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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 PROCESS OPTIMIZATION FOR THE PREPARATION OF FERMENTED FUNCTIONAL SOY BASED BEVERAGE(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Undhad Truptiben Jayantibhai; Dr. Subrota HatiThe present investigation involved the preparation of fermented soy based beverage by optimizing the process parameters (the rate of inoculum and level of supplements i.e. SMP and WPC-70) to provide extra nutrition to lactic acid bacteria for enhancing their growth as well as sensory and biofunctional properties of the final product. In first phase, out of ten Lactobacillus cultures, two cultures viz. M2 (L. fermentum) and NK9 (L. casei) were screened on the basis of α-Galactosidase and β- Glucosidase activity in soymilk medium. Hence, NK9 exhibited highest α- galactosidase activity (13.90 U/mg) followed by M2 (12.94 U/mg) and β-glucosidase activity (1.76 U/ml), followed by M2 (1.74 U/ml) in soymilk medium. During the growth of ten Lactobacillus cultures, lowest reduction of pH was observed in M2 (pH 5.33), V3 (pH 5.38) and NK9 (pH 5.40); highest production of Lactic acid was also observed by M2 (0.26 % LA) and NK9 (0.25 %LA) and maximum viable counts were also observed in M2 (7.19 log cfu/ml) and NK9 (7.16 log cfu/ml) during their growth in sterilized soymilk up to 18h at 37ºC. Thus, M2 and NK9 showed highest acidity and viable counts during fermentation of soymilk after 18h of incubation which was selected for further study.ThesisItem Open Access EVALUATION OF POTENTIAL ANTIOBESITY EFFECT OF PROBIOTIC FERMENTED MILK PRODUCTS BY IN VITRO AND IN VIVO METHODS(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Chaudhari Shivaniben Narayanbhai; Dr. Sreeja V.The prevalence of obesity is increasing worldwide. The reasons for obesity can be many, such as the increased consumption of more energy-dense, nutrient-poor foods containing high levels of sugar and saturated fats in combination with reduced physical activity, genetic factors, illnesses, medications, high glycaemic diets, stress, smoking cessation, virus and bacterial infections. Diet is said to play a crucial role in the prevention and management of obesity. A number of animal and human studies have pointed towards the potential of probiotics in the management of obesity. Probiotics affect the composition of gut microbiota and hence affect food intake, appetite and body weight. Some strains of probiotics have also been implicated in the prevention of obesity. Enrichment of milk with finger millet and its fermentation using probiotic culture can result in a product having improved nutritional and functional aspects. Finger millet is a treasure trove of nutrients and functional ingredients such as dietary fibre, minerals and polyphenols which may play crucial role in the management of obesity. Few studies have reported the effect of feeding finger millet whole grain and bran in High Fat Diet (HFD) induced obesity. Tryptophan is reported to lower appetite and Finger millet is a good source of Tryptophan. Hence, in the present study the antiobesity potential of probiotic fermented milks with or without finger millet was evaluated by in vitro and in vivo.ThesisItem Open Access PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED GOAT MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Panchal Gauravkumar; Dr. Subrota HatiIn the first phase, eight different Lactobacillus cultures i.e. Lb. fermentum (M2), Lb. fermentum (M3), Lb. fermentum (M4), Lb. helveticus (V3), Lb. casei (NK9), Lb. rhamnosus (M8), Lb. rhamnosus (M9), Lb. paracasei (M11) were studied for the antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay and Superoxide free radical scavenging assay) and proteolytic activity based on which three Lactobacillus cultures were selected for further study. The antioxidant activity (ABTS activity) was significantly (P<0.05) increased along with the incubation periods. M2 had exhibited highest antioxidant activity (57.09%), followed by NK9 (53.27%), M4 (52.27%), M8 (51.99%), M9 (50.55%), V3 (48.78%), M3 (45.85%) and M11 (42.14%) after 48 h at 37ºC. Similarly, M2 had exhibited highest hydroxyl free radical scavenging activity (57.30%), followed by M4 (55.73%), V3 (54.56%), M8 (53.43%), M9 (50.98%), NK9 (48.88%), M3 (46.93%) and M11 (35.32%) after 48 h at 37ºC. M2 also had exhibited highest superoxide free radical scavenging activity (51.40%), followed by NK9 (50.99%), M3 (48.68%), V3 (48.39%), M4 (43.03%), M8 (41.14%), M9 (36.13%) and