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 16
  • ThesisItemOpen Access
    COMPARATIVE APPRAISAL OF PHYSICAL, CHEMICAL, INSTRUMENTAL AND SENSORY EVALUATION METHODS FOR MONITORING OXIDATIVE DETERIORATION OF GHEE
    (AAU, Anand, 2014) MEHTA, BHAVBHUTI MANOJBHAI; Aparnathi, K. D.
    Ghee is the most famous traditional dairy product in India, now also gaining popularity in Asian countries as well as other continents like Australia, Europe and America. This fat rich dairy product is highly regarded for typical pleasing flavor. Ghee, being a lipid, prone to oxidation. Lipid oxidation is a degradation process considered to be a major cause of deterioration in the quality of fat products. It imparts rancid and unpleasant flavors to the products and thus decreases their organoleptic value. The reaction of fat oxidation is autocatalytic and occurs in two stages. In primary stage of the fat oxidation reaction between the unsaturated fatty acid and oxygen leads to formation of hydroperoxides and during secondary stage of the reaction the hydroperoxides decomposed into off smelling volatile compounds. This is very complex process that resuh in the formation of several different compounds. Therefore, there is no single method to measure all these compounds, consequently, the use of more than one testing method is recommended to monitor oxidative changes taking place in lipid. Numerous physical, chemical and instrumental methods have been reported to measure oxidative deterioration of oils and fats. The selection of appropriate analytical method is very essential to obtain correct information about oxidative deterioration of product like ghee. Analytical methods most widely reported are weight gain, conjugated dienes, Kreis number, iodine value, free fatty acids content, peroxide value, TBA value, p- Anisidine value, TOTOX value, Carbonyl value and Rancimat. However, no systematic work has been carried out so far for selection of the most appropriate methods to monitor oxidative deterioration of ghee. Therefore, this study was undertaken with a goal to compare performance of selected physical, chemical and instrumental methods to evaluate oxidative deterioration of ghee and to establish correlation between results obtained by these methods with results obtained by sensory evaluation of the ghee for flavor score. The entire work of study was divided as (1) selection of methods used for determination of peroxide value of ghee, (2) evaluation of methods used for monitoring oxidation of ghee on the bases of changes taking place during primary stage of lipid oxidation, (3) examination of methods used for monitoring oxidation of ghee on the bases of changes taking place during secondary stage of lipid oxidation, (4) testing of Rancimat for suitability to study oxidation of ghee, (5) comparison between performance of the method selected from stage of primary oxidation, method selected from secondary stage of oxidation and Rancimat to study oxidative deterioration of ghee and (6) work out the correlation between the results obtained by accelerated storage study and the results obtained from sensory evaluation of ghee for flavor score on storage at normal temperature. In selection of methods for determination of chemical changes taking place during primary stage as well as secondary stage of oxidation in ghee, accelerated storage study was employed. The samples of ghee were prepared by creamy butter method stored at 80°±2°C and monitor for chemical changes using selected methods at regular interval of every 48 hours. The samples of ghee were simultaneously analyzed for changes in flavor score by sensory evaluation using 9 point hedonic scale. For testing the suitability of Rancimat to study the oxidative deterioration of ghee, oxidation curves for the ghee were obtained at 90°C, 100°C, 110°C and 120°C and Arrhenius plots were obtained to predict the shelf life of ghee. Simultaneously ghee samples were also stored at 35°±2°C and monitor for changes in flavor score by sensory evaluation using 9 point hedonic scale at an interval of 10 days. Amongst the BIS, AOAC, AOCS/IUPAC, FOX and IDF methods used to monitor the peroxide formation in ghee, the FOX method was found most consistent. Moreover, the best correlation between changes in flavor score of ghee and peroxide formation was given by FOX method. Amongst the weight gain. Conjugated dienes, Kreis number. Iodine value, free fatty acids content and Peroxide value by FOX method based on chemical changes in the primary stage of the oxidation of ghee, except the FOX method no other method gave significant correlation with changes in flavor score of ghee during