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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 × Type: Thesis × Rating Count: 3 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF HERBAL JAGGERY FOR ENHANCED QUALITY AND SHELF LIFE
    (University of Agricultural Sciences GKVK, Bangalore, 2022-03-26) POOJA, KOLAR; JAMUNA, K. V
    Jaggery is the natural sweetener available in solid, liquid and powder form. Jaggery contain micronutrients which has many nutritional and medicinal properties. Medicinal herbs or plants have been known to be an important potential source of therapeutic or curative aids. The present study was undertaken to develop herbal jaggery for enhanced quality and shelf life. In the current study, ugarcane variety VCF0517 was selected for jaggery preparation. Jaggery was enriched with tulsi, mint and ginger in powder form and aqueous extract at the concentration 1.0, 1.5 and 2.0 per cent and enveloped herbal jaggery subjected for physical and sensory parameter. Powder, liquid and cube form of jaggery were developed. Flavored chikki, jaggery chocolates and in tea preparation herbal ggery was used and products were subjected to sensory evaluation. Results showed that on initial day the physical characteristics including pH, moisture, hardness and insoluble solids were found unchanged in both forms of jaggery. Sensory evaluation of developed herbal jaggery record good at 2 per cent concentration. Storage study showed that, as the storage period increased the pH of verbal jaggery decreased from 6.13 to 5.20. Compared to control and aqueous extract the dried herb powder jaggery had less content of total sugar (81.23 to 82.30), reducing sugar (6.42 to 6.59) and sucrose (72.62 to 74.10). Whereas herb powder based jaggery had higher mineral composition, polyphenol, flavonoid and also exhibited more antioxidant activity at 300 μg/ml (76.37 to 88.18) compared aqueous extract. Different forms of jaggery can be used in traditional recipes in the preparation of sweets. Herbal jaggery was also found to be highly suitable for tea preparation as it had very good mouthfeel. Herbal jaggery enriched with Tulsa, mint and ginger enhanced the overall quality of jaggery with respect to nutrition content and bioactive properties.