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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 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. JANAThe 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.ThesisItem Open 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. PrajapatiThe 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).ThesisItem Open 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. PINTOThe 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).ThesisItem Open Access COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE(Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand, 2018) Chetan N. Dharaiya; Dr. Atanu H. JanaThe objective of the present investigation was to compare the chemical composition, textural properties, baking characteristics, sensory quality judged as pizza topping as well as microbiological profile of Mozzarella Cheese Analogues (MCAs) made using two types of casein Acid Casein (AC) and Rennet Casein (RC) and their admixture [ARC] as against Natural Mozzarella Cheese [NMC]. The MCAs were prepared following the methods standardized by Jana and Upadhyay (2001), Sharma (2012) and Soni (2014) for ACMCA, RCMCA and ARCMCA respectively, with minor modifications.ThesisItem Open 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. JANAThesisItem Open Access PROCESS STANDARDIZATION FOR MANUFACTURE OF BASUNDI(AAU, Anand, 1999) Patel, Hasmukhbhai Gokalbhai; Upadhyay, K. G.Present study was planned and conducted in nine phases, viz., market survey, standardization of recipe (sugar, TS, type of milk and fat : SNF ratio), processing parameters (preheat treatment, homogenization, method of concentration), use of sweet cream butter milk (SCBM), selection of package type, application of PPHT, consumer acceptance, monitoring heat induced changes and costing for standardizing a recipe and process for manufacture of Basundi having potential for industrial application. Basundi samples, as per the need of the experimentation were analyzed and/or examined either fresh or during storage (7±2°C temperature) for compositional attributes (i.e. fat, SNF, protein, lactose, sucrose, ash and TS), physico-chemical characteristics (i.e. acidity, pH, alcohol number, COB test, Farrall Index, FFA, HMF, browning index. specific gravity, viscosity, aw, insolubility index, non-casein N, NPN, casein N, WPN, soluble N and electrophoretic behaviour) and organoleptic quality (i.e. colour and appearance, body and texture, flavour and total score). Average composition of market sample of Basundi was having fat-11.52 per cent, SNF 18.67 per cent, protein 7.70 per cent, lactose 8.12 per cent, sucrose 16.43 per cent, ash 1.33 per cent, TS 46.62 per cent and fat : SNF ratio 0.62. Using a tentative process comprising of selection of milk, standardization, preheating, addition of sugar and concentration; the level of sugar addition, TS concentration, type 6f milk, and fat : SNF ratio were studied. Though the above treatments studied had significant effect on some of the compositional as well as physico-chemical attributes of Basundi, the final selection of the treatment was principally based on sensory quality of resultant product. A sugar level of 5 and 6 per cent (w/w of milk) was found the best for buffalo and cow's milk respectively. The level of TS concentration arrived at for both the milks was 2.5X the original TS content of milk inclusive of added sugar. Of the two milks evaluated (i.e. buffalo and cow), Basundi prepared from buffalo milk was found to be sensorily superior than that made using cow milk and hence selected. Among the four fat : SNF ratio studies (i.e. 0.4, 0.5, 0.6 and 0.7), a fat : SNF ratio of 0.5 was selected because it yielded a product which had smooth mouthfeel, good consistency and optimum sweetness and hence selected. Forewarming treatment of fresh or chilled standardized milk at 90°C, 10 min was found to be superior as compared to other two preheat treatments studied (i.e. unheated raw milk and pasteurization at 63°C, 30 min) as it gave Basundi with smooth texture, optimum viscosity and pleasant, heated, nutty flavour. Homogenization (75 kg/cm2, 65°C) of Basundi after concentration was found to yield a product with whiter colour, optimum consistency with presence of very minute flakes, savory, optimum sweetness and nutty flavour as compared to unhomogenized sample or homogenization carried out prior to concentration. The latter treatment