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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
    EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS AND LIPOLYSIS IN PANEER
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Jadav Kishorbhai; Dr. B. M. Mehta
    Paneer is a heat and acid coagulated traditional Indian dairy product. It is one of the most demanding dairy product and widely used in preparation of various dishes. It is highly favorable medium for the growth of various proteolytic and lipolytic microorganisms. Proteolysis and lipolysis shorten the shelf life of the paneer. Several attempts were made to enhance the shelf life of paneer. There has been more focused interest in discovering new natural antimicrobials. Although, spices have been well known for their medicinal, preservative and antioxidant properties, they are currently used mainly for enhancing the flavour of foods rather than extending shelf life. No attempts have been reported so far to exploit potential of cardamom to control proteolysis and lipolysis of paneer. The present study was carried out in three phases namely (i) optimization for rate of addition of cardamom to control proteolysis and lipolysis, (ii) selected levels of cardamom evaluated for chemical, microbiological and sensory characteristics of paneer and (iii) evaluation of shelf-life of paneer during storage at 7±2°C in LDPE package.