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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 ISOLATION AND PURIFICATION OF ACEINHIBITORY PEPTIDES DERIVED FROM FERMENTED SURTI GOAT MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Parmar Heena Premjibhai; Dr. Subrota HatiFermented goat milk has multiple therapeutic and nutritional effects. Goat milk has lot of health benefits like antihypertensive, antioxidant and antimicrobial activity. But there is scanty information on ACE-inhibitory activity of fermented Surti goat milk (Indian breed). The present study was formulated to isolate and purify the ACE-inhibitory peptides from fermented goat milk (Capra aegagrus hircus) with a specific sequence of amino acids having ACE-inhibitory activity (in vitro).ThesisItem Open Access DEVELOPMENT OF FINGER MILLET (ELEUSINE CORACANA) ENRICHED PROBIOTIC FERMENTED MILK PRODUCT(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) SHAIKH AIJAZ SHAIKH MOHAMMAD; Dr. SREEJA V.Milk products are considered excellent media to generate an array of products that fit to current consumer demand for health benefitting foods. Fermented dairy products enriched with probiotic bacteria have developed into one of the most successful category of functional foods and the market of such probiotic dairy foods is increasing annually. Even though milk is considered as an almost complete food, it is deficient in dietary fibre, micronutrients such as iron and vitamin C. Finger millet or Ragi (Eleusine corcana) is one of the common millets in several regions of India. This millet is exceptionally rich in calcium, phosphorus and contains iron and many other trace elements and vitamins. Ragi is a good source of dietary fibre also. Additionally it is said to possess a number of health benefitting properties. Very few research reports are available related to combining the nutritional aspects of milk, finger millet and fermentation. Finger millet (Eleusine Coracana) enriched fermented milk product prepared using an indigenous probiotic bacteria could be a novel concept of a functional food. Being a rich source of calcium and iron, and the fact that the bioavailability can be improved by simple processing such as germination and fermentation, the resultant product can be a good supplement for improving bone health and hemoglobin. Hence, the present study was planned and executed to develop a finger millet enriched probiotic fermented milk product.ThesisItem Open Access DEVELOPMENT OF GREEK YOGHURT TYPE PROBIOTIC FERMENTED MILK USING INDIGENOUS CULTURES(DEPARTMENT OF DAIRY MICROBIOLOGY SMC COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) DESAI RACHANA RAMESHCHANDRA; Dr. Sreeja V.Rising awareness about the health benefits of fermented milk products, increasing disposable income levels, growing demand from middle class segment for health benefitting foods with affordable prices are some of the factors driving demand for fermented milk market in india. According to a report by TechSci Research (2016), India’s yoghurt market is projected to grow at faster pace over next five years and touch US$1 billion by 2021. Hence the time is apt for introducing new varieties of value added fermented milk products to the Indian food market. Current decades saw an increase in the popularity of concentrated yoghurts such as Greek yoghurt which has a number of proposed health benefits such as low lactose and low sodium content, high satiety index as well as the benefits of fermentation. With the exception of shrikhand no other fermented concentrated milk products are available in India. Chakka, the intermediate product obtained by partial removal of whey from curd during shrikhand manufacturing has not been explored as a main product till today. Hence, looking to the market opportunities, consumers demand for novel products, the nutritional and therapeutic benefits of fermented dairy products as well as lack of research reports on (i) systematic studies done on concentrated fermented milks other than shrikhand and (ii) use of buffalo milk for preparation of concentrated fermented milks, the present study was planned and executed to develop a probiotic Greek yoghurt type product from buffalo milk using indigenous