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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 104
  • ThesisItemOpen Access
    PERFORMANCE EVALUATION OF MECHANIZED SYSTEM FOR MANUFACTURE OF BEETROOT HALWA
    (Department of Dairy Engineering Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2019) Ankur parmar; Dr. C. S. Baladhiya
    The present study was under taken for process standardization and mechanization of Beetroot Halwa in Steam jacketed kettle. This study was carried out in four phase. The proportion of various ingredient required for the preparation of beetroot halwa was optimized using Response Surface Methodology (RSM). Suggested solution obtained for the preparation of halwa was 29.63% sugar, 7.92% ghee and 32.9% khoa of w/w beetroot shred. The results obtained from RSM analysis was also validated statistically by ‘t’ test. The average chemical composition of the optimized beetroot halwa manufactured in steam jacketed kettle was 21.06 % moisture content, 7.06 % protein, 12.68 % fat, 57.30 % carbohydrate and 1.88 % ash. The texture profile of optimized beetroot halwa was shown 7.16 N hardness, 0.09 cohesiveness, 0.97 N mm chewiness, 0.50 N mm adhesiveness and 0.65 N gumminess.
  • ThesisItemOpen Access
    EFFECT OF PARTICLE SIZE OF SODIUM CHLORIDE ON THE QUALITY CHARACTERISTICS OF REDUCEDFAT AND FULL-FAT PIZZA CHEESES
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Akshay Patel; Dr. A.H. Jana
    The present investigation was carried out to evaluate the quality characteristics of full-fat (FF) and reduced-fat (RF) Pizza cheeses, with emphasis on baking characteristics, as affected by use of non-pulverized (180 μm) salt (sodium chloride, normal grain size) vis-à-vis pulverized (106 μm) salt. Pizza cheeses were prepared from mixed milk using direct acidification method employing dry salting (@ 2.5 per cent by weight of curd). The Pizza cheeses prepared in such manner were analysed for proximate composition, physico-chemical properties, textural characteristics, baking characteristics as well as sensory quality of unmelted and melted (upon baking) cheeses. The yield of cheese was determined and their microbiological quality was monitored during refrigerated (7±1°C) storage. The investigation was performed in four phases. The data were analyzed using two factorial Completely Randomized Design.
  • ThesisItemOpen Access
    STANDARDIZATION OF TECHNOLOGY FOR MANUFACTURE OF LEMON FLAVOURED PANEER
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Yashvantha R.; Dr. S. V. Pinto
    The present investigation was planned and conducted to arrive at a formulation and develop a technology for the manufacture of lemon flavoured paneer (LFP). The study was divided into four phases viz. Phase I: Assessing the suitability of selected form of lemon rind and standardizing a method for processing of lemon rind; Phase II: Standardizing selected processing parameters for manufacture of lemon flavoured paneer; Phase III: Optimizing the level of processed lemon peel, zinc sulphate and β- cyclodextrin in LFP using Response Surface Methodology; Phase IV: Evaluating the developed product for its gross chemical composition, textural properties, sensory attributes, microbiological quality and shelf life.
  • ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF THABDI UTILIZING GHEE RESIDUE
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Parth; Dr. J.P. Prajapati
    Ghee residue is highly nutrient dense product with antioxidant property, contributing to high amount of protein, fat, carbohydrate and minerals with cooked and caramelized flavour. Utilizing ghee residue might contribute to desired colour, flavour and texture of Thabdi and help in recouping byproduct. Therefore, the present study was aimed to utilize ghee residue for the development of Thabdi having good nutritive value at less cost and help in the utilization of this industrial waste.
  • ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF A PROTEIN ENRICHED MORINGA FORTIFIED SPREAD
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) KOMAL N. PATEL; Dr. S.V. PINTO
    The present investigation was planned and conducted to develop a technology for the manufacture of a protein enriched moringa fortified spread (PEMFS). The study was undertaken in six phases which involved: Developing a tentative formulation for manufacture of PEMFS (Phase I); Standardizing certain processing parameters for manufacture of PEMFS (Phase II); Optimizing proportion of base material (viz. chhana, Cheddar cheese, chhaka and cream) and level of Moringa pod powder (Phase III); Analyzing the developed product for its composition, physico-chemical, rheological, sensory and microbiological quality (Phase IV); Assessing the shelf-life of the developed spread (Phase V); Evaluating the cost and consumer acceptability of the developed spread (Phase VI).
