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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 ASSESSING THE FEASIBILITY OF MANUFACTURE OF CONCENTRATED DAHI USING SELECTED STARTER CULTURES OF Streptococcus thermophilus AND Lactococcus lactis(AAU, Anand, 1997) PEERZADA, MEHRAJ-U-DIN; Sannabhadti, S. S.This study was planned and conducted to assess the feasibility of promising strains oi Streptococcus thermophihts, namely D-3 (C1) and MD-8 (C2) and Lactococcus lactis subsp. lactis strain C-10 (C3) in the manufacture of concentrated dahi from standardized milk adjusted to three different levels of total solids. For studying different attributes, concentrated cfahi was manufactured on pilot scale from standardized milk adjusted to 20.00(T1), 24.00(T2) and 28(T3) per cent total solids by fortification with skim milk powder. After standardization of these three lots of milk, they were heat treated to 90°C for 10 minutes and then cooled to room temperature. Starter culture was added as inoculum in each lot at the rate of 10 per cent based on preliminary studies. The inoculated milk of each lot was filled in polystyrene cups(100 ml capacity) having aluminium foil lids and then incubated at a temperature of 40±2°C in case of S/replococciis ihennophilus strains and 30+1 °C in case of Lactococcus lactis subsp. lactis strain. For assessing, chemical and microbiological changes during incubation, a set of cups from each lot of milk was drawn at 0, 4 and 8 hours interval. When the product attained an acidity of about 0.75-0.80 per cent lactic acid, a set of cups was transferred to the refrigerator and kept overnight. Next day product was subjected to the sensory evaluation by a panel of judges. Another set of cups was transferred to low temperature incubator maintained at a temperature of 10°C and the product was stored for 7 days at this temperature to know the acceptability of the product. T2 (24.00 per cent TS) level of total solids gave significant results than other level of total solids with respect to change in titratable acidity, extent of the lactose degradation, change in lactic count and utilization of soluble nitrogen during incubation with all the three strains. Among the cultures used, culture C1 showed higher acid production throughout the incubation period than C2 and C3, Dahi with desired level of titratable acidity was produced with C1 and C2 cultures within 4.0 hours of incubation. While it needed 8 hours with C3 culture. After storage of the product for 7 days at 10°C, C3, showed significant results with respect to change in titratable acidity, shift in pH, extent of lactose degradation, change in free fatty acids, changes in the soluble nitrogen and changes in lactic count indicating continued activity of culture even during refrigerated storage. Concentrated dahi was found veiy much acceptable even after 7 days of storage at al! levels of total solids with cultures C1 and C2. However, C3 produced bitterness in the product after 7 days of storage in T3 level of total solids and the product was unacceptable. Coliform count was found within prescribed BIS. limits of max. 10/g at the end of storage period. Same was also true with that of yeast and mold count which was within prescribed limit of max.100/g From the observations on uniform rate of acid production, lactose utilization and stability to higher concentration of total solids, it is possible to recommend all the three strains for the manufacture of concentrated dahi using standardized milk between 20 and 28 per cent total solids (TMS), Among the three strains, although all of them were capable of producing acceptable product within 6 hours of incubation, D-3 and MD-8 strains of Streptococcus thermophilus were found superior to C-10 strain of Lactococciis laciis as they could set the product within 4 hours and had better acceptability score even after 7 days storage at 10°C.ThesisItem Open Access PREPARATION OF CHEESE WHEY BEVERAGE CONTAINING SELECTED PROBIOTIC CULTURES(AAU, Anand, 1997) Dhole, Parshuram Tukaram; Sannabhadti, S. S.Whey is produced during manufacturing of cheese, paneer, chhana, casein and related products. More and more dairy