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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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  • 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.
  • 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).
  • 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
    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. Jana
    The 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.
  • ThesisItemOpen 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. JANA
  • ThesisItemOpen Access
    DESIGN, DEVELOPMENT AND PERFORMANCE EVALUATION OF SOLAR THERMAL SYSTEM ASSISTED DOUBLE PIPE MULTI PASS HEAT EXCHANGER FOR MANUFACTURE OF PANEER
    (Anand Agricultural University, Anand, 2016) Jaydipsinh Bhikhusinh Raol; Dr. A. G. Bhadania
    India is the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. Paneer is an important heat and acid coagulated indigenous dairy product which requires heating of milk to about 82-850C. The thermal energy required for heating of milk to precipitation temperature for the manufacture of paneer can be obtained by using solar energy. Evacuated tube type solar collectors (ETC) can be successfully used to generate hot water required for heating of milk using appropriate design of a heat exchanger. The use of nonconventional renewable energy especially solar energy helps not only in reducing cost of energy but also reduces the emission of green house gases in the environment
  • ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR MANUFACTURE OF READY-TO-RECONSTITUTE KHEER
    (Anand Agricultural University, Anand, 2016) HIRAL KUMAR MOHANLAL MODHA; Dr. S. V. PINTO
    The present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of RTR kheer. The study was divided into nine phases which involved: Selection of variety of rice from Gujarat region for kheer manufacture (Phase 1); Optimization of pre-cooking and drying protocol for selected rice variety (Phase 2); Standardization of Fat/SNF ratio of milk and level of sugar for preparation of pre-mix powder (Phase 3); Optimization of proportion of precooked and dried rice and milk solids (Phase 4); Optimization of level of flavouring in ready-to-reconstitute kheer (Phase 5); Analysis of ready-to-reconstitute kheer for its compositional, physico-chemical, sensory, functional and microbial properties (Phase 6); Evaluation of shelf-life of the standardized RTR kheer (Phase 7); Computation of cost of production of the developed RTR kheer (Phase 8) and Consumer preference study of RTR kheer (Phase 9).
  • ThesisItemOpen Access
    DEVELOPMENT OF A MECHANIZED PROCESS FOR THE MANUFACTURE OF BOTTLE GOURD HALWA
    (Anand Agricultural University, Anand, 2016) C.S.Baladhiya; Dr. A.g.Bhadaniya