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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 EVALUATION OF NON-CONVENTIONAL PLANT SOURCES FOR ENHANCEMENT OF OXIDATIVE STABILITY OF GHEE(SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) PATEL SHRIYESH ISHWARLAL; Dr. Smitha BalakrishnanGhee is one of the most widely used milk products and is considered as the supreme cooking and frying medium. Ghee undergoes oxidative degradation during storage which depends mainly on storage temperature, oxygen availability and presence of catalysts. The use of antioxidants is the considered as most appropriate way to stabilize oils and prevent lipid oxidation. Synthetic antioxidants used to serve the purpose can lead to various health implications. Numerous studies employing the use of conventional plant based sources have been reported for extending the shelf life of ghee. Hence, the present study was aimed at utilization of non-conventional plant sources as natural antioxidants in enhancing the oxidative stability of ghee during storage. Fifteen different plant sources (areca nut, banyan tree aerial roots, brahmi, catechu, chicory, dodi, giloy, harde, hibiscus, jamun seed, kapoor kachli, mango seed kernel, nagkesar, pomegranate peel, and tamarind seed) were selected to evaluate their antioxidant activity in ghee. The total phenolic content (TPC), expressed as mg gallic acid per g of catechu (59.41), harde (58.79), tamarind seed (59.74), areca nut (46.24), pomegranate peel (38.54), jamun seed (36.53) and nagkesar (33.32) was significantly higher compared to chicory (24.08), mango seed kernel (23.18), banyan tree aerial roots (17.61), hibiscus (16.61), brahmi (13.21), dodi (6.51), giloy (4.42) and kapoor kachli (1.17). The DPPH radical scavenging activity (expressed as % inhibition) of tamarind seed (89.62%), catechu (88.37%), harde (86.15%), jamun seed (76.41%), areca nut (75.79%), nagkesar (71.41%), pomegranate peel (70.83%), mango seed kernel (69.97%) and chicory (62.37%) was higher than banyan tree aerial roots (29.24%), hibiscus (14.94), brahmi (9.11%), dodi (7.97%), giloy (4.49%) and kapoor kachli (2.58%).ThesisItem Open Access PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF WHEY-BANANA PULP POWDER(AAU, Anand, 2000) SHARMA, PRABHAT KUMAR; SHARMA, R. S.The study was planned to develop a simplified process for preparation of whey powder from cheddar cheese whey and whey banana pulp powder from lactose crystallized (LC) whey concentrate : processed banana pulp (75:25, 50:50 ratio by weight) respectively using tray drying method. The steps involved in the preparation of powders were: straining of cheddar cheese whey through muslin cloth, pasteurization (63°C/30 min) of whey, concentration (55 % TS) in vacuum pan (365 mm Hg. 55-56°C), cooling (30°C), seeding with lactose monohydrate @ 0.1 per cent, cooling to 5 to 6°C (by lowering the temperature @ 3°C for 6 h with agitation), and further holing at 5 to 6°C for 10 to 12 h to obtain lactose crystallized (LC) whey concentrate. This was divided into two lots. The first lot was used directly to prepare whey powder and the other lot was mixed with processed banana pulp (75:25 or 50:50 ratio by weight) prepared from banana fruits by peeling, cutting, adding water @ 1 to 1.5 %. pulping, heating (85°C / 5 rain) and cooling 45°C. Whey concentrate - banana pulp blends (35-40 % TS) were used to prepare whey banana pulp powders by following the steps viz: neutralization of blends with NaHCO3 ( 1% solution) and homogenization (38-40°C. 50 bar), tray drying (80-82°C / 4 h), grinding and sieving (355μm size) and then packing (HDPE laminate pouches) and heat sealing.ThesisItem Open 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.ThesisItem Open Access CARRY-OVER AND STATUS OF AFLATOXIN M1 IN MILK AND MILK PRODUCTS(AAU, Anand, 1995) LAL, PEETAM; SHARMA, R. S.The survey on status of aflatoxin M1 in milk of individual animals and market milk was carried out in and around Arsaiid town. Out of 223 milk samples analysed, 210 (94.17%) samples were found contaminated with aflatoxin Mi. The aflatoxin Ml content in positive samples ranged from 0.006 to 0.763 jig per 1 with an average of 0.097 ± 0.001 \ig per 1. All the bulk milk sanpies contained aflatoxin Mi bslcw the action level of Food and Drug Administration (0.50 µg/l). Only a few samples of milk from the individual cows exceeded the said limit. The carry-over study of aflatoxin Bi from naturally contaminated rations to milk as aflatoxin M1 was studied, in 10 Indian cows divided into five groups of two cows under each, at aflatoxin Bi intake levels of 12.50 (Control), 25.00 (T1), 52.53 (T2), 77.90 (T3) and 108.45 (T4) µg per kg of ration. The experiment was conducted in