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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 DEVELOPMENT OF FLAVOURED MILK USING AMARANTH AND DATES AS FUNCTIONAL INGREDIENTS
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Dasharath Patel; Dr. S. V. Pinto
    The present investigation involved process development of flavoured milk using amaranth and dates as functional ingredients. The experiment was conducted in four phases. Phase I was carried out to arrive at a formulation for manufacture of ADFM. Phase I was carried out in three parts i.e. Part I: Selection of level of fat in milk; Part II Optimization of malting parameters of amaranth seeds and Part III: Selection of pre-treatment to be given to amaranth (viz. amaranth flour, roasted amaranth flour, roasted amaranth flour in ghee and malted amaranth flour). Phase II consisted of two parts viz. Part I: Selection of pre-treatment to be given to dates and Part II: Selection of type and level of stabilizing salts for use in ADFM. In Phase III RSM was used to optimize the level of date extract, sugar and amaranth to arrive at an optimized formulation. The developed product was evaluated for its shelf life in Phase IV.