plants are engaged in production of cheese. The whey contains half of milk solids, which are wasted into sewage. Lactobacillus acidophilus and bifidobacteria are known to provide several nutritional and therapeutic benefits to the host. Considering the importance of whey utilization and nutritional and therapeutic benefits of Lb. acidophilus and bifidobacteria in human health, the present study was planned to develop a value added and organoleptically acceptable whey beverage containing probiotic cultures. The four cultures of Lb. acidophilus (V3 = C1 , I4 = C2, H3 = C3 and C2 = C4 ) and two cultures of Bifid, adolescentis (NUB = Bl and TUB = B2) were used to develop cheese whey beverage from mixed whey (with 1:1 proportion of sweet and salted Cheddar cheese whey). The sweet Cheddar cheese whey contained on an average lactose 4.75 per cent, protein 0.75 per cent, salt 0.22 per cent, ash 0.41 per cent, fat 0.15 per cent and total solids 6.50 per cent, while salted Cheddar cheese whey contained on an average lactose 4.50 per cent, protein 0.80 per cent, salt 1.35 per cent, ash 1.50 per cent, fat 0.30 per cent and total solids 8.50 per cent. In growth pattern studies, all the cultures showed similar trend in sweet, salted and mixed whey. The growth increased at faster rate between 0 to 8 h, reaching log10 value above 8.5 from the initial values of around 6.5 and then reaching to 9.0 at around 16 h of incubation at 37°C. However, among the three wheys, the mixed whey showed better growth of cultures. The maximum cell population, considerable acidity and end of log periods in the Cheddar cheese whey with Lb. acidophilus and Bifid, adolescentis is achieved in 8 h of incubation at 37°C. Incorporation of 20 per cent tomato juice in mixed whey promoted growth of all the cultures tested. The cultures showed the end of log phases in about 8 h. Apart from this, the incorporation also enhanced the survival, acid production and stability of cultures and helped to mask the odd flavour of whey beverage. The Lb. acidophilus and Bifid. adolescentis individually and in combination showed faster rate of increase in cell population upto 8 h and then entered in stationary phase in cheese whey beverage. All Lb. acidophilus showed marginal increase in cell population upto 16 h and then declined slightly till 24 h, while Bifid, adolescentis showed rise in count even upto 24 h of incubation. Lb. acidophilus CI, C2 or C4 when combined with Bifid, adolescentis Bl or B2 showed increase in cell population in the range of 50 x 10 power 7 to 134.9 x 10 power 7 c.f.u./ml as compared to their individual cell population, which was in the range of 42 x 10 power 7 to 57.5 x 10 power 7 c.f.u./ml at 8 h. But in the subsequent hours of incubation the cell population in combined cultures showed greater degree of reduction as compared to their individual cell population. So looking to the considerably high population achieved in 8 h, this period is recommended for beverage production. The pH of freshly prepared whey beverage considerably reduced on fermentation with various cultures. The drop in pH was maximum with Lb. acidophilus culture C4 (4.65) as compared to other cultures. The Bifid, adolescentis showed pH in range of 5.0 to 5.1. In fresh beverage, the maximum acid production was shown by Lb. acidophilus culture C4 (0.54 per cent lactic acid) which was at par with cultures C4B1, C4B2 and C3B1 but was significantly higher than other cultures. The minimum acidity was produced by C1 and B2 (0.373 per cent L.A.). The drink base which was used for beverage production contained on an average 4.26 per cent lactose. This lactose was degraded by cultures in fresh product in the range of 8 per cent (e.g. B2 fermented beverage had 3.93 per cent lactose) to 18 per cent (e.g. C4B2 fermented beverage had 3.50 per cent lactose). Among the Lb. acidophilus the lactose degrading ability was at par but significantly different in two Bifid, adolescentis. The combinations tried were all at par except C4B2 which showed significantly higher lactose degradation than either individual cultures or all other combinations. In study of total lactic acid content of fresh