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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 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).ThesisItem Open Access POPPING OF SORGHUM GRAIN USING MICROWAVE ENERGY(AAU, Anand, 2014-04) GAYATRI MISHRA; Dr. D.C. JoshiPop 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.ThesisItem Open Access PREPARATION OF BASUNDI USING ASHWAGANDHA FOR VALUE ADDITION(Anand Agricultural University, Anand, 2014) LALITA ORAON; Dr. P. S. PrajapatiThe 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.ThesisItem Open Access USE OF BASIL (TULSI) AS FLAVOURING INGREDIENT IN THE MANUFACTURE OF ICE CREAM(AAU, Anand, 2014) Trivedi, Vishalkumar Bharatbhai; Dr. J. P. PrajapatiThe present investigation was planned and conducted to evaluate basil (Ocimum sanctum, tulsi), an herbaceous perennial, in selected forms i.e. juice and dried powder as a flavouring ingredient in ice cream. The study was planned to conduct the experiment for optimization of selected form of basil viz. basil juice and basil powder and standardize the process for basil ice cream and assessment for its compositional, physicochemical properties, sensory attributes and microbiological quality. Ice cream was prepared in batch type ice cream freezer using basil at selected levels i.e. juice @ 0 (J0), 2 (J1), 4 (J2), 6 (J3) and 8 (J4) % (phase I) and dried basil powder @ 0 (P0), 0.5 (P1), 1.0 (P2), 1.5 (P3) and 2.0 (J4) % (phase II). These levels were selected based on preliminary trials. All the experimental ice cream samples were compared with control i.e. juice (J0) and powder (P0) without any addition of basil juice and powder. The optimum levels of each form of basil employed was selected on the basis of their sensory quality.ThesisItem Open Access ELECTRICAL ENERGY ANALYSIS OF A COMMERCIAL DAIRY PLANT(AAU, Anand, 2014) CHAUDHARY, DINESHBHAI ADABHAI; Dr. J. B.UpadhyayThe present global scenario of energy crisis has forced dairy industry to become more conscious. With liberalization of industrial polices, the dairy industry is facing challenges both in terms of quality and cost competitiveness and striving to find out the ways and means to reduce resource consumption and improve the plant performance. Engineering services in dairy plants are considered as the area where simple plant optimization measures can lead to substantial and almost immediate savings. In commercial dairy plant, Electrical energy is the main energy utilized for dairy processing. Thus, it becomes important to take every conceivable step to reduce energy losses and careful survey of all dairy processing operation and equipments. Energy and cost effective processes are vital to sustain any industry in today’s competitive market.ThesisItem Open Access THERMAL ENERGY ANALYSIS OF A COMMERCIAL DAIRY PLANT(AAU, Anand, 2014) CHAUDHARI, ASHOKKUMAR GOVINDBHAI; Dr. J. B. UpadhyayEnergy is one of the essential requirements for the economic growth of developing countries. The dairy industry is developing at a rapid rate in our country. Almost in each state in our country dairy development in organised sector is taking place with the expansion of dairy industry and other industries apart from mechanisation of agriculture in our country and mobility of peoples. The energy consumption has also increased tremendously. Though the government is taking all necessary steps to enhance the generation of hydel/thermal electric power and oil/coal exploration to meet, the increasing demand of energy which is a necessity for a fast developing nation, yet the industry has to be energy conscious. In the recent past a lot of emphasis has been given to develop suitable mechanisms and gazettes for utilizing alternative energy sources such as solar, biogas and wind power.ThesisItem Open Access PERFORMANCE EVALUATION OF BATCH TYPE FLUIDIZED BED DRYER FOR DRYING OF KHOA & PANEER(AAU, Anand, 2014) CHAUDHARI, ANILKUMAR RAMJIBHAI; Dr. J. B.UPADHYAYIndia has become world leader in milk production. There is no doubt about the efforts of Indian dairy farmers who led this extravagant achievement. Milk production in the country is expected to increase at a rate of 4% and it will reach to 127.29 MT. For preparing delicious sweets & preservation of nutritious milk solids, various products from surplus milk are manufactured. Drying of milk and milk products is considered to be the best way to preserve the milk solids. It reduces water activity and thus slows down the deterioration in quality and it is the most common technique in the world of dairy and food industries. In the present project fluidized bed drying process was selected because of several advantages like ease of use, high energy efficiency, very good drying rate and lower capital and maintenance cost over many other drying techniques.ThesisItem Open Access TECHNOLOGICAL ASPECTS OF FORMULATION OF MOZZARELLA CHEESE ANALOGUE USING A BLEND OF RENNET AND ACID CASEIN(AAU, Anand, 2014) Tejas B. Soni; Dr. Atanu H. JanaThe present investigation was carried out with a view to screen few ingredients for their suitability for the manufacture of Mozzarella cheese analogue (MCA) utilizing a blend of rennet and acid casein as the protein source and vegetable fat as the fat source, along with other functional additives and flavouring. Acid casein (AC) is a cheaper protein source than rennet casein (RC), at the same time possessing higher protein and lower ash content than its counterpart. Hence, it was envisaged to utilize these two protein sources in combination, in the preparation of MCA to produce a cost-effective product, without compromising on the quality. Since the functional characteristics of the two casein products are different, it was decided to study the influence of blending the two casein powders on the functional properties of the resultant cheese, especially the baking properties.ThesisItem Open Access EVALUATING THE SHELF-LIFE OF CHAM-CHAM USING MODIFIED ATMOSPHERIC PACKAGING(AAU, Anand, 2014) ROHIT G. SINDHAV; Dr. P. S. PrajapatiThe present study was planned with an objective to assess the shelf-life of Cham-Cham using selected packaging material and stored under modified atmospheric packaging. They were stored at 20±2oC temperature and at 7±2oC temperature and studied for their compositional, physico-chemical, textural, microbial and sensory changes taking place in packed Cham-Cham at regular interval of storage.
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