three phases, each phase comprised of seven days feeding. Feeding of aflatoxin B1 contaminated rations to the cows reduced feed intake and nilk yield. However, such effects were non significant. The effects were more pronounced at higher levels and long term feeding. The aflatoxin M1 content in milk increased significantly (P < 0.05) as the level of aflatoxin Bi increased in the diet. The average values for aflatoxin M1 content in milk of the cows during the feeding period was 0.04, 0.08, 0.14, 0.36 and 0.65 µg per 1 for Control,, T1, T2, T3 and T4 respectively. Carry-over rate of aflatoxin Bi from feed to milk as aflatoxin Mi increased significantly (P < 0.05) with increased ingestion of aflatoxin Bi by the cows. The per cent conversion of aflatoxin Bi to aflatoxin M1 was 0.32, 0.48, 0.52, 0.60 and 1.03 for Control T1, T2, T3 and T4 respectively. The carry-over rate was high in high yielders and low in the low yielders. Feeding of the rations containing more that 77.90 y.g aflatoxin Bi per kg ration led to secretion of milk containing more than 0.50 ug aflatoxin M1 per 1, thus exceeding the present Food and Drug Administration limit. Chemical composition of milk viz. fat, protein, lactose and SNF was not affected significantly at any level of aflatoxin Bi intake during the experiment. However, some what reduction in fat and protein content was observed. No appreciable reduction in aflatoxin M1 content of naturally contaminated milk was observed during chilling and cold storage (5°C, 24h), batch pasteurization, HTST pasteurization and pre-heating, whereas, 14.5 and 12.21 per cent reduction was observed during boiling and eterilisation respectively. Similarly, 19.38 per cent reduction in the toxin content was observed during khoa making, while fermentation of milk using L. acidophilus, S. thermophilus and S.. laotis plus S. cremoris. during preparation of dahi from the aflatoxin Mi contaminated milk, a reduction of 29.33 to 57.66 per cent toxin was observed and the mixed strain starter culture gave maximum reduction in the toxin content. Evaluation of partitioning behaviour of aflatoxin Mi during preparation of milk products like chakka, paneer, casein, Cheddar cheese and Swiss cheese from the naturally contaminated milk indicated that maximum amount of toxin goes with these products. The enrichment factors for these products were 3.30, 2.57, 4.22, 3.15 and 4.98 times, respectively. On separation of aflatoxin M1 contaminated whole milk into skim milk and cream, the distribution, of the toxin was 69.13 and 30.87 per cent in skim milk and cream respectively.ThesisItem Open Access DEVELOPMENT OF WHEY BASED MEDIUM FOR BIOMASS PRODUCTION OF LACTIC ACID BACTERIA(Anand Agricultural University, Anand, 2015) SILVIYA R. MACWAN; Dr. K D AparnathiWhey, a by-product in manufacture of coagulated dairy products, poses serious problems due to its very high BOD and COD. Its utilization and/or disposal is limited by low solids content. However, whey may be used for industrial purposes, if appropriate avenues are explored based on its valuable nutrients contents. The development of simple, cheaper and commercially viable approaches for utilization of whey will solved dual purpose of eliminating wastage of very valuable milk solids and environmental preventing pollution. One of the possibilities appears to be production of Lactic acid cultures using whey as a media. Keeping this idea as a central goal, study was undertaken to develop whey based medium for biomass production of lactic acid cultures (cultures (Lb. helveticus MTCC 5463, Streptococcus thermophilus MTCC 5461, Leuconostoc mesenteroides and Lactococcus lactis)). The study was phased out as screening of different types of whey for suitability, examination of effect of various pre-treatments of whey, assessment of effect of nutrient supplementation, comparison of the developed whey based medium with the commercially available traditional media, scaling up the process to a pilot scale production and evaluation of the performance of biomass as starter culture for preparation of selected fermented dairy productsThesisItem Open Access Studies On Preparation And Properties Of Oil-Soluble Annatto Colour For Food(Anand Agricultural University; Anand, 2005) Gojiya, Naran Sajan; Sukhminder SinghThesisItem Open Access Studies On Preparation And Properties Of Protein Enriched Groundnut Spreads(Anand Agricultural University; Anand, 2005) Borkhatriya, Vajsi Naran; Sukhminder SinghThesisItem Open 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. BoghraMilk 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 centThesisItem Open 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, 2013) Kinjalben, Jagdishchandra Patel; Dr. V. R. Boghra
