Loading...
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.
Browse
10 results
Search Results
ThesisItem Open Access PREPARATION OF LACTOSE HYDROLYZED WHEY BEVERAGE(AAU, Anand, 2004) Deosarkar, Shital S.; Prajapati, P. S.The present study was planned and conducted to prepare a lactose hydrolyzed whey beverage. Preliminary trials were conducted to select the rate of addition of lactase enzyme (Maxilact L 2000 from K. marixanus var. lactis) and suitable conditions for lactose hydrolysis were tried. About 80 % hydrolysis of lactose in whey was achieved wher lactase enzyme @ 0.4 ml / lit of whey was added. The pH of the whey was adjusted to 6.6 and hydrolysis was carried out at 37°C / 4 hr. The performance of lactase enzyme was compared in both whey and permeate. The performance of enzyme was superior ir permeate compared to whey. In the first phase, effect of different types of whey media, namely whey (W) hydrolyzed whey (HW), permeate (P) and hydrolyzed permeate (HP) with two stabilizers viz. CMC and guar gum @ 0.1 % on body, sedimentation and cloudiness of beverages were studied. From the stabilizers evaluated, guar gum @ 0.1 % was found to improve the sensory quality of beverage significantly and lactose hydrolyzed permeate was preferred as a suitable medium. In the second phase of experiment, two flavours (mango pulp and pineapple juice) were tried in different basic media (W, HW, P and HP) at a level of 15 % for the preparation of beverages. Mango flavour was preferred over pineapple flavour and lactose hydrolyzed permeate (HP) was found the most superior, based on sensory characteristics. In the next phase, two types of flavours (mango and pineapple), two sugar levels (5 % and 7 %), and two levels of stabilizer, guar gum (@ 0.1 and 0.2 %) were explored for the preparation of lactose hydrolyzed permeate beverage. The beverages were subjected to sensor evaluation by trained panel of judges. The richness as well as other sensory characteristics of mango pulp containing beverages were highly accepted with 5 % sugar and 0.1 % level of guar gum. The required tartness in beverage was obtained with the addition of citric acid. The pasteuri; id (72°C / 15 sec) beverages containing either sorbic acid or sodium benzoate at .06 % and 0.03 % (w / v) as a preservatives and control samples were packed in preformed sanitized pouches and stored at refrigerated temperature (7±1°C) to study shelf life of the beverage. During storage, the pH of beverages decreased, acidity increased and SPC and yeast and mould count also increased. These changes were greater in case of control sample compared to beverages containing either sodium benzoate or sorbic acid. It was further found that control sample had a shelf life of 14 days and beverages containing sodium benzoate and sorbic acid had a shelf life of 35 days, however, sodium benzoate was more effective as preservative than sorbic acid. The beverages prepared from the lactose hydrolyzed permeate with mango pulp as flavour, sugar at 5 %, guar gum at 0.1 % and sodium benzoate @ 0.03 % were adjudged as the best. The consumer preferences for the experimental beverage and a market sample revealed that 89 % of consumers extremely liked the beverage as against the market sample, which was liked by only 25 % of the consumers. The estimated cost of production per 200 ml pouch of beverage worked out to be Rs. 2.32 /-.ThesisItem Open Access PREPARATION OF LACTOSE HYDROLYZED WHEY BEVERAGE(AAU, Anand, 2004) Deosarkar, Shital S.; Prajapati, P. S.The present study was planned and conducted to prepare a lactose hydrolyzed whey beverage. Preliminary trials were conducted to select the rate of addition of lactase enzyme (Maxilact L 2000 from K. mahxanus var. lactis) and suitable conditions for lactose hydrolysis were tried. About 80 % hydrolysis of lactose in whey was achieved when lactase enzyme @ 0.4 ml / lit of whey was added. The pH of the whey was adjusted to 6.6 and hydrolysis was carried out at 37°C / 4 hr. The performance of lactase enzyme was compared in both whey and permeate. The performance of enzyme was superior in permeate compared to whey. In the first phase, effect of different types of whey media, namely whey (W), hydrolyzed whey (HW), permeate (P) and hydrolyzed permeate (HP) with two stabilizers viz. CMC and guar gum @ 0.1 % on body, sedimentation and cloudiness of beverages were studied. From the stabilizers evaluated, guar gum @ 0.1 % was found to improve the sensory quality of beverage significantly and lactose hydrolyzed permeate was preferred as a suitable medium. In the second phase of experiment, two flavours (mango pulp and pineapple juice) were tried in different basic media (W, HW, P and HP) at a level of 15 % for the preparation of beverages. Mango flavour was preferred over pineapple flavour and lactose hydrolyzed permeate (HP) was found the most superior, based on sensory characteristics. In the next phase, two types of flavours (mango and pineapple), two sugar levels (5 % and 7 %), and two levels of stabilizer, guar gum (@ 0.1 and 0.2 %) were explored for the preparation of lactose hydrolyzed permeate beverage. The beverages were subjected to sensory evaluation by trained panel of judges. The richness as well as other sensory characteristics of mango pulp containing beverages were highly accepted with 5 % sugar and 0.1 % level of guar gum. The required tartness in beverage was obtained with the addition of citric acid. The pasteurized (72°C / 15 sec) beverages containing either sorbic acid or sodium benzoate at 0.06 % and 0.03 % (w / v) as a preservatives and control samples were packed in preformed sanitized pouches and stored at refrigerated temperature (7±1°C) to study