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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: PRIYANKA × End date: 2015 × Start date: 2010 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEHYDRATION OF ONION (Allium cepa linn.), NUTRITIONAL COMPOSITION AND DEVELOPMENT OF VALUE ADDED PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 2014-06-09) PRIYANKA; Sunanda, Sharan.
    Onion is a major important commonly used vegetable. Two dehydration methods i.e., cabinet drying at 60°C for 7 to 8 hours and microwave at 360 W for 55 to 60 minutes drying were standardised. To investigate the physical, nutritional, antioxidant activity composition of red onion, microbial study of dehydrated samples and products were investigated. Three products namely, sauce, soup powder and bread spread were developed and shelf life was studied. Dehydration ratio values ranged from 6.02 to 7.28 and rehydration ratio ranged from 2.25 to 2.59 in two methods and in different shapes. Pungency values ranged from 303.42 to 384.45 mg/1 OOg, fat 0.5 to 0.68 per cent, crude fibre from 1.5 to l .88mg/l OOg, total sugar 6.66 to 8.33, reducing sugar 2.22 to 4.16, non reducing sugar 5.83 to 8.06 per cent, total soluble solids 3.26 to 4.13°Brix, vitamin-C 2.66 to 2.83 mg/lOOg. Phytochemical composition ranged for anthocyanin 3.55 to 3.75, total phenols 202.33 to 288.66 mg/lOOg, antioxidant activity 40.85 to 47.36 per cent. Soup powder was best accepted at 5 per cent of substitution and 10 per cent in sauce and 15 per cent onion powder of substitution was best accepted for bread spread. Microbial load for total bacterial count, moulds for products of sauce, soup powder and bread spread stored in polythene bags were within safe limits. Thus, results of the study indicate that dehydration of onion by microwave oven dried is a good method of physical characteristics, antioxidant activity, low microbial count compared to cabinet drier.
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    ThesisItemOpen Access
    EVALUATION OF COMMERCIAL AMLA PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 2014-07-08) PRIYANKA; NEENA, JOSHI
    Amla is native of India. It is one of the richest source of vitamin C. Availability of amla products in the local market, their physicochemical parameters and effect of storage was assessed. Juices and powders (including capsule) formed the major amla products in the market followed by candy, pickle, chyavanprash, jam and salted amla. Seven types of products and thirty seven brands of amla products were available in the market. Twenty four amla products were analysed for their physicochemical properties. pH and titratable acidity of the products ranged from 2 to 4 and 0.64 to 6.06 per cent respectively. Amla products had wide differences in their physico-chemical parameters. Vitamin C ranged between 48.33 and 1033.00 mg/100g, phenols ranged between 0.21 and 23.70 mg/g, tannins ranged between 1.53 and 7.00 mg/g, total antioxidant activity ranged between 0.40 and 8.33 mg/g and DPPH free radical scavenging activity ranged between 4.26 and 86.52 per cent. Laboratory made amla products had high DPPH free radical scavenging activity when compared to the commercial preparations. Powder, candy, juice, chyavanprash and pickle were stored in refrigerated and ambient conditions for three months. Retention of vitamin C (96%), DPPH free radical scavenging activity (100%), colour and sensory attributes of the products was better in refrigerated conditions. Loss of vitamin C was more than 50 per cent in samples stored under ambient conditions. Intense browning occurred in candy, juice and pickle stored in ambient conditions.