Zonal Agricultural Research Station

Mandya, India

Zonal Agricultural Research Station

Mandya, India
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Shobha D.,Zonal Agricultural Research Station | Asha K.J.,Zonal Agricultural Research Station
Journal of Food Science and Technology | Year: 2015

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50 %MF + 30 %RWF + 10 %SPI + 7 %RF + 3 %WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234 g NN and 220 g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10 % soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7 % in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3 g).There was non- significant increase in moisture and peroxide values up to 3 months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6 months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale. © 2015 Association of Food Scientists & Technologists (India)


Yadav R.P.,Zonal Agricultural Research Station | Tripathi M.L.,Zonal Agricultural Research Station | Trivedi S.K.,Zonal Agricultural Research Station
Indian Journal of Agronomy | Year: 2010

Field experiments were carried out on sandy loam soil at Morena, during the winter (rabi) seasons of 2005-06, 2006-07 and 2007-08 to study the effect of irrigation and levels of NPK nutrients (% of recommended dose) on growth, yield, economics and quality parameters of Indian mustard [Brassica juncea (L.) Czernj and Cosson]. Irrigation at flower initiation and seed development stage achieved the maximum growth and yield attributes, resulting in 8.78% and 24.18% higher seed yield over one irrigation applied at flower initiation stage and siliquae development stage respectively. The application of 125% recommended dose of NPK fertilizers (RDF) induced significantly higher growth and yield characters, water use efficiency, protein and oil yield over other treatments and yielded 29.03%, 19.59% and 8.30% more seed yield over 50, 75 and 100% RDF, respectively.


Shobha D.,Zonal Agricultural Research Station | Vijayalakshmi D.,UAS | Puttaramanaik,Zonal Agricultural Research Station | Asha K.J.,Zonal Agricultural Research Station
Journal of Food Science and Technology | Year: 2015

Maize based vermicelli was developed using normal (NV) as well as QPM (quality protein maize-QV). Feasibility of maize flour incorporation and its impact on quality of these convenience foods in terms of sensory, nutritional and storage behavior was assessed. Among various levels of maize flour incorporation the 50 % incorporated vermicelli was selected best on the basis of initial sensory evaluation. Vermicelli (50 %) along with control was evaluated for nutritional composition, cooking quality, storage quality and microbial load. The QV has got significantly more of protein (14.4 g), calcium (108.8 mg), magnesium (89.49 mg) compared to control vermicelli. The soluble and insoluble fiber contents of NV and QV were 9.38, 32.04 and 7.23, 18.22 mg respectively. While significantly more of insoluble fiber (32.04 mg) and zinc (7.65 mg) were found in NV compared to QV and CV. Maize based vermicelli took more time (seven min each) compared to CV (four min). Even the cooked weight was (251 and 250 g) respectively more for NV and QV compared to CV (239 g). Maximum overall acceptability scores were observed up to 3 months of storage, beyond which sensory scores affected significantly. Fresh samples were free of yeast and molds, while at the end of 6 months storage period fungal and mold counts were 1.10, 1.62, and 1.98 respectively for NV, QV and CV samples. However vermicelli was safe for consumption throughout the storage period of 6 months. © 2015, Association of Food Scientists & Technologists (India).


Shobha D.,Zonal Agricultural Research Station | Vijayalakshmi D.,UAS | Puttaramnaik,Zonal Agricultural Research Station | Asha K.J.,Zonal Agricultural Research Station
Journal of Food Science and Technology | Year: 2015

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50 %MF + 30 %RWF + 10 %SPI + 7 %RF + 3 %WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234 g NN and 220 g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10 % soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7 % in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3 g).There was non- significant increase in moisture and peroxide values up to 3 months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6 months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale. © 2015, Association of Food Scientists & Technologists (India).


