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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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20211
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Subject: Processing and Food Engineering × Author: CHANDRAKALA, T. A. × End date: 2021 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF READY-TO-COOK (RTC) PASTA PRODUCT FROM GRAIN AMARANTH
    (University of Agricultural Sciences, Bangalore, 2021-12-28) CHANDRAKALA, T. A.; MOHITH KUMAR, G. V.
    Modern agriculture rediscovered amaranths grains, as amaranth has astounding nutritional properties because of the good amount of quality protein (16-18 %) and amino acid composition i.e., lysine and tryptophan, which is low in other cereals. The goal of the present study was to develop gluten-free pasta using formulations containing 100 per cent. Amaranth flour as base material. By keeping this as base material varying the concentration of Amaranth leaf powder (2 %, 4.%, 6 % and 8 %), Methi powder (0.5 %, 1.%, 1.5 % and 2 %), Palak powder (0.5 %,1 %, 1.5% and 2 %) were blended and cold extruded at optimized extrusion conditions to produce pasta products. The extruded pasta products were assessed for its sensory and cooking characteristics. Pasta ncorporated with 98 per cent Amaranth flour with 2 per cent Amaranth leaf powder had optimum cooking characteristics and adjudged as best compared to other levels of incorporation. For storage studies of the extrudates packed in Metalized polyester packaging cover (50 μm) were used. The pasta samples were stored for a period of three months under ambient conditions (Temperature: 24 ± 3 °C; Relative humidity: 65.2 ± 12 %) and were evaluated at an interval of 15 days for different quality parameters i.e., moisture content, colour, sensory scores, texture and microbial load. Results showed that the packaging material as well as storage period had significant effect (p<0.05) on the extruded product and the product had a shelf life of 45days.