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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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Now showing 1 - 9 of 16
  • ThesisItemOpen Access
    USE OF BASIL (TULSI) AS FLAVOURING INGREDIENT IN THE MANUFACTURE OF ICE CREAM
    (AAU, Anand, 2014) Trivedi, Vishalkumar Bharatbhai; Dr. J. P. Prajapati
    The 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.
  • ThesisItemOpen Access
    ELECTRICAL ENERGY ANALYSIS OF A COMMERCIAL DAIRY PLANT
    (AAU, Anand, 2014) CHAUDHARY, DINESHBHAI ADABHAI; Dr. J. B.Upadhyay
    The 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.
  • ThesisItemOpen Access
    THERMAL ENERGY ANALYSIS OF A COMMERCIAL DAIRY PLANT
    (AAU, Anand, 2014) CHAUDHARI, ASHOKKUMAR GOVINDBHAI; Dr. J. B. Upadhyay
    Energy 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.
  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF BATCH TYPE FLUIDIZED BED DRYER FOR DRYING OF KHOA & PANEER
    (AAU, Anand, 2014) CHAUDHARI, ANILKUMAR RAMJIBHAI; Dr. J. B.UPADHYAY
    India 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.
  • ThesisItemOpen 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. Jana
    The 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.
  • ThesisItemOpen Access
    EVALUATING THE SHELF-LIFE OF CHAM-CHAM USING MODIFIED ATMOSPHERIC PACKAGING
    (AAU, Anand, 2014) ROHIT G. SINDHAV; Dr. P. S. Prajapati
    The 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.
  • ThesisItemOpen Access
    EVALUATING MANGO LEATHER AS A NATURAL ADJUNCT FLAVOURING FOR “MANGO TID BITS” ICE CREAM
    (AAU, Anand, 2014) MOUMITA MAJI; Dr. Atanu H. Jana
    The present investigation was carried out with a view to evaluate the suitability of mango leather (Aam papad) as a new natural flavour adjunct and canned mango pulp or green mango essence as background flavouring in ice cream hereafter referred to as ‘Mango Tid Bits’ ice cream. The ice cream industries are always in search of new and natural flavouring for ice cream. The mango is a tropical fruit having valued nutrients with therapeutic properties that may render the ‘Mango Tid Bits’ ice cream ‘health-boosting’ too. The pleasing taste and texture of mango leather is enjoyed by all and the same when incorporated in ice cream may make the ice cream more flavourful and delightful
  • ThesisItemOpen Access
    EVALUATION OF AMLA JUICE AS COAGULANT FOR THE MANUFACTURE OF PANEER
    (AAU, Anand, 2014) Gediya, Hetalben Kalubhai; Dr. H. G. Patel
    The objective of the present experiment was to arrive at a method of manufacture for Paneer on the basis of evaluation of Amla juice as coagulant for the process parameters such as dilution of Amla juice with water (juice:water) (A) and coagulation temperature(OC) (B). These parameters were decided by using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced statistical software programme named Design Expert 9.0.3.1 for planning and executing the experiment. In this study, a tentative method of manufacture as employed commercially for Paneer was employed and varying levels of dilution of Amla juice with water and coagulation temperature were chosen and replaced as and when required at 3 levels within a specified range of 0:0 to 0:2 and 70 to 80oC respectively. These ranges of parameters were fed into the statistical software programme and the software suggested 13 trials of different combinations of these parameters. All the 13 experimental samples were analyzed for their compositional attributes (per cent moisture, per cent fat, per cent protein content, per cent lactose, vitamin C (mg/100g) and ash content in per cent); physico-chemical properties (acidity (per cent LA), pH, water activity (aw), Free Fatty Acid (μ eq/g), and fiber per cent); microbial count (Standard Plate count (cfu/g, log transformed), Yeast and Mold Count (cfu/g, log transformed) and Coliform Count (cfu/g, log transformed); rheological characteristics (Stiffness (N/mm), Hardness (N), Cohesiveness, Chewiness (N), Adhesiveness (N mm) and Fracture force); sensory attributes (Flavour score (out of 50), Body and Texture score (out of 35) and Colour and Appearance score (out of 10)).
  • ThesisItemOpen Access
    PROCESS STANDARDIZATION FOR THE MANUFACTURE OF KALAKAND USING AMLA POWDER AS ACIDULENT
    (AAU, Anand, 2014) DUKARE, SHARAD SITARAM; Dr. H. G. Patel
    The objective of the present experiment was to arrive at a method of manufacture for Kalakand on the basis of standardization for the process parameters such as fat percent of milk, Amla powder addition (g/l) and per cent of sugar addition. These rates were decided by using the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), an advanced statistical software programme named Design Expert 9.0.3.1 for planning and executing the experiment. In this study, varying levels of fat content in milk, Amla powder addition and sugar addition were chosen at 5 levels within a specified range of 4 to 8 per cent, 0.75 to 2.5 g/l and 4 to 8 per cent respectively. These ranges of parameters were fed into the statistical software programme and the software suggested 20 trials of different combinations of these parameters. All the 20 experimental samples were analyzed for their compositional attributes (per cent moisture, per cent fat, per cent protein content, per cent lactose, per cent sucrose, vitamin C (mg/100g) and ash content in per cent); physico-chemical properties ( acidity (per cent LA), pH, water activity (aw), Free Fatty Acid (μ eq/g), 5-Hydroxy Methyl Furfural (HMF) (μ moles/100g) and fiber(per cent); microbial count (Standard Plate count (cfu/g, log transformed), Yeast and Mold Count (cfu/g, log transformed) and Coliform Count (cfu/g, log transformed)); rheological characteristics (Stiffness (N/mm), Hardness (N), Cohesiveness, Chewiness (N), Adhesiveness (N mm) and Fracture force)); sensory attributes (Flavour (out of 45), Body and Texture (out of 35) and Colour and Appearance (out of 15)).