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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 ASSESSING THE SUITABILITY OF SWEET CREAM BUTTERMILK IN PREPARATION OF BURFI(AAU, Anand, 2013) TIWARI, ATUL; Prajapati, P. S.The present investigation was earried out with the objectives to assess the suitability of Sweet Cream Buttermilk (SCBM) in preparation of Burfi and evaluate the physico- chemical and sensory properties of Burfi and compare the Burfi with market sample of Burfi. The levels of ingredients, namely fat and sugar were selected using the design by CENTRAL COMPOSITE ROTATABLE DESIGN (CCRD) of Response Surface Methodology (RSM). In this, the fat in form of cream and sugar (on khoa basis) to be added were chosen within a specified range of 4 to 8 percent and 30 to 40 per cent respectively. All the 13 Burfi samples were evaluated for their physico-chemical {moisture, fat, water activity (a™), free fatty acid (FFA), hydroxyl methyl furfural (HMF)}, rhcological (hardness) and sensory (flavour, body St texture, colour & appearance and overall appearance) properties using the standard techniques were employed for such studies. Quadratic model fitted well to all above parameters, which was used to explain with R2 of 0.91, 0.96, 0.93, 0.96, 0.90, 0.91, 0.95, 0.95, 1.00 and 0.98 for moisture, fat, water activity (aw), free fatty acid (FFA), hydroxyl methyl furfural (HMF), hardness, flavour, body & texture, colour & appearance and overall acceptability respectively. Fat per cent of standardized buttermilk had positive significant effect at linear level on fat and free fatty acid content of Burfi. Whereas, it had negative significant effect (P<0.01) on moisture and water activity of Burfi. Likewise, at quadratic level it showed significant positive effect on FFA and HMF value of Burfi. Moreover, sugar showed significant negative correlation with moisture and water activity of Burfi at linear level. In terms of FFA and HMF content of Burfi, sugar had shown significant positive effect both at linear level and quadratic level. In terms of rheological properties i.e. hardness, only sugar had significant effect on hardness of Burfi both at linear and quadratic level. The progressive increase in fat per cent of standardized sweet cream buttermilk had shown significant effect on all of the sensory properties viz., flavour, colour fit appearance and overall acceptability of Burfi except body 86 texture score at linear level (A). On the other hand, fat per cent of standardized SCBM had shown significant negative effect on all the sensory characteristics at quadratic level. Addition of sugar had showed non-significant positive effect on flavour score at linear level, whereas on rest of the sensory characteristics viz. body & texture, colour & appearance and overall acceptability, had significant (P<0.01) negative effect at linear level. But at quadratic level it had shown significant negative effect on all the sensory characteristics. The optimum product suggested by the statistical package consisted of 6 per cent fat of standardized SCBM and 34.35 per cent sugar addition on khoa basis. The optimized product made with this formulation scored 8.00 for flavour, 8.06 for body 85 texture, 8.10 for colour & appearance and 8.04 for overall acceptability. The moisture, fat, water activity, FFA and HMF content of standardized burfi was 14.50, 24.01, 0.745, 2.27 and 141.85 respectively. The rheological properties i.e. Hardness (N), Cohesiveness, Gumminess (N), Chewiness (Nmm) and Adhesive force (N) of standardized SCBM based khoa Burfi was 51.67, 0.10, 5.20, 9.17 and 4.78 respectively. The SPC and yeast and mold count were observed 2.49 log cfu/g (3.10x102 cfu/g) and 1.2Hog cfu/g (1.63x10 cfu/g) in Burfi respectively, whereas no coliform count was found in the Burfi. Standardized Burfi was compared with market sample of Burfii (Rajbhog). In comparison of standardized Burfii with market sample of Burfii, the sensory score of standardized Burfi was at par with market sample. Moisture, protein and ash content of standardized Burfi were lower than the market of Burfi. On the other hand fat and total carbohydrate contents were found higher in standardized Burfi than the market Burfi. Amongst, all the rheological properties of standardized Burfi. the values were lower than the market Burfi. The approximate cost of the standardized Burfi was 215.42 per kg which is lower than the market Burfi (Rajbhog X 350 per kg).ThesisItem Open Access PROCESS STANDARDIZATION FOR MANUFACTURE OF CHAM CHAM(AAU, Anand, 2013) SENGAR, ANIKET; Prajapati, P. S.The