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Acharya N G Ranga Agricultural University, Guntur

The Andhra Pradesh Agricultural University (APAU) was established on 12th June 1964 at Hyderabad. The University was formally inaugurated on 20th March 1965 by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India. Another significant milestone was the inauguration of the building programme of the university by Late Smt. Indira Gandhi,the then Hon`ble Prime Minister of India on 23rd June 1966. The University was renamed as Acharya N. G. Ranga Agricultural University on 7th November 1996 in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga, who rendered remarkable selfless service for the cause of farmers and is regarded as an outstanding educationist, kisan leader and freedom fighter. HISTORICAL MILESTONE Acharya N. G. Ranga Agricultural University (ANGRAU) was established under the name of Andhra Pradesh Agricultural University (APAU) on the 12th of June 1964 through the APAU Act 1963. Later, it was renamed as Acharya N. G. Ranga Agricultural University on the 7th of November, 1996 in honour and memory of the noted Parliamentarian and Kisan Leader, Acharya N. G. Ranga. At the verge of completion of Golden Jubilee Year of the ANGRAU, it has given birth to a new State Agricultural University namely Prof. Jayashankar Telangana State Agricultural University with the bifurcation of the state of Andhra Pradesh as per the Andhra Pradesh Reorganization Act 2014. The ANGRAU at LAM, Guntur is serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication. Genesis of ANGRAU in service of the farmers 1926: The Royal Commission emphasized the need for a strong research base for agricultural development in the country... 1949: The Radhakrishnan Commission (1949) on University Education led to the establishment of Rural Universities for the overall development of agriculture and rural life in the country... 1955: First Joint Indo-American Team studied the status and future needs of agricultural education in the country... 1960: Second Joint Indo-American Team (1960) headed by Dr. M. S. Randhawa, the then Vice-President of Indian Council of Agricultural Research recommended specifically the establishment of Farm Universities and spelt out the basic objectives of these Universities as Institutional Autonomy, inclusion of Agriculture, Veterinary / Animal Husbandry and Home Science, Integration of Teaching, Research and Extension... 1963: The Andhra Pradesh Agricultural University (APAU) Act enacted... June 12th 1964: Andhra Pradesh Agricultural University (APAU) was established at Hyderabad with Shri. O. Pulla Reddi, I.C.S. (Retired) was the first founder Vice-Chancellor of the University... June 1964: Re-affilitation of Colleges of Agriculture and Veterinary Science, Hyderabad (estt. in 1961, affiliated to Osmania University), Agricultural College, Bapatla (estt. in 1945, affiliated to Andhra University), Sri Venkateswara Agricultural College, Tirupati and Andhra Veterinary College, Tirupati (estt. in 1961, affiliated to Sri Venkateswara University)... 20th March 1965: Formal inauguration of APAU by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India... 1964-66: The report of the Second National Education Commission headed by Dr. D.S. Kothari, Chairman of the University Grants Commission stressed the need for establishing at least one Agricultural University in each Indian State... 23, June 1966: Inauguration of the Administrative building of the university by Late Smt. Indira Gandhi, the then Hon`ble Prime Minister of India... July, 1966: Transfer of 41 Agricultural Research Stations, functioning under the Department of Agriculture... May, 1967: Transfer of Four Research Stations of the Animal Husbandry Department... 7th November 1996: Renaming of University as Acharya N. G. Ranga Agricultural University in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga... 15th July 2005: Establishment of Sri Venkateswara Veterinary University (SVVU) bifurcating ANGRAU by Act 18 of 2005... 26th June 2007: Establishment of Andhra Pradesh Horticultural University (APHU) bifurcating ANGRAU by the Act 30 of 2007... 2nd June 2014 As per the Andhra Pradesh Reorganization Act 2014, ANGRAU is now... serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication...