tended to destabilize the product when subsequently heated. Among the three methods of concentration (i.e. open pan concentration, vacuum concentration and combination of reverse osmosis and open pan concentration), the open pan concentration followed by homogenization gave a product having desired organoleptic attributes (i.e. optimum consistency with presence of very minute flakes, pleasant, nutty flavour with optimum sweetness). Sweet cream butter milk (SCBM) could be used as partial substitution of buffalo milk solids upto 25 per cent without having any adverse effect on composition, physicochemical properties and organoleptic attributes. Out of the three packages studied (i.e. glass bottle, PP cup and PE pouch), glass bottle followed by PP cup were found suitable for storage of Basundi. Basundi packed in glass bottles and PP cups had a storage life of 25 days at 7±2''C, whereas in case of PE pouches, product could last upto 10 days only. Glass bottle as a package during storage showed minimum rate of change in physico-chemical characteristics, microbial population and sensory attributes. Post production heat treatment of Basundi employing microwave heating in PET/LDPE composite pouches (~80°C, no hold) hot water bath heating (90°C, 10 min) in glass bottles (with and without addition of casein stabilizer Na2HP04. 2H2O, @ 0.3 per cent, w/w) and autoclaving (105°C, 10 min) in glass bottles with addition of stabilizer and storage at 7±2°C, resulted in product having a shelf-life of 30 days employing the first method whereas the latter two methods yielded product with shelf life of 40 days at 7±2°C. Out of the latter two methods, Basundi with added stabilizer and heat treated at 90°C, 10 min yielded superior product organoleptically. In consumer acceptance survey, the experimental Basundi was found to be markedly superior to market sample. The experimental Basundi was judged as 'liked very much' to 'liked extremely' by 79 per cent of the respondents. In contrast, market product was judged as 'disliked extremely' to 'liked slightly' by 76 per cent of the participants. The heat induced changes monitored at different stages of Basundi manufacture showed significant effect of concentration and heat treatment on composition and physicochemical attributes including different nitrogen fractions (i.e. decline in non-casein and WP-nitrogen with concomitant increase in NPN and casein nitrogen). The cost worked out to Rs.45.07 per kg (inclusive of packaging). Basundi manufactured employing standardized process had the average composition having fat 11.61 per cent, SNF 23.05 per cent, protein 9.86 per cent, lactose 10.79 per cent, sucrose 12.69 per cent, ash 1.72 per cent, TS 47.35 per cent, and fat : SNF ratio 0.50. Its average physicochemical properties were: acidity 0.47 per cent, pH 6.57, FFA 1.35 µeq/ml, HMF 15.51 µmol/l, browning index 0.18 OD/g, aw 0.979, specific gravity 1.13, viscosity 52.96 mPa.s, insolubility index 0.3 ml, alcohol number 57 with negative COB test, NPN 83.47 mg/100 g and soluble N 172.1 mg/1OOg. A process comprising of standardization of buffalo milk (0.50±0.01, fat : SNF ratio) forewarming of milk (90°C, 10 min), partial concentration to -2X the original milk TS, addition of sugar (5 per cent, w/w of milk), final concentration to -2.5X (the original milk TS inclusive of sugar), homogenization (75 kg/cm2, 65°C), addition of stabilizer (Na2HP04. 2H2O @0.3 per cent w/w), packaging in glass bottles, post-production heat treatment (90°C, 10 min), cooling and storage (7±2°C) was standardized and recommended for commercial application.ThesisItem Open Access DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS KHOA MAKING MACHINE(AAU, Anand, 1998) BHADANIA, AMRUTLAL GORDHANBHAI; Shah, U. S.Khoa, a traditional Indian dairy product has considerable market potential as the milk utilized for the manufacture of khoa is higher than the milk handled by organized dairy sectors. The organized dairy plant have shown interest for the manufacture of khoa which requires suitable mechanized equipment for commercial application It has been also suggested by many research worker and policy makers to find alternative method for the continuous manufacture of khoa. Keeping these aspects in view the present work was under taken to develop a continuous khoa making machine and to evaluate the performance of the machine. The present work covers development of three stage scraped surface heat exchanger (SSHE) and its components, evaluation of heat transfer behaviour and determination heat transfer co-efficients, development of co-relationship between heat transfer and various operating parameters like scraper speed, steam pressure, milk flow rate, etc., estimation of energy requirement and energy analysis of the process. The product prepared under different operating conditions was also evaluated for its chemical, sensory and rheological attributes. The shelf life of the product was also evaluated at room temperature as well as under refrigerated conditions. The suitability of khoa prepared in the continuous khoa making machine for the manufacture of khoa based sweets was also evaluated. The design of the continuous khoa making machine which consists of three SSHE (denoted as HE1, HE2 and HE3), Teflon coated spring loaded scraper assemblies, drive for scraper assemblies and constant milk supply arrangement can be successfully used for the manufacture of khoa from milk and from vacuum concentrated milk. The present design offers advantage of gravity flow and it is easy to control the operating variables as the milk is concentrated in three stages. The overall heat transfer co-efficients (U-values) under different operating conditions were determined by using a Fourier's heat flow equation, Q = UxAx(Ts-Tp). The U-value during manufacture of khoa depends on the milk flow rate, steam pressure, scraper speed, TS of the feed and changes in the properties of milk in each stage of concentration. The U-values obtained ranged from 725.43 to 999.64 W/m2°K in HE1, 497.48 to 712.65 W/m2°K in HE2 and 318.33 to 554.57 W/m2°K in HE3 under different operating conditions of the khoa making machine. The U-value decreased from HE1 to HE3 due to reduction in mass flow rate on concentration together with increase in TS in the subsequent stages. The rates of evaporation and U-values decreased as the TS of milk increased in the khoa making machine. Linear regression equations were obtained between TS of milk and U-values under different operating conditions which are useful to predict the U-value at different TS during the process. The graphical method, based on Nusselt theory and experimental values of AT and U, used to determine steam side film heat transfer co-efficient (ho) and steam side wall temperature (Tw) is simple to adopt in similar heat exchangers. The values of ho obtained in HE1, HE2 and HE3 were 10700, 11850 and 14625 W/m2°K respectively at 98.1 Kpa steam pressure. The feed rate is not anindependent variable as it depends on the rate of evaporation which is governed by various operating parameters of the machine during manufecture of khoa. Therefore, the output of khoa depends on the rate of feed achieved, TS of the feed and final moisture content of the product. The output of khoa was 11.1 kg/h when TS of milk was 13.73 %. The output rate increase to 25.1 kg/h and 38.2 kg/h when vacuum concentrated milk of 23.77 % TS and 35.08 % TS were used respectively.ThesisItem Open Access PROCESS STANDARDIZATION FOR MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE(AAU, Anand, 1998) Jana, ATANU H.; UPADHYAY, K. G.The present investigation was carried out with a view to develop a cost-effective formulation and technology for Mozzarella cheese analogue (MCA) using acid casein as the protein source and vegetable oil as the fat source along with other functional additives and flavouring. The study was undertaken in ten phases which involved : developing a tentative formulation and process for MCA (Phase-)), selection of protein source (Phase-ll), selection of type of milk for casein manufacture (Phase-Ill), selection of fat source (Phase-IV), selection of stabilizer (Phase-V), selection cf acidulant (Phase-VI), selection of emulsifier (Phase-VII), flavour improvement of cheese analogue (Phase-VIII), comparison of MCA with natural Mozzarella cheese including storage changes (Phase-IX) and assess t ie cost-effectiveness of MCA (Phase-X). The analogue and natural Mozzarella cheeses were evaluated for their proximate composition, organoleptic quality, Instron texture profile, baking qualities, suitability as a pizza topping and microbiological status. The standardized process involved : 1 Dissolving the dry mixture of casein, pre-gelatinized starch and stabilizer in partly acidified hot (77°C) vyater containing emulsifying salts and calcium chloride. 