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Agriculture University, Kota

The Agriculture University, Kota (AUK) was established on 14th September, 2013 after bifurcation of the Maharana Pratap University of Agriculture & Technology (MPUAT), Udaipur and Swami Keshwanand Rajasthan Agricultural University (SKRAU), Bikaner through promulgation of Act No. 22 of 2013. The University has been created for the agricultural development in South-East and Eastern Rajasthan which is having diversified agriculture situations from rainfed to canal irrigated agriculture. The Agriculture University has its Headquarter at Borkhera Farm, Kota & is located on Kota-Baran National highway-76. Kota district is situated in the South-Eastern part of Rajasthan and comes under Humid South-Eastern Plain Zone (agro climatic zone V). It lies between 23045’ and 26038’ North latitude and 75037’ and 77026’ East longitude. The jurisdiction of AUK is spread over in 6 districts namely Kota, Baran, Bundi, Jhalawar, Karauli and Sawai Madhopur. It accounts for 9.98 % geographical area, 12.67 % total human population, 9.4 % live stock population, 31.59 % forest area and 20.6 % net sown area of the state. Development and education of modern practices in the field of Agriculture, Horticulture & Forestry for sustainable livelihood of the rural masses is the main thrust of the service area of AUK.

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Author: ANAMIKA SHARMA × Type: Thesis ×
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    ThesisItemOpen Access
    VALUE ADDITION OF AONLA (Emblica officinalis Gaertn.) BY PREPARATION OF HEALTH DRINK AFTER BLENDING WITH GUAVA PULP AND ALOE VERA JUICE
    (College of Horticulture and Forestry, Jhalawar, 2023) ANAMIKA SHARMA; Dr. S. K. Jain
    A study entitled “Value addition of aonla (Emblica officinalis Gaertn.) by preparation of health drink after blending with guava pulp and Aloe vera juice” was conducted at the PG Laboratory, Department of Post-Harvest Technology, College of Horticulture and Forestry, Jhalawar during May, 2022 to August, 2022, with a view to find out the organoleptic acceptability of blend of aonla with guava and Aloe vera in various proportions for preparation of health drink and also to find out most superior blend among them. The experiment consisted of different treatment combination comprising different ratio of aonla with guava and Aloe vera juice/pulp for preparation for blended health drink beverages having 20 per cent juice, 15 per cent TSS and 0.3 per cent acidity. The experiment was laid out in completely randomized design. Among different combinations blending of aonla with guava pulp in 50:50 (T3) and aonla with guava and Aloe vera in 50:25:25 (T6) were found superior since T3 was found best with respect aroma, taste, TSS, pH, total sugar, reducing sugar, total phenol and third best in ascorbic acid while T6 was found best in colour and overall acceptability up to 3 months of storage at ambient temperature. A gradual decrease in acidity and corresponding increase in pH value was observed in the health drink beverages as the storage period progressed. The ascorbic acid, phenol and antioxidant activity of the RTS beverages followed a decreasing pattern, while total sugar, reducing sugar and TSS increased with the advancement of storage period. Negligible growth of microbial population was found in all the treatments which were acceptable up to 90 days.