present study was planned and conducted to arrive at a method of manufacture for Cham Cham on the basis of standardizing the process parameters such as fat of standardized milk, coagulation temperature of milk and cooking sugar syrup concentration. Cham Cham was made from milk standardized to 4 to 5 per cent fat, coagulation temperature of milk ranging from 80 to 90°C and cooking sugar syrup concentration varies from 55 to 65°Brix. The levels of these ingredients in the product were optimized by a Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), with three independent variables viz. fat of standardized milk, coagulation temperature of milk and cooking sugar syrup concentration and twelve responses, namely moisture, fat, water activity, FFA, yield, hardness, springiness, chewiness, flavour, body & texture, colour & appearance, and overall acceptability. The progressive increased in fat percentage of milk and coagulation temperatiire of milk had significant positive effect while cooking sugar syrup concentration had significant negative effect on moisture content of Cham Cham at linear level. Similarly a significant positive effect was observed on fat content of Cham Cham with fat percentage of milk and cooking sugar syrup concentration. There was significant negative effect on water activity of Cham Cham with respect to fat percentage of milk and cooking sugar syrup concentration at linear level while fat percentage of milk had significant positive effect at quadratic level. However, free fatty acid content of Cham Cham was affected significantly by fat percentage of milk and cooking sugar syrup concentration. It was observed that fat percentage of milk, coagulation temperature of milk and cooking sugar syrup concentration produced significantly (P<0.01) affected the yield of Cham Cham. A significant (P<0.01) negative interactive effect on yield was observed with both coagulation temperature of milk and cooking sugar syrup concentration (BC). Textural properties such as hardness, chewiness and springiness of Cham Cham were significantly affected by fat percentage of milk and coagulation temperature of milk at linear level. A significant (P<0.01) negative effect on hardness, chewiness and springiness was observed with fat percentage of milk. The significant (P<0.05) positive interactive effect with fat percentage of milk and coagulation temperature of milk (AB) was observed on all three response. The maximum score was given to product made from milk standardized to 4.50 per cent fat, coagulation temperature of milk 85°C and cooking sugar syrup concentration 60°Brix while minimum score was obtained for product made from milk with 4.00 per cent fat, coagulation temperature of milk 90°C and cooking sugar syrup concentration 65°Brix. There was a significant positive effect of fat percentage of milk at linear level and negative effect at quadratic level along with coagulation temperature of milk and cooking sugar syrup concentration on flavor score. The highest score was obtained for sample made from milk standardized to 4.50 per cent fat, coagulation temperature of milk 85°C and cooking sugar syrup concentration 60°Brix and the lowest sensory score in respect of body and texture was noticed to Cham Cham prepared using milk standardized to 3.66 per cent fat, coagulation temperature of milk 85°C and cooking sugar syrup concentration 60°Brix. There was a significant positive effect of fat percentage of milk and coagulation temperature of milk on the colour and appearance at linear level whereas significant negative effect at quadratic level. It was observed that fat percentage of milk, coagulation temperature of milk and cooking sugar syrup concentration had shown significant effect on overall acceptability of Cham Cham. Design expert package suggested that the optimized process condition involved the use of 4.77 per cent standardized milk, 87°C coagulation temperature of milk and 60°Brix cooking sugar syrup concentration for the manufacture of an acceptable quality of Cham Cham. The Cham Cham prepared by optimized process was packed in a PVC tray boxes and were monitored for shelf-life study at room temperature (30±2°C) until sensorily unacceptable and visible mould growth observed and up to 14 days under refrigeration temperature (7±20 C). All of the changes related to composition, physical, Theological, sensory and microbial properties of Cham Cham during storage were observed to be significantly affected (P<0.05) by storage period. Significant increased in compositional constituents i.e. fat and carbohydrate was