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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: RAMAPPA × End date: 2023 × Start date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STUDIES ON DEVELOPMENT OF LOW FAT BEETROOT FINGER CHIPS USING VACUUM FRYING TECHNIQUE
    (2021-01-12) RAMAPPA; MOHITHKUMAR, G V.
    Low fat beetroot finger chips were produced from fully matured and good quality beetroot using vacuum frying technique. Frying was carried out for two different conditions of beetroot finger chips (without coating and with corn powder coating) under different combinations of frying temperatures (100, 110 and 120 °C) and frying times (10, 15 and 20 min) at constant vacuum of 640 mm Hg. Among all combinations, the beetroot finger chips fried with corn powder coating at 110 °C for 15 minutes was found best based on physical, biochemical and sensory quality. In this combination, corn coated beetroot finger chips absorbed relatively lesser oil (15.50 %) as compared to without coating chips (22.00 %). Also, corn coated finger chips obtained highest sensory scores with respect to colour (8.36), texture (8.45) flavour (8.32), taste (8.75) and overall acceptability (8.65). The out-turn of corn coated vacuum fried beetroot finger chips was found 25.15-29.40 %. Corn coated vacuum fried beetroot finger chips were stored with and without nitrogen flushing in different packaging materials like Low density polyethylene (LDPE), Polypropylene (PP) and Metalized multilayer polyethylene (MMP). Beetroot finger chips stored in MMP with nitrogen flushing was found the best. Though the FFA content of all stored beetroot finger chips increased rapidly after 7 days, the rate of increase in FFA content was lowest for finger chips stored in MMP with nitrogen flushing. The Cost: Benefit ratio of production of corn coated vacuum fried beetroot finger chips was estimated to be 1:1.70.