Loading...
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.
Browse
4 results
Search Results
ThesisItem Open Access EFFECT OF ONION (Allium cepa Linn.) SKIN EXTRACT ON OXIDATIVE STABILITY OF GHEE(AAU, Anand, 1996) Jain, Aditya K.; Sharma, R. S.A study was carried out to elucidate the effect of addition of antioxidant principles of onion skin via a preextract on the oxidative stability of ghee. A composite sample of onion skin obtained from local vegetable market contained 9.56 per cent moisture, 0.79 per cent fat, 0.56 per cent protein, 8.35 per cent ash and 80.74 per cent carbohydrates as major constituents. It also contained 3.17 per cent total phenolics, 0.41 per cent water extractable phenolics and 0.015 per cent phospholipids. Fresh ghee manufactured in a commercial dairy by creamery butter method employing prestratification and clarified at 110°C without' any holding period was used for the study. The antioxygenic compounds of onion skin were extracted into methanol, dried and ground to get a fine powder which was added to ghee at a rate of 0.5 per cent (w/v). The mixture was kept at 40 ± 2°C for 12 h and then at 50 ± 2°C for about 3 h followed by decantation of clear ghee, the pre-extract. This pre-extract was finally added to ghee at the rate of 0 (T0, control), 10 (T1), 15 (T2) and 20 (T3) per cent levels constituting different treatments. For comparison, the last treatment was addition of butylated hydroxy anisole (BHA) at the legally permitted rate of 0.02 per cent (T4) . To monitor the effectiveness of the additions, peroxide value of all ghee samples was determined immediately after receiving the ghee and after every 48 h interval of storage at 80 + 2°C in a memmert type oven. The pre-extract contained on an average 21.3 mg per cent water extractable phenolic compounds. The water extractable phenolics content of ghee samples added with the pre-extract at various levels were in order : 3.580 mg/100 g (T3) > 2.894 mg/100 g (T2) > 2.211 mg/100 g (T1) > 1.106 mg/100 g (T4) > 0.843 mg/100 g (T0). The antioxygenic indexes were in the order : 1.22 (T4) > 1.19 (T3) > 1.17 (T2 and T1) > 1.00 (T0). From the results of this study, it is concluded that the antioxygenic compounds of onion skin can be extracted in a crude form using methanol, dried and ground to obtain a fine powder. Addition of these antioxygenic compounds in the form of pre-extract enhanced the oxidative stability of ghee. Addition of such pre-extract at all the levels studied in this experiment (10, 15 and 20 per cent, v/v) was found to be almost at par with addition of BHA at 0.02 per cent level. The phenolics present in the onion skin appear to be the main contributory factors in enhancing the oxidative stability of ghee. Quercetin and anthocyanin, the phenolic compounds reported to be concentrated in the onion skin are expected to be the principal antioxidants. Besides these compounds, carotene, Vitamin C and phospholipids/ phosphorus containing compounds of onion skin could also be responsible for part of the antioxidant effect observed.ThesisItem Open Access PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF MILK CHOCOLATES DEVELOPED FROM BUFFALO MILK, TABLE BUTTER AND ROASTED GROUNDNUTS(AAU, Anand, 1996) Sinha, Bibhuti Prasad; Patel, S. M.This study was undertaken to develop a simple process to manufacture milk chocolates by panning of batch method on the process based to manufacture caramel. Roasted groundnuts were added to ascertain economical viability of the product as well as to increase the protein content without adding any preservative, hydrogenated fat or cocoa butter. It was also planned to evaluate the impact of various ingredients on the composition, physicochemical, organoleptic and storage characteristics of the milk chocolates and thereby to suggest a simple process for manufacture of acceptable milk chocolates