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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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20162
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Subject: Dairy Chemistry × Author: LAD SACHIN SUDHIR × Start date: 1995 × Type: Thesis ×
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    ThesisItemOpen Access
    ENHANCING THE QUALITY OF GULABJAMUN PREPARED FROM CAMEL MILK KHOA
    (AAU, Anand, 2016) LAD SACHIN SUDHIR; Dr. K. D. Aparnathi
    Camel milk is generally produced in very remote areas and far from cities. Therefore, a viable alternate for earning from camel milk appears to convert camel milk into a product with better shelf life. For this purpose manufacture of khoa and its utilization in preparation of sweets like gulabjamun is the most appropriate and viable option. However, some defects like poor porosity, insufficient penetration of the sugar syrup, hard central core with doughy feel and typical off taste are the bottlenecks. Therefore, present study was undertaken to improve flavour as well as body and texture of gulabjamun from camel milk khoa. The entire work was divided into four parts: improvement in body and texture, masking the off flavour, characterization of product and storage study of the product. In order to improve the body and texture of the gulabjamun, four different approaches were tested: partial substitution of camel milk with buffalo milk, partial substitution of camel milk khoa with buffalo milk khoa, incorporation of porosity improving ingredients and combination of the partial substitution of camel milk / camel milk khoa and incorporation of porosity improving ingredients. The gulabjamun from camel milk khoa with desirable body and texture was obtained by replacing 30 per cent off camel milk khoa with buffalo milk khoa, addition of suji at the rate of 5 per cent of the khoa, maida at the rate of 15 per cent of the khoa and sodium bicarbonate at the rate 0.25 per cent of the khoa. The objectionable flavour of gulabjamun from camel milk khoa can be successfully masked by the addition of cardamom extract prepared from 1.0 g of cardamom in 20 ml of water and used for 125 g formulation along with 54° Brix sugar syrup as an extract of cardamom (3 g per liter) for soaking the gulabjamun. The average moisture, fat, protein, total carbohydrate and ash content of gulabjamun prepared from camel milk khoa with standardized formulation was 30.05, 12.2, 9.07, 48.26 and 1.87 per cent, respectively. The average acidity (% LA), free fatty acids (% OA), soluble nitrogen (%) and peroxide value (milli-eq. O2/kg) of gulabjamun prepared from camel milk khoa with standardized formulation was 0.34, 0.63, 0.28 and 0.40 respectively. The average hardness (N), chewiness (N.mm), gumminess (N), adhesiveness (N.mm) and springiness (mm) of gulabjamun prepared from camel milk khoa with standardized formulation was 5.22, 6.07, 1.20, 0.82 and 4.77 respectively. The average flavour, colour and appearance, body and texture as well as overall acceptability of gulabjamun prepared from camel milk khoa with standardized formulation was 8.21, 8.69, 8.13 and 8.37 respectively. The shelf life of the gulabjamun was studied by monitoring the changes in chemical characteristics (acidity, free fatty acids, soluble nitrogen and peroxide value) and sensory attributes (flavour, colour and appearance, body and texture as well as overall acceptability). The gulabjamun so obtained has better shelf life compare to the gulabjamun prepared from cow milk khoa.
  • Thumbnail Image
    ThesisItemOpen Access
    ENHANCING THE QUALITY OF GULABJAMUN PREPARED FROM CAMEL MILK KHOA
    (AAU, Anand, 2016) LAD SACHIN SUDHIR; Dr. K. D. Aparnathi
    Camel milk is generally produced in very remote areas and far from cities. Therefore, a viable alternate for earning from camel milk appears to convert camel milk into a product with better shelf life. For this purpose manufacture of khoa and its utilization in preparation of sweets like gulabjamun is the most appropriate and viable option. However, some defects like poor porosity, insufficient penetration of the sugar syrup, hard central core with doughy feel and typical off taste are the bottlenecks. Therefore, present study was undertaken to improve flavour as well as body and texture of gulabjamun from camel milk khoa. The entire work was divided into four parts: improvement in body and texture, masking the off flavour, characterization of product and storage study of the product. In order to improve the body and texture of the gulabjamun, four different approaches were tested: partial substitution of camel milk with buffalo milk, partial substitution of camel milk khoa with buffalo milk khoa, incorporation of porosity improving ingredients and combination of the partial substitution of camel milk / camel milk khoa and incorporation of porosity improving ingredients. The gulabjamun from camel milk khoa with desirable body and texture was obtained by replacing 30 per cent off camel milk khoa with buffalo milk khoa, addition of suji at the rate of 5 per cent of the khoa, maida at the rate of 15 per cent of the khoa and sodium bicarbonate at the rate 0.25 percent of the khoa. The objectionable flavour of gulabjamun from camel milk khoa can be successfully masked by the addition of cardamom extract prepared from 1.0 g of cardamom in 20 ml of water and used for 125 g formulation along with 54° Brix sugar syrup as an extract of cardamom (3 g per liter) for soaking the gulabjamun. The average moisture, fat, protein, total carbohydrate and ash content of gulabjamun prepared from camel milk khoa with standardized formulation was 30.05, 12.2, 9.07, 48.26 and 1.87 per cent, respectively. The average acidity (% LA), free fatty acids (% OA), soluble nitrogen (%) and peroxide value (milli-eq. O2/kg) of gulabjamun prepared from camel milk khoa with standardized formulation was 0.34, 0.63, 0.28 and 0.40 respectively. The average hardness (N), chewiness (N.mm), gumminess (N), adhesiveness (N.mm) and springiness (mm) of gulabjamun prepared from camel milk khoa with standardized formulation was 5.22, 6.07, 1.20, 0.82 and 4.77 respectively. The average flavour, colour and appearance, body and texture as well as overall acceptability of gulabjamun prepared from camel milk khoa with standardized formulation was 8.21, 8.69, 8.13 and 8.37 respectively. The shelf life of the gulabjamun was studied by monitoring the changes in chemical characteristics (acidity, free fatty acids, soluble nitrogen and peroxide value) and sensory attributes (flavour, colour and appearance, body and texture as well as overall acceptability). The gulabjamun so obtained has better shelf life compare to the gulabjamun prepared from cow milk khoa.