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ThesisItem Open Access EFFECT OF SELECTED SPICES ON CHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF KHOA(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Vivek Parvatbhai; Dr. Amit Kumar JainThesisItem Open Access EVALUATION OF KOKUM (GARCINIA INDICA) AS VALUE ADDED INGREDIENT IN WHEY BEVERAGE(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) ANKAMANAL VEENA; Dr. S.V. PINTOThe present investigation involved evaluation of Kokum (Garcinia indica) as value added ingredient in whey beverage. The experiment was conducted in three phases. Phase I: Development of a tentative method for manufacturing of Kokum whey beverage (KWB); Phase II: Optimizing the TS level of reconstituted whey, level of sugar and level of Kokum syrup using Response Surface Methodology and Phase III: Evaluating the developed product for its physico-chemical properties, microbiological quality and assessing its shelf life.ThesisItem Open Access DEVELOPMENT OF STRIP BASED TEST FOR DETECTION OF UREA ADULTERATION IN MILK(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Mr. Savaliya Ravikumar Rasiklal; Dr. A. I. ShaikhMilk adulteration is a serious problem faced by consumers, sellers and the dairy industry. In rural areas, availability of sophisticated instrument for detecting milk adulteration is difficult. Wet chemistry based qualitative tests are most commonly used to detect milk adulteration. These type of tests requires many chemicals, laboratory setup and technically skilled manpower. The dry chemistry based platforms like strip are good alternative to wet chemistry based methods. Mostly strip based test work on colorimetric chemical reactions. The strip based test possesses numerous advantages like better reliability, elimination of sample preparation, no chemicals requirements, portability, minimal health and environmental risk, etc.ThesisItem Open Access PRODUCTION TECHNOLOGY OF NECTAR FROM AONLA FRUIT (INDIAN GOOSEBERRY) USING STEVIA AS NATURAL SWEETENER(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) ARVADE SHILA KAILAS; Dr. R. R. GajeraExperiments were carried out for standardizing the processing and storage parameters for production of aonla nectar. Hot water blanching of aonla fruits at different time (3, 6, 9 and 12 min) and temperature (85, 90 and 95 °C) was evaluated for the quality and its juice yield and the process was optimized on the basis of the maximum retention of nutrients and the minimum loss in yield of juice. The most effective water blanching treatment was found at 3 min at 95°C. The juice yield, ascorbic acid contents, pH and TSS of aonla juice were found to be 52.10%, 452 mg/100g, 2.60 and 12.02 °Brix, respectively.ThesisItem Open Access TECHNOLOGY FOR MANUFACTURE OF PROTEIN FORTIFIED FUNCTIONAL FROZEN YOGHURT(Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2021) Sanjay Sharma; Dr. A. J. GokhaleFrozen yoghurt, a tangy combination of ice-cream with yoghurt is a globally established category. Frozen yoghurt, also referred to as yoghurt ice cream, is a frozen dessert made from milk fermented with the use of yoghurt starter bacteria (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus). It has a titratable acidity around 0.30 per cent lactic acid. Frozen yoghurt may contain fruit, fruit pulps/juice, fibers, hydrocolloids and other fortificants which may improve its rheological and sensory properties. Utilization of chakka (concentrated yoghurt) and chhana in place of yoghurt in frozen yoghurt could improve its nutritional, functional and physico-chemical properties.ThesisItem Open Access DEVELOPMENT OF MECHANIZED PROCESS FOR MANUFACTURE OF MATHURA PEDA(DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Rishabh Sharma; Dr. Jaydipsinh B. RaolIndia had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving uniform quality for the manufacture of these products on large scale, mechanization