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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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2016 - 201722
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Subject: Dairy Technology × End date: 2017 × Start date: 2016 × Type: Thesis ×
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Now showing 1 - 9 of 22
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    ThesisItemOpen Access
    INCORPORATION OF ORANGE PEEL FIBER FOR VALUE ADDITION TO ‘BHAPA DAHI’
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) HARDIK M. PATEL; Dr. ATANU JANA
    ‘Bhapa dahi’ (steamed concentrated yoghurt, usually sweetened) is a Bengali delicacy popular in West Bengal, India. Fermentation of milk has been used to enhance its shelf life. Though a complete food, milk lacks in vitamin C, iron and fiber. Fermented dairy products can be a viable carrier for fiber enrichment. Consumption of dietary fiber is associated with reduced risk of certain ailments. Orange peel is a rich source of fiber, anti-oxidants, vitamin C and functional food components. The present investigation was carried out with the objective of incorporating orange peel fiber in two forms (i.e. candied peel and peel powder) for value addition to Bhapa dahi.
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR DEVELOPMENT OF DRIED FERMENTED MILK PRODUCTS
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) MALLIK JARITA MAHADEB; DR. ATANU H. JANA
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    ThesisItemOpen Access
    SHELF LIFE EXTENSIONOF PEDA BY PARTIAL DEHYDRATION
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2016) DHOBALE GAJANAN BHIMARAO; Dr. J. P. PRAJAPATI
    Peda is an indigenous, khoa based, heat desiccated milk sweet prepared from either cow milk, buffalo milk or the combination of both. The shelf life of Peda at ambient temperature is hardly more than two days. During festival season, the demand of Peda increases many folds and the manufacturers find it difficult to meet the same. Large scale marketability of Peda and its export promotion requires a longer shelf life .Therefore, it should be aimed to increasing the shelf life of Peda to the maximum possible extends
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    ThesisItemOpen Access
    STANDARDIZATION OF TECHNOLOGY FOR MANUFACTURE OF BUTTERMILK FORTIFIED WITH DRUMSTICKS (MORINGA OLEIFERA)
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2016) Ms. Binjan K. Patel; Dr. S. V. PINTO
    The present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of Moringa buttermilk. This experiment was carried out in six phases viz. Phase 1: Screening of different sources of Moringa products; Phase II: Development of a tentative method and formulation for manufacture of Moringa buttermilk; Phase III: Optimization of level of TMS (per cent) in buttermilk, acidity of dahi (per cent LA) and level of Moringa (per cent); Phase IV: Evaluation of shelf life of the developed product(s); Phase V: Compositional analysis and computation of cost of production of Moringa buttermilk and Phase VI: Consumer response study
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    ThesisItemOpen Access
    STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Bhavin chaudhary; Guide Bhavin chaudhary
    Ghee residue is a nutrient dense product contributing to the high amount of proteins, fat, carbohydrates and minerals. In addition to contributing to nutrients, ghee residue is also a rich source of anti-oxidants. Therefore, the present study was aimed to utilize ghee residue for the development of Burfi having good nutritive value at less cost and help in the utilization of this industrial waste.
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    ThesisItemOpen Access
    STUDY ON THE INFLUENCE OF INCORPORATION OF WHEY PROTEIN CONCENTRATE ON THE QUALITY OF RASOGOLLA
    (DEPARTMENT OF DAIRY TECHNOLOGY SMC COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Mr. Patel Jaiminkumar Narendrabhai; Dr. J. P. Prajapati
    The present investigation was planned and conducted to study the influence of incorporation of WPC on the quality of Rasogolla. Experimental samples of chhana were prepared by incorporating WPC at different rates viz. 0.25 (C1), 0.50 (C2), 0.75 (C3), 1.00 (C4), 1.25 (C5) and 1.50 (C6) per cent (w/w) of the mixed milk. Control chhana (CC) and Rasogolla (CR) was prepared from mixed milk without addition of WPC. Experimental samples of Rasogolla R1, R2, R3, R4, R5 and R6 were prepared from C1, C2, C3, C4, C5 and C6 experimental chhana respectively. Optimization of rate of addition of WPC in mixed milk for preparation of Rasogolla was carried out on the basis of sensory and rheological properties. In addition, compositional, physico-chemical and microbial properties were also studied. The shelf life of optimized Rasogolla was estimated by evaluating changes in physico-chemical, sensory and microbial parameters during storage at cabinet temperature (20+2°C) and refrigeration temperature (7+2°C).
