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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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19881
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Subject: Dairy Chemistry × Author: PATEL, AJAY C. × End date: 1989 × Start date: 1982 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE PAPAIN MODIFIED BLENDS OF CASEIN-WHEY PROTEIN COPREClPITATES AND PARTIALLY DEOILED GROUNDNUT MEAL
    (AAU, Anand, 1988) PATEL, AJAY C.; SHARMA, R. S.
    this study was undertaken to assess the effects of partial hydrolysis of the proteins of partially deoiled groundnut meal (PDGM) and casein-whey protein coprecipitates (CWC) with papain on the physico-chemical and storage chara cteristics of the biscuits prepared by using such mixture in biscuit doughs, The PDGM was prepared by soaking the whole groundnuts in dilute alkali, removal of red skin through mechanical scrubbing and subsequently passing the deskinned kernels at appropriate moisture level through screw press and finally pressure cooking (115°C at 105 Pa for 5 min). The PDGM samples on an average contained 6.24 + 0.72 per cent moisture, 32.73+0.63 per cent protein, 43.80 + 1.93 per cent fat, 2.l6 + 0.10 per cent ash and 15.07 + 0.92 per cent total carbohydrates. The trypsin inhibitor activity of the raw materia reduced from 4.66 TIA units to 1.05 TIA units on pressure cooking.