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Subject: Processing and Food Engineering × Author: DURGAM SRINIVAS × End date: 2018 × Start date: 2015 ×
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    ThesisItemOpen Access
    SPRAY DRYING OF BITTER GOURD JUICE FOR RTS BEVERAGE
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) DURGAM SRINIVAS; Er. N. VINODA
    Momordica charantia Linn. (Karela), commonly known as Bitter melon or Bitter gourd, is a tropical and subtropical climber of the family Cucurbitaceae. The total area of this crop during 2012-13 was 83 thousand hectares and the production was about 940 thousand metric tonnes. It has some medicinal properties and is recommended for curing blood diseases, rheumatism, diabetes and asthma. As it is a seasonal vegetable, steps should be taken to preserve them to make them available for consumption in off season as well. This could be achieved by extending the shelf life in fresh form or in the processed form. The spray drying process can produce a good quality final product with low water activity and reduce the weight, resulting in easy storage and transportation. Hence the present study is to be carried out to study the storage period of bitter gourd powder by optimizing the concentrations of carrier agent, inlet air temperatures and feed flow rates and also to determine the correct formulation for RTS beverage from bitter gourd powder. The bittergourd juice for spray drying was prepared by adding different concentrations 8, 10 and 12 w∕v of maltodextrin as carrier agent to the concentrated bitter gourd juice. After adding maltodextrine, the bitter gourd juice was fed into the spray drier under different feed flow rates such as 15, 20 and 25 ml/min and dried at different inlet air temperatures such as 130, 140 and 150  C in a spray drier. The storage period of bitter gourd was determined by measuring physical, chemical and sensory properties of bitter gourd powder for about 45 days. The correct formulation for RTS beverage was determined from three formulations (2 g powder + 5% sugar + 50 ml lemon juice + 2 g salt, 2 g powder + 10% sugar + 50 ml lemon juice + 2 g salt and 2 g powder + 15 % sugar + 50 ml lemon juice + 2 g salt) by sensory evaluation. The results showed that highest yield (12.35%) was obtained for the combination of 10% maltodextrin, 150°C inlet air temperature and 15 ml/min feed flow rate. After spray drying, initially the water activity, water absorption index (WAI), and bulk density were observed to be less. Whereas water soluble index (WSI), pH and reducing sugar Name of the Author : DURGAM SRINIVAS Title of the thesis : “SPRAY DRYING OF BITTER GOURD JUICE FOR RTS BEVERAGE” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Major Advisor : Er. N. VINODA University : Acharya N.G Ranga Agricultural University Year of Submission : 2015 were found to be more for the combination of higher maltodextrin (12%), higher inlet air temperature (150°C) and higher feed flow rate (25 ml/min). With increasing temperature, the ascorbic acid decreased and observed less at 150°C inlet air temperature. During the storage period of 45 days, an increase in water activity, WAI, reducing sugar, titrable acidity level were observed to be with increase in storage period but this increase was less for combination of 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. The decrease in bulk density, WSI, whiteness index, pH, ascorbic acid, and chlorophyll level was observed with increase in storage period of 45 days but this decrease was less at 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. The texture, aroma, appearance and overall acceptance was good upto 45 days of storage and highest sensory rating was in the observed samples of 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. It was concluded on 45th day of storage period that the quality of bitter gourd powder was good at 8% maltodextrin, 130°C inlet air temperature and 15 ml/min feed flow rate. Ready to serve beverage was prepared from various ratios of bitter gourd powder and sugar. The overall acceptance rating of RTS beverage was highest with B2 (2 g powder +10 % sugar + 50 ml lemon juice + 2 g salt) sample compared to B3 (2 g powder + 15 % sugar + 50 ml lemon juice + 2 g salt ) and B1 (2 g powder + 5 % sugar + 50 ml lemon juice + 2 g salt). The total cost of operation for the preparation of spay dried bitter gourd powder was Rs. 96.4/12.35 g and for the preparation of bitter gourd RTS beverage was Rs. 24.32/litre. Keywords: Bitter gourd, Spray drying of bitter gourd juice, Storage of bitter gourd powder, Sensory analysis of bitter gourd powder, RTS bitter gourd beverage.