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    ThesisItemOpen Access
    STANDARDIZATION OF TECHNOLOGY FOR FROZEN YOGHURT FORTIFIED WITH MORINGA
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) PRIYANKKUMAR TULSIDAS DUDHREJIYA; Dr. S. V. PINTO
    The present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of frozen yoghurt containing Moringa. This experiment was carried out in five phases viz. Phase I: Assessing the suitability of selected parts of Moringa viz. leaf and pod in frozen yogurt; Phase II: Selection of the most suitable method for manufacture of frozen yoghurt containing Moringa; Phase III: Developing a tentative formulation for manufacture of frozen yoghurt containing Moringa; Phase IV: Optimization of level of Moringa, stabilizer blend and mango pulp for manufacture of frozen yoghurt using Response Surface Methodology; Phase V: Evaluation of the developed product for its physico-chemical, microbiological, and sensory attributes and assessing the cost effectiveness of the formulated product. In Phase I, from amongst Moringa pod powder (MPP) and Moringa leaf powder (MLP), it was found that MPP was more suitable for manufacture of frozen yoghurt containing Moringa and was selected.
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    ThesisItemOpen Access
    COMPARATIVE APPRAISAL OF THE QUALITY OF MOZZARELLA CHEESE AS AFFECTED BY THE SALTING METHODS
    (AAU, Anand, 2016) Sakharam Sudhirrao Pande; Dr. Atanu H. Jana
    Salting is an essential step in the manufacture of Mozzarella cheese. The mode of salting method adopted and the final salt content in Mozzarella cheese exerts significant influence on the quality characteristics of Mozzarella cheese made by direct acidification technique. Each method of salting of cheese has its own advantages and disadvantages. The effect of four different methods of salting, with varying salting conditions, on the per cent yield, composition, textural characteristics, baking characteristics, sensory quality of unmelted cheese and the suitability of resultant Mozzarella cheeses (Pizza category) as a topping on pizza pie were studied. The study was undertaken in five different phases to assess the influence of salting methods on the quality characteristics of Mozzarella cheese. The phase wise research work was as follows: Phase–I: Influence of dry salting (pre-plasticizing) at levels of 2.0, 2.5 and 3.0 per cent w/w of cheese curd, Phase-II: Influence of dry salting (post-plasticizing) at levels of 0.75, 1.00 and 1.25 per cent w/w of cheese curd, Phase-III: Influence of hot (85±2°C) brine salting with strengths of 3.0, 3.5 and 4.0 per cent w/v of moulding water, Phase-IV: Influence of cold (7oC) brining (20.0 per cent NaCl brine containing 0.05 per cent CaCl2, pH adjusted to 5.1) with a dipping period of 1.15, 1.45 and 2.15 hours, and Phase-V: Comparison of cheeses made using four salting methods with optimized conditions as arrived at in each Phase (I to IV) of study. The findings of Phase-I revealed that dry salting (pre-plasticizing) of cheese at three levels (i.e. 2.0, 2.5, 3.0 per cent) had a significant influence on the chemical ii composition of cheese. The cheese made using 2.0 per cent dry salt could only conform to the FSSA requirement for moisture. All the three cheeses satisfied the requirement for Fat on dry matter (FDM) prescribed by FSSA. Use of dry salting using 2.0 per cent NaCl was found to be advantageous in terms of hardness as well as baking qualities. All the textural parameters for cheeses made using 2.0 and 2.5 per cent salt were at par with each other. The cheese made using 2.0 per cent salt had superior shredability and had values of melting time, fat leakage and stretch which were superior to those of cheese made using 3.0 per cent salt. The latter three parameters were similar for cheeses made using 2.0 and 2.5 per cent dry salt. As a topping on pizza, the cheese made using dry salting @ 2.0 per cent led to sensory scores for appearance, melting and chewiness that was comparable to cheese made using 2.5 per cent salt. Hence, dry salting under optimized condition (i.e. 2.0 per cent NaCl w/w of cheese curd at pre-plasticizing stage) yielded cheese having 0.59 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V for comparison with cheeses made using other salting methods. The results of Phase-II revealed that cheese made using 0.75per cent dry salt (post-plasticizing) had the maximum value of ash and least value of moisture and pH. All the cheeses conformed to FSSA requirements for moisture and FDM. The cheese salted using 0.75 per cent salt showed significantly higher value of hardness, springiness and chewiness as compared to