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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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20191
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Subject: Dairy Chemistry × Author: Panchal Manjiram × End date: 2019 × Start date: 2019 × Type: Thesis ×
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    ThesisItemOpen Access
    EVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA IN PREPARATION OF WHEY BASED CANDY
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Panchal Manjiram; Dr. SC Parmar
    An attempt was made in this study to harness nutritional benefits of whey and moringa by incorporating into a product having wide popularity like frozen candy. Selected parts (pod, leaf, seed and bark) of Moringa oleifera were evaluated for their compatibility in whey candy. Powdered form of leaf, pod, bark and seed of Moringa oleifera were added @ 1 per cent in whey based candy and evaluated on sensory basis using 9-point hedonic scale. Candies containing pod powder scored better and hence was selected for further study. In order to ascertain its rate of addition, it was added at different rates (1 to 4 per cent) in whey candy and sensorially evaluated. Candies incorporated with 2 per cent moringa pod powder had good taste/mouthfeel and improved melting resistance. However, sedimentation of moringa pod powder at the bottom was observed. Hence, to improve hydration and prevention of sedimentation of pod powder, different stabilizers such as carrageenan, guar gum, sodium alginate, modified starch and pectin (control) were evaluated @ 0.2 per cent (w/w) on the basis of mix. On sensory evaluation, candies containing carrageenan improved the same and hence, carrageenan was selected. After finalizing suitable part of Moringa oleifera (i.e. pod powder), its appropriate rate (2%) and suitable stabilizer (carrageenan) candies were prepared and analyzed for physico-chemical properties, gross composition, sensory attributes, selected mineral analysis and microbial quality.