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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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ThesisItem Open Access COMPARATIVE APPRAISAL OF PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF KALAKAND AND ITS ANALOGUES PREPARED FROM ADMIXTURES OF BUFFALO MILK, PARTIALLY DEOILED GROUNDNUT FLOUR AND ROASTED GROUNDNUT KERNELS(AAU, Anand, 1997) SOM, SUMITA; Singh, SukhminderTwo types of kalakands and three types of kalakand analogues were prepared from the standardized (6 per cent) buffalo milk and its blend with groundnut solids, respectively, using citric acid as the acidulant and its blend with groundnut. Kalakand prepared by the NDRI procedure was used as the control (Tc). Kalakand type T1 was prepared using sucrose hydrolysate (made from a mixture of 180 g cane sugar, 60 ml water and 1.5 g citric acid as a catalyst) as a replacement of cane sugar in a similar manner as that of Tc. Kalakand analogues were prepared by 50 per cent substitution of the milk solids by an admixture of RPDGF-RGK (25 : 25, w/w). The analogues were designated as : T2 (prepared from 1.5 L standardized buffalo milk, 190 g groundnut ingredients consisting of equal amounts of RPDGF and RGK, 2 g citric acid and 240 g cane sugar), T3 (same as T2 but cane sugar was substituted by sucrose hydrolysate made by inversion of 240g cane sugar dissolved in 90 ml water using 2g citric acid as a catalyst) and T4 (same as T2 but contained 1.5 g sodium chloride and 0.2g disodium hydrogen phosphate as the sah mixture). The various steps involved in the processing of raw groundnut kernels into RGK were : roasting of raw kernels, deskinning, dehearting and crushing, whereas for RPDGF preparation the steps were : soaking of kernels in water, precooking, deskinning, dehearting, pressure cooking, oven drying, partial deoiling, sieve cooking of meal, grinding, sieving of flour and finally mild roasting. Sucrose hydrolysate (54.4 per cent invert sugar) as a substitute for cane sugar was prepared by heating a solution of cane sugar in water (3:1. w/v) in the presence of citric acid (0.625 per cent) over a boiling waterbath for 15 min. The preparation of kalakand Tc by the NDRI procedure of open pan heat desiccation involved boiling of milk, addition of citric acid, continuous stirring and heating until milk desiccated to l/3rd of its original volume, addition of cane sugar and mixing, desiccating to semi-solid consistency, cooling to room temperature and cutting into square pieces. The steps involved in the preparation of kalakand T1 were the same as for kalakand Tc except that sucrose hydrolysate instead of cane sugar was added to the boiled milk and then desiccated to prepare the product. The preparation of kalakand analogues involved essentially the same steps as for Tc with the following modifications. For the preparation of all the analogues RPDGF was admixed at the semi-solid consistency stage and saffron flavour was added on cooling to room temperature. T3 contained sucrose hydrolysate in place of cane sugar as in T2 and T4. In the preparation of T4 a salt mixture was added to the milk before boiling. Raw groundnut kernels, RGK and RPDGF were analysed for their proximate chemical composition, the average values of four replicates showed 4.52, 1.68 and 2.95 per cent moisture; 26.41, 28.28 and 50.29 per cent total protein; 47.02, 49.71 and 25.89 per cent fat; 2.60, 2.43 and 3.40 per cent ash; and 19.44, 17.90 and 18.05 per cent total carbohydrates, respectively. Aflatoxin content was 25.0 to 35.0 and 12.5 to 17.5 ppb in raw groundnut kernels and RPDGF, respectively. The standardized (6 per cent fat) buffalo miUc had on an average 15.84 per cent total solids, 4.22 per cent protein, 4.83 per cent lactose, 0.84 per cent ash, 0.17 per cent acidity (as lactic acid), 0.24 per cent citric acid and 0.15 per cent calcium. The average values of four replicates of the products showed that the moisture, protein, fat, lactose, sucrose, ash, acidity (lactic acid), citric acid, calcium and free fat, respectively, were 20.40, 16.28, 23.10, 17.07, 20.00, 2.86, 0.62, 2.21, 0.45 and 17.67 per cent for T,; 20.77, 16.20, 23.10, 27.78(total reducing sugars), 8.33, 2.82, 0.62, 2.19, 0.46 and 35.85 per cent for T1 ; 26.52, 18.24, 12.07, 6.95, 33.55, 2.33, 0.41, 0.75,0.33 and 5.99 per cent for T2; 28.65, 18.15, 12.07, 21.90 (total reducing sugars), 23.74, 2.46, 0.42, 0.74, 0.32 and 