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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
    DEVELOPMENT OF DPPH INDICATOR BASED METHOD FOR THE DETECTION OF VEGETABLE OILS ADULTERATION IN GHEE
    (DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Joshi Hardiben Prakashbhai; Dr. Smitha Balakrishnan
    Ghee is a class of clarified butter which is highly expensive and is often susceptible to adulteration with cheaper fats and oils. Lower chain fatty acids are unique to milk fat and they impart characteristic BR reading to ghee. Unsaturated fatty acids in ghee are less compared to vegetable oil which imparts a lower iodine value to ghee. There is a need to check reliability of various methods suggested for the detection of vegetable oils in ghee. The present study is to assess the suitability of different published analytical methods and to develop reliable test for detection of vegetable oils (cotton seed oil, groundnut oil, sunflower oil, corn oil, rice bran oil, palm oil, coconut oil, HVO and sesame oil) in ghee using DPPH reduction reaction. Studies on sensory characteristics of ghee revealed that sensory analysis alone cannot establish the adulteration of ghee by vegetable oils. The present study showed that estimation of BR (RI) reading and iodine value confirmed the ineffectiveness of these method in detecting adulteration of ghee with vegetable oils.