starter cultures.ThesisItem Open Access EVALUATING THE POTENTIAL OF PROBIOTIC LACTOBACILLUS HELVETICUS MTCC 5463 AS A COSMETIC AGENT(AAU, Anand, 2016) SANJU NARWAL; Dr. J. B. PrajapatiProbiotics have provided significant evidence to treat intestinal disorders, immune boosting, dental caries and urogenital infections. Probiotics also performs various role in skin heath, such as reconstructing atopic dermatitis, promoting the healing of scars and burns, rejuvenating the skin and strengthening the skin’s innate immunity. Before employing the probiotics for skin health, their cosmetic potential is needed to be evaluated. Lactobacillus helveticus MTCC 5463, a probiotic culture of Indian origin, was tested for its potential cosmetic application, first by testing its antimicrobial activity against skin pathogens i.e. Staphylococcus aureus MTCC 3160, Staphylococcus epidermidis MTCC 435 and Propionibacterium acnes MTCC 1951, which are responsible for different skin disorders. Results of spot inoculation test revealed that the diameter of zone of inhibition was largest against S. aureus (27.20 mm) compared to S. epidermidis (20.98 mm) and P. acnes (24.50 mm). Determination of antimicrobial activity by co-culture methods demonstrated that live cells were more effective in inhibiting the growth of pathogens as compared to lysate and cell free supernatant of MTCC 5463. In S. aureus, the inhibition was found to be highest (34.82%) when co-incubated with live cells followed by CFS (5.86%) and lysate (5.38%) of MTCC 5463. The percentage inhibition by live cells, CFS and lysate was reported to be 23.1, 8.94 and 7.98 % against S. epidermidis respectively. P. acnes were inhibited to an extent of 16.81, 14.38 and 11.31 % when co-cultured with live cells, CFS and lysate of MTCC 5463. Tyrosinase enzyme inhibition and copper chelating ability were used to determine the ability of MTCC 5463 for skin lightening. In tyrosinase inhibition, the CFS of whey fermented with MTCC 5463 showed 93.52 % inhibition, whereas CFS of unfermented whey had only 7.09 % inhibition. Dilution of whey upto 40% had more than 50% inhibitory effect on tyrosinase enzyme. The inhibition effect on tyrosinase was found to be rising with increased concentration of whey. Cell free supernatant of whey fermented with MTCC 5463 chelated 27.00 μg/ml of copper as compared to 18.30 μg/ml in case of unfermented whey. The amount of copper chelated increased with increasing concentration of whey. The anti-wrinkle ability was determined by analyzing the anti-oxidant ability. Antioxidant ability of whey fermented with MTCC 5463 was found to be 38.77%, whereas unfermented whey had 14.69% ABTS activity. Different face creams were formulated using probiotic culture (Market cream, Market cream + MTCC 5463 pellet, Base control cream, Base cream + MTCC 5463 pellet and Base cream + Dahi powder) and their antimicrobial activity was evaluated against Staphylococcus aureus MTCC 3160, Staphylococcus epidermidis MTCC 435 and Propionibacterium acnes MTCC 1951. The base cream containing live cells of MTCC 5463 had the most potent antimicrobial activity. S. aureus was highly inhibited pathogen among the three. The creams were then kept for storage study at 37 and 7°C and examined for different parameters- change in pH, moisture (%) and viable count of MTCC 5463 for three months. The results showed that all the creams had pH in the acceptable range (4-6) even after 3 months of storage at 37 and 7°C. The average pH of creams stored at 7°C was slightly higher than that of 37°C.The moisture content of the creams reduced with the time of storage at 7 and 37°C. The results of viable count of MTCC 5463 demonstrated that cells were more viable at 7°C. With time, the viable count significantly decreased at both the temperatures. The base cream containing live cells of MTCC 5463 was having the highest count of viable cells at both the temperatures. The average viable count of market cream + MTCC 5463, base cream + MTCC 5463 and base cream + dahi powder at 37°C was found to be 7.31, 7.53 and 6.13 log cfu/g respectively. At 7°C, the average viable count was reported to be 8.01, 8.34 and 6.87 log cfu/g for market cream + MTCC 5463, base cream + MTCC 5463 and