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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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2008 - 200942010 - 202018
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Subject: Dairy Microbiology × End date: 2020 × Type: Thesis × Thesis Type: M.Tech. ×
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Now showing 1 - 9 of 22
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    ThesisItemOpen Access
    DEVELOPMENT AND FUNCTIONAL EVALUATION OF SYNBIOTIC CREAMED COTTAGE CHEESE
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Solanki Pintaben Pareshkumar; Dr. Sreeja V.
    The foods which contain certain health-promoting components which go beyond its basic nutrients are said to be functional foods. The demand for such foods is growing rapidly due to increasing health awareness in people. Foods containing probiotics, prebiotics and synbiotics cover a major segment of the functional food market. Synbiotic foods comprise of a combination of probiotic and prebiotic ingredients in a single product. Prebiotic is intended to improve the survival and/or growth or performance of the probiotic or other beneficial bacteria in the colon, which in turn has a beneficial health effects on the host. Dairy products, especially the fermented category are used as the most popular food matrices for delivery of probiotic cultures. Among them, the cheese matrix, especially the fresh unripened category are considered more suitable for probiotic delivery as it creates a barrier against the highly acidic environment in the gastrointestinal tract and provides a more favourable environment for probiotic survival throughout the gastric transit due to its specific characteristics. Further, being the world’s largest producer of milk, the Indian cheese market holds significant growth potential. The cheese market in India is said to be driven by the increasing use of cheese not only in fast food items but also in traditional Indian recipes, growing working population and their altering food patterns and increasing awareness among consumers about the benefits of cheese which, in turn, is enhancing the demand for cheese. Hence there is ample room for the introduction of fresh category of cheeses such as synbiotic Cottage cheese. In this background, the current study aimed to develop a synbiotic creamed cottage cheese using indigenous probiotic culture.
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    ThesisItemOpen Access
    PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED CAMEL MILK
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Patel Darmishtaben Dipakbhai; Dr. Subrota Hati
    In the first phase of the study, eight Lactobacillus cultures i.e. L. fermentum (KGL4, MF951099), L. fermentum (M4, MF951096), L. plantarum (KGL3A, G722814), L. casei (NK9, KR732325), L. rhamnosus (M8, MG027692), L. rhamnosus (M9, MG027693), L. paracasei (M11, MG027695), L. fermentum (M16, MG561928) 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. KGL4 exhibited highest antioxidant activity (64.03%), followed by KGL3A (62.19%), NK9 (61.19%), while M8 showed lowest ABTS assay (44.51%) at 48 h when incubated at 37 ºC. Similarly, KGL4 exhibited highest hydroxyl free radical scavenging activity (64.81%), followed by KGL3A (61.52%), NK9 (56.79%) at 37ºC for 48 h. KGL4 also showed maximum superoxide free radical scavenging assay (57.78 %), followed by NK9 (56.09 %), KGL3A (52.36 %), while M11 showed lowest superoxide scavenging activity (43.73 %) at 37ºC for 48 h.
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    ThesisItemOpen Access
    ASSESSMENT OF PROBIOTIC POTENTIAL AND ANTICANCER ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM HUMAN MILK AND INFANT FECES
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Darji Mansiben Pankajkumar; Dr. Sreeja V.
    Human milk and infant feces is considered to be a source of Lactic acid bacteria (LAB) with promising functional attributes and technological properties and hence a potential source of probiotics. Human milk contains several predominant bacteria, belonging to Genera Lactobacillus, Staphylococcus, Streptococcus, Micrococcus, Enterococcus, Lactococcus and Bifidobacterium. The bacterial flora from the fecal samples mainly contained strains of Enterococcus faecalis, Enterococcus faecium, Enterococcus avium, Staphylococcus epidermidis, Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei and Streptococcus salivarius. LAB isolated from Human milk and Infant feces might play an important role in the prevention and management of diseases particularly cancer and other communicable diseases. Cancer is a significant health problem all over the world. The number of cancer patients is expected to reach 11.5 million in 2030 worldwide. In India estimated number of people living with the cancer is around 2.25 million. Probiotics could reduce the risk of cancer by various mechanisms such as decreasing the bacterial enzyme activity, suppression of the growth of microbiota concerned with the production of mutagens and carcinogens, alteration in carcinogen metabolism, and protection of DNA from oxidative damage as well as regulation of immune system.
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    ThesisItemOpen Access
    PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE AND ANTIHYPERTENSIVE PEPTIDES DERIVED FROM HYDROLYSED MILK PROTEIN
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Chaudhari Hiral Mansinhbhai; Dr. Subrota Hati
    In the first phase, Lactobacillus culture (Lb. helveticus MTCC5463) and two enzymes viz. Alcalase and Pepsin were studied for the antioxidant activity (ABTS assay), ACE inhibitory activity and proteolytic activity based on which alcalase was selected. The antioxidant activity (ABTS activity) of WPC hydrolysates with alcalase and pepsin was significantly (P<0.05) increased along with the rate of addition. Pepsin @ 1.0% exhibited highest antioxidant activity (81.40%), followed by Alcalase @ 1.0% (80.62%), Alcalase @ 0.5% (79.82%) and Pepsin @ 0.5% (77.58%) at 6 h, when incubated at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (53.77%) at 48 h, when incubated at 37ºC in 5% WPC-70 solution. ACE inhibitory activity of WPC hydrolysates and fermentate was in the range of 61.12 to 78.51%. Alcalase @ 1.0% exhibited highest ACE inhibitory activity (78.51%), followed by Pepsin @ 1.0% (71.80%), Alcalase @ 0.5% (70.31%) and Pepsin @ 0.5% (66.87%) for 6 h at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (61.12%) for 48 h, when incubated at 37ºC in 5% WPC-70 solution. Proteolytic activity was also significantly increased with the rate of additions. Alcalase @ 1.0% exhibited highest proteolytic (OPA) activity (17.67 mg/ml), followed by Pepsin @ 1.0% (15.74 mg/ml), Alcalase @ 0.5% (15.56 mg/ml) and Pepsin @ 0.5% (11.82 mg/ml) at 6 h, when incubated at 37°C for pepsin and 65°C for alcalase as well as Lb. helveticus (8.27 mg/ml) for 48 h, when incubated at 37ºC in 5.0% WPC-70 solution. Alcalase showed highest ACE inhibitory activity and proteolytic activity than Pepsin and L. helveticus.That’s why, Alcalase was selected and consider for further study.
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    ThesisItemOpen 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 Hati
    The 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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 Hati
    In 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.
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    ThesisItemOpen 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.
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    ThesisItemOpen 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.