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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: NAIK OMKAR MAHESH × Start date: 2020 × Thesis Type: M.Tech. ×
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    OPTIMISATION OF PROCESS PARAMETERS FOR THE PRODUCTION OF TENDER JACKFRUIT (Artocarpus heterophyllus L.) FRIES
    (2023-01-14) NAIK OMKAR MAHESH; BABU RM Ray
    The jackfruit is a god's gift to humankind due to its countless uses, but underutilized. The study aimed for the production of tender jackfruit flour and its value addition. On milling the mean tender jackfruit flour of 97.27% was recovered. Among minerals estimated highest potassium content of 12059.73 mg/kg were reported. In the present study, starch powder and tender jackfruit flour was blended in different ratios viz., T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25), T6 (70:30), T7 (65:35), T8 (60:40), T9 (55:45), T10 (50:50) with 100% tender jackfruit flour as control TC (0:100). The dried products called raw fries were deep-fried at 194±4 ℃ and air-puffed at 198 ℃. The physico-chemical properties, oil absorption, colour, textural characteristics and sensory quality of tender jackfruit fries were studied. The diameter and thickness expansion (43-76%) were more with a quicker frying duration of around 9 seconds for deep-fat fried fries compared to the hot-air puffed tender jackfruit fries (31-56%). Hot air-puffed fries were slightly hard in texture compared to deep-fat fried fries. The blend 50:50 (T10) based fries with an oil uptake of 13.79% were best rated. Among the different treatment formulations, the blend 90:10 (T2) was best accepted with a sensory rating-like very much with a score of eight, in both hot-air puffed and deep-fat fried fries. The best accepted fries were subjected for 4-month storage studies and found safe for consumption up to two months of storage at ambient temperature.