M11 (24.34%) after 48 h at 37ºC. Proteolytic activity was significantly increased with the incubation periods in all the Lactobacillus cultures. M9 had exhibited highest proteolytic (OPA) activity (9.96 mg/ml), followed by M2 (9.75 mg/ml), V3 (9.20 mg/ml), M3 (9.08 mg/ml), M4 (8.71 mg/ml), NK9 (8.62 mg/ml), M8 (8.37 mg/ml) and M11 (7.30 mg/ml) after 48 h at 37ºC. M2, M4 and V3 were selected on the basis of antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay and Superoxide free radical scavenging assay) and proteolytic activity for further study.ThesisItem Open Access DEVELOPMENT OF BARLEY (HORDEUM VULGARE) ENRICHED PROBIOTIC FERMENTED MILK AND EVALUATION OF ITS FUNCTIONAL PROPERTIES(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) DEEPTI SUMAN; Dr. SREEJA V.Consumer perception related to food selection and consumption is changing at a fast pace. Now the focus is on achieving optimized nutrition, maximizing life expectancy and improving the quality of life by resisting diseases and enhancing health conditions. Functional foods are an integral part of nutraceutical market which is gaining its identity in India after being accepted internationally. Probiotic products are considered one of the leading categories of functional foods as these products provide specific health benefits beyond its basic nutrition. Fermented milk products are considered the most suitable vehicle to deliver probiotics. The functionality of probiotic fermented milks can be further enhanced through biofortification with cereals. Barley (Hordeum vulgare) is a cereal having high nutritional value, low fat content, complex carbohydrates and a protein content that covers most of the amino acid requirements in humans. Barley grains also contain minerals, vitamins, particularly rich in vitamin E, other antioxidants such as polyphenolic compounds, and insoluble and soluble fibre. The interest in barley is increasing due to the presence of barley fiber, especially β-glucan in whole grain barley which has been largely credited for a number of health benefits. Cereal and milk can be blended to compensate for deficiency of each other.ThesisItem Open Access FUNCTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK ENRICHED WITH FINGER MILLET (ELEUSINE CORACANA) BY IN VITRO AND IN VIVO METHODS(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Chaudhari Jinalben Kesharbhai; Dr. Sreeja V.Consumer interest in functional foods is increasing world over due to the vital role such foods play in the prevention and management of various diseases including Diabetes Mellitus (DM). The prevalence of DM, especially type 2 is increasing at an alarming rate worldwide. The side effects of existing treatments of DM are many. The major determinants of DM are said to be excess body fat, poor diet, physical inactivity, high blood pressure, and family history of diabetes. Diet strategies are considered one of the most appropriate prevention and management strategies for T2DM. Hence it becomes imperative that the protective role of functional foods in the prevention and management of DM should be investigated and communicated to the consumers. Probiotic fermented dairy products are said to play a vital role in the prevention and management of DM. Finger millets having high dietary fibre and phenolic content is considered beneficial for diabetic patients. Finger millet malting and fermentation processes decreases its antinutritional factors, improve the carbohydrate digestibility and glycemic response. Hence, the resultant product of milk-millet fermentation using probiotics may play a vital role in the prevention and management of DM. Very scanty research works are available on fermented products prepared through milk-finger millet fermentation and the functional evaluation of resultant product such as probiotic fermented milk enriched with finger millet. Hence, the present study was carried out to evaluate the probiotic fermented milk enriched with finger millet for its sensory, physico-chemical, compositional, and microbial parameters as well as functional properties by in vitro methods and antidiabetic activity by in vivo animal study.