8.45 per cent for T3; and 25.54,18.03 12.07, 6.98, 32.96, 2.48,0.42, 0.75, 0.33 and 5.72 per cent for T4. The average yields (g per litre of milk) of Tc, T1, T2, T3 and T4 were 258,260, 579, 626 and 574, respectively. The chemical changes in RGK and RPDGF during storage at room temperature (25° to 32°C) were evaluated at intervals of 2 days for a period of 4 days. Both RGK and RPDGF showed a decrease in moisture as well as in soluble-N with a concomitant increase in FFA, PeOV and HMF with the period of storage. Similar storage studies were done for kalakand and its analogues. The moisture content and soluble-N of all the kalakands and analogues decreased significantly (P < 0.05) throughout the storage period. The initial FFA levels were identical in Tc, T1, and T2 but that in T3 and T4 differed significantly (P < 0.05). With period of storage, FFA levels was more or less constant in Tc, T1, and T4 but sUghtly decreased in T2 and T3 on the 2nd day, however, FFA increased marginally on the 4th day and increased appreciably on the 6th day in all the samples. The initial PeOV were 3 to 4 times higher in the analogues than the kalakands and on the 2nd day of storage the PeOV decreased sUghtly in the kalakand but substantially in the analogues. On the 4th and 6th day, PeOV increased regularly in kalakand and analogues excepting T3 in which case a decrease in PeOV on the 4th day was observed. The initial HMF content was higher in the analogues than the kalakand and a significant (P < 0.05) increase was observed with the storage period. The sensory qualities of kalakand and its analogues were compared with that of the control. The kalakands (Tc and T1) showed significantly (P<0.05) higher scores for flavour, and body and texture than that of the analogues when freshly prepared. The highest average colour and appearance scores was found for Tc (7.03) closely followed by T4 (6.53). However, the highest average overall acceptability score was for T4 (7.22) followed by Tc (7.18). The statistical analysis showed that the differences in the overall acceptability were nonsignificant. The results of sensory scores of the overall acceptability at different periods of storage revealed significantly higher score for the control (7.00) and T1 (7.02) than the analogues on the 2nd day. However, the mould growth was observed on the 4th day in the analogues but not on the kalakands (Tc and T1). The kalakands Tc and T1 had an overall acceptability scores of 6.61 and 6.76 respectively on the 4th day of storage, and thus were considered acceptable on the 9-point hedonic scale but deteriorated on the 6th day due to the appearance of mould.ThesisItem Open Access EFFECT OF BOVINE MILK K-CASEIN GENETIC POLYMORPHS ON CURD CHARACTERISTICS DURING CHEDDAR CHEESEMAKING(AAU, Anand, 1997) Patil, Madhav Raghunathrao; Boghra, V. R.For the study, the cows from triple cross (Holstein Friesian x Jersey x Kankrej) and Jersey breeds were previously typed for their K-casein genotypes by performing polyacrylamide-urea vertical slab gel electrophoresis. In triple cross cows, the K-casein genotypes resolved were AB and AA, whereas in Jersey cows, these genotypes were BB and AB. Eight mid-lactating cows from each breed were selected for collection of milk. Among 8 cows of triple cross breed, 4 had K-casein AB genotype and 4 had K-casein AA genotype. Similarly, among 8 Jersey cows, 4 had K-casein BB genotype and 4 had K-casein AB genotype. Pooled milk from triple cross and Jersey cows served as control for respective breed groups. The milk was analysed for its proximate chemical composition and coagulation properties (RCT and curd firmness). The Cheddar cheese was prepared from milks of each K-casein genotype and respective control of both the breeds under identical practical conditions by using standard method (Davis, 1976). The compositional analysis showed that milk from triple cross cows having K-casein AB, K-casein AA genotypes and control contained on an average milk fat, 5.46, 4.98 and 4.40 per cent; milk protein, 3.74, 3.42 and 3.27 per cent; casein, 3.01, 2.75 and 2.61 per cent; lactose, 4.53, 4.67 and 4.72 per cent and ash, 0.80, 0.75 and 0.73 per cent, respectively. On subjecting data for statistical analysis, milk fat only showed significant difference (P<0.05). Likewise for the K-casein BB, K-casein AB and control milks from Jersey breed, the average values were 5.05, 4.92 and 4.38 per cent for milk fat; 3.73, 3.54 