with a small but reasonable shelf life. Raw groundnut kernels were roasted in tray in an air-oven maintained at 150 + 10 °C for 15 min. After this treatment, the skin and hearts were removed manually and the skin free and heart free cotyledons were cut into small pieces manually. For the preparation of golden syrup, concentrated hydrochloric acid was added at the rate of 1 per cent to a sugar solution (67° brix) and the solution was heated to 85°C for 40 min. After cooling the pH of the solution was adjusted to 7.00 by using sodium bicabonate. Milk chocolates were prepared by using buffalo milk as base and other ingredients such as roasted groundnuts/ sugar, golden syrup/ table butter/ cocoa powder/ glycerol mono-stearate/ shellac and tri-sodium orthophosphates were incorporated in the formulation of four types of recipe to manufacture four types of milk chocolates namely CT-1/ CT-2/ CT-3 and CT-4. The' milk chocolate type/ CT-1, contained 15 g table butter and 75 g roasted groundnuts per batch. Type CT-2 contained 25 g table butter and 50 g roasted groundnuts whereas CT-3 contained 20 g table butter and 60 g roasted groundnuts. The recipe of CT-4 consisted of 10 g table butter and 100 g roasted groundnuts. In addition to these two ingredients, all the four types of milk chocolates consisted of equal amount of rest of the ingredients per batch. Milk chocolates were manufactured by adding various ingredients to the buffalo milk taken in a pan. The contents of the pan was stirred at a temperature 90-95°C till a viscous mass was obtained. This viscous mass was transferred to a tray to harden and after hardening/ it was cut into small pieces and wrapped in aluminium foil. These small pieces of milk chocolates were transferred to plastic boxes. Four such trials were conducted and the product were stored at 27-30°C as well as 4-8°C under a domestic refrigerator. The major ingredients were analyzed for their proximate chemical composition and the milk chocolates were analysed for their compositional, rheological properties/ organoleptic characteristics and chemical changes occurring during storage for a period of 60 days. The roasted groundnuts contained 45.88 per cent oil/ 26.21 per cent protein, 2.90 per cent moisture, 2.10 per cent ash and 22.91 per cent total carbohydrates. The cocoa-powder used possessed 14.58 per cent fat and 6.00 per cent moisture. The table butter was found to contain 83.70 per cent fat and 16.73 per cent moisture. The golden syrup was found to contain 60 per cent sucrose and total solids 69°brix. The yield of the four types of milk chocolates CT-1, CT-2, CT-3 and CT-4 were 384.66, 371.05, 371.16 and 388.55 g per kg of the ingredients used. The chemical composition of the four types of milk chocolates showed that CT-1, CT-2, CT-3 and CT-4 on an average contained moisture 9.63, 9.84, 6.92 and 7.49 per cent; total fat 31.06, 31.84, 29.87 and 32.69 per cent; total protein 11.72, 11.38, 11.84 and 12.54 per cent; sugar (sucrose) 48.18, 49.56, 52.76 and 49.93 per cent; total ash 0.88, 0.99, 0.98 and 0.96 per cent; sodium 179.28, 177.39, 196.10 and 147.81 mg per 100 g; calorific value 4295.36, 4117.18, 4099.21 and 4327.13 calories per g and soluble matter 66.90, 60.72, 61.64 and 56.37 per cent respectively. The rheological characteristics of CT-1, CT-2, CT-3 and CT-4 were hardness, 15.82, 15.52, 22.47 and 17.76 kg; brittleness, 4.11, 4.80, 5.02 and 2.91 kg; cohesiveness, 0.030, 0.038, 0.029 and 0.034; springiness, 1.62, 2.06, 1.75 and 1.87 mni; gumminess/ 47.12, 60.73, 65.81 and 55.45 kg and chewiness, Q.11, 1.41, 1.13 and 1.05 kg mm respectively. The physico-cheroical changes namely status of moisture, pH, free fatty acids and peroxide value were evaluated in fresh and during storage at various intervals for a period of 60 days at two different storage conditions i.e., at 27-30°C and at 4-8°C under a