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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
    STUDY ON ACTIVITY OF SELECTED INDIGENOUS ENZYMES IN SURTI BUFFALO MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Hirapara Anjnaben Ashokbhai; Dr. Amit Kumar Jain
    The information on the activity of indigenous enzymes in milk of various species and breeds of indigenous animals are lacking. Not much information is available on the activity of enzymes in buffalo milk and particularly that of indigenous breeds of buffalo milk. Moreover, there are no reported values on these aspects for Surti buffalo milk. Therefore, the study was conducted to determine proximate chemical composition and activity of selected indigenous enzymes of Surti buffalo milk. Pooled buffalo milk samples were collected from Reproductive Biology Research Unit, Anand Agricultural University, Anand (Gujarat) during August 2019 and March 2020. The fat, protein, lactose, ash and total solids content of Surti buffalo milk ranged from 5.97 to 9.77 per cent (mean value 7.38 per cent), 3.46 to 4.93 per cent (mean value 3.87 per cent), 4.54 to 5.98 per cent (mean value 5.04 per cent), 0.664 to 0.864 per cent (mean value 0.753 per cent) and 15.32 to 20.67 per cent (mean value 17.02 per cent) respectively.
  • ThesisItemOpen Access
    EVALUATION OF EFFECT OF CARDAMOM ON LIPOLYSIS IN KHOA
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Patel Sagar Manojkumar; Dr. B. M. Mehta
    Khoa is an important heat desiccated traditional dairy product because it forms an important base for the preparation of a variety of milk sweets. Khoa is a perishable dairy product and has an average shelf life of two to four days under ambient conditions because of high nutritive value and high water activity. Fat in khoa undergoes lipolysis depending on the temperature, moisture, and presence of microorganisms during storage. Lipolysis shortens the shelf life of the khoa. Several attempts were made to enhance the shelf life of khoa. The use of synthetic food additives may have an adverse effect. Therefore, there is a need for replacement of such synthetic food additives with natural origin additives such as herbs, spices etc. Currently, spices are mainly used for enhancing the flavour of foods rather than extending the shelf life. Various researchers have tried to use cardamom in different food products to improve the quality and extend the shelf life. However, direct studies on the effect of cardamom on lipolysis of khoa are limited. The present study was carried out in two phases namely (i) optimization for the rate of addition of cardamom to control lipolysis in khoa, (ii) analysis of khoa for chemical and sensory characteristics.
  • ThesisItemOpen Access
    EVALUATION OF EFFECT OF CARDAMOM ON PROTEOLYSIS IN KHOA
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Patel Ravi Pareshkumar; Dr. B. M. Mehta
    Khoa is an indigenous milk product prepared by concentration of milk and is widely used as a base material for numerous sweets. Khoa has an average shelf life of two to four days under ambient conditions because of high nutritive value and high water activity. Protein in khoa undergoes proteolysis depending on temperature, moisture and presence of microorganism during storage. Proteolysis shorten the shelf life of khoa. Several attempts were made to enhance the shelf life of khoa. The use of synthetic food additives may have an adverse effect. Therefore, there is a need for replacement of such synthetic food additives with natural origin additives such as herbs, spices etc. Currently, spices are mainly used for enhancing the flavour of foods rather than extending the shelf life. Various researchers have tried to use cardamom in different food products to improve the quality and extend the shelf life. However, direct studies on the effect of cardamom on proteolysis of khoa are limited. The present study was carried out in two phases namely (i) To optimize the rate of addition of cardamom to control proteolysis and (ii) analysis of khoa for chemical and sensory characteristics.
  • ThesisItemOpen Access
    STUDIES ON PHYSICO-CHEMICAL, SENSORY AND TEXTURAL CHARACTERISTICS OFWHEY AND FRUIT BASED PROBIOTIC CANDY
    (DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Kalariya Bansi Jayantilal; Dr. Smitha Balakrishnan
    Whey is obtained as a by-product in the production of cheese, chhana and paneer whey which retains 40-50 per cent of total milk solids including lactose, whey proteins, minerals and all water soluble vitamins Whey is a serious pollutant as it imposes a very high BOD and COD and also discarding whey causes significant loss of potential nutrients. Presence of high lactose in whey limits the consumption of whey and whey based formulations by individuals suffering from lactose intolerance. One of the best ways of reducing the lactose content of whey is hydrolysis of lactose content by β-galactocidase enzyme. In this study whey was subjected to lactose hydrolysis and it was utilized along with sapota pulp, pomegranate powder, beetroot powder and betel leaf powder for preparation of candy.
  • ThesisItemOpen Access
    STUDY ON LEVEL AND STATUS OF SELECTED MINERALS IN SURTI BUFFALO MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Chaudhari Nileshkumar; Dr. SC Parmar
    Studies regarding level and status of minerals and alcohol stability of milk of indigenous buffalo breeds are scanty. Over the years, rearing practices of milch animals in India has changed. Now a days organized way of milk farming is on rise with a significant change in feeding practices, healthcare facilities, etc. This may have its effect on composition, mineral content and their partition in soluble and colloidal phases and alcohol stability of milk. There is a need to undertake systematic study to generate detailed information on such parameters. Therefore, study was conducted to analyze gross chemical composition, selected minerals content and their distribution between soluble and colloidal phases and alcohol stability of pooled Surti buffalo milk.
  • 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.
  • ThesisItemOpen 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 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.