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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 AND PERFORMANCE EVALUATION OF BATCH TYPE HALWASAN MAKING MACHINE(Anand Agricultural University, Anand, 2011) VYAS ROHINI MAYUR; DR SUNIL PATELThe Indian dairy industry has witnessed substantial growth: from an annual output of about 40 million tones of milk in the mid 1980s to over 108.5 million tones of milk in 20082009. India has made great progress in the dairy sector in the last few years and is now the top milk producing country in the world. Dairying plays an important role in generating employment and income. However, the organized sector handles only about 15% of the total milk production. It is estimated that about 5055 of the total milk production is converted into traditional milk products. The value addition of milk is an important aspect to be looked iThesisItem Open Access STANDARDIZATION OF CHHANA PODO PREPARATION AND EVALUATION OF THE PRODUCT FOR ITS PROPERTIES AND ACCEPTABILITY(Anand Agricultural University, Anand, 2011) PAI SHWETA G.; Dr. K. D. AparnathiThe present project was planned and conducted to standardize the method for preparation of chhana podo. The study was divided into various phase viz. optimization for rate of sugar addition, selection of binder and rate of its addition, partial replacement of milk proteins with soybean proteins, evaluation of selected additives (baking aids, flavorings, texture improvers, lecithin and groundnut), optimization of baking parameters (baking temperature, baking time and thickness of the product), analysis of the product for composition and characteristics and evaluation of the product for stability during storage.ThesisItem Open Access PROCESS STANDARDIZATION FOR MANUFACTURE OF HALWASAN(Anand Agricultural University, Anand, 2011) CHAUDHARI APURVA HARIBHAI; Dr. P. S. PrajapatiAn attempt is made to standardize the technology of Halwasan manufacture, using different technological parameters. Various attributes of the product were studied and on the basis of the outcome of the study, the technology for manufacture of Halwasan is developed. The objective of the present investigation was to arrive at a recipe for Halwasan to standardize the process parameters such fat/ solids-not-fat (SNF) ratio, rate of fada addition, rate of sugar addition and temperature of heat treatment of its manufacture amenable to industrial application. The mean values generated from the analyses of duplicate samples of Halwasan, obtained in four replications were subjected to statistical analysis using completely randomized design. All the samples manufactured were subjected to compositional, physico-chemical, textural, microbiological and sensory attributes evaluation. The attributes were also subjected to correlation coefficient studies for knowing possible relationship among the parameters. The progressive increase in fat: SNF ratio of standardized milk from 0.44 to 0.66, theThesisItem Open Access Development of Technology for Manufacture of Probiotic Shrikhand(Anand Agricultural University, Anand, 2013) Patel Bhagyesh Jagdishbhai; Dr. J.P.Prajapatithe present study, different combination of probiotic starter culture used for Shrikhand viz., Streptococcus thermophilus (NPC), Acidophilus Bifidobacterium yoghurt culture (PC 1), Yo-flex + Lactobacillus helveticus (PC 2), Yo-flex + Lactobacillus rhamnosus (PC 3), Streptococcus thermophilus + Lactobacillus helveticus (PC 4) and Streptococcus thermophilus+ Lactobacillus rhamnosus (PC 5). The culture Streptococcus thermophilus (NPC) was used for control-Shrikhand. The Shrikhand samples, as per need of the experimentationThesisItem Open Access SHELF LIFE STUDY OF THABDI PEDA EMPLOYING DIFFERENT PACKAGING SYSTEMS A(Anand Agricultural University, Anand, 2013) KRUNALKUMAR MAHENDRAKUMAR RAVAL; Dr. H.G.PatelThe present study was planned with an objective to assess the shelf life of Thabdi Peda using selected packaging materials and subjected to modified atmospheric packaging. They were stored at room temperature (37±2ºC) and refrigeration temperature (20±2ºC) and studied for their compositional, physicochemical, microbial, sensory and textural changes taking place in packed Thabdi Peda at regular interval of storage. Thabdi Peda was prepared according to the method standardizedThesisItem Open Access SUITABILITY OF SWEET CREAM BUTTERMILK AND WHEY SOLIDS IN FORM OF WHEY AND WHEY PRODUCTS IN PREPARATION OF GULABJAMUN(Anand Agricultural University, Anand, 2012) VAJA BHARAT RAMESHBHAI; Dr. P. S. PrajapatiThe present study was planned and conducted to prepare Gulabjamun using dairy by-products like sweet cream buttermilk and whey solids in form of whey and whey powder. In the first phase, whey was substituted at different levels in sweet cream buttermilk for making khoa, intended for preparation of Gulabjamun. Effect of addition of whey in sweet cream buttermilk on