domestic refrigerator. The initial levels of moisture in CT-1, CT-2, CT-3 and CT-4 milk chocolates was 7.85, 8.02, 5.63 and 6.09 per cent respectively which on 60 days storage changed to 5.97, 6.43, 7.07 and 7.33 per cent respectively. The milk chocolates stored at 4-8°C for a period of 60 days showed the moisture content to be 5.87, 7.55, 5.60 and 5.91 for CT-1, CT-2, CT-3 and CT-4 respectively. The pH values of CT-1, CT-2, CT-3 and CT-4 milk chocolates were 7.02, 6.87, 6.79 and 6.78 initially which on storage at 27-30°C dropped to 6.86, 6.75, 6.76 and 6.76 respectively while those stored at 4-8°C increased to 7.09, 6.97, 6.87 and 6.96 respectively. The free fatty acids content (as per cent oleic acid) of CT-1, CT-2, CT-3 and CT-4 milk chocolates were 0.08, 0.08, 0.10 and 0.09 initially which increased to 0.16, 0.17, 0.14 and 0.18 on 60 days storage at 27-30°C while those stored at 4-8°C increased to 0.11, 0.09, 0.11 and 0.10 respectively after a storage period of 60 days. The peroxide content (milliequivalent per kg of sample) was initially 1.50, 1.00, 3.50 and 3.00 which increased to 9.50, 2.50, 6.00 and 5.00 for milk chocolates stored at 27-30°C and 5.50, 5.50, 6.50 and 6.00 for milk chocolates stored at 4-8 C after a storage period of 60 days for CT-1, CT-2, CT-3 and CT-4 respectively. The sensory quality of different types of milk chocolates wno evaluated for colour, flavour and texture as affected due to storage. The effect of treatment as well as effect of storage period on colour score was found to be non-significant (P <0.05) under both conditions of storage. The flavour score was decreased but the effect of treatment and storage period were nonsignificant (P < 0.05) under both storage conditions. Milk chocolate types, CT-2 and CT-4, were unacceptable after a storage period of 60 days at 27-30°C from flavour point of view. The effect of treatment and storage period on texture score was nonsignificant (P <0.05) under both storage conditions. Milk chocolates type, CT-2, and CT-3, was unacceptable with respect to texture after a storage period of 60 days at 27-30°C.ThesisItem Open Access CARRY-OVER AND DISTRIBUTION OF AFLATOXIN B1 FROM NATURALLY CONTAMINATED FEED AS AFLATOXIN M1 IN MILK, URINE, FAECES AND BLOOD OF LACTATING COWS(AAU, Anand, 1996) Borkhatriya, Vajsi Naran; Patel, S. M.With the major objective to evaluate carry-over and distribution of ingested AFBi from naturally contaminated feed to milk, urine faeces and blood of lactating cows, a study was carried out on 4 Jersey x Kankrej cows. A ration was tbrmulated containing 150.0 ng AFB1 per kg and fed for 7 days. The milk samples were collected during the treatment period {0 (control), 1st, 3rd, 5th and 7th day} and during residual period (on 9th, 11th and 13th day) and analysed for AFM1 content and chemical composition. The urine, faeces and blood samples collected during treatment period were also analysed for AFM1 content. There was no change on feed consumption and estimated total daily intake of AFB1 were kept constant during the experiment. A slight reduction in milk yield of the cows was observed, however, the effect was non-significant. There was no significant difference in urine quantity voided, however, quantity of faeces voided differed significantly (P < 0.05) on different days of the experiment. The AFM1 content in milk, urine, faeces and blood and total amount of AFM1 excreted in milk, urine and faeces of cows increased significantly (P < 0.05) on different days of the treatment period. The AFMi in all three excreta and blood appeared on 1st day of the treatment. There was a gradual increase in AFM1 upto 5th day of feeding, followed by a steady-state condition on 5th to 7th days of treatment. The residual study in milk revealed that there was drastic reduction in AFM1 content in milk after withdrawal of the treatment ration on 7th