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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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ThesisItem Open Access ASSESSING THE SUITABILITY OF SWEET CREAM BUTTERMILK IN PREPARATION OF BURFI(AAU, Anand, 2013) TIWARI, ATUL; Prajapati, P. S.The present investigation was earried out with the objectives to assess the suitability of Sweet Cream Buttermilk (SCBM) in preparation of Burfi and evaluate the physico- chemical and sensory properties of Burfi and compare the Burfi with market sample of Burfi. The levels of ingredients, namely fat and sugar were selected using the design by CENTRAL COMPOSITE ROTATABLE DESIGN (CCRD) of Response Surface Methodology (RSM). In this, the fat in form of cream and sugar (on khoa basis) to be added were chosen within a specified range of 4 to 8 percent and 30 to 40 per cent respectively. All the 13 Burfi samples were evaluated for their physico-chemical {moisture, fat, water activity (a™), free fatty acid (FFA), hydroxyl methyl furfural (HMF)}, rhcological (hardness) and sensory (flavour, body St texture, colour & appearance and overall appearance) properties using the standard techniques were employed for such studies. Quadratic model fitted well to all above parameters, which was used to explain with R2 of 0.91, 0.96, 0.93, 0.96, 0.90, 0.91, 0.95, 0.95, 1.00 and 0.98 for moisture, fat, water activity (aw), free fatty acid (FFA), hydroxyl methyl furfural (HMF), hardness, flavour, body & texture, colour & appearance and overall acceptability respectively. Fat per cent of standardized buttermilk had positive significant effect at linear level on fat and free fatty acid content of Burfi. Whereas, it had negative significant effect (P<0.01) on moisture and water activity of Burfi. Likewise, at quadratic level it showed significant positive effect on FFA and HMF value of Burfi. Moreover, sugar showed significant negative correlation with moisture and water activity of Burfi at linear level. In terms of FFA and HMF content of Burfi, sugar had shown significant positive effect both at linear level and quadratic level. In terms of rheological properties i.e. hardness, only sugar had significant effect on hardness of Burfi both at linear and quadratic level. The progressive increase in fat per cent of standardized sweet cream buttermilk had shown significant effect on all of the sensory properties viz., flavour, colour fit appearance and overall acceptability of Burfi except body 86 texture score at linear level (A). On the other hand, fat per cent of standardized SCBM had shown significant negative effect on all the sensory characteristics at quadratic level. Addition of sugar had showed non-significant positive effect on flavour score at linear level, whereas on rest of the sensory characteristics viz. body & texture, colour & appearance and overall acceptability, had significant (P<0.01) negative effect at linear level. But at quadratic level it had shown significant negative effect on all the sensory characteristics. The optimum product suggested by the statistical package consisted of 6 per cent fat of standardized SCBM and 34.35 per cent sugar addition on khoa basis. The optimized product made with this formulation scored 8.00 for flavour, 8.06 for body 85 texture, 8.10 for colour & appearance and 8.04 for overall acceptability. The moisture, fat, water activity, FFA and HMF content of standardized burfi was 14.50, 24.01, 0.745, 2.27 and 141.85 respectively. The rheological properties i.e. Hardness (N), Cohesiveness, Gumminess (N), Chewiness (Nmm) and Adhesive force (N) of standardized SCBM based khoa Burfi was 51.67, 0.10, 5.20, 9.17 and 4.78 respectively. The SPC and yeast and mold count were observed 2.49 log cfu/g (3.10x102 cfu/g) and 1.2Hog cfu/g (1.63x10 cfu/g) in Burfi respectively, whereas no coliform count was found in the Burfi. Standardized Burfi was compared with market sample of Burfii (Rajbhog). In comparison of standardized Burfii with market sample of Burfii, the sensory score of standardized Burfi was at par with market sample. Moisture, protein and ash content of standardized Burfi were lower than the market of Burfi. On the other hand fat and total carbohydrate contents were found higher in standardized Burfi than the market Burfi. Amongst, all the rheological properties of standardized Burfi. the values were lower than the market Burfi. The approximate cost of the standardized Burfi was 215.42 per kg which is lower than the market Burfi (Rajbhog X 350 per kg).ThesisItem Open Access PROCESS STANDARDIZATION FOR MANUFACTURE OF CHAM CHAM(AAU, Anand, 2013) SENGAR, ANIKET; Prajapati, P. S.The present study was planned and conducted to arrive at a method of manufacture for Cham Cham on the basis of standardizing the process parameters such as fat of standardized milk, coagulation temperature of milk and cooking sugar syrup concentration. Cham Cham was made from milk standardized to 4 to 5 per cent fat, coagulation temperature of milk ranging from 80 to 90°C and cooking sugar syrup concentration varies from 55 to 65°Brix. The levels of these ingredients in the product were optimized by a Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), with three independent variables viz. fat of standardized milk, coagulation temperature of milk and cooking sugar syrup concentration and twelve responses, namely moisture, fat, water activity, FFA, yield, hardness, springiness, chewiness, flavour, body & texture, colour & appearance, and overall acceptability. The progressive increased in fat percentage of milk and coagulation temperatiire of milk had significant positive effect while cooking sugar syrup concentration had significant negative effect on moisture content of Cham Cham at linear level. Similarly a significant positive effect was observed on fat content of Cham Cham with fat percentage of milk and cooking sugar syrup concentration. There was significant negative effect on water activity of Cham Cham with respect to fat percentage of milk and cooking sugar syrup concentration at linear level while fat percentage of milk had significant positive effect at quadratic level. However, free fatty acid content of Cham Cham was affected significantly