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 - 3 of 3
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF WHEY-BANANA PULP POWDER
    (AAU, Anand, 2000) SHARMA, PRABHAT KUMAR; SHARMA, R. S.
    The study was planned to develop a simplified process for preparation of whey powder from cheddar cheese whey and whey banana pulp powder from lactose crystallized (LC) whey concentrate : processed banana pulp (75:25, 50:50 ratio by weight) respectively using tray drying method. The steps involved in the preparation of powders were: straining of cheddar cheese whey through muslin cloth, pasteurization (63°C/30 min) of whey, concentration (55 % TS) in vacuum pan (365 mm Hg. 55-56°C), cooling (30°C), seeding with lactose monohydrate @ 0.1 per cent, cooling to 5 to 6°C (by lowering the temperature @ 3°C for 6 h with agitation), and further holing at 5 to 6°C for 10 to 12 h to obtain lactose crystallized (LC) whey concentrate. This was divided into two lots. The first lot was used directly to prepare whey powder and the other lot was mixed with processed banana pulp (75:25 or 50:50 ratio by weight) prepared from banana fruits by peeling, cutting, adding water @ 1 to 1.5 %. pulping, heating (85°C / 5 rain) and cooling 45°C. Whey concentrate - banana pulp blends (35-40 % TS) were used to prepare whey banana pulp powders by following the steps viz: neutralization of blends with NaHCO3 ( 1% solution) and homogenization (38-40°C. 50 bar), tray drying (80-82°C / 4 h), grinding and sieving (355μm size) and then packing (HDPE laminate pouches) and heat sealing.
  • ThesisItemOpen Access
    Studies On Preparation And Properties Of Oil-Soluble Annatto Colour For Food
    (Anand Agricultural University; Anand, 2005) Gojiya, Naran Sajan; Sukhminder Singh
  • ThesisItemOpen Access
    Studies On Preparation And Properties Of Protein Enriched Groundnut Spreads
    (Anand Agricultural University; Anand, 2005) Borkhatriya, Vajsi Naran; Sukhminder Singh