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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
    PRODUCTION TECHNOLOGY OF NECTAR FROM AONLA FRUIT (INDIAN GOOSEBERRY) USING STEVIA AS NATURAL SWEETENER
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) ARVADE SHILA KAILAS; Dr. R. R. Gajera
    Experiments were carried out for standardizing the processing and storage parameters for production of aonla nectar. Hot water blanching of aonla fruits at different time (3, 6, 9 and 12 min) and temperature (85, 90 and 95 °C) was evaluated for the quality and its juice yield and the process was optimized on the basis of the maximum retention of nutrients and the minimum loss in yield of juice. The most effective water blanching treatment was found at 3 min at 95°C. The juice yield, ascorbic acid contents, pH and TSS of aonla juice were found to be 52.10%, 452 mg/100g, 2.60 and 12.02 °Brix, respectively.