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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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Subject: Dairy Technology × End date: 2020 × Type: Thesis ×
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Now showing 1 - 9 of 183
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    ThesisItemOpen Access
    DEVELOPMENT OF DIETETIC LOW-CHOLESTEROL PANEER EMPLOYING β-CYCLODEXTRIN AND PARTIAL HOMOGENIZATION OF MILK
    (Department of Dairy Technology Sheth M. C. College of Dairy Science Anand Agricultural University Anand, 2020) RAMESH B. MODI; Dr. ATANU H. JANA
    The investigation was carried out to develop dietetic paneer having low cholesterol content. The β-cyclodextrin (β-CD) has been widely used for cholesterol removal from milk and milk products. Reports indicates better efficacy of cholesterol removal from milk or cream using β-CD, if homogenized raw material is used. Since homogenization of milk impairs the curd forming properties, ‘partial homogenization’ (i.e. homogenizing the cream portion) would help in ameliorating the adverse effect of such treatment on the physical properties of paneer.
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    ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY TO PREPARE CHHANA BASED CAKE USING GHEE RESIDUE AND WHEY PROTEIN CONCENTRATE
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) DHINALKUMAR H. PATEL; Dr. J. P. Prajapati
    The present investigation was planned and conducted to develop a technology for the manufacture of a Chhana based cake using ghee residue and whey protein concentrate. The study was undertaken in six phases which involved: Optimization of level of ghee residue, WPC and maida on basis of chhana (Phase I); Optimization of time-temperature combination for baking (Phase II); Analyzing the developed product for its composition, physico-chemical, rheological, sensory and microbiological quality (Phase III); Assessing the shelf-life of the developed Chhana based cake (Phase IV); Evaluating the cost of the developed chhana based cake (Phase V); and Evaluating the consumer acceptability of the chhana based cake (Phase VI).
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT OF FLAVOURED MILK USING AMARANTH AND DATES AS FUNCTIONAL INGREDIENTS
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Dasharath Patel; Dr. S. V. Pinto
    The present investigation involved process development of flavoured milk using amaranth and dates as functional ingredients. The experiment was conducted in four phases. Phase I was carried out to arrive at a formulation for manufacture of ADFM. Phase I was carried out in three parts i.e. Part I: Selection of level of fat in milk; Part II Optimization of malting parameters of amaranth seeds and Part III: Selection of pre-treatment to be given to amaranth (viz. amaranth flour, roasted amaranth flour, roasted amaranth flour in ghee and malted amaranth flour). Phase II consisted of two parts viz. Part I: Selection of pre-treatment to be given to dates and Part II: Selection of type and level of stabilizing salts for use in ADFM. In Phase III RSM was used to optimize the level of date extract, sugar and amaranth to arrive at an optimized formulation. The developed product was evaluated for its shelf life in Phase IV.
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    ThesisItemOpen Access
    DEVELOPMENT OF MORINGA AND MILK SOLIDS BASED EXTRUDED SNACK FOOD
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Panchal Chiragkumar Shashikantbhai; Dr. Amitkumar M. Patel
    The increasing demand for healthy snack foods has been growing over the past five years. Cereals play an important role in human diet and nutrition. The protein quality cereals can be improved by combining it with other rich sources of protein. Whey based components has attracted a considerable attention in recent years owing to their potential as functional food ingredient as well as nutritional supplements. Whey protein is the best source for milk protein fortification in ready to eat foods.
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    ThesisItemOpen Access
    UTILIZATION OF SWEET POTATO SOLIDS IN ICE CREAM FOR VALUE ADDITION
    (Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2020) Panchal Chirag H.; Dr. Atanu Jana
    Sweet potato - an underutilized root crop was subjected to osmo-vacuum (Osmo-vac) dehydration treatment in order to preserve such solids and improve its taste. The purpose of the present study was to evaluate the suitability of Sweet Potato Powder (SPP) as partial replacer of solids in medium-fat chocolate/malt flavoured ice creams. The following were the objectives of the present investigation.
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    ThesisItemOpen Access
    EVALUATION OF THE SUITABILITY OF FIG IN PREPARATION OF BASUNDI
    (Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand, 2020) Arpankumar A. Patel; Dr. J. P. Prajapati
    Basundi is one of the heat desiccated indigenous milk products popular in the western part of India, mostly Maharashtra and Gujarat. If it is flavoured and with some appealing natural fruit. Fig (Ficus carica L.) is a good source of minerals, fiber and also rich in iron. Considering the demand of basundi and nutritive value as well as the flavour of fig, attempts have been made to standardize value-added basundi by the addition of dry fig.
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    ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF CARROT KHEER
    (Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand, 2020) Sourabh S. Kale; Dr. J. P. Prajapati
    The present investigation involved preparation of kheer by optimizing the rate of addition of carrot, i.e. 8.0 %, 10 % and 12 % and the ratio of the concentration of milk, i.e. 1.6, 1.8 and 2.0. The product optimization was done by studying its compositional, Physico-chemical, microbial and sensory attributes. The shelf life of optimized kheer was estimated by evaluating changes in Physico-chemical, sensory and microbial parameters during storage at refrigerated temperature. Based on preliminary trial 6 % sugar and 0.05 %, cardamom powder was added for flavouring the carrot kheer.
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    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.
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    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.