and 3.25 per cent for protein; 3.02,2.91 and 2.59 per cent for casein; 4.37, 4.40 and 4.44 per cent for lactose and 0.75, 0.73 and 0.72 per cent for ash content, respectively. Statistical analysis showed no significant difference for any of these constituents. The K-casein AB milk showed relatively higher titratable acidity (0.153 % LA) than K-casein AA (0.143 % LA) and control (0.140 % LA) milks from triple cross cows. A similar trend was also observed with Jersey milk having different genotypes. The milks from triple cross cows having genotypes K-casein AB contained higher calcium, phosphorus and lower citrate contents than K-casein A A and control milks, whereas in Jersey cows K-casein BB and K-casein AB genotypes contained higher calcium, phosphorus and lower citrate contents than control. The coagulation properties of milk from triple cross breed having K-cascin AB variant, K-casein AA variant and control were : rennet clotting time (sec), 39.92, 52.12 and 96.72 and curd firmness (mm), 481.67, 497.00 and 505.11 respectively, whereas these values were, 30.95, 41.03 and 77.85 (RCT, min) and 471.83, 490.50 and 505.83 (curd Firmness, mm) for K-casein BB variant, K-casein AB variant and control milk respectively from Jersey breed. Amongst the triple cross breed, the K-casein AB milk coagulated faster with rennet than K-casein AA and control milks. In Jersey, K-casein BB and AB milks showed shorter RCT than control milk. In both the breeds, the K-cascin genotypes showed statistical significant difference ( P<0.05) for milk coagulation properties. The mean values for recoveries of constituents in cheese made from milk of triple cross breed were; fat, 91.56, 86.88 and 85.56 per cent; protein, 78.06, 76.37 and 70.91 per cent and total solids, 54.42, 52.63 and 48.03 per cent for K-casein AB, K-casein AA and control milks respectively. Statistical analysis of data showed significant difference (P<0.05) only in total solids contents. In case of Jersey breed, these values for K-casein BB, K-casein AB and control cheeses were : fat, 84.29, 83.85 and 83.09 per cent; protein, 72.78, 68.91 and 68.78 per cent and total solids, 51.33, 50.17 and 48.23 percent, respectively. The average values of wet yield, actual yield and actual yield adjusted to 37 % moisture were 13.09, 10.95 and 11.85 per cent, respectively for K-casein AB milk, which were relatively higher than the values (12.80, 10.30 and 11.45 per cent, respectively) for K-casein AA milk and (11.86, 9.29 and 10.30 per cent, respectively) for control milk from triple cross breed. While these values were 12.30, 10.64 and 11.19 per cent, respectively for K-casein BB milk which was relatively higher than the values, 12.15, 10.08 and 10.99 per cent, respectively for K-casein AB milk and 11.10, 9.23 and 9.77 per cent, respectively for control milk from Jersey breed. Compositional analysis of cheese made from milk having K-casein AB, K-casein AA and control milks from triple cross cows showed on an average fat, 34.00, 36.00 and 35.83 per cent; Protein, 26.42, 25.40 and 24.98 per cent; total solids, 65.86, 66.85 and 66.62 per cent and ash, 3.47, 3.57 and 3.49 per cent, respectively, whereas the average values of these constituents in cheese made from K-casein BB, K-casein AB and control milks of Jersey breed were, fat, 33.83, 35.50 and 34.83 per cent; protein, 25.49, 24.26 and 24.23 per cent; total solids, 64.81, 65.57 and 64.94 per cent and ash, 3.78, 3.75 and 3.78 per cent, respectively. In both the breeds only protein content showed statistically significant difference (P<0.05). The whey samples of cheeses made from milks having K-casein AB, K-casein AA genotypes and control represented the fat contents of 0.33, 0.45 and 0.47 per cent; protein contents of 0.81, 0.87 and 0.89 per cent; and total solids contents of 6.75, 7.03 and 7.01 percent respectively from triple cross cows. Likewise these values were for 0.53, 0.57 and 0.58 per cent for fat; 0.92, 0.95 and 0.96 per cent for protein and 7.00, 7.02 and 7.07 per cent total solids in whey samples of cheeses prepared from milks having K-casein BB, K-casein AB genotypes and control milks respectively from Jersey cows, hi the triple cross cows, genetic variants of K-casein affected significantly the losses of total solids in whey. On the other hand in Jersey breed, there was no significant difference in the total solids contents of the different whey systems.ThesisItem Open Access EFFECT OF