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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
    PROCESS STANDARDIZATION FOR MANUFACTURE OF HALWASAN
    (Anand Agricultural University, Anand, 2011) CHAUDHARI APURVA HARIBHAI; Dr. P. S. Prajapati
    An attempt is made to standardize the technology of Halwasan manufacture, using different technological parameters. Various attributes of the product were studied and on the basis of the outcome of the study, the technology for manufacture of Halwasan is developed. The objective of the present investigation was to arrive at a recipe for Halwasan to standardize the process parameters such fat/ solids-not-fat (SNF) ratio, rate of fada addition, rate of sugar addition and temperature of heat treatment of its manufacture amenable to industrial application. The mean values generated from the analyses of duplicate samples of Halwasan, obtained in four replications were subjected to statistical analysis using completely randomized design. All the samples manufactured were subjected to compositional, physico-chemical, textural, microbiological and sensory attributes evaluation. The attributes were also subjected to correlation coefficient studies for knowing possible relationship among the parameters. The progressive increase in fat: SNF ratio of standardized milk from 0.44 to 0.66, the