shelf life of the beverage. During storage, the pH of beverages decreased, acidity increased and SPC and yeast and mould count also increased. These changes were greater in case of control sample compared to beverages containing either sodium benzoate or sorbic acid. It was further found that control sample had a shelf life of 14 days and beverages containing sodium benzoate and sorbic acid had a shelf life of 35 days, however, sodium benzoate was more effective as preservative than sorbic acid. The beverages prepared from the lactose hydrolyzed permeate with mango pulp as flavour, sugar at 5 %, guar gum at 0.1 % and sodium benzoate @ 0.03 % were adjudged as the best. The consumer preferences for the experimental beverage and a market sample revealed that 89 % of consumers extremely liked the beverage as against the market sample, which was liked by only 25 % of the consumers. The estimated cost of production per 200 ml pouch of beverage worked out to be Rs. 2.32 /-.ThesisItem Open Access Development and Performance Evaluation of Inert Spouted Bed Dryer for Drying of milk(Anand Agricultural University, Anand, 2006) Deulgaonkar Nikhil Mukundrao; Dr. J. B. UpadhyayDrying of food is a costly affair due to its energy intensive nature. The size of the dryer and complexity of the process has led to need for an energy efficient drying process. Many drying technologies are at various stages of developments. One such rapidly growing, innovative technology is ‘inert bed drying’. Its main advantages are its small size and energy efficient operation. Drying of liquids and pastes in spouted bed with inert bodies, has been presented as an alternative to spray drying.ThesisItem Open Access DEVELOPMENT AND PERFORMANCE EVALUATION OF SCRAPED SURFACE HEAT EXCHANGER FOR CONTINUOUS THERMIZATION OF SHRIKHAND(Anand Agricultural University, Anand, 2006) A.V.Dhotre; Dr. A. G. BhadaniaMechanization and the manufacture of good quality products with fairy long shelflife is the demand of today’s competitive dairy industry and quality vigilant consumers. Lack of suitable and specialized equipment is one of the constraints in the escalation of Traditional Indian Dairy Products. Shrikhand occupies an important place in the list of delicacies liked by Indian population especially, in western India i.e. Gujarat, Maharashtra, Rajasthan and some parts of Karnataka.ThesisItem Open Access STUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPING(Anand Agricultural University, 2008) PATEL ARUNKUMAR CHELABHAI; Dr. H.G. PatelThe present investigation was carried out with a view to develop a technology for manufacturing of dried cheese for use as pizza topping. For this purpose, three types of cheeses were dried viz. fresh Cheddar cheese, mature Cheddar cheese and Mozzarella cheese using vaccum tray dryer installed at Anubhav Dairy, S.M.C College of Dairy Science, AnandThesisItem Open Access TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”(Anand Agricultural University, 2008) RUPESH S. CHAVAN; Dr. P.S. PrajapatiThe present study was planned and conducted to prepare Dietetic Rosogolla form cow milk. Preliminary trials were carried out to select the fat level in milk and suitable modifications in the process of Chhana making to obtain a good quality Chhana for Rosogolla preparation. Three levels of milk fat (1.0, 2.0 and 3.0 per cent) in cow milk were tried using a coagulation temperature of 60º C and 1 per cent citric acid as a coagulant maintained at same temperature. The quality of Chhana based on composition, yield and recovery of milk constituents was compared with the Chhana made from standardized cow milk having 4 per cent fatThesisItem Open Access TECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASED MOZZARELLA CHEESE ANALOGUE(Anand Agricultural University, 2008) Rahul D. Shah; Dr. Atanu H. JanaThe present investigation was carried out with a view to standardize the formulation and technology for dairy-based Mozzarella Cheese Analogue (MCA) using rennet casein as the protein source and plastic cream as the fat source, along with other functional additives and flavouring. The study was undertaken in nine phases which involved: Phase-I: Developing a tentative formulation and process for MCA, Phase-II: Selection of type of acid, Phase-III: Deciding the level of rennet casein in the formulation, Phase-IV: Selection of type of emulsifying salt, Phase-V: Deciding the level of emulsifying salt selected from previous phase (Phase-IV), Phase-VI: Evaluating the need for maltodextrin in the formulation, Phase-VII: Selection of type of cheese flavouring, Phase-VIII: Comparison of fresh MCA with directly acidified fresh Natural Mozzarella Cheese (NMC), and Phase-IX: Assessing the costeffectiveness of MCA vis-à-vis NMCThesisItem Open Access “TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA(Anand Agricultural University, Anand, 2007) RUPESH S. CHAVAN; Dr. P.S. PrajapatiThe present study was planned and conducted to prepare Dietetic Rosogolla form cow milk. Preliminary trials were carried out to select the fat level in milk and suitable modifications in the process of Chhana making to obtain a good quality Chhana for Rosogolla preparation. Three levels of milk fat (1.0, 2.0 and 3.0 per cent) in cow milk were tried using a coagulation temperature of 60º C and 1 per cent citric acid as a coagulant maintained at same temperature. The quality of Chhana based on composition, yield and recovery of milk constituents was compared with the Chhana made from standardized cow milk having 4 per cent fat.ThesisItem Unknown Development Of Technology For Manufacture Of Dietetic Frozen Dessert(Anand Agricultural University; Anand, 2006) Pinto, Suneeta V.; Solanky, M.J.