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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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Subject: Food Science and Nutrition × Author: KAU × Author: Remyamol, K K × End date: 2006 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardisation of blended cashew apple RTS beverages
    (College of Horticulture, Vellanikkara, 2006) Remyamol, K K; KAU; Indira, V
    The present study entitled the “Standardisation of blended cashew apple RTS beverages” was attempted to standardise cashew apple RTS beverages by blending cashew apple with other fruit juices like orange, pineapple and lime and ginger and cardamom extracts and to find out acceptable beverages with high sensory and nutritional qualities with good shelf life. Thirty four RTS beverages were prepared using cashew apple as the base and mixing with orange, pineapple and lime juices at different combinations with and without the addition of spice extracts. Organoleptic evaluation of RTS beverages was carried out using five-point scale by semi-trained panel of ten judges and twelve most acceptable beverages were selected for storage study. Selected beverages were stored under ambient and refrigerated conditions for a period of three months and the beverages were analysed for chemical, sensory and microbial qualities. An increase in the acidity and total sugar content of beverages was noticed during storage under ambient conditions, while a decrease was noticed under refrigerated storage condition. An increase in the TSS and reducing sugar contents was observed in almost all beverages stored both under ambient and refrigerated conditions. A decrease in the vitamin C and β-carotene contents was observed in all beverages through out the storage period in both the storage conditions. Higher percentage of vitamin C and β-carotene was retained in the beverages stored under refrigerated condition. A significant decrease in the tannin content of the beverages was also observed under both the storage conditions and the decrease was found to be more in beverages stored under ambient condition. The sensory qualities of all beverages were found to be acceptable even after third month of storage under refrigerated condition, but the RTS beverages stored under ambient condition was found to be unacceptable after first month of storage due to fermentation. During the initial period of storage, no bacterial growth was observed in the spiced RTS beverages. After third month of storage the bacterial growth was observed in all beverages, but the rate of increase was found to be low under refrigerated storage conditions. Among the different combinations evaluated the beverage prepared with 75 per cent of cashew apple and 25 per cent lime juice without any spice extract was found to be the most acceptable up to one month of storage under ambient condition and up to three months of storage under refrigerated condition with respect to nutritional quality, acceptability and lower tannin content. The beverage prepared by blending equal proportion of cashew apple and pineapple juice with one drop of cardamom extract also was found to be acceptable after one month of storage under ambient condition and up to two months under refrigerated condition. Under refrigerated condition, the beverages prepared with equal proportion of cashew apple and pineapple juices with one drop of ginger and cashew apple (75%) and lime juice (25%) with one drop of ginger also were found to be acceptable up to two months of storage. Blending of cashew apple juice with other fruit juices and spice extracts improved the nutritional quality and acceptability of cashew apple juice in terms of taste, flavour and mouth feel. Hence, the cashew apple which is under utilised can be commercially exploited in the processing sector by preparing nutritious and acceptable blended beverages using commonly available fruits and flavouring extracts.