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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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Now showing 1 - 9 of 13
  • ThesisItemOpen Access
    CHARACTERIZATION OF MILK LIPIDS OF KANKREJ COW
    (DEPARTMENT OF DAIRY CHEMISTRY SMC COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Miss Bharwade Minal Narayan; Smitha Balakrishnan
    Milk fat plays an important role in the structure, stability, flavour and mouthfeel of dairy products and a host of other foods in which milk or milk component are added as functional ingredients. The fatty acid composition, which greatly influences the physico-chemical, functional and nutritive properties, is subjected to variation due to species, breed, stage of lactation and feed. Information is sparse on the physicochemical characteristics of milk lipids of Kankrej cow, an important dual-purpose breed of the Gujarat. Therefore in the present work an attempt has been made to characterize the milk lipids of this breed.
  • ThesisItemOpen Access
    DETECTION OF OXIDATIVE RANCIDITY IN GHEE AT AN EARLY STAGE
    (SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Mr. Vaghela Keyursinh Dipsinh; Dr. Bhavbhuti M. Mehta
    Ghee is almost anhydrous milk fat, occupies prominent place in India. It has very excellent nutritive, medicinal and therapeutic properties. Oxidative rancidity is the major pathway by which ghee undergoes deterioration. Deterioration of ghee which affects not only the economic value of product but also spoils its appetizing flavor, making it unpalatable and produce toxic compounds.
  • ThesisItemOpen Access
    Effect of heating, cooling and storage of milk on performance of selected qualitative tests for detection of common adulterants in milk
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Arpita Agnihotri; Dr. K. D. Aparnathi
    Adulteration of milk is a crucial bottleneck that greatly hinders the development of dairy industry in India and is damaging the potential of export of Indian dairy products in the international market. The vital explanation behind the wide spread adulteration of milk is its physical and chemical nature, because of which it can hide away numerous things when added to it. Along these lines, milk can be adulterated in various ways that influence the quality and safety of dairy items produced out of it.
  • ThesisItemOpen Access
    Optimization of selected qualitative tests for detection of common adulterants in milk
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) CHAUHAN MAHIPALSINH PRAVINKUMAR; Dr. K. D. Aparnathi
    Adulteration of milk is a serious problem faced by purchasers, processors, sellers and consumers of milk and milk products. Qualitative tests are most commonly used to detect adulteration in milk. Though the qualitative tests are based on chemical reactions, reliable and viable for detection of adulteration in milk, they do suffer from limitations. Some of the serious limitations of the qualitative tests include problem in judgement due to poor differentiations between pure and adulterated samples of milk, high limit of detection due to low sensitivity, risk of health hazards due to use of corrosive/toxic/poisonous substances, environmental pollution due to use of chemicals in large amount and/or difficulty in getting some of the chemicals due to prohibition on their sale in open market. It appears from the survey of literature that no attention has been paid so far on systematic work to overcome the limitations and to improve the performance of the qualitative tests. Therefore, the present study was contemplated to improve the performance of qualitative tests by suitable modifications.
  • ThesisItemOpen Access
    UTILIZATION OF PANEER WHEY IN SYNBIOTIC SHERBET CANDY
    (DEPARTMENT OF DAIRY CHEMISTRY SMC COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) CHAUDHARY NISHABEN NARAYANBHAI; Dr. Smitha Balakrishnan
    Whey is the largest and highly nutritious by product obtained during manufacturing of cheese, chhana and paneer. It contains valuable milk solids predominantly lactose, nutritively superior whey proteins and minerals. It causes serious disposal problems owing to its high BOD and COD values. Product diversification was quite feasible using whey in formulated foods. The present investigation aimed at utilization of paneer whey in synbiotic sherbet candy.
  • ThesisItemOpen Access
    DEVELOPMENT OF METHOD FOR DETECTION OF RANCID GHEE MIXED IN FRESH GHEE
    (SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) CHAUDHARY BHAVESH NAGABHAI; Dr. Bhavbhuti M. Mehta
    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. Being a costly dairy product, spoilage of ghee is of major concern. Deterioration of ghee which affects not only the economic value of product but also spoils its appetizing flavor, making it unpalatable. The disposal of the rancid and poor quality of ghee is problem to the manufacturer. Therefore, producers are tempted to dispose such rancid ghee by partly replacing good quality of ghee with such rancid ghee. Inspite of number of physical, chemical and instrumental methods available to check the mixing of ghee with cheaper fats/oils, a rapid qualitative methods are not explored so far. The qualitative tests based on chemical reactions are considered as simple, cheap, reliable and easy to perform as a rapid platform test. There are possibilities to develop qualitative tests to check rancid ghee mixed with fresh ghee. However, from the literature it appears that no attempts are made so far to develop a rapid qualitative method to detect rancid ghee mixed in the fresh ghee. Therefore, present study was undertaken to develop qualitative methods for detection of rancid ghee mixed in fresh ghee.
  • ThesisItemOpen Access
    EVALUATION OF SELECTED HERBS TO ENHANCE SHELF LIFE OF GHEE AGAINST OXIDATIVE DETERIORATION
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) KAPADIYA DHARTIBEN BIPINBHAI; Dr. K. D. Aparnathi
    Ghee under ambient conditions of storage undergoes oxidative deterioration. Addition of synthetic antioxidants is common approach to extend shelf-life of ghee, but use of synthetic antioxidants which posse potential health risk necessitated attention towards natural antioxidants. Herbs are considered very good sources of natural antioxidants, but very limited work has been reported for utilization of herbs as a possible antioxidant in ghee. Therefore, the present study was contemplated to evaluate potential of common herbs as a natural antioxidant in ghee. The study was planned with work in to 6 phases: (1) assessment of compatibility of the common herbs in ghee, (2) evaluation of herbs for antioxidant activity in ghee, (3) selection of stage in preparation of ghee for addition of herbs, (4) optimization of rate for addition of the selected herbs in ghee, (5) combinations of the selected herbs as antioxidants in ghee, (6) comparison for effectiveness of the selected herbs as an antioxidant for ghee in comparison with permitted synthetic antioxidant (BHA) and analysis of ghee samples for quality parameters prescribed under FSSAI regulations and AGMARK standards.
  • ThesisItemOpen Access
    DEVELOPMENT OF NITROGEN DISTRIBUTION BASED APPROACH TO DETECT ADULTERATION OF MILK WITH NON-PROTEIN NITROGENOUS COMPOUNDS
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) SHAIKH AHESANVARISH ISMAILBHAI; Dr. K. D. Aparnathi
    Milk is a wholesome food for people of all age groups ranging from infants to old. However, image of milk as food is tarnished due to menace of adulteration. In past few decades adulteration of natural milk with a chemically formulated milky fluid (synthetic milk) has been as a matter of serious concern due to its potential harmful effects on human health. This fluid expertly prepared so as to imitate as natural milk prepared from refined oil, detergent, carbohydrates, non-protein nitrogenous compounds, salts and soda by dissolving/dispersing calculated amount of different ingredients of the formulation using water as a medium. Hence it easily passes the routine tests (fat and lactometer reading) carried out at the collection centres.
  • ThesisItemOpen Access
    Development of Nutrient rich Biscuits from blends of dairy and plant ingredients
    (AAU, Anand, 2016) Patel Deveshkumar H.; DR V. R. Boghra