2. Incorporating the remaining acid solution in instalments in the case instarch dough, followed by addition and emulsification of a warm (45°C) melted blend of vegetable oil, hydrogenated fat and oil-based cheese essence in such matrix. 3. The final stage involved heating the mass gently to around 80-82°C to obtain a stringy, 'hot, plastic mass which is subsequently cooled to 6°C, kept overnight to congeal and finally packaged in polyethylene bags. The screening of various ingredients for their suitability was undertaken in Phase-ll to Phase-VII, each time using the same rate of addition of each ingredient as employed in Phase-I. The final formulation adopted as per findings of Phase-ll to Phase-Vll and used subsequently in Phase-VIII and Phase-lX was as follows : (i) corn oil-hydrogenated vegetable oil blend (45:5,5, w/w) - 12.50 per cent, (ii) buffalo milk dried acid casein - 21.00 per cent, (ill) pre-gelatinized starch - 5.00 per cent, (iv) xanthan gumiocust bean gum blend (1:1, w/w) - 0.42 per cent, (v) lecithin - 0.15 per cent, (vi) emulsifying salts (tri-sodium citrate plus di-sodium hydrogen phosphate, idihydrate, 1:1.75,w/w) - 2.50 per cent, (vii) acidulant (lactic acid) - 0.27 per cent, (viii) calcium chloride, dihydrate - 0.36 per cent, (ix) common salt (NaCl) 1.10 per cent, (x) cheese essence (Dragoco) as oil-based (essence:oil, (0.9:10,v/v) - 0.30 per cent and (xi) water - 56.40 per cent. In Phase-VIII, it was found that part-substitution of analogue cheese vith natural Mozzarella (made by NDRI process) cheese (i.e. analogue : natural cheese, 90:10,W/w) with concomitant changes in the other ingredients of the analogue formulation, fortified with 50.0 per cent of the cheese essence of that added in pure analogue formulation helped in improving the flavour profile of the analogue. The comparison of the MCAs (i.e. pure and part-natural) with natural Mozzarella cheeses (i.e. GAU and NDRI) was carried out in phase-IX of the study, which also included the storage changes. The findings revealed that a 'rair grade' quality MCA could be made from buffalo milk dried casein which had similar composition (except for moisture, fat, pH and ash) and microbiological status to those of natural Mozzarella cheeses, both when fresh and upon storage. The analogue cheeses had significantly higher meltability (conventional oven method) and rating for melting and chewiness on pizza but significantly lower cohesiveness, springiness and chewiness, and body and texture and flavour sensory score than those of natural Mozzarella cheeses. The textural adhesiveness was observed only in case of analogue cheeses. It was found that except for certain properties (i.e. pH, acid degree value, chewiness, gumminess, fat leakage and fork stretch), the analogue cheeses and natural Mozzarella cheeses had comparable storability during refrigerated storage (i.e. at 6 ± 1°C) up to 30 days; the differences did not reflect adversely on the performance of product on pizza. The analogue cheeses had some of the pizza-related properties superior to those of natural Mozzarella'cheeses when fresh and remained so even after refrigerated storage of 1 month. In contrast, the natural Mozzarella cheeses required refrigerated storage of few weeks to improve their pizza related properties. The analogue cheeses were considerably cheaper than the natural Mozzarella cheeses i.e. pure analogue and part-natural analogue were respectively about 59.37 and 52.54 per cent cheaper than the two natural Mozzarella cheeses. It is, therefore, concluded that production of analogue cheeses, especially for our country, seems lucrative as against natural Mozzarella cheese since the former product can be priced affordably. However, there still exits a scope in further improving the appearance and flavour of the MCA to er hence its acceptability. The formulation and the process standardized for Mozzarella cheese analogue manufacture is recommended for commercial / industrial exploitation.ThesisItem Open Access REDUCTION IN THE LEVEL OF AIR-BORNE CONTAMINATION BY THE USE OF AIR WASHING AND UV RAYS AND ITS EFFECT ON SHELF-LIFE OF PANEER(AAU, Anand, 2000) Goel, Bhawtosh Kumar; Shah, U. S.Clean and sanitized air to minimize the air-borne contamination during processing and packaging of dairy and food product is an essential requirement to improve the microbial quality and shelf-life of the products. Providing relatively clean and sanitized air a sufficiently large workspace is very expensive and sometirne practically uneconomical also. Keeping these aspects in view the present work was undertaken to evaluate the performance of air washing system with and without enclosure and UV sanitization treatment. The system performance was tested at the diflFerent time of the day, seasons and locations with and without addition of sanitizers in the wash water. The information on distribution of microbial load in the air with respect to the time of the day and night period, seasons and locations is also generated for effective application of air sanitization system. Paneer is one of the important Indian dairy product having good market potentiality. The short shelf-life of paneer is the major bottleneck for commercial production. The effect of the clean and sanitized air and hygienic practices on shelflife of paneer stored at 22±1°C and 7±2°C is investigated to confirm the effectiveness of the system. In the absence of any disturbances, the microbial load in the air shows a definite pattern of distribution. It is minimum at the afternoon (13:30) and mid night (02:00) hours and maximum in the evening stagnation period, while moderate in the morning (08:00) hours. The higher counts are present in the air during the dry period such as winter, summer and those days of rainy season when rainfall has not occurred. The light rainfall causes immediate reduction in the microbial load in the atmosphere but quickly regains to its original load. The disturbances such as sweeping of floor, opening and closing of shut1;ers lead to heavy contamination. Locations having open area with dusty land and approach roads have higher microbial load as compared to the locations surrounded by building structures and having pakka roads. The performance of the treatments was evaluated by analysing the data using graphical representation, regression analysis, mathematical model and statistical analysis having two factors Randomized Block Design. The reduction efficiency of air washing treatment showed a correlation with initial population of TVC (R2 = 0.78) and YMC (R2 = 0.75). The rate of reduction of microorganisms that is linear in log scale, is highly correlated with the initial population. The enclosure showed effectiveness to control the microorganisms inside the cabin as the microbial population in the surrounding increases. The log of reduction rate showed good correlation with the log of initial total population of microorganisms falling on the floor during air washing and UV treatment with a R2 value of 0.9747 for TVC and 0.8952 for YMC, respectively. When air washing treatment was analysed using the mathematical model developed by Shah(1993), it was observed that the operating points of air washing were covered by a trend line that is better than the upper boundary of the operating points of GAU LAFU without mirror and without enclosure effect. The combined air washing treatment with enclosure effect and UV was covered by the same boundary line when GAU LAFU was operated with mirror and enclosure effect, The addition of lysol, potassium permanganate and benzaUconium chloride each at a concentration of 200 ppm in the water did not significantly (P<0.05) improve the effectiveness of the air washing over clean water. The air washing system operated in the upstream of the wind direction as enclosure effect in another room was at par with the above treatments. The UV treatment showed inconsistent effect in the country side room due to break down of the enclosure effect being an open area with high wind velocity in the surroundings. To confirm the effect of air borne contamination on the shelf life ofpaneer graphical, regression and statistical (Split Plot Design) method was employed. The air borne contamination significantly (P<0.05) affects the shelf life ofpaneer. The LAFU and combined effect of air washing, enclosure and UV sanitization treatment were at par while outside exposed paneer showed significantly lower shelf life. The untreated air showed a shelf life of about one day and six days at 22±1°C and 7±2°C, respectively while treated air showed a shelf-life of 2 days and 12 days at corresponding storage temperatures, respectively. "While, the market sample of paneer showed the shelf-life of less than a day and less than 3 days at corresponding storage temperatures, respectively. The above confirmation is showing a very good scope of the method for its industrial application in food, pharmaceutical and such other industries.