observed with the advancement in storage period. The pH of Cham Cham decreased to 6.16 after 4 days of storage at room temperature, while FFA and HMF content increased with the advancement of the storage irrespective of the storage period. Radical increased in soluble nitrogen was also found at both the storage periods. Similarly, a significant effect (P<0.05) of storage period was observed on the rheological properties of Cham Cham. Hardness, cohesiveness, chewiness and gumminess values increased while, in springiness and adhesiveness decreased was observed for Cham Cham under storage at 30±2° C and 7+2° C. All the physical and rheological changes taking place during storage affected the sensory characteristics of the Cham Cham. Cham Cham sample stored at refrigeration temperature for 14 days had an overall acceptability score of 7.10 and were acceptable to judges. Same product was having 7.14 score for overall acceptability after 4 days of storage under room temperature and the same product acceptable. During storage, microbial quality of the Cham Cham was also monitored and it was found that the SPC and yeast and mold count increased slowly in the samples stored at 7±2°C but very sharply when stored at 30±2°C. Coliform count in both the cases were observed to be zero. During storage study it was found that the product had a shelf life of 4 days at room temperature and more than 14 days under refrigeration temperature. However, the samples stored at room temperature had showed visible mould growth after 4 days of storage. During comparative study, standardized Cham Cham was compared with the market sample of Cham Cham. On overall, standardized Cham Cham scored maximum score for overall acceptability in comparison then market sample of Cham Cham. However, standardized sample was having remarkably lower values for hardness and chewiness and higher fat and protein contents as compared to market sample. The cost of production of standardized Cham Cham is computed to Rs. 210.94 per kg whereas the market sample of Cham Cham cost is Rs. 280.00 per kg.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF KHEER UTILIZING MORAIYO (Panicum miliare)(Anand Agricultural University, Anand, 2016) Chetana K. Mor; Dr. J. P. Prajapatinutritional benefits from both milk and cereal. Replacement of rice with moraiyo, a highly nutritious millet comes under small millet category results in a product with high nutritional value as well as it is best option to try dessert for people suffering from celiac disease and for those who are on fasting as well.ThesisItem Open Access DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF GULABJAMUN UTILIZING MORAIYO (Panicum miliare(Anand Agricultural University, Anand, 2016) Chetana B. Chaudhari; Dr. J. P. PrajapatiGulabjamun is a popular sweet prepared in all parts of India. Though there is a large variation in the sensory quality of Gulabjamun, the most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body free from lumps and hard central core, uniform granular texture, mildly cooked and oily flavour free from doughy feel and fully succulent with sugar syrup.ThesisItem Open Access STUDY ON THE USE OF NATURAL FOOD ADDITIVES AND PACKAGING ON THE SHELF LIFE OF BHAPA DAHI(AAU, Anand, 2016) Arjun B. Chaudhari; Dr. Atanu Jana‘Bhapa dahi’ is a popular Bengali delicacy prepared at domestic level in West Bengal. It is basically a steamed sweet dahi and is often called the ‘Indian cheese cake’. Bhapa dahi is a product having high total solids (36.0 to 48.0 percent) based on chakka (a base material used for shrikhand) and milk solids, has viable Lactic Acid Bacteria (LAB, used as starter culture) and is characterized by a sweet and acidic taste and having a gelled structure. The traditional recipe for preparation of ‘Bhapa dahi’ is time consuming since it involves thickening of the milk by slowly condensing it, setting the dahi using starter culture, followed by steaming it to form a gelled mass. The reported scientific literature on Bhapa dahi is scanty. Fruit flavoured Bhapa dahi ,with extended shelf life, has a promising potential for its commercial development by the Indian dairy industry. The present investigation was carried out with the objective of enumerating the viability of Lactic Acid Bacteria (LAB) in Bhapa dahi as affected by the steaming treatment involved in its preparation. Consumption of viable LAB through fermented milk product has been found to exert beneficial therapeutic effects in human body, especially the gut health. Natural food additives (e.g spice extracts) have healthier