storage. Amongst the TBA value, p-Anisidine value, TOTOX value and Carbonyl value based on chemical changes in the secondary stage of the oxidation of ghee, the carbonyl value was found consistent. In addition it gave the highest correlation with changes in flavor score of ghee during storage. The changes in temperatures of Rancimat were highly correlated with induction period of ghee samples and changes in its flavor scores on storage at 80°±2°C. The predicted shelf life of ghee at 80°±2°C obtained from the prediction models prepared using the results of peroxide value by FOX method and carbonyl value of the ghee stored at 80°±2°C and that obtained from Rancimat was almost in corroboration with the actual shelf life of ghee stored at 80°±2°C. The predicted shelf life of ghee at 35°±2°C obtained from the prediction models prepared using the results of peroxide value by FOX method, carbonyl value and flavor score of the ghee stored at 80°±2°C was almost in corroboration with the actual shelf life of ghee stored at 35°±2°C. However, the predicted shelf life of ghee at 35°±2°C obtained from Rancimat was 2.47 times higher than the actual shelf life of ghee stored at 35°±2°C. Therefore, it appeared from the results that use of peroxide value by FOX method, carbonyl value and flavor score of ghee on storage at 80°±2°C are promising for predicting shelf life of ghee at normal temperature, but use of Rancimat does not appear promising to predict the shelf life of ghee on storage at normal temperature.
  • ThesisItemOpen Access
    EVALUATION OF CAMEL MILK FOR ORGANOLEPTIC CHARACTIRISTICS, KEEPING QUALITY AND SELECTED PROCESSING RELATED PARAMETERS
    (Anand Agricultural University, Anand, 2012) SHYAM PRAVINBHAI SAGAR; Dr. K D Aparnathi
    In a recent past news were fleshing in the media regarding about initiatives taken for industrialization of camel milk in Gujarat. However, the information on organoleptic characteristic, keeping quality and processing related properties of camel milk produce in Gujarat are relatively scarce and much of the information is approximate and fragmental and not reported in the literature. Therefore, the study was conducted to collect camel milk available nearby Anand city and analyze for organoleptic characteristic, keeping quality and processing related properties. The heat stability of cow, buffalo
  • ThesisItemOpen Access
    EVALUATION OF EXTRACTS FROM SELECTED SPICES TO EXTEND SHELFLIFE OF PANEER
    (Anand Agricultural University, Anand, 2012) BHATT AMIT RAJARSHIBHAI; Dr. K. D. Aparnathi
    Paneer, the traditional Indian dairy product having shot shelflife. Spices and herbs are well known for preservative and antioxidant properties. The potential common spices and herbs as preservative for paneer was tested in our laboratory. The study was a step in this direction and is aimed at evaluating suitability of selected spice extracts to extend shelf life of paneer. In the study work was carried out to evaluate acceptability of spice extracts in paneer, examine acceptable spice extracts for enhancing shelf life of paneer, optimize rate of addition of the selected spice extracts in paneer and test efficacy of the selected spice extracts as a preservative for paneer. Oleoresins and essential oils of cardamom, cinnamon and clove
  • ThesisItemOpen Access
    EVALUATION OF CAMEL MILK FOR GROSS COMPOSITION, PHYSICOCHEMICAL CHARACTERISTICS AND ACTIVITY OF SELECTED ENZYMES
    (Anand Agricultural University, Anand, 2012) YOGANANDI JAYDIP SEVADAS; Dr. K D Aparnathi
    In a recent past news were fleshing in the media regarding about initiatives taken for industrialization of camel milk in Gujarat. However, the information on composition and characteristics of camel milk produce in Gujarat is not reported in the literature. Therefore, the study was conducted to collect camel milk available nearby Anand city and analyze for gross chemical composition, selected physicochemical properties and activity of important enzymes. TS content in camel, cow and buffalo milk was
  • ThesisItemOpen Access
    “ANTIOXIDANT ACTIVITY OF LYCOPENE FROM TOMATO FOR ENHANCING SHELF LIFE OF GHEE
    (Anand Agricultural University, Anand, 2012) TANMAY HAZRA; Dr. K. D. APARNATHI
    Ghee, a fat rich dairy product with pleasing flavor, is prone to oxidative deterioration during storage. In recent years use of natural antioxidant to retard such spoilage is gaining popularity from safety aspects. Tomato is a source of lycopene which has high antioxidant potential with plethora of health benefits. Therefore, the present study was undertaken to examine potential of tomato as an antioxidant to enhance shelf life of ghee.
