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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: Processing and Food Engineering × Author: BASAVARAJA × End date: 2023 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF INSTANT GUAVA (Psidium guajava) LEAF TEA
    (University of Agricultural Sciences, Bangalore, 2023-02-10) BASAVARAJA; Krishnamma, P.N
    Guava (Psidium guajava) a member of family Myrtaceae is native of tropical South America. Guava leaves contains 82.47 % moisture, 3.64 % ash, 0.62 % fat, 18.53 % protein, 12.74 % carbohydrates, 103 mg/100 g ascorbic acid, and total phenolic content 174.56 mg/g. A study was undertaken to develop suitable processing technology for the production of instant guava leaf tea. Drying of guava leaves by open sun (31 to 35 ºC), shade (21 to 25 ºC) and tray (50 ºC) drying methods were chosen with drying time 960, 1140 and 630 min respectively. Shade drying found to be best method for drying of guava leaves due to retaining of all biochemical and colour properties similar to fresh leaves. Shade dried leaves grinded to powder form and subjected to aqueous extraction by using by centrifugation at a temperature of 4 ºC with 15000 rpm. Extracted guava leaves were spray dried and spray dried powder was fed into fluidized bed dryer for the development of instant guava leaf tea. The optimized spray drying conditions were inlet temperature of 139 ºC and feed flow rate of 6 ml/min showed solubility of 96.48 %, MC of 3.89 %, protein content of 1.44 %, total phenolic content 3.25 mg/10g, fat content of 0.21 % and energy of 394.97 kcal/100 g. Storage study of optimized powder using MPE and PP at ambient conditions for 1.5 months indicated that MPE package was ideal for storage.