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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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19883
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Subject: Dairy Chemistry × End date: 1988 × Start date: 1988 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Some Physico-chemical and Storage Characteristics of Filled Milks
    (AAU, Anand, 1988) PATEL, DADHICH MANEKLAL; SHARMA, R. S.
    This investigation was carried out to elucidate the effects of fortification of buffalo skim milk with vegetable oils namely groundnut oil (GNO), cottonseed oil (CSO), soyabean oil (SBO,) and their mixture (MO) in equal proportion (v/v/v) to contain 5 per cent fat and compare the physico-chemical and storage characteristics of the resultant filled milks (SFM) with the standardized buffalo milk (SBM) containing similar level of milk fat and subjected to identical condition of heat treatment (80°C with no holding) both when fresh and on storage (5° to 7°C) for a period of 8 days. The refractive indices, the saponification and the iodine values of GNO, CSO, SBO and MO were 1.4674, 1.4586, 1.4608 and 1.4638; 193.42, 192.27, 199.45 and 196.62; and 92.03, 104.98, 133.55 and 110.72 respectively. Whereas the free fatty acids (per cent oleic acid) and peroxide values (meq of peroxide oxygen/kg oil) were 0.334, 0.162, 0.197 and 0.270 and 1.72, 1.28, 2.50 aid 1 .93 respectively. The chemical composition of the SBM and the SPM samples revealed that t o t a l solids content varied between 15.03 + 0.38 t o 15.18 + 0.33 per cent; fat between 5.00 + 0.02 to 5.10 + 0.03 per cent; protein between 4.29 + 0.22 t o 4.34 ± 0.23 per cent; lactose between 4.95 + 0.13 t o 4.98 + 0.11 per cent and ash between 0.79 ± 0.03 to 0.83 + 0.03 per cent. The acidity (per cent lactic acid) values of the fresh SBM, SPM-GNO, 3FM-C30, 3PM-SB0 and SPM-MO samples were 0.175, 0.170, 0.170, 0.170 and 0.170 whereas the pH values were 6.610, 6.625, 6.635, 6.637 and 6.635 respectively . The viscosity values (cP) of the fresh SBM, SPM-GNO, SPM-CSO, SPM-SBO and SPM-MO samples were 1.835 + 0.056, 1.953 + 0.051, 1.945 + 0.052, 1.978 +0.072 and 1.941 + 0.047 respectively.The creaming ability (per cent fat retained in the bottom portion of sample on storage under refrigeration conditions for 24 h) values for the SBM, SM-GNO, SM-CSO, 3M-3B0 and SM-MO samples were 2.24 + 0.20, 3.50+ 0.18, 3.25 + 0.18, 3.4-9 + 0.19 and 3.34 + 0.15, per cent respectively whereas the values for average loss of fat in the acid whey samples were 0.306, 0.026, 0.028, 0.024 and 0.025 per cent respectively. The tyrosine values (µ/ml sample) in the fresh samples (reaction stopped immediately on euidition of trypsin solution) of SBM, SPM-GNO, SPM-CSO, SFM-SBO and SFM-MO were 499.40, 529.39, 495.52, 488.29 and 483.29 respectively which on incubation with standard trypsin solution for one hour increased to 1275.60, 1266.54, 1235.43, 1206.00 and 1213.22 respectively. The average rennet clotting time for the SBM, SFM-GN0, SFM-CSO, SFM-SBO and SFM-MO were 326.84, 511.67, 472.50, 453.17 and 474.00 sec respectively. During storage (5° to 7°C) the changes in the status of chemical parameters namely acidity , pH, proteolysis ,' free fatty acids, thiobarbituric acid values and the microbial counts namely the total bacterial count and the psychrotropic counts were monitored at 4 days interval upto the 8th day of storage only. The acidity values (per cent, lacticacid) in the fresh SBM, SPM-GNO, SFM-CSO, SPM-SBO and SFM-MO recorded on the 0th day of storage were 0.175, 0.170, 0.170, 0.170 and 0.170 which rose to 0.207, 0.199, 0.200, 0.192 and 0.195 respectively on the 8th day of storage whereas the initial pH values of 6.610, 6.625, 6.635, 6.637 and 6.635 declined to 6,330, 6,355, 6.342, 6.362 and 6.352 respectively on the 8th day of storage. The free tyrosine values µg/ml sample) estimated in the fresh (0th day) samples of SBM, SM-GNO, SFM-CSO, SM-SBO and SM-MO were 427.84, 405.08, 400.92, 397.25 and 400.92 which increased to 586.70, 579.38, 578.37, 576.93 and 560.70 respectively on the 8th day of storage. The free fatty acids contents (meq/100 ml sample) of the SBM, SFM-GNO, SFM-CSO, SFM-SBO and SFM-MO estimated on, the 0th day were 1.834, 1.271, 1.042, 1.145 and 0.980 which increased to 2.084, 1.667, 1.271, 1.500 and 1.334 respectively on the 8th day of storage. The thiobarbituric acid (TBA) values (O.D. measured at 535 nm) of the SBM, SFM-GNO, SFM-CSO, SFM-SBO and SFM-MO on the 0th day of storage were 0,081, 0.099, 0.092, 0.140 and 0.120 which increased to 0.135, 0.168, 0.153, 0.200 and 0.170 respectively on the 8th day of storage.
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF PANEER PREPARED FROM COW MILK BY ALTERING SALT BALANCE OF MILK
    (AAU, Anand, 1988) MISTRY, CHHOTALAL D.; Singh, Sukhminder
    Calcium sulphate and disodium hydrogen phosphate were added to milk with the ohjective of altering its salt balance and to study their influence on paneer making. Five replications of each set of treatments were done using cow milk for paneer making. Paneer was prepared from standardized raw cow milk (3.50 per cent fat) to which either calcium sulphate or disodiun hydrogen phosphate had been added before heating at 0.02 and 0.05 per cent (w/v) concentrations, Ccoiparative assessment of test samples of paneer and control sample of paneer (prepared without added salt) was done to evaluate, if any, advantage in terms of yield and quality of paneer were served by adding small amounts of salts to milk. The raw standardized milk used for paneer making had on an average 13.43, 3.30, 3.20, 4.49, 0.69 and 0.178 per cent of total solids, fat, protein, lactose, ash and acidity (as lactic acid) respectively. The average pH of milk was 6.61. Average values of calcium, magnesium, phosphorus and citric acid in standardized eow mlXk were 139.81, 18.62, 80.83 and 289.46 mg per 100 ml, respectively.
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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.