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 - 6 of 6

Open 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.
Open 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.
Open Access
STUDIES ON AMINO ACIDS IN MILK
(AAU, Anand, 1965) SHUKLA, P. C.; PATEL, B. M.
Abstract not Available
Open Access
CARRY-OVER AND STATUS OF AFLATOXIN M1 IN MILK AND MILK PRODUCTS
(AAU, Anand, 1995) LAL, PEETAM; SHARMA, R. S.
The survey on status of aflatoxin M1 in milk of individual animals and market milk was carried out in and around Arsaiid town. Out of 223 milk samples analysed, 210 (94.17%) samples were found contaminated with aflatoxin Mi. The aflatoxin Ml content in positive samples ranged from 0.006 to 0.763 jig per 1 with an average of 0.097 ± 0.001 \ig per 1. All the bulk milk sanpies contained aflatoxin Mi bslcw the action level of Food and Drug Administration (0.50 µg/l). Only a few samples of milk from the individual cows exceeded the said limit. The carry-over study of aflatoxin Bi from naturally contaminated rations to milk as aflatoxin M1 was studied, in 10 Indian cows divided into five groups of two cows under each, at aflatoxin Bi intake levels of 12.50 (Control), 25.00 (T1), 52.53 (T2), 77.90 (T3) and 108.45 (T4) µg per kg of ration. The experiment was conducted in three phases, each phase comprised of seven days feeding. Feeding of aflatoxin B1 contaminated rations to the cows reduced feed intake and nilk yield. However, such effects were non significant. The effects were more pronounced at higher levels and long term feeding. The aflatoxin M1 content in milk increased significantly (P < 0.05) as the level of aflatoxin Bi increased in the diet. The average values for aflatoxin M1 content in milk of the cows during the feeding period was 0.04, 0.08, 0.14, 0.36 and 0.65 µg per 1 for Control,, T1, T2, T3 and T4 respectively. Carry-over rate of aflatoxin Bi from feed to milk as aflatoxin Mi increased significantly (P < 0.05) with increased ingestion of aflatoxin Bi by the cows. The per cent conversion of aflatoxin Bi to aflatoxin M1 was 0.32, 0.48, 0.52, 0.60 and 1.03 for Control T1, T2, T3 and T4 respectively. The carry-over rate was high in high yielders and low in the low yielders. Feeding of the rations containing more that 77.90 y.g aflatoxin Bi per kg ration led to secretion of milk containing more than 0.50 ug aflatoxin M1 per 1, thus exceeding the present Food and Drug Administration limit. Chemical composition of milk viz. fat, protein, lactose and SNF was not affected significantly at any level of aflatoxin Bi intake during the experiment. However, some what reduction in fat and protein content was observed. No appreciable reduction in aflatoxin M1 content of naturally contaminated milk was observed during chilling and cold storage (5°C, 24h), batch pasteurization, HTST pasteurization and pre-heating, whereas, 14.5 and 12.21 per cent reduction was observed during boiling and eterilisation respectively. Similarly, 19.38 per cent reduction in the toxin content was observed during khoa making, while fermentation of milk using L. acidophilus, S. thermophilus and S.. laotis plus S. cremoris. during preparation of dahi from the aflatoxin Mi contaminated milk, a reduction of 29.33 to 57.66 per cent toxin was observed and the mixed strain starter culture gave maximum reduction in the toxin content. Evaluation of partitioning behaviour of aflatoxin Mi during preparation of milk products like chakka, paneer, casein, Cheddar cheese and Swiss cheese from the naturally contaminated milk indicated that maximum amount of toxin goes with these products. The enrichment factors for these products were 3.30, 2.57, 4.22, 3.15 and 4.98 times, respectively. On separation of aflatoxin M1 contaminated whole milk into skim milk and cream, the distribution, of the toxin was 69.13 and 30.87 per cent in skim milk and cream respectively.
Open Access
Studies On Preparation And Properties Of Oil-Soluble Annatto Colour For Food
(Anand Agricultural University; Anand, 2005) Gojiya, Naran Sajan; Sukhminder Singh
Open Access
Studies On Preparation And Properties Of Protein Enriched Groundnut Spreads
(Anand Agricultural University; Anand, 2005) Borkhatriya, Vajsi Naran; Sukhminder Singh

Anand Agricultural University, Anand

Browse

Thesis Type

Type

Author

Date

Subject

Search Results