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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS
    (Anand Agricultural University, Anand, 2013) CHAUDHARY MILANKUMAR JASHUBHAI; Dr. K D Aparnathi
    Khoa, a heat desiccated milk product, is used as base material for manufacture of many popular sweets. Camel milk is known for its nutritional and medicinal properties. However, information on composition and characteristics of khoa prepared from camel milk and its suitability in preparation of sweets is not available in the literature. Therefore, need was felt to undertake systematic study for generating data on such information pertaining to khoa prepared from camel milk. In present study work was carried out to prepare khoa from camel milk; to characterize it for gross composition, chemical characteristics, rheological properties and sensory attributes and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the purpose of comparison khoa was also prepared from cow as well as buffalo milk. Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk was