Thumbnail Image

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.

Browse

20171
Reset filters
Subject: Horticulture × Author: Geethumol Thankappan × Author: KAU × End date: 2017 × Start date: 2017 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Screening substrates and additives for enhancing yield and quality of nata-de-coco
    (Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2017) Geethumol Thankappan; KAU; Anitha, P
    Coconut water is an important by-product of copra and oil industry, which is merely, wasted at the copra production centres. Bacterial cellulose produced by the Acetobactor xylinum at the air liquid interphase of coconut water is popularly known as Nata-de-coco. Nata is gaining popularity because of its high dietary fibre content and low calorific value. It is an excellent ingredient for ice creams, cocktails and other food products. Raw Nata is transparent without any colour and flavour. In order to enhance consumer acceptability, improving colour and flavour of Nata-de-coco by using under exploited fruit and vegetables and addition of natural flavours can go a long way in improving palatability and consumer acceptability of the product. Therefore, the present investigation entitled “Screening substrates and additives for enhancing yield and quality of Nata-de-coco” was undertaken to study the performance of coconut water from tall and dwarf cultivars to improve yield and quality of Nata –de-coco, to evaluate the suitability of substrates for blending with coconut water for nata production and to evaluate the suitability of additives and flavours to improve consumer acceptability of Nata-de-coco. The study revealed that coconut water from tall (WCT), dwarf (COD) cultivars showed significant effect on the physico-chemical characters of Nata formed. It was observed that days to Nata formation (17.25), thickness of Nata (8.62 mm) and weight of nata (378.12g), TSS (8.720 Brix), total sugar (1.20 per cent) were significantly higher when coconut water from COD cultivar was used. These parameters recorded lower mean values when coconut water from WCT was used for Nata- de-coco production. Fibre (%) and moisture (%) were found to be not influenced by sources of coconut water, so also sources of acidulants did not influence acidity. However, protein (%) was found significantly higher when water from WCT was used. When various fruit juices were blended with coconut water, significant effect was observed on physico-chemical qualities of Nata. The parameters like thickness, weight, TSS, total sugar of the Nata recorded higher mean values when coconut water blended with water melon juice (11.33mm, 416.33g, 9.590 Brix, 2.18g ) and mango juice (11.00mm, 401.67g, 9.580 Brix, 2.16g ).The highest mean score for appearance (8.06), colour (7.46), flavour (8.40), taste (8.20), after taste (7.26), chewiness (6.44), overall acceptability (8.40) and total score 61.65 was recorded in T5- coconut water was blended with pineapple juice. Nata-de-coco from water of WCT and COD packed with sugar syrup, West Indian cherry syrup, and roseapple syrup and flavoured with ginger and vanilla extract. The result showed that highest mean score for appearance, colour, after taste, texture and overall acceptability such as 8.46, 8.60, 7.66, 7.86, and 8.53 respectively when Nata obtained from COD was packed in roseapple syrup and flavoured with vanilla extract. From the present study it can be concluded that Nata produced from water of COD gave highest thickness, weight, TSS and total sugar. Acidulant sources such as acetic acid and bilimbi juice are equally effective in maintaining the pH of substrates. Blending coconut water with water melon juice/mango juice can be done to improve yield and quality of Nata. Nata packed in roseapple syrup and flavoured with vanilla extract improve the consumer acceptability.