cheeses made using 1.00 and 1.25 per cent levels. The cheese prepared using 0.75 per cent salt possessed ‘good’ shredability and had moderate meltability. The cheese salted using 0.75 per cent salt had the maximum flavour score judged as pizza topping. Hence, dry salting under optimized condition (i.e. 0.75 per cent NaCl w/w of cheese curd, added at post-plasticizing stage) yielded cheese having 0.56 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V. The findings of Phase-III indicated superiority in cheese yield obtained using hot brine salting using 3.5 and 4.0 per cent NaCl, w/v of moulding water as compared to use of 3.0 per cent strength. Cheese prepared using 3.5 per cent strength was associated with maximum fat content. The cheese prepared using 3.5 per cent strength was associated with the highest value of hardness, gumminess and chewiness and least value of adhesiveness. Cheeses made using hot brine, irrespective of the brine iii strength, exhibited ‘fair’ shredability. The cheese prepared using 3.5 per cent strength had maximum meltability and moderate stretch, but exhibited higher fat leakage as compared to cheese made using 3.0 per cent strength. The cheese prepared using 3.5 per cent brine, judged as pizza topping, was ranked superior with regard to melting score, but had flavour score similar to that of cheese made using 3.0 per cent brine. Hence, hot brine salting under optimized condition (i.e. 3.5 per cent NaCl w/v of moulding water at 85±2ºC) yielded cheese having 0.59 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V. The cold brine salting adopted in Phase-IV resulted in cheeses having composition that satisfied FSSA requirements. The values of textural characteristics associated with cheese made using contact period of 1.45 h with cold brine were intermediate as compared to brining period of 1.15 and 2.15 h. All the cheeses prepared using cold brining had ‘excellent’ shredability. The cheese brined for 1.45 h had superior meltability (objectively assessed) and superior score for each sensory attribute, when judged as pizza topping, except for stringiness. Hence, cold brining under optimized condition (i.e. dipping time of 1.45 h in cold (7ºC) 20.0 per cent NaCl brine added with 0.05 per cent CaCl2, adjusted to pH of 5.1) yielded cheese having 0.60 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V. In Phase-V, the optimized conditions of salting arrived at (dry salting @ 2.0 per cent pre-plasticizing; dry salting @ 0.75 per cent post-plasticizing; hot brine of 3.5 per cent strength; cold brine (20.0 per cent) dipped for 1.45 h) based on the findings of four phases of study were used to prepare Mozzarella cheese, which were subsequently compared with each other for their quality characteristics. The cheese made using cold brining had significantly lower cheese yield as compared to cheeses made using other three salting techniques. Cheese made by all the salting methods conformed to the FSSA requirement for moisture and FDM. The cheese salted using dry salting (pre-plasticizing) and cold brining showed maximum value for moisture and fat content respectively. The cheeses salted using dry salting (post-plasticizing) and cold brining techniques exhibited greater values for hardness, springiness, gumminess and chewiness as compared to other methods. The cheese salted using iv cold brining and dry salting (pre-plasticizing) showed ‘excellent’ and ‘very good’ shredability respectively. Hot brine salting method for Mozzarella cheese is not suitable for baking applications due to its poor shredability. The cheese made using dry salting (post-plasticizing) showed maximum meltability and least fat leakage. The cold brined cheese exhibited highest stretchability. The cheeses salted using dry salting (post-plasticizing) and cold brining had superior scores for appearance, stringiness and total sensory when judged as pizza topping. The dry salted (postplasticizing) cheese had intermediate value for melting property. The cheeses made using ‘cold brining’ and ‘dry salting’ methods had shelf life of 28 and 25 days respectively when stored under refrigerated condition; such shelf life was marginally superior to that of cheese prepared using hot brine method. Based on the findings of this phase, use of either ‘Dry salting (post-plasticizing)’ or ‘Cold brining’ could be adopted by the cheese industry to obtain cheese having desired baking functionalities. Cheese made using cold brining is associated with excellent shredding quality, but suffers from lower cheese yield. On the other hand, cheese made using dry salting (post-plasticizing) had superior yield and melting property. The microbiological aspects of cheeses salted using any of the above techniques were of acceptable quality, conforming to FSSA requirements. Acceptable quality lightly-salted Mozzarella cheese, suitable as an ingredient for topping on pizza pie, can be obtained by adopting either of ‘Dry salting (postplasticizing)’ or ‘Cold brining’ technique. The optimized condition of salting involves use of 0.75 per cent of salt (NaCl) added to the plasticized cheese mass in case of ‘Dry salting’ and use of brining period of 1.45 h in 20.0 per cent cold (7°C) brine added with 0.05 per cent CaCl2 and pH adjusted to 5.1