composition, physical, rheological and sensory properties of Gulabjamun was studied. From the different mixtures studied, sweet cream buttermilk: whey of 85:15 blend (G1) was found to give a good quality Gulabjamun on sensory attributes. Whereas, other blends were having significantly lower yield, sensory scores in terms of flavour, body and texture and overall acceptability.ThesisItem Open Access TECHNOLOGICAL ASPECTS OF MANUFACTURING MILK SOLIDS BASED KAJU KATRI(AAU, Anand, 2012) MACWAN AMINS MARTINBHAI; Dr. P. S. PrajapatiThe present study was planned and conducted to explore the technological aspects of manufacture of Kaju Katri by incorporation of milk solids in form of whole milk powder and Khoa. In the first phase, milk solids in the form of the milk powder (Amulya) and Khoa were studied among which the Kaju Katri prepared from Khoa was preferred to those prepared with milk powder in terms of technological and rheological aspects. From the different levels of incorporation of Khoa, 20 per cent level (K20) was found to give a good quality Kaju Katri on basis of sensory attributes and other properties. Whereas other blends were having significant lower flavour, mouthfeel, body and texture, and overall acceptability. In the second Phase, different levels of sugar were studied from which the Kaju Katri prepared with 50 per cent sugar was found to have optimum flavour, mouthfeel and overall acceptability. It was preferred amongst five different treatments having varying levels of added sugar. The studies carried out in third phase revealed that the Kaju Katri prepared with added level of 50 per cent sugar with a sugar syrup concentration of 700 brix (SC70) was found better as compared to those made with 750, 800 and 850 brix of sugar syrup concentration. All the sensory attributes of SC70 was significantly higher as compared to other treatments studied however the textural properties such as cohesiveness, chewiness and gumminess were significantly lower as compared to other treatments. Kaju Katri was manufactured with Khoa at the rate of 20 per cent, sugar at the rate of 50 per cent having the sugar syrup concentration of 700 brix was preferred and found to be acceptable by panelists. The compositional attribute such as total solids, fat, protein, total carbohydrates and ash contents observed in standardized Khoa based Kaju Katri were 91.80, 18.15, 10.38, 61.74 and 1.53 percent respectively. The physical attributes such as acidity, pH, water activity and TBA value observed in standardized Khoa based Kaju Katri was 0.385 percent LA, 7.04, 0.691 and 0.369 O.D. at 532 nm respectively. The sensory attributes such as Flavour, mouthfeel, body and texture, colour and appearance and overall acceptability score of standardized Khoa based Kaju Katri was 8.3, 8.1, 8.3, 8.3 and 8.2 respectively judged by panel of judges on a 9 point hedonic scale. The texture profile such as hardness, cohesiveness, chewiness, adhesiveness, and gumminess observed in standardized Khoa based Kaju Katri was 333.2 N, 0.022 N, 7.53 N mm, 13.72 N mm, 5.78 N respectively. The microbial tests such as standard plate count and yeast & mould count observed in standardized Khoa based Kaju Katri was 25000 cfu/g and 57 cfu/g respectively, whereas coliform count was found nil in any of the sample. The standardized Kaju Katri was manufactured with Khoa at the rate of 20 per cent, sugar at the rate of 50 per cent having the sugar syrup concentration of 700 brix and packed in polythene pouches which was subjected to storage study at refrigeration temperature for 28 days and under room temperature until visible mold growth and deterioration of sensory quality. All of the changes related to composition, physical, sensory, rheological and microbial properties of Khoa based Kaju Katri were found to be significantly (P<0.05) affected by storage period. Significant reduction in the compositional attributes such as fat, protein and total carbohydrate content was observed with progression of storage period at both the storage temperatures. Significant increase in acidity was observed from initial value of 0.385 to 0.418 and 0.426 (%LA) at room and refrigeration temperature respectively. The TBA values of fresh Kaju Katri at room temperature storage increased drastically from 0.318 to 0.415 at the end of 4 days. However the sensory scores in terms of flavour, mouthfeel, body and texture, colour and appearance and overall acceptability significantly decreased with progressive increase in storage period. Khoa based Kaju Katri had overall acceptability scores of 5.50 and 6.33 at room and refrigeration storage respectively. It was found to be acceptable and remained safe for human consumption for 2 days at room and more than 28 days at refrigeration storage. Similarly, a significant effect (P<0.05) of storage period was observed on the rheological properties of khoa based Kaju Katri. Hardness and