base cream + dahi powder respectively. No color change was observed, pH remained within normal physiological range of skin pH, liquefaction and phase separation was negligible in all the creams except in market cream containing live cells of MTCC 5463 kept at 37°C during storage studies. Therefore, the different formulation can be considered stable. Based on the results of pH, moisture, viable count and antimicrobial activity, the base cream containing live cells of MTCC 5463 was found to be most suitable for cosmetic application. The pH and moisture were acceptable even after 3 months of storage. The viable count was more than 6 log cfu/g, which is sufficient to positively affect the skin health. Lactobacillus helveticus MTCC 5463 has potential cosmetic activity and the face cream developed using MTCC 5463 had more than three months shelf life and can be a potential substitute for generally used antibiotic/antifungal agents to treat skin disorders.ThesisItem Open Access PURIFICATION AND CHARACTERIZATION OF ACE-INHIBITORY PEPTIDES DERIVED FROM FERMENTED CAMEL MILK(Anand Agricultural University, Anand, 2016) DIVYANGKUMAR SOLANKI; Dr. Subrota HatiCamel milk is known for many health attributes. Fermented camel milk is also known as probiotic with unique antibodies and medicinal properties such as anti-inflammation associated with obesity, anti-carcinogenic, anti-diabetic and antihypertensive. Rising health problems, especially hypertension was reported to heal through eating habits. ACE-inhibitory peptides produced by fermentation of milk are reported to reduce hypertension without any side effects. Present study was designed to purify and characterise the ACEinhibitory peptides from fermented camel milk (Camelus dromedarius).ThesisItem Open Access EVALUATION OF EPS AND NON-EPS PRODUCING STRAINS OF LACTIC ACID BACTERIA ON QUALITY OF DAHI(AAU, Anand, 2016) GEETA CHAUDHARY; Dr. J. B. PrajapatiThe present study was carried out to investigate the changes in physicochemical, texture and sensory properties of milk fermented with different strains of lactic acid bacteria. Recently the consumers’ requirements for the quality of the fermented milk products are increasing. Rheology and sensory attributes are very important factors governing quality of Dahi. Different cultures procured from market and the Department of Dairy Microbiology, were used to prepare Dahi. All the curd samples were prepared from cow milk standardized to 3.5 % fat and 14 % TS. Standardized milk was f e r m e n t e d a t t e m p e r a t u r e o f 3 9 ̊ C till the pH reached u p t o 4 . 6 f o l l o w e d b y t r a n s f e r o f s a m p l e s t o r e f r i g e r a t o r ( 5 ± 2 ̊ C) for overnight. Textural and sensory analyses were carried out next day morning. In screening phase, fifteen lactic cultures of Lactoccoccus lactis, Streptococcus thermophiles and lactobacilli nomenclatured from A to M were analysed for texture as well as sensory analysis. The textural analysis was carried out using TAHD plus texture analyser, which analysed various properties like fracturability, hardness, cohesiveness, gumminess, springiness, chewiness, resilience and adhesiveness etc. Results of fracturability revealed that cultures B (370.28 g) and K (354.26 g) were showing higher value, while Culture C, E, H, I and M had fracturability in the range of 278 to 295 g, which was at par. Cultures C (586.58 g), D (509.57 g) and B (491.23 g) were best with respect to hardness. Higher cohesiveness value was reported for cultures J (0.41) and M (0.42). Cultures C (231.95 g), D (193.49 g) and B (188.98 g) were observed to possess better results for gumminess. Cultures H, J, K, L and N were also at par in terms of gumminess. Culture J and M reported high value for springiness, chewiness and resilience. The springiness value of cultures A, B, C, D, E, F, G, H, I, K, L and N (around 1 mm) were at par. Cultures J (1823.98 g.sec), M (1719.07 g.sec) and N (1622.25 g.sec) were best with respect to adhesiveness. The results for sensory attributes revealed that cultures B (8.25), D (8.00), K (8.09) and L (8.07) were better in terms of overall acceptability. Total eleven culture combinations were made on the basis of screening phase to obtain a