Loading...
Thumbnail Image

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

Search Results

Now showing 1 - 9 of 26
  • ThesisItemOpen Access
    EFFECT OF SODIUM AND POTASSIUM METABISULPHITES ON SHELF-LIFE OF KHOA
    (AAU, Anand, 1982) Patel, Keshavlal Hemrajdas; Sharma, R. S.
    An experiment was planned to assess the effect of addition of sodium and potassium metabisulphites on the shelf-life of khoa. Khoa was prepared from buffalo milk in a steam jacketed stainless steel kettle. The treatments imposed were control (no additive), addition of sodium metabisulphite (T1) and potassium metabisulphite (T2) each separately at the rate of 1000 ppm on the basis of milk used for preparation of khoa in a particular batch. The added sodium and potassium metabisulphites supplied respectively 673.9 and 576.3 ppm of sulphur dioxide. The samples of khoa were stored in plastic boxes of 21.5 cm x 11.5 cm x 11.5 cm size at room temperature (31°C). Khoa was filled in boxes upto three-fourth of their capacity and the lids were put on only when the samples attained normal temperature.
  • ThesisItemOpen Access
    STANDARDIZING CONDITIONS FOR PILOT SCALE PRODUCTION AND STORAGE OF BUFFALO SKIM MILK DAHI USING STREPTOCOCCUS THERMOPHILUS: SOME CHEMICAL ASPECTS
    (AAU, Anand, 1990) Thakuria, Hemanta; Patel, S. M.
    This investigation was planned and carried out to elucidate the effects of level of total solids of buffalo skim milk and inoculation with three specific strains of Streptococcus thermophilus on some of the quality attributes of dahi. The total solid content of buffalo skim milk was adjusted to 10.0 (T1), 12.5 (T2) and 15.0 (T3) per cent using condensed buffalo skim milk and inoculated with D3(C1), MD2 (C2) and MD8 (C3) strains of Streptococcus thermophilus. Incubation was done at 40 ± 1°C till the desired acidity of 0.75 (% lactic acid) was obtained. Samples were then stored at 5 t o 7°C for about 12 h after which the samples were considered to be at 0 h of storage (fresh product). To study the physico-chemical and organoleptic changes taking place and also to study the shelf - life of the dahi under room temperature, the samples were stored at 37 ± 1°C and analysed at the interval of Oh, 12h, 24h and 48h. Similarly for study under refrigerated condition samples were stored at 5 t o 7°C and analysed at the interval of Od, 6d, 12d and 18d of storage.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATION
    (AAU, Anand, 1982) PATEL, GIRISHBHAI DAHYABHAI; Singh, Sukhminder
    The present study was undertaken to develop two types of powders from mixtures of lactose hydrolysed milk, skim milk and soyabeans by the indigenous method of open pan heat desiccation and to study the physicochemical properties of these powders. The soya-lactose hydrolysed milk (soya-LHM) powder and soya-lactose hydrolysed skim milk (soya-LHS) powder were made from lactose hydrolysed milk and lactose hydrolysed skim milk, respectively, after adjusting their ratios to 1:2 (total solids basis) with soya pests. The chemical composition of milk, skim milk and soyapests was determined before these basis materials were admired.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATION
    (AAU, Anand, 1982) SKHEMLON, DONKUPAR; Singh, Sukhminder
    Soya-lactose hydrolyzed citric acid whey powder (S-LH-CAWP) and soya-lactose hydrolyzed rennet whey powder (S-LH-RWP) were prepared from mixtures of whey (citric acid whey or rennet whey) and soyabeans in the ratio 1:2 (solids basis) by the indigenous open pan heat desiccation process. Prior to mixing with soya paste, lactose in citric acid whey and rennet whey was hydrolyzed and then used in the manufacture of S-LH-CAWP and S-LH-RWP, respectively.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE BLENDS OF CASEIN-WHEY PROTEIN COPRECIPITATES AND PARTIALLY DEOILED GROUNDNUT MEAL
    (AAU, Anand, 1986) PATEL, SOMABHAI MAGANLAL; SHARMA, R. S.
    This study was planned to develop a simplified process for preparation of partially deoiled groundnut meal (PDGM) with minimum possible mitty/bitter flavour inherent to groundnut and to make use of such meal in formulation of biscuits with blends of casein-whey protein coprecipitates (CWC) with a view to enhance protein-calorie value with out extraneous incorporation of hydregenated fat. This study also aimed to evaluate the impact of the above blends on the compositional, physico-chemical, organoleptic and storage characteristics of such biscuits and to suggest a simple process line for the manufacture of acceptable type of protein-calorie enriched biscuits with reasonable shelf-life.
  • ThesisItemOpen Access
    EFFECT OF MANGO (Mangifera indica Linn.) SEED KERNELS ON OXIDATIVE STABILITY OF GHEE
    (AAU, Anand, 1984) Parmar, Shantilal Shibabhai; SHARMA, R. S.
    A study was carried out to clucidate the effect of addition of mango seed kernels (MSK) or its pre-extract on the oxidative stability of ghee. A composite sample of mango seed kernels powder (MSKP) prepared from the kernels of raw and ripened mangoes of various varieties available in the area contained 4.80 per cent moisture, 6.74 per cent protein, 12.96 per cent lipids, 2.19 per cent ash and 73.31 per cent carbohydrates as the major constituents and 6.39 per cent total phenolics, 575.5 mg per cent phospholipids and 0.85 per cent flavanols.
  • ThesisItemOpen Access
    EFFECT OF CASEIN LACTOSE AND CASEIN-LACTOSE MIXTURE ON OXIDATIVE STABILITY OF GHEE
    (AAU, Anand, 1981) MEGHA, ASHOKKUMAR VINUBHAI; SHARMA, R. S.