adhesiveness was found to be significantly decreased at room temperature while significant increase in hardness, cohesiveness, chewiness and gumminess was observed at refrigerated storage. During storage, microbial quality of Khoa based Kaju Katri was also monitored and it was found that the SPC and yeast and mould count increased slowly in the sample stored under refrigeration temperature but very sharply increased when stored at room temperature. Coliform count was observed to be zero. During storage study it was found that the sample stored at room temperature showed visible mold growth at 4th day of storage hence Khoa based Kaju Katri was having a shelf life of 2 days at room temperature (30±20C) and more than 28 days under refrigeration temperature (7±20C). Standardized Khoa based Kaju Katri was compared with market sample of Kaju Katri (Amul). In comparison of standardized Khoa based Kaju Katri with market sample (particularly Amul brand) of Kaju Katri, the higher sensory score for flavour, mouthfeel, body and texture, colour and appearance and overall acceptability was found with standardized Khoa based Kaju Katri. However, standardized Kaju Katri was having lower values for fat and protein content but having higher values for hardness and chewiness in comparison to market sample. Moreover Khoa based Kaju Katri had cost of Rs 440 per Kg as compared to market sample (Amul ) having cost of Rs 530 per kg. Moreover, the survey found that Kaju Katri available in market by different sources vary in the range of Rs 500 to 600 per kg.ThesisItem Open Access EXPLORING FINGER MILLET AS AN INGREDIENT FOR VALUE ADDITION TO ICE CREAM(AAU, Anand, 2012) PATEL ISHWARBHAI JOITABHAI; Dr. (Ms.) SUNEETA V. PINTOThe present investigation was planned and conducted to develop a technology for the manufacture of a cereal based “ragi ice cream” and to explore the possibility of the functionality of finger millet in ice cream. The experiment was divided into four phases which involved: Selecting a suitable medium for gelatinization of ragi flour and to study the effect of incorporating ragi in different forms viz., gelatinized ragi flour (GRF), roasted gelatinized ragi flour (RRF), gelatinized ragi flour roasted in table butter (RRB) and gelatinized malted ragi flour roasted in table butter (MRB) on certain physico-chemical and sensory attributes of ice cream with a view to select the optimum level of ragi in each form (Phase I), selecting the best form of ragi in formulation of “ragi ice cream” from the different forms studied in Phase I (Phase II), selecting a compatible flavour from amongst vanilla, cocoa, mango and caramel in formulation of “ragi ice cream” (Phase III) and evaluating the effect of heat shock and storage in the formulated “ragi ice cream” and to assess the cost effectiveness of the formulated “ragi ice cream” vs. “regular ice cream” (Phase IV).ThesisItem Open Access EVALUATING PETHA (ASH GOURD SWEETMEAT) AS A NATURAL AND VALUE-ADDED FLAVOURING IN ICE CREAM(AAU, Anand, 2012) Jahnavi Pandya; Dr. Atanu H. JanaThe present investigation was carried out with a view to evaluate the suitability of ‘Petha’ (Ash Gourd sweetmeat) as a new natural flavour in ice cream. The growth of ice cream industry thrives on developing new novel flavours to lure the consumers. The Ash Gourd (base material for ‘Petha’) is a functional food having valued nutrients with therapeutic properties that may render the ice cream containing ‘petha’ health-boosting too. The pleasing taste and texture of petha is enjoyed by all and the same when incorporated in ice cream may make the ice cream more delightful. The study was undertaken in five phases which involved: PHASE–I: Assessing the suitability of various forms of Petha in ice cream viz., (i) Disc portions, (ii) Shreds, and (iii) Paste, PHASE–II: Optimizing the sugar level in Petha ice cream viz., 12.0, 13.0 and 14.0 per cent sucrose by weight of ice cream mix, PHASE–III: Deciding the rate of addition of petha in the form selected from Phase-I, as a flavouring in Petha ice cream viz., 6.0, 8.0, 10.0 and 12.0 per cent of petha by weight of ice cream mix, PHASE–IV: Assessing the suitability of few background flavourings (viz., Saffron, Lemon) in ‘Petha ice cream’ with appropriate colourings, PHASE–V: Comparison of standardized ‘Petha ice cream’ with ‘control’ (using background flavour only) ice cream. The formulation used in preparing ice cream mix was 10.2 per cent milk fat, 12.5 per cent MSNF, 13.0 per cent sucrose, 0.2 per cent stabilizer (sodium alginate + guar gum, 2:1 w/w) and 0.2 per cent emulsifier (Glycerol mono stearate). The formulated ice cream mix was homogenized (150 + 50 kg/cm2 at 65oC), pasteurized (80o C for 10 min.), cooled (7±1oC ), aged overnight at this temperature and then frozen and whipped in a batch freezer. The ice cream was Page 1 Abstract left overnight for hardening at -25oC in hardening