image by the consumers as compared to use of class II preservatives for extending the shelf life of fermented dairy products. The essential oils of certain spices may not only have a role in augmenting the flavour of fruit flavoured Bhapa dahi, but it may help in extending the shelf life of product stored under refrigerated condition. The type of packaging material used to contain the product can have an impact on its shelf life. Hence, two types of packaging materials [i.e. polyvinyl chloride (PVC) and polypropylene (PP)] were tested to evaluate their efficacy in extending the shelf life of Bhapa dahi stored under refrigeration. Though FSSA specifications exist for Dahi and Yoghurt, so far legal standards for Bhapa dahi is non-existing. In the present investigation, mango flavoured Bhapa dahi was prepared following the process standardized by Patel (2014) at Anand Agricultural University, Anand. The current study involved checking the feasibility of adding few spice oil extracts to the base mix (i.e. chakka plus condensed milk) to validate their compatibility with mango flavour and its impact on shelf life extension of Bhapa dahi under refrigerated conditions, packaged in two types of packaging materials. The physico-chemical characteristics, textural quality, sensory quality and assessment of microbial quality of the resultant Bhapa dahi were analyzed using standard methods. The outlines of the research work as well as the salient findings for Phase-I to Phase- IV are depicted below. Phase-I: Studying the influence of steaming period in the manufacture of Bhapa dahi on the viability of Lactic Acid Bacteria The variables studies were steaming period of 9, 11 and 13 min. It is recommended to subject the base mix (chakka and condensed milk) to steaming for a period of 9 min in order to obtain Bhapa dahi having high viable LAB count as well as desired sensory characteristics in the resultant product. Phase-II: Selecting the essential oil of spice from amongst cinnamon, clove and cumin oils which is most compatible with mango flavour in Bhapa dahi and provides maximum shelf life extension Cinnamon oil and cumin oil were tried out at levels of 0.02, 0.04 and 0.06 percent by weight while clove oil was tried out at levels of 0.04, 0.06 and 0.08 percent by weight. Use of cinnamon, clove and cumin essential oil is recommended to be used individually at levels of 0.02, 0.06 and 0.02 percent by weight of base mix respectively in the preparation of mango flavoured Bhapa dahi for value addition to product. Bhapa dahi made using spice oil at intermediate level of addition led to product having significantly greater hardness value. Bhapa dahi made using clove oil used at 0.06 percent level had the highest sensory acceptability compared to cinnamon and cumin oils. Hence, in subsequent phases, use of clove oil as additive in Bhapa dahi was studied as against control (without clove oil) product. Phase-III: Monitoring the refrigerated storage changes in control and experimental (containing spice oil) Bhapa dahi packaged in two type of packaging materials Bhapa dahi was packaged in pre-sterilized polypropylene cups and poly vinyl chloride trays and stored under refrigeration (7±1ºC). Incorporation of cumin and cinnamon oils (both added at 0.02 percent level) could yield Bhapa dahi having shelf life of only 28 days; such was also the case with control product. However, incorporation of clove oil at the rate of 0.06 percent by weight helped in extending the shelf life of Bhapa dahi by a week (i.e. 35 days at 7±1ºC). During refrigerated storage of control and experimental Bhapa dahi, there was a progressive increase in acidity. Conversely, there was progressive decrease in the moisture content, pH and total sensory score of Bhapa dahi with increasing storage period. There was a decrease in the total sensory score of control product to the tune of 17.05 percent (up to 28th day); the decrease in the score was to the tune of 18.88 percent in case of experimental Bhapa dahi (up to 35th day of storage). The Standard Plate Count (SPC) and LAB count showed an increase up to 14th day of storage, for both control as well as experimental product; subsequent storage led to decline in the SPC and LAB count. LAB count had the major share (95.5 percent) of the total bacterial count. There was a gradual increase in the yeast and mold count (YMC) from 14th day for experimental product (PP and PVC) and control product packed in PP whereas control product stored in PVC showed growth from 7th day itself. Coliform was not detected in both fresh as well as stored