PubMed | Zonal Agricultural Research Station and UAS
Type: Journal Article | Journal: Journal of food science and technology | Year: 2015

To explore the feasibility of utilization of maize flour in noodle preparation, eight different combinations (T1 to T8) with varied amount of maize flour (MF), refined wheat flour (RWF), rice flour (RF), wheat gluten (WG), soya protein isolate (SPI), kansui (Sodium Carbonates), potato starch (PS) were extruded to standardize good quality noodles. Among various combinations tested, the combination T5 (50%MF+30%RWF+10%SPI+7%RF+3%WG) was rated the best for appearance (8.3) colour (8.25) taste (8.5) elasticity (8.3) with an overall acceptability of 8.2 on a nine point hedonic rating sensory scale. There was no significant difference in normal noodle (NN) and Quality protein maize (QPM) noodle (QN) for T5 with respect to sensory characteristics when compared to control noodle (CN) prepared out of refined wheat flour. The cooked yield was more for maize based noodle (234g NN and 220g QN) with lower cooking loss of 7.80 and 7.76 respectively for NN & QN. The nutritional composition of maize noodles revealed that addition of 10% soya protein isolate had increased the protein content of noodles to the tune of 16.6 and 12.7% in QN and NN respectively. The soluble (3.18NN, 3.76QN) and insoluble fiber (21.67NN, 21.87QN) contents of both NN & QN was significantly more compared to CN (0.15 and 9.3g).There was non- significant increase in moisture and peroxide values up to 3months of storage with high overall acceptable sensory scores (4.0, 4.1, & 4.2 respectively for NN, QN and CN but beyond third month of storage the increase was significant. However the noodles were within the acceptable range up to 6months of storage with an overall acceptability score of 3.0, 3.4 and 3.2 for NN, QN and CN respectively on a five point hedonic scale.


Raju B.R.,University of Agricultural Sciences, Bangalore | Narayanaswamy B.R.,University of Agricultural Sciences, Bangalore | Mohankumar M.V.,University of Agricultural Sciences, Bangalore | Sumanth K.K.,University of Agricultural Sciences, Bangalore | And 4 more authors.
Functional Plant Biology | Year: 2014

Reduced spikelet fertility appears to be one of the major factors responsible for the decreased rice grain yield when cultivated under semi irrigated aerobic condition. We demonstrate that genotypes with better root systems coupled with higher cellular level tolerance (CLT) can significantly improve spikelet fertility under semi-irrigated aerobic condition in the field. A set of 20 contrasting rice accessions differing in root traits and CLT with significant molecular diversity were subjected to specific soil moisture regimes during a period between five days before and 10 days after anthesis. Lowest spikelet fertility was observed among the plants grown under water limited (WL) conditions followed by the plants grown aerobically in field conditions (AF). Deep rooted genotypes generally maintained higher spikelet fertility under both WL and AF conditions. Furthermore, genotypes that had high roots biomass as well as high CLT recorded the lowest reduction in spikelet fertility under WL and AF compared with the low root and low CLT genotype. This study emphasised the relevance of combining water acquisition and CLT for improving field level tolerance of rice to water limitation. Such genotypes recorded significantly higher grain yield under stress as well as well watered conditions. The study led to the identification of promising trait donor genotypes which can be exploited in breeding to develop superior trait pyramided cultivars suitable for semi irrigated aerobic cultivation. © CSIRO 2014.


Tiwari D.K.,Zonal Agricultural Research Station | Kushwaha H.S.,MGCGVV | Sharma R.S.,JNKVV
Ecology, Environment and Conservation | Year: 2016

A field experiment was conducted in skeletal soil during Kharif season for two consecutive years of 2007-08 and 2008-09 at Dindori district of Madhya Pradesh to evaluate 8 intercropping system in kodon millet and pigeonpea. Sole kodon millet and pigeonpea gave highest yield. Association of short duration kodon millet cv DPS-19 and medium duration spreading type pigeonpea cv No. 148 in 2:1 rows proved to be best intercropping system with regard to total productivity of 4151 kg/ha in terms of kodon millet equivalent yields and land equivalent ratios of 1.60. Economics of the treatment significantly fetched maximum gross monetary returns (' 33316/ha), net monetary returns (' 18124/ha) and benefit-cost ratio (2.19) among all intercropping systems as well as sole cropping of either crops. Copyright © EM International.