day and reached to normal on 5th day after cessation of treatment ration. The values of AFM1 content in milk, urine, faeces and blood varied from 1.49 to 3.43 (average 1.92), 13.73 to 24.77 (average 20.26), 1.16 to 3.59 (average 2.65) and 0.06 to 0.14 (average 0.09) µg per 1, respectively, during treatment period. The AFM1 concentration in milk was about 7 to 9 times lower than in urine and almost equal to that in faeces. In blood, it was about 17 to 25 times lower than in the milk. The total amoimt of AFM1 excreted in milk, urine and faeces ranged from 9.47 to 21.21 (average 15.89), 88.38 to 159.89 (average 133.51) and 19.70 to 66.95 (average 46.92) µg per day, respectively, during the treatment period. The total output of AFB1 as its metabolite AFM1 was highest in urine, followed by faeces and milk. As treatment period progressed the total excretion in urine decreased, whereas in faeces it increased. The carry-over rate of AFB1 in feed to AFM1 in milk, urine and faeces was expressed as per cent conversion. It increased significantly (P < 0.05) in all excreta during different days of the treatment period. The per cent conversion increased linearly upto 5th day in milk and upto 3rd day in urine and faeces and then attained a steady-state condition. The per cent carry-over for milk, urine and faeces ranged from 2.06 to 4.60 (average 3.44), 18.20 to 33.34 (average 27.55) and 3.99 to 13.29 (average 9.89) respectively. The total recovery of AFM1 in all the three excreta (urine, faeces and milk) during the treatment period ranged from 32.81, to 50.10 (average 40.88) per cent for different cows. After considering the total excretion of the toxin in various excreta as 100 parts, the relative excretion in milk, urine and faeces ranged from 6.24 to 9.04 (average 7.96), 64.07 to 74.55 (average 69.24) and 16.34 to 26.89 (average 21.93) per cent, respectively; during the treatment period. The fat and total solids of milk decreased significantly (P < 0.05), whereas, in case of protein, lactose and solid-not-fat, slight reduction was observed which was statistically non-significant. There was no significant change in specific gravity of urine of lactating cows on different days of the treatment, indicating no change in solids of urine due to ingestion of AFM1 from feed. The dry-matter in faeces showed decreasing trend, however, the effect was found to be statistically non-significant.ThesisItem Open Access DEVELOPMENT OF PANNED SOYA-MILK CHOCOLATE AND ITS PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS(AAU, Anand, 1996) GOJIYA, NARAN SAJAN; Patel, S. M.An experiment was designed to develop a simple process to prepare milk chocolate by panning method. Part of the milk solids were replaced with full fat soy flour to reduce cost and to increase protein content of the product. The product, so prepared was designated as "Panned Soya-Milk Chocolate". It was also planned to study the effects of the replacements on compositional, rheological and sensory quality of the product. The shelf-life (at 27-30°C) of the product was also studied. Soybean seeds (variety PB-1) were moist cooked and dehulled. The cotyledons were dried (55-60°C, 18 hr) and ground to obtain the flour which on an average contemned 4.38% moisture, 23.71% fet, 43.42% protein and 24.35% carbohydrates. Average 73 8g flour was obtained per kg seeds. To prepare golden syrup, 1 kg of sugar solution (70%, w/w) was inverted by mixing 40 ml of 0.25N hydrochloric acid at 70°C for 30 min then cooled and neutralized to pH 7.0 using sodium bicarbonate. It contained 72.57% total solids with 80%* inversion. Best adjudged recipe, based on preliminary trials was taken as control (CT1) which on dry matter basis contained 37.05% milk solids, 16,20% cocoa butter, 3.89% cocoa powder solids, 37.92% sugar solids, 2.54% golden syrup solids, 0.8% glycerol monostearate, 0,5% lecithin and 