product, the combination C4B1 showed more (0.69 per cent L.A.) as compared to other cultures and the lowest quantity was produced by culture Bl (0.51 per cent L.A.). The individual Lb. acidophilus produced 0.59 to 0.68 per cent L.A., while Bifid, adolescentis produced total lactic acid in range of 0,512 to 0.546 per cent L.A. In fresh product, Bifid. adolescentis showed more acetic acid (0.12 to 0.16 mg/ml) as compared to Lb. acidophilus (0.039 to 0.056 mg/ml) and culture grown in combination with Lb, acidophilus were unable to produce same amount of acetic acid indicating inhibitory influence on acetic acid production of bifidobacteria when grown in combination. In the fresh product, Lb. acidophilus strains produced volatile acidity in range of 1.1 to 1.4 ml of 0.1 N NaOH/100 ml of distillate, while Bifid. adolescentis produced volatile acidity in the range of 0.90 to 1.47 ml of 0.1 N NaOH/100 ml of distillate. Lb. acidophilus in combination with Bifid, adolescentis Bl produced more volatile acidity as compared to their individual strains. There was no change in protein content in whey beverage fermented with probiotic cultures. The whey beverage fermented with probiotic cultures showed minor variation in chemical composition after eight days of refrigerated storage. In freshly prepared whey beverages, Lb. acidophilus C4 , showed maximum cell population ((125.8 x 10 power 7 c.f.u./ml) as compared to others. Among Bifid, adolescentis, it was at par (57.5 X 10 power 7 c.f.u./ml). In combinations, C3B1 produced maximum cell population (141.2 x 10 power 7 c.f.u./ml) as compared to other cultures. While in refrigerated stored product, a significant reduction in cell population was observed. Lb. acidophilus C3 showed minimum reduction in cell count during storage (13 per cent) while Bifid, adolescentis showed maximum reduction (98 per cent). In combination, C3B1 showed 50 per cent reduction in cell population followed by C4B1 and C2B1. The coliform counts and yeast and mould counts of fresh and stored product were in the limits prescribed by BIS. The study of antibacterial activity of the whey beverage showed that there were no antibacterial influences on E. coli, B. cereus, Ps. aeruginosa, Staph, aureus and Sal. typhi upto 60 h incubation, though the acidity was in range of 0.59 to 1.21 per cent L.A. The antibacterial activity was observed at 72 h of incubation. The average inhibitory influence of culture C3B1 was significantly higher as compared to other cultures except C4B1 and C3. The inhibitory effect was more on E. coli, B. cereus, Sal. typhi compared to Ps. aeruginosa and Staph, aureus. In the sensory evaluation of fresh product, CI showed maximum score of flavour which was at par with C1, C3, C4, ClBl, C3B1, C4B1, C1B2 and C3B2 and Bl showed minimum score of flavour, while in refrigerated product, C3 showed maximum flavour score and was statistically at par with C1, C2, C4, ClBl , C3B1, C1B2, C2B2 and C3B2. Lactobacillus acidophilus CI showed maximum score of colour and appearance as compared to other cultures and it was at par with culture C2. Culture C1B1 scored minimum in fresh product. In stored product, C4B1 scored maximum as compared to other cultures. However, it was at par with other cultures except C4, C3B2 and C4B2. Lactobacillus acidophilus C3 showed maximum overall acceptability which was at par with C1, C2, C4, C1B1, C3B1, C1B2, C2B2 and C3B2. Bifid, adolescentis Bl showed minimum score in fresh product. In refrigerated product stored for 8 days. Lb. acidophilus CI showed maximum score of acceptability among all other cultures. Culture C4B2 scored the lowest. The results of the present investigation revealed that the cheese whey (with 1:1 proportion of sweet and salted Cheddar cheese whey), which has problem of disposal can be converted into value added beverage containing probiotic cultures of Lb. acidophilus and Bifid, adolescentis. The product can be prepared within 8 h and can be stored for 8 days at 5°C.ThesisItem Open Access EVALUATION OF HYPOCHOLESTEROLEMIC EETECT OF DIETARY LACTOBACILLI(AAU, Anand, 1997) ASHAR, MANISHA N.; Prajapati, J. B.A high level of cholesterol in blood, a major risk factor