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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 FERMENTED CEREAL - LEGUME BASED INSTANT FOOD (DHOKLA) USING MICROWAVE RADIATION
    (Anand Agricultural University, Anand, 2011) PATEL DIVYABEN NILESHBHAI; Dr. P. P. Sutar
    Fermented cereal-legume based instant food (Dhokla) is one of the popular indigenous fermented foods of India and eaten as snack item. The present investigation was carried out to optimize fermentation process, microwave vacuum drying process of optimized batter and microwave cooking of reconstituted Dhokla mix. Central composite design (CCD) was used to conduct experiments and optimization was carried out using response surface methodology (RSM) in all the processes. The effect of fermentation time (5.5-12.5 h), fermentation temperature (26.5-35.5°C), moisture content of batter (55-65 % wb) and rice to bengal gram ratio (1.2-2.4) was evaluated with respect to total titrable acidity (TTA), total lactic count (TLC), firmness and overall acceptability scores (OAA) of steam cooked Dhokla. Optimized condition for fermentation process was TTA 0.64 g mL-1, total lactic count 221.62 cfu g-1, firmness 146.35 g and OAA score 6.82 at 12.5 h fermentation time, 26.5C temperature, 65 % moisture content of batter and 1.2 rice to bengal gram