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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: Others × Author: SNEHA SHIGIHALLI × Start date: 1990 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM IVY GOURD (Coccinia indica L.) AND GLYCAEMIC INDEX IN IVY GOURD CHAPATHI
    (UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU, 2019-02-20) SNEHA SHIGIHALLI; VIJAYALAXMI, K. G.
    Ivy gourd is a tropical plant belongs to the family of Cucurbitaceae, commonly known as little gourd and is valued for its nutritional and medicinal value. The present study was undertaken to standardize the process of dehydration, to develop value added shelf stable products from dehydrated ivy gourd powder and to evaluate its glycemic index. Fresh ivy gourds were subjected for different pretreatments and dried at two different drying temperatures (i.e. at 55°C for 8 hr and 60°C for 6 hr) in a tray drier. The moisture content, dehydration and rehydration ratio varied significantly among the pretreatments. However, drying at 60°C was considered best for further process. Dehydrated ivy gourd powder was analyzed for physico-chemical, functional and nutrient analysis. Different value added products were developed by incorporating dehydrated ivy gourd powder at different levels. Sensory acceptability of developed products were in the range of liked moderately to liked extremely. It revealed that sweet biscuits (IGSB-10%), masala biscuits (IGM-10%), sponge cake (IGC-10%), jelly (IGJ-10%) soup sticks (IGST- 20%) rusk (IGR-20%) and chapathi (IGCH-12.5%) were best accepted to other variations. Micronutrient (Ca, Fe and P) and ß-carotene contents were improved significantly upon ivy gourd incorporation in the products. Biscuits, soup sticks and rusks were acceptable and microbial load were well within safe permissible limits for 60 days of storage. α-Amylase inhibition activity (units/mg) in the extracts was observed from 27.40 in 0.5 ml to 69 in 1.5ml of extract. The per cent inhibition was found to increase with increase in the concentration. Glycaemic index for ivy gourd added chapathi was found to be 56.08, which is found almost nearer to low glycaemic value. Thus, dehydrated ivy gourd as vegetable will not only provide the dietary and nutritional benefits, but also plays a vital role in management of blood glucose level.