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

20021
Reset filters
Subject: Dairy Chemistry × End date: 2009 × Start date: 2000 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    EXTRACTION OF ANTIOXYGENIC PRINCIPLES FROM RAGI (Eleusine coracana) AND THEIR EFFECT ON OXIDATIVE STABILITY OF GHEE
    (AAU, Anand, 2002) MEHTA, BHAVBHUTI MANOJBHAI; Beghra, V. R.
    A study was carried out to elucidate the effect of addition of antioxidant principles of Ragi (Eleusine coracana Linn) via methanol pfe-extract on oxidative stability of ghee. The Dehusked Ragi powder (DRP) contained on an average 10.05 per cent moisture, 2.00 per cent lipid, 6.10 per cent protein, 79.65 per cent carbohydrates, 2.20 per cent ash. It contained on dry matter 2.55. per cent total phenolics and 0.17 per cent phospholipids compounds. Ghee samples were procured from a commercial dairy plant, Vidya Dairy, Gujarat Agricultural University, Anand. Methanol extract of DRP was evaluated for their effectiveness against oxidative deterioration of ghee. In all 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 deteraiined. 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. The methanol pre-extract of DRP added to ghee at the rate of 0.0 (To, Control), 0.1 (Ti), 0.25 (Ta) and 0.5 (T3) per cent (v/v) levels. For comparison, addition of butylated hydroxyl anisole (BHA) was added at the legally permitted rate of 0.02 per cent (T4). The samples were kept at 40 ±2 °C for 30 min, then temperature was raised to 50 ±2 °C for half an hour and then temperature was raised upto 120 °C and allow to cool at 60 °C. Ghee samples were filtered through four layers of muslin cloth and immediately transferred to an oven maintained at 80 ± 2 °C for accelerated storage studies. In all the trials, ghee samples were analysed for different constituents like moisture, free fatty acids, phospholipids, water extractable phenolics and methanol extractable phenolics. The average moisture content of ghee sample varied from 0.185 to 0.197 per cent and the initial free fetty acid (as per cent oleic acid) varied from 0.518 to 0.522 per cent. The phospholipids in the treated ghee samples varied on an average from 3.99to 12.14 mg/100 g. The water extractable phenolics ranged on an average form 0.32 to 2.78 mg/lOOg of ghee, the order being 2.78 (T3) > 1.25 (T2) > 0.52 (T1) >0.36 (T4) >0.32 (To) mg/lOOg of ghee. The methanol extractable phenolics varied on an average from 1.5 to 9.0 mg/lOOg, the order being 9.0 (T3) > 4.7 (T2) > 1.8 (T1) >1.5(T4) mg/lOOg of ghee. The overall induction periods of different treatments were found to be in the sequence of 278.7 (T3)> 195.5 (T2)> 191.5 (T4)> 152.5 (Ti) > 103.7 (To) hours. The antioxygenic indexes (protection factor) were found to be in the order of 2.75(T3) > 1.93 (T2)> 1.89 (T4)>1.47 (T1). From the resuUs of this study, it was concluded that the antioxygenic compounds of Ragi can be extracted in methanol and enhance the oxidative stability of ghee. Addition of methanol pre-extract of DRP at the level of 0.5 per cent (v/v) was found to be more effective than the addition of BHA at the level of 0.02 per cent of ghee. The polyphenolics as well as phospholipids compounds present in the ragi appeared to be the main contributory factors in enhancing the oxidative stability to ghee.