1.1% tripotassium orthophosphate. In CT2, CT3, CT4 and CT5, full fat soy flour constituted 6%, 8%, 10% and 12% of total soUds replacing 16.19%o, 21.59%, 26.99%, and 32.99% of milk solids respectively. In all the treatments proportion of cocoa fat: milk plus soy fat was maintained at 60:40. To prepare soya-milk chocolates, calculated amount of milk (cow:buffalo, 40:60) was taken in a clayed copper pan and heated over burner with continuous stirring. While condensing at 95-98°C, golden syrup, cocoa powder, tripotassium phosphate and sugar were mixed one by one. Partly condensed mass was mixed with cocoa butter, full fat soy flour and glycerol monostearate in a mixer. The mass was again condensed to a final viscous mass after adding lecithin at later stage. It was then spreaded in a tray, cooled for 1 hr (30°C), cut into pieces and wrapped in aluminium foil. The yield of the chocolates per 600g total solids of the ingredients were 610.25, 617.00, 617.00, 618.50, 622.00g for CT1, CT2, CT3, CT4 and CT5 respectively, which differed non-significantly (P < 0.05). The chocolates CT1, CT2, CT3, CT4 and CT5 on an average contained moisture, 8.58, 11.01, 11.53, 11.43 and 12.43%; total fat, 25.88, 25.64, 25.55, 25.41 and 25.18%; total protein (N x 6.25), 10.16, 11.32, 11.42, 11.68 and 12.16%; sucrose (added), 36.83, 35.20, 35.29, 36.47 and 35.66%; total ash, 3.11, 2.93, 2.86, 2.82 and 2.71%; cnlciiim, 363.25, 337.75, 282.50, 237.50 and 235.50mg/100g; phosphorus, 377.75, 355.00, 351.00, 325.00 and 303.75mg/100g; calorific value, 5523.25, 5371.25, 5532.50, 5417.50 and 5369.75calories/g respectively. The treatments differed significantly (P<0.05) in composition but showed non-significant differences in their calorific value. Rheological parameters of the chocolates CT1, CT2, CT3, CT4 and CT5 were hardness, 24.58, 16.98, 15.75, 17.10 and 15.25kg; brittleness, 9.80, 5.32, 6.20, 6.48 and 4.93kg; cohesiveness ( x 10 3), 3.27, 1.78, 2.54, 1.59 and 1.68; springiness, 8.02, 3.08, 4.04, 2.47 and 2.85 kg and chewiness (x 10 3), 44.52, 13.15, 14.15, 8.18 and 11.83 kg.mm respectively. Except brittleness, all other parameters differed significantly (P < 0.05) between treatments. During storage at room temperature, moisture content of CT1, CT2, CT3, CT4 and CT5 reduced from 8.58, 11.01, 11.53, 11.43 and 12.43 to 8.07, 9.82, 10.55, 10.76 and 12.03% respectively, after 60 days storage. After 30th day the moisture content became stable. pH of the chocolates CT1, CT2, CT3, CT4 and CT5 reduced from 6.71, 6.94, 7.05, 7.09 and 7.17 to 6.52, 6.75, 6.81, 6.86 and 6.92 respectively, after 60 days. The reduction in pH as well as difference in pH between the treatment was significant (P < 0.05). Free fatty acids content increased significantly (P < 0.05) from 0.27, 0.26, 0.25, 0.23 and 0.20% oleic acid to 0.43, 0.39, 0.35, 0.33 and 0.30% oleic acid respectively, in CT1, CT2, CT3, CT4 and CT5. The difference between the treatments was also significant (P < 0.05). Peroxide value as ml of 0.002N sodium thiosulphate per gram of CT1, CT2, CT3, CT4 and CT5 increased significantly from 0.00, 0.00, 0.00, 0.01 and 0.03ml to 0.08, 0.10, 0.13, 0.16 and 0.19 ml respectively, after 60 days. Peroxide value differed significantly between the treatments. During storage at room temperature upto 45 days the sensory scores (out of 9) for colour of chocolates CT1,CT2, CT3, CT4 and CT5 decreased from 7.35, 7.45, 7.52, 7.25 and 6.95 to 6.08, 6.15, 6.10, 5.55 and 6.23 respectively; for body and texture reduced from 6.98, 6.95, 6.65, 6.82, and 6.10 to 5.65, 5.52, 5.65, 5.23 and 5.12 and for flavour decreased from 7.22, 7.18, 7.13, 6.73 and 5.35 to 5.85, 5.63, 5.72, 5.35 and 5.35 respectively. Except for colour, the reduction in scores for body and texture and flavour was significant (P < 0.05) but difference between the treatments were non-significant for all the parameters.