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    ThesisItemOpen Access
    COMPARATIVE APPRAISAL OF THE QUALITY OF MOZZARELLA CHEESE AS AFFECTED BY THE SALTING METHODS
    (AAU, Anand, 2016) Sakharam Sudhirrao Pande; Dr. Atanu H. Jana
    Salting is an essential step in the manufacture of Mozzarella cheese. The mode of salting method adopted and the final salt content in Mozzarella cheese exerts significant influence on the quality characteristics of Mozzarella cheese made by direct acidification technique. Each method of salting of cheese has its own advantages and disadvantages. The effect of four different methods of salting, with varying salting conditions, on the per cent yield, composition, textural characteristics, baking characteristics, sensory quality of unmelted cheese and the suitability of resultant Mozzarella cheeses (Pizza category) as a topping on pizza pie were studied. The study was undertaken in five different phases to assess the influence of salting methods on the quality characteristics of Mozzarella cheese. The phase wise research work was as follows: Phase–I: Influence of dry salting (pre-plasticizing) at levels of 2.0, 2.5 and 3.0 per cent w/w of cheese curd, Phase-II: Influence of dry salting (post-plasticizing) at levels of 0.75, 1.00 and 1.25 per cent w/w of cheese curd, Phase-III: Influence of hot (85±2°C) brine salting with strengths of 3.0, 3.5 and 4.0 per cent w/v of moulding water, Phase-IV: Influence of cold (7oC) brining (20.0 per cent NaCl brine containing 0.05 per cent CaCl2, pH adjusted to 5.1) with a dipping period of 1.15, 1.45 and 2.15 hours, and Phase-V: Comparison of cheeses made using four salting methods with optimized conditions as arrived at in each Phase (I to IV) of study. The findings of Phase-I revealed that dry salting (pre-plasticizing) of cheese at three levels (i.e. 2.0, 2.5, 3.0 per cent) had a significant influence on the chemical ii composition of cheese. The cheese made using 2.0 per cent dry salt could only conform to the FSSA requirement for moisture. All the three cheeses satisfied the requirement for Fat on dry matter (FDM) prescribed by FSSA. Use of dry salting using 2.0 per cent NaCl was found to be advantageous in terms of hardness as well as baking qualities. All the textural parameters for cheeses made using 2.0 and 2.5 per cent salt were at par with each other. The cheese made using 2.0 per cent salt had superior shredability and had values of melting time, fat leakage and stretch which were superior to those of cheese made using 3.0 per cent salt. The latter three parameters were similar for cheeses made using 2.0 and 2.5 per cent dry salt. As a topping on pizza, the cheese made using dry salting @ 2.0 per cent led to sensory scores for appearance, melting and chewiness that was comparable to cheese made using 2.5 per cent salt. Hence, dry salting under optimized condition (i.e. 2.0 per cent NaCl w/w of cheese curd at pre-plasticizing stage) yielded cheese having 0.59 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V for comparison with cheeses made using other salting methods. The results of Phase-II revealed that cheese made using 0.75per cent dry salt (post-plasticizing) had the maximum value of ash and least value of moisture and pH. All the cheeses conformed to FSSA requirements for moisture and FDM. The cheese salted using 0.75 per cent salt showed significantly higher value of hardness, springiness and chewiness as compared to cheeses made using 1.00 and 1.25 per cent levels. The cheese prepared using 0.75 per cent salt possessed ‘good’ shredability and had moderate meltability. The cheese salted using 0.75 per cent salt had the maximum flavour score judged as pizza topping. Hence, dry salting under optimized condition (i.e. 0.75 per cent NaCl w/w of cheese curd, added at post-plasticizing stage) yielded cheese having 0.56 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V. The findings of Phase-III indicated superiority in cheese yield obtained using hot brine salting using 3.5 and 4.0 per cent NaCl, w/v of moulding water as compared to use of 3.0 per cent strength. Cheese