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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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ThesisItem Open Access DEVELOPMENT OF DPPH INDICATOR BASED METHOD FOR THE DETECTION OF VEGETABLE OILS ADULTERATION IN GHEE(DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Joshi Hardiben Prakashbhai; Dr. Smitha BalakrishnanGhee is a class of clarified butter which is highly expensive and is often susceptible to adulteration with cheaper fats and oils. Lower chain fatty acids are unique to milk fat and they impart characteristic BR reading to ghee. Unsaturated fatty acids in ghee are less compared to vegetable oil which imparts a lower iodine value to ghee. There is a need to check reliability of various methods suggested for the detection of vegetable oils in ghee. The present study is to assess the suitability of different published analytical methods and to develop reliable test for detection of vegetable oils (cotton seed oil, groundnut oil, sunflower oil, corn oil, rice bran oil, palm oil, coconut oil, HVO and sesame oil) in ghee using DPPH reduction reaction. Studies on sensory characteristics of ghee revealed that sensory analysis alone cannot establish the adulteration of ghee by vegetable oils. The present study showed that estimation of BR (RI) reading and iodine value confirmed the ineffectiveness of these method in detecting adulteration of ghee with vegetable oils.ThesisItem Open Access EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS AND LIPOLYSIS IN PANEER(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Jadav Kishorbhai; Dr. B. M. MehtaPaneer is a heat and acid coagulated traditional Indian dairy product. It is one of the most demanding dairy product and widely used in preparation of various dishes. It is highly favorable medium for the growth of various proteolytic and lipolytic microorganisms. Proteolysis and lipolysis shorten the shelf life of the paneer. Several attempts were made to enhance the shelf life of paneer. There has been more focused interest in discovering new natural antimicrobials. Although, spices have been well known for their medicinal, preservative and antioxidant properties, they are currently used mainly for enhancing the flavour of foods rather than extending shelf life. No attempts have been reported so far to exploit potential of cardamom to control proteolysis and lipolysis of paneer. The present study was carried out in three phases namely (i) optimization for rate of addition of cardamom to control proteolysis and lipolysis, (ii) selected levels of cardamom evaluated for chemical, microbiological and sensory characteristics of paneer and (iii) evaluation of shelf-life of paneer during storage at 7±2°C in LDPE package.ThesisItem Open Access EVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA IN PREPARATION OF WHEY BASED CANDY(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Panchal Manjiram; Dr. SC ParmarAn attempt was made in this study to harness nutritional benefits of whey and moringa by incorporating into a product having wide popularity like frozen candy. Selected parts (pod, leaf, seed and bark) of Moringa oleifera were evaluated for their compatibility in whey candy. Powdered form of leaf, pod, bark and seed of Moringa oleifera were added @ 1 per cent in whey based candy and evaluated on sensory basis using 9-point hedonic scale. Candies containing pod powder scored better and hence was selected for further study. In order to ascertain its rate of addition, it was added at different rates (1 to 4 per cent) in whey candy and sensorially evaluated. Candies incorporated with 2 per cent moringa pod powder had good taste/mouthfeel and improved melting resistance. However, sedimentation of moringa pod powder at the bottom was observed. Hence, to improve hydration and prevention of sedimentation of pod powder, different stabilizers such as carrageenan, guar gum, sodium alginate, modified starch and pectin (control) were evaluated @ 0.2 per cent (w/w) on the basis of mix. On sensory evaluation, candies containing carrageenan improved the same and hence, carrageenan was selected. After finalizing suitable part of Moringa oleifera (i.e. pod powder), its appropriate rate (2%) and suitable stabilizer (carrageenan) candies were prepared and analyzed for physico-chemical properties, gross composition, sensory attributes, selected mineral analysis and microbial quality.ThesisItem Open Access EVALUATION OF SELECTED PARTS OF MORINGA OLEIFERA FOR ANTIOXIDANT ACTIVITY IN GHEE(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Chaudhari Mihirkumar; Dr. Amit Kumar JainGhee, a fat rich dairy product, undergoes oxidative deterioration under ambient conditions of storage. Use of natural antioxidants to retard such deterioration gained popularity. Moringa oleifera is considered as good source of natural antioxidants. However, limited work has been reported for utilization of M. oleifera as a possible antioxidant in ghee. Therefore, the present study was undertaken to examine potential of M. oleifera as an antioxidant to control the oxidative deterioration of ghee.ThesisItem Open Access EVALUATING SELECTED SPICES FOR EXTENDING SHELF LIFE OF CULTURED BUTTERMILK(DEPARTMENT OF DAIRY CHEMISTRY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Chaudhari Nishitkumar Abherajbhai; Dr. Smitha BalakrishnanThe dairy industry is improving its