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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
    TECHNOLOGY DEVELOPMENT FOR PRODUCTION OF READY-TO-EAT PUFFED RICE USING MICROWAVE ENERGY
    (Anand Agricultural University, Anand, 2011) NIRAVKUMAR DINESHCHANDRA JOSHI; Dr. D. Mohapatra
    Twelve varieties of rice were screened for the best puffing quality based on their chemical composition and physical characteristics such as amylose content, protein content, length, width, thickness, hardness, true density and bulk density. The data was analysed using Pearson’s correlation and a strong positive correlation was found to exist between amylose content and expansion ratio. At the same time protein content was found to be negatively related with amylose content, length expansion ratio and volume expansion ratio. From the analysis GR-5, Gurjari and Jaya varieties were selected for further puffing studies. Microwave aided puffing was carried out in a convective- microwave oven