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 DEVELOPMENT OF PROBIOTIC ICE-CREAM SUPPLEMENTED WITH FINGER MILLET (RAGI)(AAU, Anand, 2013) CHAUDHARY, MILTESHKUMAR GANESHBHAI; Prajapati, J. B.Designing of functional foods with probiotics for health benefits is gaining interest in recent year. Ice-cream is a very popular product and hence, has been evaluated as one of the matrices which could carry probiotic bacteria. In this context a study was taken up to develop a probiotic ice-cream supplemented with finger millets (ragi) by using indigenous probiotic cultures and evaluate for survival of probiotic bacteria and sensory attributes. Constituents of ragi flour were modified with the help of germination of ragi grains followed by grinding and designated as malted ragi flour (MRF). Standardized ice-cream mix was formulated in order to obtain 6.0% Fat, 11.0% MSNF, 4.9% Protein and 15% Sucrose in ice-cream. MRF was added (9% w/w) into the ice-cream mix and gelatinization of ragi flour was carried out by heating part of the mix containing MRF upto 90°C without holding. The ice-cream mixes were aged for 4 ± 2 °C for over night and used to prepare ice-creams. Active strains of probiotic culture Lb. helveticus MTCC 5463 and Lh. rhmnosus MTCC 5462, separately were added at the rate of 0.1% (w/v) of ice-cream mix in the form of concentrated cells (CC) as well as freeze dried powder (FDP) to ice-cream mix soon after the ageing. Survival of probiotic culture was higher {P<0.05) upon freezing of ice-cream mix when added as CC (91-95%) as compared to FDP (89-90%) regardless of types of probiotic strain. Lh. rhamnosus MTCC 5462 was observed to be less resistant to the process of ice-cream manufacturing as compared to Lb. helveticus MTCC 5463, regardless of its form. With regard to sensory attributes, there was no statistical difference among the samples (P > 0.05), indicating that neither the addition of Lh. helveticus MTCC 5463 nor Lh. rhamnosus MTCC 5462 nor the forms of probiotic strains influenced the overall acceptance of ice-cream as compared to control sample. Based on higher survival, probiotic culture Lb. helveticus MTCC 5463 was selected to manufacture ice creams with or without ragi. These ice-cream samples were compared with non-probiotic ice-cream in order to evaluate their sensory attributes, pH and survival of Lb. helveticus MTCC 5463 upon frozen storage of 90 days. It was observed that addition of Lb. helveticus MTCC 5463 (CC) did not significantly (P<0.05) affect the pH of the ice-cream up to 90 days storage. Viability of Lb. helveticus MTCC 5463 was higher in the ice-cream supplemented with ragi (96%) as compared to plain ice-cream (88%), suggesting protective effect of ragi principles on lactobacilli. The counts of lactobacilli significantly (P < 0.05) decreased in the range of 0.38-0.65 and 1.1-1.54 log cfu/g in probiotic ragi ice-cream and plain probiotic ice-cream respectively at the end of 90 days storage. However, freezing and mixing involved in converting the mix into ice-cream was found to impart a greater (P < 0.05) effect on culture viability, than storage in ice cream for both the ice-cream. Viable counts of lactobaciUi remained above 7 log cfu/g for both plain and ragi ice-cream at the end of storage period. The changes in the flavour score amongst all treatments did not differ significantly (P> 0.05) over the period of 90 days. Average score for colour and appearance of probiotic and non probiotic ice-cream (with or without ragi) decreased significantly (P< 0.05) over the period of time. Mean score of body and texture for probiotic and non probiotic ice-cream (with or without ragi) not differed significantly (P> 0.05) up to 60 days. However, the difference was significant after 90 days. Average of melting quality score for probiotic and non probiotic ice-creams (with or without ragi) were above 7 which showed high melting quality of all the ice-creams through the storage. Overall acceptability for probiotic and non probiotic ice-cream (without ragi) ranged from 7.86 and 7.81 respectively, whereas the score for probiotic and non probiotic ice-cream (supplemented with ragi) was in the range of 8.19 and 8.21 respectively which decreased significantly (P< 0.05) over the period of 90 days storage. Less than 10 coliforms per g were detected in fresh sample of ice-cream, which disappeared after 30 days of storage. Yeast and molds were absent in 1 g of all the ice-cream samples during storage period. It could be concluded that probiotic ice-cream containing Lb. helveticus MTCC 5463 and supplemented with 9% (w/w) ragi coiild be prepared by incorporation of concentrated cells of the culture at the rate of 0.1% (w/v) of the ice-cream mix just before the freezing. The ice-cream was acceptable till 90 day of storage at -18°C and the viability of probiotic culture remained above 8 log cfu/g, that is higher than the therapeutic minimum throughout the storage.