product. In terms of the type of packaging materials, PP cup was superior over PVC tray with regard to restricting the mold growth and storage stability of experimental product with regard to SPC (i.e. high LAB count). Phase-IV: Computing the cost of experimental and control Bhapa dahi The cost of 100 g serving size of control and experimental (containing clove oil) Bhapa dahi was computed at ` 20.43 and ` 20.58 respectively packaged in PP cup. It is concluded that Bhapa dahi containing desirable (> 106/g of fermented product) LAB count can be obtained by restricting the period of steaming to 9 min. Out of three essential oils (cinnamon, clove and cumin) as natural food additives; clove oil was regarded to be the best on the basis of sensory characteristics of mango flavoured Bhapa dahi, when used at the rate of 0.06 percent by weight of base mix. Incorporation of clove oil at 0.06 percent by weight extended the shelf life of Bhapa dahi by a week (i.e. 35 days) as against control which could keep well under refrigeration (7±1ºC) up to 28 days only. Opaque PP cups were found to be marginally superior over transparent PVC trays during refrigerated storage of Bhapa dahi.ThesisItem Open Access “PERFORMANCE EVALUATION OF CARBON DIOXIDE BASED ELECTRIC HEAT PUMP SYSTEM”(Anand Agricultural University, Anand, 2016) TRIDEV CHAYAL; Dr. Sunil M. PatelThe milk production of India has reached to 136.7 million tons per annum in the year 2014-2015, accounting for more than 17 % of world’s total milk production. Global total primary energy supply (TPES) more than doubled between 1971 and 2012, mainly relying on fossil fuels. India emits more than 5% of global CO2 emissions and shows a clear trend of rapid increase of CO2 emissions have tripled between 1990 and 2011 (IEA,2013). Energy conservation in dairy industry is more important not only to reduce the processing cost but also to reduce the emission of green-house gases in the environment. The electric heat pump (EHP) technology is comes into the existence as green technology to fulfil the hot and cold water requirement in the food industry. Heat pump is a device which can upgrade ambient heat from different sustainable sources such as air, water, ground and waste heat, to utilisable form.ThesisItem Open Access PROCESS OPTIMIZATION FOR INCORPORATION OF WHEY IN THE PREPARATION OF CULTURED BUTTERMILK AND IN VITRO EVALUATION OF ITS SELECTED BIOFUNCTIONAL PROPERTIES(Anand Agricultural University, Anand, 2016) SONALIBEN LALITKUMAR PAREKH; Smitha BalakrishnanWhey is the largest and highly nutritious by-product obtained during manufacturing of cheese, chhanna and paneer. It contains valuable milk solids predominantly lactose, whey proteins and minerals. It causes serious disposal problems owing to its high BOD and COD values. Product diversification is quite feasible using whey in formulated foods. The present study was planned with objective to optimize the process for incorporation of paneer whey in the preparation of cultured buttermilk and to evaluate its biofunctional properties by in vitro methodsThesisItem Open Access “PERFORMANCE EVALUATION OF CHOCOLATE COOLING AND STORAGE SYSTEM”(Anand Agricultural University, Anand, 2015) MAHESHKUMAR RAMJIBHAI CHAUDHARY; Dr. Sunil PatelChocolate has become world's most illustrious and stimulant food item. The global chocolate market which was US $ 83.2 billion in 2010 is likely to cross 98.3 billion in 2016. Indian confectionery industry is one of the fastest growing in the world. The market size of chocolate industry of India is US $ 400 million with total production of 30800 ton per year.ThesisItem Open Access PHYSICO-CHEMICAL AND BIOLOGICAL PROPERTIES OF SPRAY DRIED COLOSTRUM(Anand Agricultural University, Anand, 2010) GANUGAPENTA GOPIKRISHNA; Dr. A. J. PandyaA woman saved a man dying of starvation by breast-feeding him, whose newborn baby had just died, at the closing of John Steinbeck’s classic, The Grapes of Wrath. It was one of the most highly stimulating moments in contemporary literature, and now scientific research suggests that the selfless act of this woman not only saved the man’s life, it may have revived his immune system as well (Wilson, 1997). The substance transferred to was colostrum (the milk produced for the first few days after birth). Colostrum is the most persuasive natural immune booster known to science apart from a source of nutrients (contains more protein, immunoglobulins (Igs), non-protein nitrogen (NPN), fat, ash, vitamins and minerals than does normal milk) (Xanthou et al., 1995; Xu, 1996; Quigley and Drewry, 1998).