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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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  • ThesisItemOpen Access
    ROLE OF PHOSPHOLIPIDS ON KEEPING QUALITY OF BUFFALO GHEE
    (AAU, Anand, 1980) AHMED, A. R.; Vyas, S. H.
    The present experiment was undertaken to study the role of phospholipids on keeping quality of buffalo ghee. Eight samples of buffalo ghee were prepared by creamery butter and direct cream method with clarification temperatures 105°C and 120°C for 5 and 10 minutes respectively for both the temperatures, resulting into different levels of phospholipid content in the ghee samples. All the eight samples of ghee were prepared and stored at room temperature (27.0°C to 34.7°C). The keeping quality of ghee was studied for 12 weeks of storage period. The samples were tested initially and then during the storage period for two chemical tests (i) Peroxide Value (PV) and (ii) Free Fatty Acid (FFA) content at an interval of 4 weeks upto 8 weeks storage period and then at an interval of 2 weeks for the remaining 4 weeks period.