by fat percentage of milk and cooking sugar syrup concentration. It was observed that fat percentage of milk, coagulation temperature of milk and cooking sugar syrup concentration produced significantly (P<0.01) affected the yield of Cham Cham. A significant (P<0.01) negative interactive effect on yield was observed with both coagulation temperature of milk and cooking sugar syrup concentration (BC). Textural properties such as hardness, chewiness and springiness of Cham Cham were significantly affected by fat percentage of milk and coagulation temperature of milk at linear level. A significant (P<0.01) negative effect on hardness, chewiness and springiness was observed with fat percentage of milk. The significant (P<0.05) positive interactive effect with fat percentage of milk and coagulation temperature of milk (AB) was observed on all three response. The maximum score was given to product made from milk standardized to 4.50 per cent fat, coagulation temperature of milk 85°C and cooking sugar syrup concentration 60°Brix while minimum score was obtained for product made from milk with 4.00 per cent fat, coagulation temperature of milk 90°C and cooking sugar syrup concentration 65°Brix. There was a significant positive effect of fat percentage of milk at linear level and negative effect at quadratic level along with coagulation temperature of milk and cooking sugar syrup concentration on flavor score. The highest score was obtained for sample made from milk standardized to 4.50 per cent fat, coagulation temperature of milk 85°C and cooking sugar syrup concentration 60°Brix and the lowest sensory score in respect of body and texture was noticed to Cham Cham prepared using milk standardized to 3.66 per cent fat, coagulation temperature of milk 85°C and cooking sugar syrup concentration 60°Brix. There was a significant positive effect of fat percentage of milk and coagulation temperature of milk on the colour and appearance at linear level whereas significant negative effect at quadratic level. It was observed that fat percentage of milk, coagulation temperature of milk and cooking sugar syrup concentration had shown significant effect on overall acceptability of Cham Cham. Design expert package suggested that the optimized process condition involved the use of 4.77 per cent standardized milk, 87°C coagulation temperature of milk and 60°Brix cooking sugar syrup concentration for the manufacture of an acceptable quality of Cham Cham. The Cham Cham prepared by optimized process was packed in a PVC tray boxes and were monitored for shelf-life study at room temperature (30±2°C) until sensorily unacceptable and visible mould growth observed and up to 14 days under refrigeration temperature (7±20 C). All of the changes related to composition, physical, Theological, sensory and microbial properties of Cham Cham during storage were observed to be significantly affected (P<0.05) by storage period. Significant increased in compositional constituents i.e. fat and carbohydrate was observed with the advancement in storage period. The pH of Cham Cham decreased to 6.16 after 4 days of storage at room temperature, while FFA and HMF content increased with the advancement of the storage irrespective of the storage period. Radical increased in soluble nitrogen was also found at both the storage periods. Similarly, a significant effect (P<0.05) of storage period was observed on the rheological properties of Cham Cham. Hardness, cohesiveness, chewiness and gumminess values increased while, in springiness and adhesiveness decreased was observed for Cham Cham under storage at 30±2° C and 7+2° C. All the physical and rheological changes taking place during storage affected the sensory characteristics of the Cham Cham. Cham Cham sample stored at refrigeration temperature for 14 days had an overall acceptability score of 7.10 and were acceptable to judges. Same product was having 7.14 score for overall acceptability after 4 days of storage under room temperature and the same product acceptable. During storage, microbial quality of the Cham Cham was also monitored and it was found that the SPC and yeast and mold count increased slowly in the samples stored at 7±2°C but very sharply when stored at 30±2°C. Coliform count in both the cases were observed to be zero. During storage study it was found that the product had a shelf life of 4 days at room temperature and more than 14 days under refrigeration temperature. However, the samples stored at room temperature had showed visible mould growth after 4 days of storage. During comparative study, standardized Cham Cham was compared with the market sample of Cham Cham. On overall, standardized Cham Cham scored maximum score for overall acceptability in comparison then market sample of Cham Cham. However, standardized sample was having remarkably lower values for hardness and chewiness and higher fat and protein contents as compared to market sample. The cost of production of standardized Cham Cham is computed to Rs. 210.94 per kg whereas the market sample of Cham Cham cost is Rs. 280.00 per kg.ThesisItem Open Access TECHNOLOGICAL ASPECTS FOR THE MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE FOR PIZZA TOPPING(Anand Agricultural University, Anand, 2012) Anup Sharma; Dr. Atanu H. JanaThe present investigation was carried out with a view to standardize the formulation and processing technology for the manufacture of Mozzarella Cheese Analogue (MCA) using rennet casein as the protein source and palm kernel oil based fat source, along with other functional additives and flavouring. The study was undertaken in eight phases which involved: Phase-I: Development of a formulation and standardizing the processing parameters for the preparation of MCA, Phase-II: Selection of acid, Phase-III: Validating the need for using starch in the MCA formulation, Phase-IV: Optimizing the level of rennet casein in the MCA formulation, Phase-V: Optimizing the proportion of emulsifying salts in the preparation of MCA, Phase-VI: Optimizing the level of combination of emulsifying salts in the MCA formulation, Phase-VII: Comparison of MCA with natural Mozzarella cheese (NMC), and Phase-VIII: Assessing the cost-effectiveness of MCA as against NMC