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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 EXTRUDED SNACK PRODUCT USING AONLA (Emblica officinalis) POMACE
    (Anand Agricultural University, Anand, 2011) Farah B. Vahora; Dr. N.P. SUTAR
    The present investigation was carried out to develop value added extruded food product for the utilization of aonla pomace. Incorporation of aonla pomace in the blend of corn, rice and bengal gram flour was carried out to obtain nutritious cereal-pulse based extruded product. Aonla fruit (var. Anand Aonla II) was selected for the production of aonla pomace to be used in the process. Two methods were studied for drying of pomace- Hot Air Drying (45-85 °C) and Microwave Vacuum Drying (power density: 0.5-5 W/g). Microwave vacuum drying at 3.875 W/g power density and 80 kPa pressure was optimized for pomace. Dried pomace was milled and stored in air tight containers at room temperature. Experimental design contained corn flour (50 – 100g), pomace (2