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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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  • 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
    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.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPS
    (Anand Agricultural University, Anand, 2006) Amitabh Pandey; Dr. Sukhminder Singh
    The present study was planned and conducted to prepare a soup powder from blends of soyabean tofu and whey powder and evaluate the sensory qualities of Ready-to-Serve (RTS) soups made from their corresponding dry soup powders. Soup powder I (T1 to T16) and soup powder II (T17 to T32) were prepared by blending whey powder, tofu powder, onion powder, garlic powder, ginger powder, chilli powder, common salt and mono sodium glutamate along with either sodium alginate in soup powder I or with maida in soup powder II as thickening agent. All the powders were analysed for their chemical composition namely protein, fat, moisture, ash, total carbohydrates (by difference) and physico-chemical attributes viz., bulk density, total moisture absorption, pH and acidity. A commercial soup powder of mixed vegetable (Knorr, Hindustan Lever Ltd., Mumbai) was taken as the control (TC).
  • ThesisItemOpen Access
    EVALUATION OF THE SUITABILITY OF SAGO (TAPIOCA STARCH) AS A FUNCTIONAL INGREDIENT IN REGULAR ICE CREAM
    (Anand Agricultural University, Anand, 2008) Patel Mayankkumar Thakorbhai; Dr. K. D. Aparnathi
    The present study was planned and conducted to evaluate the suitability of sago (tapioca starch) as a functional ingredient in regular fat ice cream. Sago is natural, comprises of starch which can serve as stabilizer and sago has certain dietary benefits. Many people are fond of eating premium ice creams and frozen desserts but due to high calorie content and high price they avoid consuming such ice cream. In this study an attempt was made to prepare a regular fat (10.0 per cent) ice cream using a combination of sago and Whey Protein Concentrate (WPC) as stabilizer and emulsifier respectively and see whether it can compare favourably with premium ice cream in sensory quality. Hence, the experimental ice cream (
  • ThesisItemOpen Access
    EVALUATION OF THE SELECTED SPICES FOR EXTENDING THE SHELF LIFE OF PANEER
    (Anand Agricultural University, Anand, 2009) KRISHNA KUMARI ERESAM; Dr. K. D. Aparnathi
    Study of evaluating the selected spices for extending shelf life of paneer was conducted. The entire study was divided into four parts viz. selection of spices, selection of rate of addition of spice, preliminary screening of the spices for their effectiveness in enhancing shelf life of paneer and final testing of the selected spices for their relative efficiency in improving shelf life of paneer
  • ThesisItemOpen Access
    ANTIOXIDANT POTENTIAL OF CAROTENOIDS IN ANNATTO (Bixa orellana L.) SEEDS
    (Anand Agricultural University, Anand, 2009) PATEL DEVESHKUMAR HARIBHAI; Dr. K. D. Aparnathi
    Annatto is a natural colour permitted for use in food products. The colour is obtained from annatto (Bixa orellana L.) seeds. The seed coat contains carotenoid pigments. The antioxidant/pro-oxidant action of carotenoids on lipid oxidation has been of interest in food lipids. Somewhat controversial reports are existing in the literature for effect of annatto colour on oxidative stability of food product. In India, two cultivars of annatto have been reported. One with white flowers and green pods (WFGP) and other one with pink flowers and red pods (PFRP). The differences in antioxidant potential between the two varieties are also not reported. Therefore, present study was planned to study the antioxidant potential of carotenoid pigments of annatto seeds obtained from these two varieties.
  • ThesisItemOpen Access
    EVALUATION OF THE SUITABILITY OF SAGO (TAPIOCA STARCH) AS A FUNCTIONAL INGREDIENT IN REGULAR ICE CREAM
    (Anand Agricultural University, Anand, 2009) Patel Mayankkumar Thakorbhai; Dr. K. D. Aparnathi
    The present study was planned and conducted to evaluate the suitability of sago (tapioca starch) as a functional ingredient in regular fat ice cream. Sago is natural, comprises of starch which can serve as stabilizer and sago has certain dietary benefits. Many people are fond of eating premium ice creams and frozen desserts but due to high calorie content and high price they avoid consuming such ice cream. In this study an attempt was made to prepare a regular fat (10.0 per cent) ice cream using a combination of sago and Whey Protein Concentrate (WPC) as stabilizer and emulsifier respectively and see whether it can compare favourably with premium ice cream in sensory quality. Hence, the experimental ice cream (10.0 per cent fat) was compared against two control ice creams, one having 10.0 per cent and other having 14.0 per cent fat using commercial stabilizer (Na-alginate) and emulsifier (Glycerol monostearate).
  • ThesisItemOpen Access
    ANTIOXIDANT POTENTIAL OF CAROTENOIDS IN ANNATTO (Bixa orellana L.) SEEDS
    (Anand Agricultural University, Anand, 2009) PATEL DEVESHKUMAR HARIBHAI; Dr. K. D. Aparnathi
    Annatto is a natural colour permitted for use in food products. The colour is obtained from annatto (Bixa orellana L.) seeds. The seed coat contains carotenoid pigments. The antioxidant/pro-oxidant action of carotenoids on lipid oxidation has been of interest in food lipids. Somewhat controversial reports are existing in the literature for effect of annatto colour on oxidative stability of food product. In India, two cultivars of annatto have been reported. One with white flowers and green pods (WFGP) and other one with pink flowers and red pods (PFRP). The differences in antioxidant potential between the two varieties are also not reported. Therefore, present study was planned to study the antioxidant potential of carotenoid pigments of annatto seeds obtained from these two varieties
  • ThesisItemOpen Access
    EVALUATING THE SUITABILITY OF SAGO (TAPIOCA STARCH) IN DIETETIC LOW FAT ICE CREAM
    (Anand Agricultural University, 2008) Ashishkumar Sureshchandra Patel; Dr. K. D. Aparnathi
    The present study was planned and conducted to evaluate the suitability of sago (tapioca starch) as fat replacer and bulking agent in dietetic low fat ice cream. Low fat and low calorie ice creams and frozen desserts are in high demand in market due to increased customer health awareness. In this study an attempt was made to prepare a low fat ice cream having 2.4 per cent fat using sago as a fat replacer and bulking agent, which was compared against a control ice cream having 10 per cent fat. Incorporation of sago resulted in nearly 30 per cent calorie reduction in low fat ice cream as compared to control.