprise as an income generating activity.