  • ThesisItemOpen Access
    DEVELOPMENT OF MILK SOLIDS AND CEREAL BASED ENERGY BAR
    (DEPARTMENT OF DAIRY TEHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Jetavat Karmajitsinh Jagadevsinh; Dr. Amitkumar M. Patel
    Energy bar are gaining recognition as well as appreciation these days due to their readyto- eat nature, delicious taste and appealing look. They have high nutritional value but it requires some improvement from functional point of view. Cereals play an important role in human diet and nutrition. The protein quality of cereals can be improved by combining it with other rich sources like milk protein. A lot of significance is placed on dairy ingredients because of their unique nutritional, therapeutic and functional characteristics. Milk protein concentrate is the best source for milk protein fortification in junk foods. So combination of lysine rich milk protein with lysine deficient cereal protein has synergistic effect that imparts a high nutritional value to the mixed protein in the product. The present study was planned with the objective of process development of milk solids and cereal based energy bar (MCEB).
  • ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF BROWN PEDA CONTAINING JAGGERY
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Nitin Sureshrao Thakare; Dr. J.P. Prajapati
    Jaggery is popularly known as ‘medicinal sugar’ it is being used in pharmaceutical formulations and daily use of jaggery may increase human life span. Jaggery is rich in minerals and contains high amount of phenol. The health benefits of jaggery have been described by various authors in literature viz. improves digestion, helps in cleansing the liver, relieves constipation, boosts energy, purifies the blood, anti-toxic and anti-carcinogenic properties, relives tension, treatment of bronchial or lung infections, pre-menstrual syndrome (PMS) and aanti-oxidant activity.
  • ThesisItemOpen Access
    QUALITY OF MOZZARELLA CHEESE AS AFFECTED BY PLASTICIZING TECHNIQUES
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Akash Patel; Dr. A. H. Jana
    The plasticizing of cheese curd using hot water (i.e. wet plasticizing) in the manufacture of Mozzarella cheese involves considerable losses of milk solids, especially in moulding water, leading to economical loss. Amongst several treatments, the type of heat treatment meted out to cheese curd might have a bearing on the functional properties of the resultant cheese. The research work was carried to study the influence of two methods of dry plasticizing of the cheese curd on the recovery of milk constituents, yield and the resultant quality aspects of Mozzarella (Pizza category) cheese. The result of the study will enable us to recommend the plasticizing technique to the commercial manufacturers of Pizza cheese that is best suited for its end use application as a topping on pizza pie. The investigation was undertaken to explore such possibility and the experiment was divided into four phases.
  • ThesisItemOpen Access
    EFFICACY OF GLUCONO DELTA-LACTONE AND SELECTED HYDROCOLLOIDS IN PREPARATION OF REDUCED-FAT PANEER
    (Department of Dairy Technology Sheth M. C. College of Dairy Science Anand Agricultural University, Anand, 2019) Chaudhary Mamata; Dr. (Ms.) S. V. Pinto
    The objective of the present work was to develop a technology for manufacture an acceptable quality reduced/low-fat paneer using GDL as an acidulant in combination with selected hydrocolloid. The study was divided into five phases which involved: Phase I: Development of a tentative process and formulation for manufacture of reduced-fat paneer; Phase II: Optimizing the temperature of coagulation, level of selected hydrocolloid/s in milk and strength of GDL using Response Surface Methodology; Phase III: Comparing the developed product with regular paneer and assessing its cost effectiveness; Phase IV: Evaluating of shelf life of the developed product and Phase V: Consumer response study. The experimental products were evaluated for their proximate composition, sensory characteristics, textural properties and microbial quality.