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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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Subject: Dairy Technology × End date: 2014 × Start date: 2014 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    PREPARATION OF BASUNDI USING ASHWAGANDHA FOR VALUE ADDITION
    (AAU, Anand, 2014) ORAON, LALITA; Prajapati, P. S.
    The present study on "Preparation of Basundi using Ashwagandha for value addition" envisaged with the objectives to optimize the addition of Ashwagandha powder as an herbal ingredient in Basundi making along with different background flavor and to study the compositional, physico-chemical, microbiological and sensory properties of the final product. For selection of the rate of addition of Ashwagandha powder as a herbal ingredient in Basundi making, three different levels of Ashwagandha were incorporated in the product at the rate of 0 (control i.e. PI), 0.20 (P2), 0.25 (P3) and 0.30 (P4) per cent on w/w basis of milk. Amongst these, 0.25 per cent Ashwagandha added Basundi (P3) was selected on basis of overall sensory score. Sensorily, it was most preferred, having light brown color, a smooth consistency with presence of minute suspended flakes and having pleasant, cooked and nutty flavor. Consequently, this level discerned desired consistency to the product and slightly improved the color and appearance of Basundi. Then, Basundi was incorporated with three level of sugar i.e. 5, 6 and 7 per cent (w/w of milk) to optimize the sugar in Ashwagandha added product. Addition of increased level of sugar exhibited significantly higher values of TS, sucrose, specific gravity and viscosity. Whereas, protein content, water activity and insolubility index were significantly diminished at higher rate of sugar addition in Basundi. Flavor and total scores in product were significantly higher at 6 per cent rate of sugar addition. Other compositional, physico-chemical properties and sensory attributes were not affected significantly by the levels of sugar addition. Consequently, out of three levels of sugar, 6 per cent was found to be most acceptable for manufacture of Basundi using Ashwagandha powder. Then, three different background flavors viz. cardamom, saffron and nutmeg were added at the rate of 0.25per cent in Ashwagandha added Basundi and according to sensory score, suitable background flavor for product was selected. Total score to cardamom added Basundi score (90.97) followed by saffron (89.41) and nutmeg (87.68), respectively. Basundi added with cardamom delineated maximum flavor and total score, which differed significantly. Incorporation of cardamom to the product as flavoring anticipated its masking effect as it reduced the bitter taste of the Ashwagandha in the Basundi. Therefore, cardamom selected for using as background flavor in Basundi. Standardized Basundi using Ashwagandha powder was manufactured using standardized mixed milk (fat: SNF ratio of 0.5±0.01), 0.25 per cent Ashwagandha, 6 per cent sugar and using cardamom as background flavor. The proximate composition of standardized Basundi added with Ashwagandha was having total solids 47.78 per cent, fat 11.73 per cent, protein 10.12 per cent, lactose 10.83 per cent, sucrose 13.03 per cent, ash 2.10 per cent and fat: SNF ratio 0.5. Withanolides content evaluated for this product was 0.29 per cent (on dry matter basis). The proximate physico-chemical properties were acidity 0.45 (per cent lactic acid), pH 6.52, FFA 1.34 n eq/ml (oleic acid), HMF 16.32 µmol/litre, water activity 0.97, specific gravity 1.15, viscosity 56.41 mPa.s and insolubility index 0.33 ml. Sensory score for the Basundi prepared using Ashwagandha powder were flavor score (41.33), body and texture score (31.28), color and appearance score (12.52) and total score (90.13), respectively. Microbiological quality assessed in Ashwagandha added Basundi was found to be standard plate count (SPC) 2.24x10 power 3, whereas thermoduric count, yeast and mould and E. coli count were nil. The raw material cost of Basundi prepared using Ashwagandha was computed computed 106.66 per kg product. The cost of production of ₹106.66 per kg product. The cost of production of standardized Ashwagandha added Basundi worked out to be at t 129.77/kg. The Ashwagandha added Basundi manufactured by standardized procedure was packed at 55°C in polypropylene (PP) cup and cooled, then it was subjected to storage study at refrigeration temperature (7±2°C) until visible mold growth and deterioration of sensory quality were observed. All of the changes related to physico-chemical, sensory and microbial properties of Basundi were found to be significantly (P<0.05) affected by storage period. During storage period acidity, FFA, HMF, viscosity and insolubility index significantly increased from 0.45 to 0.64 per cent lactic acid, 1.34 to 1.43 to 1.43 eq/ml (oleic acid), 16.32 to 19.88 lumol/litre, 56.41 to 105.86µeq/ml (oleic acid), 16.32 to 19.88 lumol/litre, 56.41 to 105.86 mPa.s and 0.33 to 0.38 ml respectively. Whereas pH and water activity value of Basundi significantly decreased from 6.52 to 6.47 and 0.97 to 0.96, respectively. Similarly, the sensory scores in terms of flavor, body and texture, color and appearance and total score were significantly decreased with progressive increased in storage period. Ashwagandha added Basundi had total scores 90.13 initially and 69.04 at the end of 30th day. The Basundi remained safe for human consumption up to 30 days at refrigeration storage (7±2°C). Consequently, during storage period at refrigeration temperature, microbiological quality analyzed for Ashwagandha added Basundi. The SPC, thermoduric, yeast and mold count found to be increased gradually. Thus, Ashwagandha added Basundi had the shelf life of up to 30 days at refrigeration temperature (7±2°C).
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    ThesisItemOpen Access
    POPPING OF SORGHUM GRAIN USING MICROWAVE ENERGY
    (AAU, Anand, 2014-04) GAYATRI MISHRA; Dr. D.C. Joshi
    Pop sorghum, like popcorn is a traditional popped snack product, and is very popular in India. Considering the aspect of expandability of sorghum grain and better digestibility of the popped product and more the matter of convenience, an attempt was made to produce popped sorghum in a domestic microwave oven by using suitable pretreatments. In this study, the effect of physical and chemical properties on popping (popping yield and volume expansion ratio) and sensory qualities (overall acceptability) of four different varieties of sorghum, namely Nandel, local Red, Mugad and GJ-42 were studied. Suitable variety of sorghum grain was selected having higher popping and sensory qualities. The selected variety was popped with different pretreatments such as moisture conditioning (12-20% wb), addition of sodium chloride salt (0-2%) and oil (0- 10%). Optimization of pretreatments was carried out using response surface methodology, for a Box–Behnken design at three levels for three parameters. The optimized pretreated sorghum grain was popped at different microwave power densities (9, 12 and 18 Wg-1) and residence times (100, 140 and 180 s) in a domestic microwave oven and from which optimization of microwave process parameters was done to produce better quality of pop sorghum. Mugad variety of sorghum with small grain size, lower sphericity, high bulk density, medium grain hardness, higher pericarp thickness and higher amylose content was found to have the highest popping characteristics. The grain moisture content had significant effect on popping and sensory qualities of pop sorghum. Maximum expansion and yield was obtained at an optimum moisture content of 16.62% with addition of 0.55% sodium chloride and 10% oil. The pretreated sorghum was found to be popped well at higher microwave power densities and the optimized condition was found to be 18 Wg-1 for 140 s.
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    ThesisItemOpen Access
    PREPARATION OF BASUNDI USING ASHWAGANDHA FOR VALUE ADDITION
    (Anand Agricultural University, Anand, 2014) LALITA ORAON; Dr. P. S. Prajapati
    The present study on “Preparation of Basundi using Ashwagandha for value addition” envisaged with the objectives to optimize the addition of Ashwagandha powder as an herbal ingredient in Basundi making along with different background flavor and to study the compositional, physico-chemical, microbiological and sensory properties of the final product.