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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 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. AparnathiMilk 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.ThesisItem Open Access EXTRACTION OF ANTIOXYGENIC PRINCIPLES FROM RAGI (Eleusine coracana) AND THEIR EFFECT ON OXIDATIVE STABILITY OF GHEE(AAU, Anand, 2002) MEHTA, BHAVBHUTI MANOJBHAI; Beghra, V. R.A study was carried out to elucidate the effect of addition of antioxidant principles of Ragi (Eleusine coracana Linn) via methanol pfe-extract on oxidative stability of ghee. The Dehusked Ragi powder (DRP) contained on an average 10.05 per cent moisture, 2.00 per cent lipid, 6.10 per cent protein, 79.65 per cent carbohydrates, 2.20 per cent ash. It contained on dry matter 2.55. per cent total phenolics and 0.17 per cent phospholipids compounds. Ghee samples were procured from a commercial dairy plant, Vidya Dairy, Gujarat Agricultural University, Anand. Methanol extract of DRP was evaluated for their effectiveness against oxidative deterioration of ghee. In all trials, the samples were analysed for peroxide value after an interval of 48 h at 80 ± 2 °C. In order to evaluate the relative effectiveness of the additives at different levels the induction period (hours required to reach a peroxide value of 5 meq. of peroxide 'oxygen per kg) of ghee samples were deteraiined. To understand further the effect of such additions, the antioxidant indexes (protection factors) were calculated as the ratio of the induction period of the treated sample to the induction period of the control. The methanol pre-extract of DRP added to ghee at the rate of 0.0 (To, Control), 0.1 (Ti), 0.25 (Ta) and 0.5 (T3) per cent (v/v) levels. For comparison, addition of butylated hydroxyl anisole (BHA) was added at the legally permitted rate of 0.02 per cent (T4). The samples were kept at 40 ±2 °C for 30 min, then temperature was raised to 50 ±2 °C for half an hour and then temperature was raised upto 120 °C and allow to cool at 60 °C. Ghee samples were filtered through four layers of muslin cloth and immediately transferred to an oven maintained at 80 ± 2 °C for accelerated storage studies. In all the trials, ghee samples were analysed for different constituents like moisture, free fatty acids, phospholipids, water extractable phenolics and methanol extractable phenolics. The average moisture content of ghee sample varied from 0.185 to 0.197 per cent and the initial free fetty acid (as per cent oleic acid) varied from 0.518 to 0.522 per cent. The phospholipids in the treated ghee samples varied on an average from 3.99to 12.14 mg/100 g. The water extractable phenolics ranged on an average form 0.32 to 2.78 mg/lOOg of ghee, the order being 2.78 (T3) > 1.25 (T2) > 0.52 (T1) >0.36 (T4) >0.32 (To) mg/lOOg of ghee. The methanol extractable phenolics varied on an average from 1.5 to 9.0 mg/lOOg, the order being 9.0 (T3) > 4.7 (T2) > 1.8 (T1) >1.5(T4) mg/lOOg of ghee. The overall induction periods of different treatments were found to be in the sequence of 278.7 (T3)> 195.5 (T2)> 191.5 (T4)> 152.5 (Ti) > 103.7 (To) hours. The antioxygenic indexes (protection factor) were found to be in the order of 2.75(T3) > 1.93 (T2)> 1.89 (T4)>1.47 (T1). From the resuUs of this study, it was concluded that the antioxygenic compounds of Ragi can be extracted in methanol and enhance the oxidative stability of ghee. Addition of methanol pre-extract of DRP at the level of 0.5 per cent (v/v) was found to be more effective than the addition of BHA at the level of 0.02 per cent of ghee. The polyphenolics as well as phospholipids compounds present in the ragi appeared to be the main contributory factors in enhancing the oxidative stability to ghee.ThesisItem Open Access CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS(Anand Agricultural University, Anand, 2013) CHAUDHARY MILANKUMAR JASHUBHAI; Dr. K D AparnathiKhoa, a heat desiccated milk product, is used as base material for manufacture of many popular sweets. Camel milk is known for its nutritional and medicinal properties. However, information on composition and characteristics of khoa prepared from camel milk and its suitability in preparation of sweets is not available in the literature. Therefore, need was felt to undertake systematic study for generating data on such information pertaining to khoa prepared from camel milk. In present study work was carried out to prepare khoa from camel milk; to characterize it for gross composition, chemical characteristics, rheological properties and sensory attributes and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the purpose of comparison khoa was also prepared from cow as well as buffalo milk. Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk wasThesisItem Open Access CHARACTERIZATION OF GHEE PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SHELF LIFE DURING STORAGE(AAU, Anand, 2013) PARMAR, NIRAVKUMAR BHARATSINH; Dr. K. D. AparnathiGhee constitutes an important part of Indian life; however, information on its physical properties, chemical characteristics, sensory quality and shelf life of ghee prepared from camel milk is not reported. Therefore, present study was planned to generate the information on such aspects of ghee prepared from camel milk. Simultaneously samples of ghee were also prepared from cow milk as well as from buffalo milk for comparison. Samples of ghee were prepared by direct creamery method in which cream was heated to 115°C with no hold. The amount of ghee obtained from each batch was measured and samples of ghee obtained were analyzed for selected physico-chemical constants and sensory quality. The samples of ghee were also subjected to shelf life study. Total five replications were conducted. The average yield of ghee obtained from camel, cow and buffalo milk was 3.52, 3.82 and 5.49 per cent respectively.ThesisItem Open Access Evaluation of Surti goat milk for physico-chemical characteristics, processing related properties and activity of selected enzymes(AAU, Anand, 2014) Prajapati, DARSHNA BHAGWANDAS; Dr. K D AparnathiThe Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India are interested to develop new standards of milk for which standard database on milk and milk products is required. The data on physicochemical characteristics, processing related properties and activity of selected enzymes related information of milk of various species and breeds of indigenous animals are lacking. Moreover, there are no reported values on these aspects of goat milk in Anand/Gujarat. Therefore, the study was conducted on goat milk to collected from Reproductive Biology Research Unit, A.A.U., Anand.ThesisItem Open Access EVALUATION OF MILK FROM SURTI GOAT FOR GROSS COMPOSITION, NITROGEN DISTRIBUTION AND SELECTED MINERALS CONTENT(AAU, Anand, 2014) KAPADIYA, DHARTIBEN BIPINBHAI; Dr. K D AparnathiThe Food Safety and Standards Authority of India (FSSAI), Ministry of health and family welfare, Government of India are interested to develop new standards of milk and require to generate standard database on milk and milk products. The data on gross composition, nitrogen distribution, mineral content and related information of milk of various species and breed of animals are lacking. Moreover, there are no reported values on these aspects of goat milk in Anand/Gujarat. Therefore, the study was conducted to collect goat milk from Reproductive Biology Research Unit, A.A.U., Anand and analyze for gross composition, nitrogen distribution, selected mineral content.ThesisItem Open Access EVALUATION OF MILK FROM KANKREJ COW AND SURTI BUFFALO FOR COMPOSITION, PHYSICO-CHEMICAL PROPERTIES AND NITROGEN DISTRIBUTION(AAU, Anand, 2014) GAJJAR, SUNIL ISHVARBHAI; Dr. K. D. AparnathiThe Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India are in the process of revising standards of milk and for that they require to generate standard database on milk and milk products. The data on chemical composition, physico-chemical properties and related information of milk of various species and breed of animals are lacking. Therefore, there is a need to undertake systematic study to generate detailed data on compositional aspects of milk from various breeds of cow and buffalo. This work will provide basic database for compositional aspects, physico-chemical properties and nitrogen distribution pattern in milk of Kankrej cow and Surti buffalo. In view of the above resume, the study was conducted on Kankrej and Surti buffalo milk for analysis gross chemical composition, selected physico-chemical properties and nitrogen distribution.ThesisItem Open Access Evaluation of qualitative tests used for detection of adulterants in milk(AAU, Anand, 2015) Chaudhari, PRIYANKABEN RAMESHBHAI; Dr. K. D. AparnathiIn the present study different qualitative tests used for detection of adulterants in milk were evaluated for (1) sensitivity (LoD), (2) variations in use of chemicals, amount of reagent(s) and/or amount of milk sample, (3) effect of temperature on performance, (4) interference of one adulterant on detection of another adulterant and (5) interference of common preservatives in detection of adulterants in milk.ThesisItem Open Access EVALUATION OF QUALITATIVE TESTS USED FOR DETECTION OF PRESERVATIVES IN MILK(AAU, Anand, 2015) KAKADE, POOJA VILASRAO; Dr. K. D. AparnathiMilk is highly perishable product since it provides an ideal growth medium for the microorganisms. Therefore, there is a tendency to use chemical preservatives to prevent microbial proliferation and spoilage of milk.The use of hydrogen peroxide, formaldehyde, neutralizers, boric acid, benzoic acid and salicylic acid is most commonly reported. Numbers of qualitative tests are reported, buttheir comparative appraisal is not available. Similarly, for particular qualitative test several variations are observed.Information on possible interference of common adulterants in detection of preservatives in milk is scanty.Therefore, need was felt to make study for comparative appraisal of different qualitative tests used for detection of preservative in milk. To evaluate the effect of different variables of the procedure on performance of the test and to check the interference of commonly used adulterants on performance of qualitative test used for detection of preservatives in milk.