    The present study was carried out to elucidate the effect of casein, lactose and casein-lactose mixture (1:1) on the oxidative stebility of ghee. Ghee was prepared from butter obtained from fresh raw buffalo milk. The butter was clarified into ghee at 120°C without any holding time. Each additive namely, casein, lactose and casein-lactose misture was added to butter during its clarification into ghee at the levels of 2.5 and 5.0 per cent on the basis of fat content of butter. To compare the antioxidant properties of the above additives with synthetic antioxidant, butylated hydroxy anisole (BHA) was added at 0.01 and 0.02 per cent directly into ghee.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL CHANGES IN THE MAJOR MILK CONSTITUENTS DURING MANUFACTURE OF KHOA FROM LACTOSE HYDROLYSED BUFFALO MILK
    (AAU, Anand, 1981) SAI, PRAKASH BHASKARBHAI; SHARMA, R. S.
    This study was undertaken to cases the applicability of β-D-galactosidase in buffalo milk for hydrolysis of lactose and to assess the feasibility of lactose hydrolysed milk for the manufacture of khoa. The suitability of lactose hydrolised milk for khoa making was assessed by analysing the product for different physico-chemical changes during manufacture and storage of the same. Buffalo milk was treated with lactozyme (Novo industries, Den mark) to obtain lactose hydrolysed milk and khoa was prepared in the laboratory by the indigenous method of open pan desiccation. The khoa prepared from lactose hydrolysed milk was compared with the control khoa prepared from buffalo milk but without hydrolysis of lactose. The milk and khoa samples prepared from lactose unhydrolysed and lactose hydrolysed milk were analysed for composition, chemical characteristics, change in the composition of casein, electrophoretic resolution of casein, 1-fluoro-2,4-dinitrobenzene (FDNB) reactive and 2,4,6-trinitrobenzenesulphonic acid (TNES) reactive lysine content in casein and trichloroacetic acid precipitable proteins. The khoa was also assessed for its storage qualities.
  • ThesisItemOpen Access
    STUDIES ON ENHANCING THE SHELF LIFE OF KHOA
    (AAU, Anand, 1999) Sharma, Pragati; Aparnathi, K. D.
    A study for enhancement of shelf life of khoa was undertaken in four phases. In phase one, suitable packaging materials were selected; in phase two, the effect of vacuum packaging was studied and phase three comprised evaluation of the effect of different physical and chemical treatments and storage studies were conducted at 32±1°C. The most effective treatments from the three phases were selected and in the final phase khoa was given the best treatment, packed in the best packaging material under vacuum and shelf life was studied at 32±1°C as well as 4±2°C. Packaging materials studied in the phase I include (A) LDPE; (B) LD:LLD; (C) HD:LD:HD;" (D) HMHD; (E)PET:Aluminium foil:LDPE; and (F) PET:Aluminium foil:(LD:LLD). Three packaging materials A, D and E were selected and then in the phase II, influence of vacuum packaging on the shelf life of khoa was observed. In phase III, the effect of thermization (Tn); microwave exposure (TMW); incorporation of potassium sorbate (TKS) and addition of sugar (Ts) for improvement in the shelf life of khoa was assessed. Finally, in phase IV, the effects of the best packaging material, vacuum packaging and TKS were combined and their performance was compared with the samples packed under atmospheric pressure without any treatment. The samples were stored at room temperature (32+1 °C) as well as at refrigerated temperature (4+2°C). The fresh khoa samples were analysed for their chemical composition and microbiological quality. Deterioration during storage was monitored by measuring changes in chemical parameters viz. titratable acidity, free fatty acids content and tyrosine value. Microbiological changes were estimated as total viable count, yeast and mold count and coliform count. Fresh as well as stored samples of khoa were evaluated for their sensory attributes by a panel of 10 judges. During storage the samples were analysed daily for 3 days in Phase I and II and 4 days in Phase III. In the fourth phase the samples stored at 32+1 °C were analysed on 1, 3, 5 and 7 day and samples stored at 4±2°C on 1, 3, 5, 7, 14 and 21 day. One of the samples (with added potassium sorbate and packed under vacuum) kept at 4+2°C was analysed upto day 45. Four replications were carried out in each phase and the data were analysed statistically. Statistical analysis using Randomized Block Design indicated that the packaging materials included in the study had no significant effect on the shelf life of khoa. Regression analysis of the data, however, showed that rate of spoilage was better controlled by aluminium foil laminates closely followed by HMHD. Vacuum packaging significantly (P<0.05) reduced the rate of lipolysis and microbial growth (total viable count and yeast and mold count). Similarly, sensory (flavour and overall acceptability) scores were also found to be significantly (P<0.05) higher during storage under vacuum. However, vacuum packaging hadV no significant effect on rate of proteolysis, titratable acidity and coliform count. Various treatments (TH, TMW, TKS and Ts) significantly (P<0.05) increased the shelf life of khoa. However, Ts and TKS were found to be better than TMW and TH. Simple refrigerated (4±2°C) storage increased the shelf life of khoa to about 14 days, whereas, a combination of vacuum packaging, incorporation of potassium sorbate and low temperature storage increased the shelf life to about 45 days.