ANTIOXIDANT PRINCIPLES ISOLATED FROM TUlSl (Ocimum sanctum Linn.) LEAVES ON OXIDATIVE STABILITY OF GHEE(AAU, Anand, 1997) SHARMA, MAMTA; SHARMA, R. S.A study was carried out to elucidate the effect of addition of antioxidant principles of Tulsi (Ocimum sanctum Linn.) leaves via a pre-extract on oxidative stability of ghee. The leaves identified as of Sri Tulsi and Krishna Tulsi were collected separately from the herbs available within the vicinity of Anand Campus of Gujarat Agricultural University. The antioxygenic compounds of Tulsi leaves were extracted into methanol. After vacuum drying it was fractionated into water soluble (WSF) and water insoluble (WISP) fractions. The WISP exhibited good antioxidant properties, whereas pro-oxidant properties resided mostly in the WSF. The WISP was treated with activated silica gel and charcoal mixture to remove colour imparting pigments and designated as SCF. The Sri Tulsi leaves powder and Krishna Tulsi leaves powder, respectively, contained on an average 8.80 and 6.82 per cent moisture plus volatile oil, 0.78 and 1.24 per cent volatile oil, 8.02 and 5.58 per cent moisture (by difference), 15.87 and 15.67 per cent alcohol soluble extract, 27.07 and 30.93 per cent cold water soluble extract, 2.80 and 3.20 per cent non-volatile extract, 2.91 and 2.84 per cent petroleuin ether (40-60 °C) extract, 12.59 and 11.44 per cent total ash, 21.78 and 20.34 per cent protein and 9.56 and 10.28 per cent crude fibre. All the fractions of TLP were analysed for total phenolics and phospholipids. Sri Tulsi leaves powder contained on dry matter basis, total phenolics as 108.57 mg/g of methanol extract (1.451 per cent of TLP), 46.96 mg/g of WSF (0.526 per cent of TLP), 56.67 mg/g of WISF (0.834 per cent TLP), 107.53 mg/g of SCF (0.379 per cent of TLP), while phospholipids content was 0.032 mg/g of methanol extract (0.0031 per cent of TLP), whereas, other fractions contained no dclcclabic amoiinl of phospholipids. Krishna Tulsi leaves powder contained on dry matter basis, total phenolics as 166.71 mg/g of methanol extract (1.667 per cent of TLP), 88.64 mg/g of WSF (0.913 per cent of TLP), ), 69.79 mg/g of WISF (0.621 per cent of TLP), 154.13 mg/g of SCF (0.337 per cent of TLP), while phospholipids content was 0.050 mg/g of methanol extract (0.0030 per cent of TLP), however, no estimatable amount of phospholipids was present in all the fractions studied. Fresh ghee manufactured at Vidya Dairy, G.A.U., Anand, by creamery butter method employing pre-stratification process and clarified at 110°C without any holding time was used in the study. Tulsi leaves powder and all the other fractions viz. methanol extract, WSF, WISF and SCF were evaluated for their effectivity against oxidative deterioration of ghee. In all the trials, the samples were analysed for peroxide value after an interval of 48 h at 80 ± 2 °C. In order to evaluate the relative effectiveness of the additives at different levels the induction period (hours required to reach a peroxide value of 5 meq. of peroxide oxygen per kg) of ghee samples were determined. To understand further the effect of such additions, the antioxidant indexes (protection factors) were calculated as the ratio of the induction period of the treated sample to the induction period of the control. A comparison was made between antioxygenic effectiveness of Sri Tulsi leaves and Krishna Tulsi leaves, SCF pre-extract. Krishna Tulsi leaves exhibited slightly higher antioxygenic activity as compared to Sri Tulsi leaves and hence used for all further studies. The SCF pre-extract of Krishna Tulsi leaves was added to ghee at the rate of 0.0 (T0, control), 0.2 (T1), 0.4 (T2) and 0.6 (T3) per cent (w/v) 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). All the treated samples were kept at 40 ± 2 °C for 1 h, then temperature was raised to 50 ±2 °C for half an hour. Ghee samples were decanted to remove sediments and immediately transferred to a memmert type oven maintained at 80 ±2 °C for accelerated storage studies. The water extractable phenolic content of treated ghee samples added with SCF pre-extract was in the order : 7.786 mg/g (T3) >5.008 mg/100g (T2) > 2.165 mg/100g (T1) > 0.748 mg/100g (T4) > 0.738 mg/100g (T0).No estimatable amount of methanol extractable phenolics was detected in control ghee, while for other treatments the order being : 53.799 mg/100g (T3) > 21.796 mg/l100g (T2) > 12.429 mg/100g (T1) > 8.464 mg/100g (T4). The