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

20131
Reset filters
Subject: Processing and Food Engineering × Author: AMRUTH KUMAR, M. A. × Start date: 1985 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF READY-TO-EAT HOT EXTRUDED PRODUCTS FROM FOXTAIL MILLET
    (University of Agricultural Sciences GKVK, Bangalore, 2013-07-12) AMRUTH KUMAR, M. A.; Palanimuthu, V.
    Small millets though contain more fibre and many bioactive compounds, their utilization as food is confined to traditional consumers mainly due to non-availability of consumer friendly products. Hence, a study was conducted to develop ready-to-eat hot extruded kurkure products using different small millets with foxtail millet as base and a laboratory twin screw extruder was employed. As a prelude, nutritional composition (moisture, protein, fat, fibre, ash and carbohydrates) including micronutrients (iron, copper, sodium, zinc, magnesium, manganese) of five millets (foxtail, little, barnyard, proso and kodo) and Bengal gram were analyzed. Among 20 foxtail millet based kurkure ^ n ^ U!no/°I!not/ ? ted^ f° Ur formulations namely, Foxtail:Bengalgram:Proso ( /0.IO/0.IO/0), Foxtail:Bengalgram: Little (80%: 10%: 1 0 %)- Foxtail: Ben galgram: Barny ar d (60%: 10%:30%); and Foxtail:Bengalgram:Kodo (80%: 10%: 10%) were found to be veiy good and the first formulation was adjudged to be best based on sensory evaluation. 7 Trials were conducted to optimize process and extruder operating parameters. Based on physical parameters of extrudates (expansion ratio, water solubility index, water absorption index, bulk & true densities, tri-stimulus colour and texture), millet grit size (1201-592 jim) formulation moisture content (14-18%), extruder barrel temperature (110 C) and screw speed (350 rpm) were found to be optimum. Among two packages tested for storage of millet kurkure, with and without nitrogen flushing, Polyethylene Coated Aluminium film package flushed with nitrogen was found to be better compared to LDPE film and kurkure could be stored for over two months at ambient conditions without any quality deterioration. The Cost:Benefit Ratio for manufacturing foxtail millet based kurkure was 1:1.72 and therefore, can be recommended for commercial exploitation.