processing techniques to prolong the shelf life of milk and provide consumer with attracting sensorial characteristics of fluid milk and dairy products. The shelf life of fermented products like dahi and buttermilk can be extended by subjecting them to thermization process at the cost of live bacteria. As consumer has shown a concern for the reduction of chemical preservatives in food, the interest for natural compounds with antimicrobial properties has been investigated. In addition to the use of spices and herbs to improve the flavour of food, they are also used to provide antimicrobial and antioxidant properties.ThesisItem Open Access EVALUATION OF EFFECT OF SELECTED SPICES ON CHOLESTEROL LEVEL IN GHEE(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Lunagariya Rayan Lunagariya; Dr. B. M. MehtaGhee is commonly used in south Asian cuisine. It is prepared from cow or buffalo milk or combination thereof. Ghee contains 0.25-0.40 per cent cholesterol. Owing to the reported adverse effects of dietary cholesterol, various methods have been proposed for reducing cholesterol from foods. These include blending with vegetable oils, extraction with organic solvent and supercritical carbon dioxide, adsorption with activated charcoal and saponin, vacuum and molecular distillation and degradation of cholesterol by cholesterol oxidase. Many of these methods have one or more limitations.However, these processes are costly and they may have side effects because of chemical used for removal of cholesterol from foods. Since the usage of synthetic drug, statins, leads to various side effects, the plants flavonoids and phenolic content with antiartherosclerotic activity gained much attention. So there is need to develop natural way to reduce cholesterol content by using spices in the product itself. Keeping this idea as a central goal, the study was planned with distribution of the work into 4 different phases: (1) assessment of compatibility of spices in ghee (2) evaluation of the spices for their cholesterol lowering ability in ghee (3) optimization of the spices for application in ghee and (4) analysis of ghee for quality parameters and sensory evaluation.ThesisItem Open Access EVALUATION OF EFFECT OF SELECTED HERBS ON CHOLESTEROL LEVEL IN GHEE(DEPARTMENT OF DAIRY CHEMISTRY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Shingala Krupaben Manasukhbhai; Dr. B. M. MehtaGhee is a heat clarified milk fat and supplies various nutrients. It contains, cholesterol, one of the major unsaponifiable matters. Cholesterol ensures stability of cell membranes, necessary for production of different steroid hormones and vitamin D. However, high cholesterol level causes atherosclerosis, strokes, heart attacks, and peripheral vascular diseases. It is advisable to maintain cholesterol level in body. There are many methods for reducing cholesterol content in foods and that include blending in vegetable oils, extraction using organic solvents, cholesterol degradation by cholesterol oxidases and removal via supercritical carbon dioxide extraction as well as using β-cyclodextrins. However, these processes are costly and they may have side effects because of chemical used for removal of cholesterol. Since the usage of the synthetic drug, statins, leads to various side effects, the plants flavonoids with antiartherosclerotic activity gained much attention. So there is need to develop natural way to reduce cholesterol by using herbs in ghee. Keeping the said idea as a central goal, the study was planned with distribution of the work into 4 different phases: (1) assessment of compatibility of herbs in ghee (2) evaluation of the herbs for their cholesterol lowering ability in ghee (3) optimization of the herbs for application and (4) analysis of ghee for quality parameters and sensory.ThesisItem Open Access DEVELOPMENT OF METHODS FOR QUANTIFICATION OF SELECTED ADULTERANTS IN MILK(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Desai Bhoomikaben Sharadbhai; Dr. Amit Kumar JainAdulteration of milk is a serious problem to be tackled by the dairy industry. For detection of adulterants in milk various qualitative tests are reported as rapid methods. However, rapid methods for quantification of the adulterants are not available. Simple quantitative methods which can be used for large number of samples are need of the hour. Therefore, the present study was undertaken to cater to this need. Among various substances reported as adulterants in milk, the most commonly encountered adulterants were selected to develop methods for their quantification. The selected adulterants were urea, sucrose, glucose, maltodextrin, starch, nitrate, sulphate and gelatin.ThesisItem Open Access DEVELOPMENT OF METHODS FOR QUANTIFICATION OF SELECTED PRESERVATIVES IN MILK(DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Modi Zeel Satyendra; Dr. S C ParmarMilk, being a highly perishable commodity, addition of some preservatives is a common practice, though it is not legally permitted. Such an adulteration of milk illegal, unethical and hazardous to be health of the consumer. For detection of these preservatives in milk, various qualitative tests are reported as rapid methods. However, rapid methods for quantification of preservatives are not available. Simple quantitative methods, which can be used for large number of samples are need of the hour. Therefore, present study was undertaken to cater to this need.