better quality Dahi. Different combinations were A2 (B + E), B2 (B + I), C2 (D + E), D2 (D + I), E2 (J + L) and F2 (M + K) in a ratio of 50:50, while G2 (B + E), H2 (B + I), I2 (D + E) and J2 (D + I) in a ratio of 75:25.Cultures B2, C2, E2 and G2 had fracturability in the range of 300 to 311 g, which was at par. Cultures A2 (435.05 g), B2 (421.35 g) and D2 (421.77 g) possessed good hardness while lowest value of hardness was reported for EPS producing cultures E2 (372.923 g) and F2 (357.22 g). For cohesiveness, B2, C2, D2, I2 and J2 were at par (0.387 to 0.398). Cultures G2 (181.97 G), H2 (186.02 g) and I2 (178.67 g) gave better results for gumminess. Culture E2 and F2 reported higher value for springiness, chewiness and resilience. Cultures E2 (1317.75 g.sec) and F2 (1329.71 g.sec) were good with respect to adhesiveness. The Dahi prepared with cultures E2 (8.00), F2 (7.95), I2 (8.21) and J2 (8.35) showed maximum acceptability as reflected by highest scores for different parameters during sensory evaluation. The best culture combinations (E2, F2, I2 and J2) were analyzed for the shelf-life at 5 ± 2 ̊C . During storage, fracturability did not show any significant change, while the hardness was significantly increasing. After 21 days of storage, the hardness was found to be the highest for culture I2 (522.03 g). There was a nonsignificant difference in the value of cohesiveness with storage time. With storage, the value of gumminess was significantly increasing and was observed maximum in Dahi prepared with culture I2 (187.31 g). Springiness value was increasing for EPS producing cultures during storage period and was highest for culture I2 (2.55 mm). With the days of storage, the value of chewiness was increasing in all the cultures but the values of resilience showed non-significant difference up-to 14th day. Adhesiveness was observed to decrease for non-EPS producing cultures. All the samples were having the initial lactic count of 109 cfu/g, which reduced marginally but still remained nearly 107 to 108 cfu/g throughout the refrigerated storage period of three weeks. Strict sanitary conditions followed during preparation and storage of samples resulted in absence of coliform in 1 g and yeast and mold count was less than 10 cfu/g for fresh as well as stored samples. The acidity increased gradually in all treatments during storage of the Dahi. Fresh samples were having acidity around 0.71 to 0.72 %LA. At the end of storage culture I2 had least increase in the acidity. The initial pH value at 0 day was around 4.62 to 4.66. During storage the pH value was decreasing. Sample I2 had least decrease in pH. From the sensory analysis on 9-point hedonic scale, it was clear that all the parameters (flavour, body, acidity, color & appearance and overall acceptability) for cultures I2 and E2 were superior from other cultures when they were fresh and even at the end of the storage. Mean flavour score was higher for culture I2 (7.13) followed by E2 (7.1) and J2 (6.94). Body score was higher for culture I2 and followed by E2. Overall score was also higher for culture I2 (7.24) and E2 (7.22). All the four Dahi samples (I2, J2, E2, and F2) were acceptable throughout the re f r i g e r a t e d s t o r a g e ( 5 ± 2 ̊C ) of three weeks, along with viable count of 7-8 log cfu/g. Cultures I2 and E2 scored higher for sensory attributes as compared to J2 and F2. Present study entailed to conclude that better quality Dahi, with respect to texture and sensory qualities can be prepared by using cultures I2(D + E) (75 : 25) and E2 (J + L) (50 : 50).ThesisItem Open Access EVALUATION OF PROBIOTIC POTENTIAL OF LACTOBACILLI FOR TREATMENT OF BACTERIAL VAGINOSIS(Anand Agricultural University, Anand, 2016) Kanchan Virendrasingh Mogha; Dr. J. B. PrajapatiThe present study was conducted with an objective to develop a vanishing cream containing potential probiotic bacteria which may help in the release of lactic acid for a prolonged period to restore the acidic pH of the vaginal lumen and also to study sub-acute vaginal toxicity study on animal models using this cream. Before developing a cream, the potentiality of four probiotic cultures was checked by different in vitro tests used for treating BV infection