  • ThesisItemOpen Access
    STANDARDIZATION OF METHOD FOR UTILIZATION OF UNFERMENTED PANEER WHEY FOR PREPARATION OF BUTTER MILK TYPE BEVERAGE
    (Anand Agricultural University, Anand, 2012) MS. BENCY ANTONY; Dr. K. D. Aparnathi
    The present project was planned and conducted for standardization of method to utilize the unfermented paneer whey in preparation of buttermilk type whey beverage. Looking at the rich nutritional composition and characteristics of paneer whey, particularly its acidic nature and salty taste, it was proposed to utilize the unfermented paneer whey in the formulation of a butter milk type beverage which exhibits desirable taste characteristics in line with traditional thirst quenchers
  • ThesisItemOpen Access
    STANDARDIZATION OF METHOD FOR UTILIZATION OF PANEER WHEY IN CULTURED BUTTERMILK
    (Anand Agricultural University, Anand, 2012) MAHETA RIDDHIBEN GHANSHYAMBHAI; Dr. K. D. Aparnathi
    Whey, a liquid by-product is obtained in manufacture of coagulated milk products. It causes serious disposal problems owing to its high BOD and COD values. The present investigation aimed at process standardization to utilize paneer whey in preparation of cultured buttermilk. In the study, work was carried out to standardized appropriate mode for addition of whey, select suitable starter culture, optimize amount whey incorporation, standardize composition of the product, evaluate the cultured buttermilk for keeping quality and analyze cultured buttermilk for composition as well as physico chemical characteristics. The curd was prepared using double toned milk (1.5% fat
  • ThesisItemOpen Access
    CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS
    (Anand Agricultural University, Anand, 2013) CHAUDHARY MILANKUMAR JASHUBHAI; Dr. K D Aparnathi
    Khoa, a heat desiccated milk product, is used as base material for manufacture of many popular sweets. Camel milk is known for its nutritional and medicinal properties. However, information on composition and characteristics of khoa prepared from camel milk and its suitability in preparation of sweets is not available in the literature. Therefore, need was felt to undertake systematic study for generating data on such information pertaining to khoa prepared from camel milk. In present study work was carried out to prepare khoa from camel milk; to characterize it for gross composition, chemical characteristics, rheological properties and sensory attributes and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the purpose of comparison khoa was also prepared from cow as well as buffalo milk. Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk was
  • ThesisItemOpen Access
    Appraisal of Modification of Richmond Formula for Calculation of SNF/Total Solids of Cows, Buffaloes and Mixed Milk from Various Dairy Plants of Gujarat State
    (AAU, Anand, 2013) KINJALBEN JAGDISHCHANDRA PATEL; Dr. V. R. Boghra
    Milk is a very variable biological fluid. Milk differs widely in composition; the greatest differences are found between among milks of different species of mammals. The variation in milks within a species depends on so many factors difficult to determine accurately the relationship between a specific factor and composition. Milk is in a quantitative sense, fairly constant in composition and properties; there is a considerable quantitative variation. Chemical composition, size and stability of structural elements, and physical properties may all differ among lots of milk. In recent years the solids-not- fat content of milk has come to be regarded as of equal or of greater importance, than the fat per cent