antioxygenic indexes were in order : 1.90 (T3) > 1.60 (T4) > 1.54 (T2) > 1.35 (T1) > 1.00 (T0). From the results of this study, it was concluded that the antioxygenic compounds of Tulsi leaves can be extracted in methanol and further isolated in the form of SCF. Addition of these antioxygenic compounds as SCF pre-extract enhanced the oxidative stability of ghee. Addition of SCF pre-extract at the level of 0.6 per cent (w/v) was found to be more effective than the addition of BHA at the level of 0.02 per cent. The phenolics present in the Tulsi leaves appeared to be the main contribution factors in enhancing the oxidative stability of ghee. Paper chromatographic studies performed on all the fractions also revealed the presence of phenolics. Besides these compounds beta-carotene, saponins, sterols, eugenol, methyl eugenol, phospholipids and carbohydrates present in Tulsi could be responsible for antioxygenic effect observed.ThesisItem Open Access EFFECT OF ANTIOXIDANT PRINCIPLES ISOLATED FROM SORGHUM (Sorghum bicolor, Linn.) GRAINS ON OXIDATIVE STABILITY OF GHEE(AAU, Anand, 1997) KAUR, RIPUDAMAN; BOGHRA, V. R.A study was carried out to elucidate the effect of addition of sorghum grains (SG) or its pre-extract on the oxidative stability of ghee. A composite sample of sorghum grains powder (SGP) prepared from grains of sorghum contained 9.85 per cent moisture, 9.60 per cent protein, 3.40 per cent lipids, 1.75 per cent ash and 75.40 per cent carbohydrates as the major constituents and 5.5 per cent phenolics, 270.0 mg per cent phospholipids and 0.68 per cent flavanols. Ghee used in the study was procured from Vidya Dairy. To such ghee samples SGP was added either by addition-extraction or by pre-extraction-addition method. In the former method SGP was added directly to ghee at 0, 1.0, 1.5, 2.0, and 2.5 per cent levels and after heating to 120°C, the mixtures were filtered at 60°C. In the latter method, a mixture of SGP plus ghee (1:1, w/w) was heated to 120°C and the fihered material obtained (pre-extract) was added to ghee at 0, 4, 6, 8 and 10 per cent (v/v) levels. For comparison, the last treatment was addition of BHA at a level of 0.02 per cent. To monitor the effectiveness of additives, peroxide value of ghee samples was determined immediately after preparation and after every 48 h interval of storage at 80° + 2°C in an oven. The average phospholipids content of ghee samples under additionextraction method varied fi-om 4.98 to 15.68 mg/lOOg of ghee, the order being : 15.68 mg/lOOg (2.5 per cent SGP) > 14.89 mg/lOOg (2.0 per cent SGP) > 12.41 mg/lOOg (1.5 per cent SGP) > 9.01 mg/lOOg (1.0 per cent SGP) > 5.63 mg/lOOg (0.02 per cent BHA) > 4.98 mg/lOOg (control). The water extractable phenolics content varied on an average from 0.28 to 13.87 mg/lOOg of ghee and were found to be in the sequence: 13.87 mg/lOOg (2.5 per cent SGP) > 1 l.i5 mg/lOOg (2.0 per cent SGP) > 9.12 mg/lOOg (1.5 per cent SGP) > 5.34 mg/lOOg (1.0 per cent SGP) > 0.30 mg/lOOg (control) > 0.28 mg /lOOg (0.02 per cent BHA). In the pre-extraction-addition method, the average phospholipids content in ghee samples under different treatments varied from 4.98 to 30.00 mg/lOOg, the order being : 30.00 mg/lOOg (10 per cent pre-extract) > 27.37 mg per 100 g (8 per cent pre-extract) > 21.46 mg/lOOg (6 per cent pre-extract) > 15.97 mg/lOOg (4 per cent pre-extract) > 5.63 mg/IOOg (0.02 per cent BHA) > 4.98 mg/lOOg (control). The water extractable phenolics content varied on an average from 0.28 to 16.66 mg/lOOg of ghee and were found to be in the sequence : 16,66 mg/lOOg (10 per cent preextract) > 14.61 mg/lOOg (8 per cent pre-extract) > 10.44 mg/lOOg (6 per cent preextract) > 0.30 mg/lOOg (control) >0.28 mg/lOOg (0.02 per cent BHA). From the results of this study it is concluded that : Addition of sorghum grains either by addition-extraction or by pre-extraction-addition method enhances the stability of ghee against autoxidation. Addition of sorghurh grains at the rate of 1.5 per cent or above in direct addition and 4 per cent (v/v) pre-extract in indirect addition has been found to be more effective than addition of 0.02 per cent BHA in ghee. The main antioxidant principles appear to be the various types of phospholipids and the phenolic compounds of sorghum grains. The other possible agents could be the sterols, vitamin C, carotene and the interaction products of carbohydrates and proteins generated during the heating process.