room. However, only in Phase-I, a motoroperated home-made freezer was employed. The ice creams were evaluated for their physico-chemical and sensory characteristics. The resultant petha ice creams conformed to the Food Safety and Standards Act (FSSA) requirements for ice cream. In Phase-I, three forms of Petha viz., (a) disc portions, (b) shreds and (c) paste were evaluated as flavouring at the rate of 8.0 per cent by weight of mix, in ice cream using saffron (kesar) as background flavor (@ 0.5 ml/lit. of mix). The petha paste was added to the ice cream mix and subsequently frozen, while the other two forms were incorporated into semi-frozen ice cream after drawing from the freezer. With regard to composition, ice cream made using petha paste had the highest total solids that differed significantly from such values of ice cream containing discs or shreds. The pH and overrun of ice cream remained unaffected. Of the three forms, petha in disc form was selected since its size was bigger than that of shreds and hence distinctly perceived in ice cream and was also associated with highest rating for colour and appearance, flavour, body-texture and total score. The ice cream made using paste form of petha had the lowest total sensory rating. Based on the results of Phase-II, petha ice cream made using 13.0 per cent sugar (sucrose) was selected as against 12.0 and 14.0 per cent levels, since the former yielded ice cream having the most acceptable sensorial attributes with regard to flavor (sweetness), bodytexture and melting quality; such effect was found to be significant. The total carbohydrate content (i.e. lactose plus sucrose) and ash tended to show a progressive increase with an increase in the level of sugar in ice cream; such effect was statistically significant. The pH and overrun of ice creams made using three sugar levels were at par with each other. In Phase-III, petha disc portions (selected from phase-I) was tried out at four levels (i.e. 6.0, 8.0, 10.0 and 12.0 per cent by weight of ice cream mix) in saffron flavoured petha ice cream. None of the physico-chemical properties of ice cream were markedly influenced by incorporation of petha at such levels. A modest level of 8.0 per cent was considered apt with regard to the sensory properties (especially flavor and, colour and appearance), considering cost aspect too. Phase-IV comprised of evaluating lemon as background flavor as against saffron flavour in petha based ice cream. As expected, none of the flavourings used made an impact on the physico-chemical properties of ice creams. The lemon flavoured petha ice cream had significantly greater score for colour and appearance compared to saffron flavoured petha ice Page 2 Abstract cream. Though in all other sensory aspects the two ice creams were comparable, the judges felt that the compatibility of lemon flavour with petha was found to be more appealing owing to use of yellow colour and since it provided a refreshing flavour note that pleasingly persisted for some time in the palate. Hence, lemon flavor was chosen as the background flavouring. Phase-V relates to comparing lemon flavoured petha ice cream with plain lemon ice cream to know whether inclusion of petha improved the acceptability of ice cream or otherwise. The physico-chemical properties of the two ice creams were at par with each other. However, the sensory study revealed superiority of lemon flavoured petha ice cream with respect to colour and appearance and flavour scores over plain lemon ice cream; the effect was statistically significant. Hence, preparation of lemon flavoured petha ice cream is recommended for industrial exploitation. The final recipe of ice cream mix being 10.0 per cent fat, 12.50 per cent MSNF, 13.0 per cent sugar, 0.40 per cent stabilizer-emulsifier blend, 8.0 per cent of petha in disc form and with lemon flavor (0.7 ml/lit. of mix) and lemon yellow colour (@ 0.9 ml/kg mix). The suitability of lemon flavoured petha ice cream for launching in the market was undertaken by performing consumer acceptance trial at Vidya shoppe (Amul’s retail outlet), Anand. Out of total 95 respondents (aged 15 to > 51 years, both male and female), 51.0 per cent rated the product as ‘Excellent’, 45.0 per cent as ‘Good’ and just 4.0 per cent as ‘Fair’. The cost of our standardized lemon flavoured petha ice cream was found to be about 20.0 per cent cheaper compared with Nut/Butter-scotch ice cream of ‘Amul’ brand. We strongly recommend launching of ‘Lemon flavoured petha ice cream’ for industrial exploitation since it will be a novel, new natural flavouring with a typical texture (especially petha pieces) that can entice the Indian palate, who are always on a lookout for new flavours. Based on the scientific study on the therapeutic values of Ash gourd (raw material for petha), petha based ice cream may find a place in the ‘functional food’ category, for which study needs to be done.