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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
    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 Balakrishnan
    Ghee 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.
  • ThesisItemOpen 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. Mehta
    Paneer 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.
  • ThesisItemUnknown
    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 Parmar
    An 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.
  • ThesisItemOpen 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 Jain
    Ghee, 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.