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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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20111
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Subject: Horticulture × Author: Adrika, B V × End date: 2016 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of antioxidants and packaging in controlling rancidity of banana chips during storage
    (Department of Processing Technology, College of Agriculture, Vellayani, 2011) Adrika, B V; KAU; Mini, C
    The research project entitled “Effect of antioxidants and packaging in controlling rancidity of banana chips during storage” was conducted at Department of Processing Technology, College of Agriculture, Vellayani, with the objective to evaluate and compare the effect of antioxidants and packaging materials on the rancidity problem of banana chips, to delay the onset of oxidation during storage and to enhance shelf life of packed product. The whole experiment was divided into three parts viz., Standardization of frying parameters for banana chips preparation, Effect of antioxidants on quality of banana chips and Storage stability and acceptability of antioxidant treated banana chips. Frying two mm thick banana slices in unrefined coconut oil at 165oC, with an oil: slice ratio of 2:1 by adding 0.7 % salt and 0.15 % turmeric resulted in banana chips of higher acceptability. Two concentrations (0.01 and 0.02 %) of three different antioxidants viz., sodium ascorbate, tocopherol acetate and curry leaf powder were incorporated into banana chips in two different methods. Banana slices were either presoaked in antioxidants for 30 minutes or added directly to the frying oil. Addition of curry leaf in oven dried (at 600 C for 6 hours) and ground form was identified as the best method and form of curry leaf application for delaying the onset of rancidity. Experiment was laid out in CRD with two replications. The prepared chips were packed in trilayered laminated pouch (LDPE/metalized polyester /LDPE) and LDPE pouch for evaluation of shelf stability. Physical parameters like oil uptake and moisture content were lower for antioxidant treated chips, compared to untreated chips, indicating its superiority. Textural parameters like crispness and toughness were not affected by incorporating antioxidants in chips. Addition of group I antioxidants produced chips with lower moisture and oil uptake. These chips recorded a lower free fatty acid value and peroxide value compared to chips produced with group II and III indicating the inefficiency in combining the antioxidants. Chips prepared after adding antioxidants in oil had better physical and chemical quality parameters compared to the chips prepared from presoaked slices. Chips prepared after direct application of 0.02% curry leaf powder in oil showed superior physical and chemical parameters. These chips recorded higher organoleptic scores for texture, taste and overall acceptability. Their performance was better through out storage, hence can be considered as the best antioxidant tried for controlling rancidity of banana chips during storage also. There was an increase in moisture content, free fatty acid value and peroxide value and decrease in iodine value of chips during storage. Quality degradation was slower in laminated pouches compared to chips stored in LDPE. Banana chips produced after direct addition of 0.02 % curry leaf powder in oil had better physical, chemical and sensory characters, which are retained in storage when packed in laminated pouches.