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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
    DEVELOPMENT OF TECHNOLOGY FOR USE OF BOTTLE GOURD AS A FUNCTIONAL INGREDIENT IN ICE CREAM
    (AAU, Anand, 2014) BAROT, AMITKUMAR MAFATBHAI; Dr. S. V. Pinto
    The present investigation was planned and conducted to develop a technology for the manufacture of a vegetable based “bottle gourd” ice cream. The study was undertaken in four phases which involved: PHASE–I: Selecting a suitable variety and standardizing methods for processing of selected forms of bottle gourd, PHASE–II: Selecting the most suitable form/s of bottle gourd and development of a formulation for bottle gourd ice cream, PHASE–III: Selecting desired level of processed bottle gourd forms viz. bottle gourd cubes and bottle gourd puree in bottle gourd ice cream using Response Surface Methodology, PHASE–IV: Selecting compatible flavour/s in formulation of bottle gourd ice cream and assessing the cost effectiveness of the formulated bottle gourd ice cream against regular vanilla ice cream