Murumkar D.R.,Central Sugarcane Research Station | Nalawade S.V.,Central Sugarcane Research Station | Indi D.V.,Zonal Agricultural Research Station | Pawar S.M.,Central Sugarcane Research Station
Sugar Tech | Year: 2016

A field experiment was conducted for three consecutive years to study the effect of set treatment of Gluconacetobacter diazotrophicus and PSB on seed yield, quality and saving of chemical N and P fertilizers for sugarcane seed plot. The set inoculation of Gluconacetobacter diazotrophicus + PSB coupled with 75 % recommended N and 75 % recommended P2O5 significantly improved the growth, two eye bud-set yield and quality. Among fertilizer levels, 75 % recommended N and 75 % recommended P recorded the highest yield of two eye bud-sets (883.63 and 885.44 thousands/ha, respectively). Between the inoculation treatments, fresh planting material inoculated with Acetobacter recorded higher two eye bud-sets (858.96 thousands/ha) than the uninoculated planting material from previous-year Acetobacter inoculated plot (828.47 thousands/ha); however, they were statistically indistinguishable. Moreover, the higher population and activity of G. diazotrophicus were observed at 75 % recommended N and 75 % recommended P. Among various interactions, the interaction of 75 % N and inoculation treatment showed significantly highest Acetobacter count in cuttings (7.38 × 104). The available N and P status of soil at harvest was significantly influenced by different fertilizer levels (N and P levels), inoculation treatments and their interactions as well. © 2016 Society for Sugar Research & Promotion


Shobha D.,Zonal Agricultural Research Station | Asha K.J.,Zonal Agricultural Research Station
Journal of Food Science and Technology | Year: 2015

Maize based vermicelli was developed using normal (NV) as well as QPM (quality protein maize-QV). Feasibility of maize flour incorporation and its impact on quality of these convenience foods in terms of sensory, nutritional and storage behavior was assessed. Among various levels of maize flour incorporation the 50 % incorporated vermicelli was selected best on the basis of initial sensory evaluation. Vermicelli (50 %) along with control was evaluated for nutritional composition, cooking quality, storage quality and microbial load. The QV has got significantly more of protein (14.4 g), calcium (108.8 mg), magnesium (89.49 mg) compared to control vermicelli. The soluble and insoluble fiber contents of NV and QV were 9.38, 32.04 and 7.23, 18.22 mg respectively. While significantly more of insoluble fiber (32.04 mg) and zinc (7.65 mg) were found in NV compared to QV and CV. Maize based vermicelli took more time (seven min each) compared to CV (four min). Even the cooked weight was (251 and 250 g) respectively more for NV and QV compared to CV (239 g). Maximum overall acceptability scores were observed up to 3 months of storage, beyond which sensory scores affected significantly. Fresh samples were free of yeast and molds, while at the end of 6 months storage period fungal and mold counts were 1.10, 1.62, and 1.98 respectively for NV, QV and CV samples. However vermicelli was safe for consumption throughout the storage period of 6 months. © 2015 Association of Food Scientists & Technologists (India)


Sidde Gowda D.K.,Zonal Agricultural Research Station
Pestology | Year: 2010

Indoxacarb 14.5% SC (Kingdoxa), was field tested for its bio-efficacy on rice yellow stem borer (YSB), Scirpophaga incertulas (Walker) and the leaf folder, Cnaphalocrosis medinalis (Guenee). The study was conducted for two years (Kharif 2006 and 2007) with five dosages viz., 22.5, 30,37.5,40 and 60 g. a.i./ha. in comparison with chlorpyriphos 20 EC (500 # a././ha). Mean of two years data revealed indoxacarb @ 37.5 g. a.i./ha recorded lower per cent of dead hearts (10.09 to 6.39), white ears (5.56 to 4.50) by stem borer and less number of freshly damaged leaves(25.01 to 22.16) and higher grain yield(40.8q/ha) compared to chlorpyriphos 20EC @ 500 g. a.i./ha (12.68 to 11.39% dead hearts, 8.21 to 6.78% white ears, 26.52 to 28.32 freshly damaged leaves and grain yield of 38.17 q/ha).

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