in the occurrence of coronary heart diseases, can be reduced through dietary means. Consumption of fermented milks have shown potential as cholesterol reducing agents. This study was taken up to verify hypocholesterolemic effect of selected strains of lactobacilli through in vitro and in vivo methods. Four strains of lactobacilli viz. Lb. acidophilus H3, V3 and C2 and Lb. casei I4 were initially tested for bile tolerance, bile deconjugation, cholesterol assimilation and antibacterial activity in vitro. The strain V3 gave a good overall performance in all these tests and was hence selected for the in vivo feeding trials. Twenty seven volunteers having either primary or secondary hyperlipemia as well as volunteers with normal health were included in the in vivo trial. Their blood samples were analyzed for lipid profile twice prior to, during and after feeding 200 ml of acidophilus lassi per day for 20 days, keeping a gap of 10 days between two collections. On statistically analyzing the heterogeneous raw data, a significant (P<0.05) reduction from 210 mg/dL to 194 mg/dL (7.6 percent) in total cholesterol and from 133 mg/dL to 112 mg/dL (15.7 percent) in the LDL cholesterol values was noticed over the study period. Grouping of volunteers on the basis of sex, age, initial cholesterol level, health status and dietary habits included sex groups, males (M) and females (F); three age groups, 20-40 years (A,), 40-60 years (A2) and 60-80 years (A3); four groups based on initial cholesterol level, <200 mg/dL (C1), 200-220 mg/dL (C2), 220-250 mg/dL (C3), >250 mg/dL (C4); four health groups consisting of normal health individuals (H,), hypertensive subjects (H2), subjects having hypothyroidism (H3) and diabetes (H4); and two dietary habit groups, vegetarians (V) and non-vegetarians (NV). A significant reduction (P<0.05) in the total cholesterol values in A1, C2, C3 and H, groups by 11.7, 21.0, 12.4 and 16.4 percent, respectively was noticed. The average serum triglycerides increased in groups Gj, H4 and V. The average HDL cholesterol level remained unchanged except in A, and A2 groups where some temporary reduction was observed. The average serum VLDL cholesterol increased in groups G|, H4 and V. The average LDL cholesterol level showed a significant reduction (P<0.05) in the group G2 from 132 mg/dL to 78 mg/dL (41 percent). Ratios of LDL/HDL cholesterol and total/HDL cholesterol reduced significantly from 3.1 to 2.4 and 4.9 to 4.3, respectively in the Aj group. Trend analysis of the raw data of 27 volunteers indicated a significant trend of quadratic decline in the LDL cholesterol values. The grouped data showed a linear trend of continuous decline in M, F, H, and H4 groups with respect to the average total cholesterol level over the time periods, whereas a quadratic trend fitted with A1, A2, C1, C2, C3, V and NV groups. The average triglycerides level showed a significant linear trend (P<0.05) of increase in A3 group, whereas in A2 and C1 groups, a significant quadratic trend was observed. In the average HDL cholesterol level, a non-significant quadratic trend of decline was seen in A1 group. The average VLDL cholesterol values showed a significant quadratic trend of increase in groups A2, C1 and A3 group, A linear significant (P<0.05) trend of continuous decline in average LDL cholesterol was observed in F and A2 groups of volunteers, whereas a quadratic trend of decline in M, A1, A3, C2, C3, C4, H2, H4, V and NV groups was found. The average LDL/HDL and total/HDL cholesterol ratios showed a significant (P<0.05) linear trend of continuous decline in females and quadratic trend in A1 and H4. The C2 group showed a significant linear trend (P<0.05) of decline in average LDL/HDL cholesterol ratio and quadratic trend of decline in Total/HDL cholesterol ratio. In the group H3, neither of the two trends fitted with any lipid profile parameter over entire study. The feeding had maximum effect on serum total cholesterol and least effect on HDL fraction. In most cases, the significant reduction in lipid profile parameter continued upto 20 days post feeding, indicative of a residual effect. The feedback from volunteers was encouraging.