prepared using 3.5 per cent strength was associated with maximum fat content. The cheese prepared using 3.5 per cent strength was associated with the highest value of hardness, gumminess and chewiness and least value of adhesiveness. Cheeses made using hot brine, irrespective of the brine iii strength, exhibited ‘fair’ shredability. The cheese prepared using 3.5 per cent strength had maximum meltability and moderate stretch, but exhibited higher fat leakage as compared to cheese made using 3.0 per cent strength. The cheese prepared using 3.5 per cent brine, judged as pizza topping, was ranked superior with regard to melting score, but had flavour score similar to that of cheese made using 3.0 per cent brine. Hence, hot brine salting under optimized condition (i.e. 3.5 per cent NaCl w/v of moulding water at 85±2ºC) yielded cheese having 0.59 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V. The cold brine salting adopted in Phase-IV resulted in cheeses having composition that satisfied FSSA requirements. The values of textural characteristics associated with cheese made using contact period of 1.45 h with cold brine were intermediate as compared to brining period of 1.15 and 2.15 h. All the cheeses prepared using cold brining had ‘excellent’ shredability. The cheese brined for 1.45 h had superior meltability (objectively assessed) and superior score for each sensory attribute, when judged as pizza topping, except for stringiness. Hence, cold brining under optimized condition (i.e. dipping time of 1.45 h in cold (7ºC) 20.0 per cent NaCl brine added with 0.05 per cent CaCl2, adjusted to pH of 5.1) yielded cheese having 0.60 per cent salt content and conformed to FSSA requirements. Such optimized salting condition was selected for Mozzarella cheese making in Phase-V. In Phase-V, the optimized conditions of salting arrived at (dry salting @ 2.0 per cent pre-plasticizing; dry salting @ 0.75 per cent post-plasticizing; hot brine of 3.5 per cent strength; cold brine (20.0 per cent) dipped for 1.45 h) based on the findings of four phases of study were used to prepare Mozzarella cheese, which were subsequently compared with each other for their quality characteristics. The cheese made using cold brining had significantly lower cheese yield as compared to cheeses made using other three salting techniques. Cheese made by all the salting methods conformed to the FSSA requirement for moisture and FDM. The cheese salted using dry salting (pre-plasticizing) and cold brining showed maximum value for moisture and fat content respectively. The cheeses salted using dry salting (post-plasticizing) and cold brining techniques exhibited greater values for hardness, springiness, gumminess and chewiness as compared to other methods. The cheese salted using iv cold brining and dry salting (pre-plasticizing) showed ‘excellent’ and ‘very good’ shredability respectively. Hot brine salting method for Mozzarella cheese is not suitable for baking applications due to its poor shredability. The cheese made using dry salting (post-plasticizing) showed maximum meltability and least fat leakage. The cold brined cheese exhibited highest stretchability. The cheeses salted using dry salting (post-plasticizing) and cold brining had superior scores for appearance, stringiness and total sensory when judged as pizza topping. The dry salted (postplasticizing) cheese had intermediate value for melting property. The cheeses made using ‘cold brining’ and ‘dry salting’ methods had shelf life of 28 and 25 days respectively when stored under refrigerated condition; such shelf life was marginally superior to that of cheese prepared using hot brine method. Based on the findings of this phase, use of either ‘Dry salting (post-plasticizing)’ or ‘Cold brining’ could be adopted by the cheese industry to obtain cheese having desired baking functionalities. Cheese made using cold brining is associated with excellent shredding quality, but suffers from lower cheese yield. On the other hand, cheese made using dry salting (post-plasticizing) had superior yield and melting property. The microbiological aspects of cheeses salted using any of the above techniques were of acceptable quality, conforming to FSSA requirements. Acceptable quality lightly-salted Mozzarella cheese, suitable as an ingredient for topping on pizza pie, can be obtained by adopting either of ‘Dry salting (postplasticizing)’ or ‘Cold brining’ technique. The optimized condition of salting involves use of 0.75 per cent of salt (NaCl) added to the plasticized cheese mass in case of ‘Dry salting’ and use of brining period of 1.45 h in 20.0 per cent cold (7°C) brine added with 0.05 per cent CaCl2 and pH adjusted to 5.1.