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

20231
Reset filters
Subject: Processing and Food Engineering × Author: BHARATH, N. × Start date: 2006 × Thesis Type: M.Tech. ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemEmbargo
    DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF INSTANT MULBERRY LEAF EXTRACT POWDER
    (University of Agricultural Sciences, Bangalore, 2023-01-24) BHARATH, N.; Dronachari Manvi
    Mulberry leaves are reservoir of several phytochemicals , which could be used to cure human illness. The phytochemicals extracted from mulberry leaves have been proven to have antioxidant, anti-hyperglycemic, anti-hyperlipidemic properties and also preventive against cardiovascular diseases and cancer. Hence, the current investigation was taken up to develop a process technology for value-addition of mulberry leaf into innovative product, i.e., instant mulberry leaf extract powder. The study was conducted with objectives to select a suitable extraction method for microencapsulation by spray drying and to optimize the process parameters of agglomeration of spray dried powder. Aqueous extraction by isothermal shaking, ultrasound assisted extraction and microwave assisted extraction were evaluated for phytochemical composition and antioxidant activity of mulberry leaf extract. The results should that aqueous extraction by isothermal shaking was suitable method for extraction among three methods. The aqueous extract was mixed with 12% (w/v) maltodextrin and spray dried at 147°C and 3 rpm feed rate. The spray-dried powder was agglomerated by fluidized bed dryer and the optimized conditions for agglomeration parameters: inlet air temperature, lecithin concentration and time of agglomeration were found to be 50°C, 0.23%, 9 min by using Box-Behnken design of RSM. The prepared instant mulberry leaf extract powder under optimized conditions showed LBD(0.450g/cc), TBD (0.540g/cc), HR (1.15), CI(16.5%), dispersibility (83.6%), solubility (86.52%), wettability time (112s), pH(6.84). The corresponding biochemical parameters are total phenol content (2.03 GAE mg/100g), total flavonoid content (2.48 RE mg/100g), tannins (2.53 TAE mg/10g), phytates (0.06%), antioxidant activity: DPPH (516 AAE mg/10g) and protein (2.15%).