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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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Author: MAHESHWARI, KAPALE × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    APPLICATION OF ANTHOCYANIN EXTRACTS OF RICE BRAN IN SELECTED FOOD PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 41475) MAHESHWARI, KAPALE; Vijayalakshmi, D
    Pigmented rice is naturally coloured rice comprises anthocyanins. The bran is being wasted during rice milling process, which contains anthocyanins and needs to be exploited as natural colouring agent. Present study revealed that rice bran was safe from microbes, heavy metals, pesticide residue and was stabilized by three stabilization methods (microwave, autoclave and pressure cooking). Results revealed that microwave stabilization is best suitable for bran. The macronutrients for moisture, protein, fat, ash and carbohydrate were 5.3, 16.67, 14.23, 5.62, 44.68 g per 100 g respectively and it includes 7.85 g of crude fibre, total dietary fibre of 23.34 g, insoluble dietary fibre 21.17 g and soluble dietary fibre 2.17g. Mineral content of bran indicates that the calcium, phosphorus, iron, magnesium, sodium, potassium, copper, manganese and zinc were 52.1, 1194.3, 27.04, 158.8, 3.41, 361.40, 0.61, 12.53 and 6.09 mg per 100g respectively. The extraction of anthocyanin from rice bran by acidified ethanol extraction method was 8.8 g per 100 g of bran. Since these anthocyanins were heat sensitive, milk products and icing were selected to incorporate from 0.25 to 1 and 1 to 3 per cent level respectively and stored at 4⁰ C. It was revealed that developed milk products and icing were best accepted at 0.50 and 3 per cent level of anthocyanin incorporation respectively. Storage study revealed there was no microbial load in the developed products. Hence anthocyanin as a natural colouring agent can be successfully incorporated in food products.