in production, standardization of recipe and processing conditions are inevitable.ThesisItem Open Access MATHEMATICAL MODELING OF THIN LAYER DRYING OF BLANCHED CURRY LEAVES(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2021) RATHOD RENUKABEN KISHORBHAI; Dr. Navneet KumarDuring hot water blanching the mass, length, width, thickness, area, moisture content, pH and total soluble solid (TSS) increased from 0.0381 g, 37.7 mm, 18.3 mm, 0.376 mm, 470 mm2, 69.85 mg/100g, 6.3 and 0.6 °Brix to 0.0475 g, 40.4 mm, 22.8 mm, 0.489 mm, 521 mm2, 96.48 mg/100g, 6.87 and 1.9 °Brix respectively, whereas apparent density, ascorbic acid, total phenolic content, colour a* and peroxidase activity decreased from 232 kg/m3 , 3.90 mg/100g, 4863.56 mg/100g and -6.13 to 186.65 kg/m3, 0.88 mg/100g, 2712.89 mg/100g, -4.08 and 2.59 respectively. Also, the colour values L*, b* and chroma decreased from 23.13, 12.8 and 14.08 to 21.12, 9.643 and 10.47 respectively, whereas total colour difference increased to 1.99. During steam blanching the mass, length, width, thickness, area, moisture content, colour value L*, colour b*, chroma, ascorbic acid, total phenolic content and peroxidase activity decreased from 0.0381 g, 37.7 mm, 18.3 mm, 0.376 mm, 470 mm2, 69.85 mg/100g, 23.13, 12.8, 14.08, 3.90 mg/100g and 4863.56 mg/100g to 0.0269 g, 35.8 mm, 16.5 mm, 0.336 mm, 345 mm2, 66.86 mg/100g, 22.31, 11.37, 12.39, 2.14 mg/100g, 3452.58 mg/100g and 3.24 respectively, whereas the apparent density, colour a*, pH, total soluble solid increased from 232 kg/m3 , -6.13, 6.3 and 0.6 ˚Brix to 236.44 kg/m3 , -4.075, 6.79 and 0.87 ˚Brix respectively. During microwave blanching the mass, length, width, thickness, area, moisture content, colour value L*, colour b*, chroma, ascorbic acid, total phenolic content and peroxidase activity decreased from 0.0381 g, 37.7 mm, 18.3 mm, 0.376 mm,470 mm2, 69.85 mg/100g, 23.13, 12.8, 14.08, 3.90 mg/100g and 4863.56 mg/100g to 0.0209 g, 26.9 mm, 12.1 mm, 0.188 mm, 270 mm2, 45.28 mg/100g, 20.44, 9.469, 10.11, 0.87 mg/100g, 3265.39 mg/100g and 2.59 respectively, whereas the apparent density, colour a*, pH, total soluble solid increased from 232 kg/m3, -6.13, 6.3 and 1.84 ˚Brix to 427.93 kg/m3, -3.518, 7.57 and 1.53 °Brix respectivelyThesisItem Open Access EVALUATION OF EFFECT OF SELECTED SPICES ON PROTEOLYTIC ACTIVITY AND SHELF LIFE OF CREAM CHEESE(DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Rakendhu Saji; Dr. Smitha BalakrishnanCheese is a product obtained by coagulation of milk from certain mammals using rennet or similar enzymes in the presence of the lactic acid produced by added or adventitious microorganism, from which part of the moisture has been removed by cutting, warming, and/or pressing, which has been shaped in mould and then by holding for some time at suitable temperature and humidity. Cream cheese can be classified as single Cream cheese and double Cream cheese depending upon the fat content. Due to its high moisture content which results in the proliferation of some spoilage microorganisms, the shelf life of Cream cheese is less, up to 10 days.ThesisItem Open Access SEDIMENT YIELD ESTIMATION OF PANAM CATCHMENT USING MPSIAC MODEL IN RS AND GIS ENVIRONMENT(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA, 2021) PRIYANKA SINGH THAKUR; Dr. G. R. PatelThis research is performed on the Panam catchment, sub-basin of upper Mahi Basin. It is located in longitudes 73°43’01.7’’E and latitude scopes 23°03’14.0’’N in the north east pieces of Gujarat state which is connected to Madhya Pradesh and Rajasthan states. The Panam catchments covers 2347 km2 area. It is a semi-arid region with annual rainfall of 940mm. Its primary topographical developments were Quartzite and Mica-Schists. The Panam Dam located at Kel Dezar town of Panchmahal district Gujarat state in 1999. Its main purpose is supply of water, fisheries and electricity to nearby cities.
