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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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2008 - 20098
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Subject: Food Science and Technology × End date: 2009 × Start date: 2008 ×
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Now showing 1 - 8 of 8
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    ThesisItemOpen Access
    ENERGY CONSERVATION IN CHOCOLATE PLANT
    (Anand Agricultural University, Anand, 2008) Singh Amitkumar Surendra; Dr. S. S. Kapdi
    The present global scenario of energy crisis has forced food processing industry to become more energy conscious. With liberalisation of industrial polices, the food processing industry is facing challenges both in terms of quality and cost competitiveness and striving to find out the ways and means to reduce resource consumption and improve the plant performance. As operations performed in food processing plants especially in chocolate plants are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants is considered as the area where simple plant optimisation measures can lead to substantial and almost immediate savings. In chocolate manufacturing plants, electricity is the main energy utilized for carrying out different processes. The electrical energy is utilized for operation of machinery involved in processes such as prime movers, refrigeration units, lighting, compressed air etc.
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    ThesisItemOpen Access
    STUDIES ON PRECOOLING OF MANGO (MANGIFERA INDICA) CV NEELAM FOR EXTENSION OF SHELF-LIFE
    (Anand Agricultural University, 2008) NANDKISHOR VANSING PATIL; Dr, R.F. Sutar
    The present investigation entitled “Studies on precooling of mango (mangifera indica) cv neelam for extension of shelflife “was conducted with three precooling methods and three storage temperature, with three replications in Completely Randomised Design. The mango fruit cv. Neelam was precooled by dipping in chilled water, hydrocoling and forced air cooling. After precooling mango fruit were stored in cold store (13 0C at 85 to 90 per cent humidity), evaporative cooled storage and at room temperature.
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    ThesisItemOpen Access
    STUDIES OF SODIUM CASEINATE AS AN EDIBLE COATING MATERIAL ON SHELF LIFE OF TOMATO FRUIT
    (Anand Agricultural University, Anand, 2008) GOVIND P. TAGALPALLEWAR; Dr. R. F. SUTAR
    Edible coatings have been applied to food for centuries or perhaps millennia. Practice of packaging foodstuff with an edible coating is nature’s way of protecting certain foods. The protective functions served by the edible protein film include oxygen, moisture barrier, control of flavour and other volatile migration, and prevention or control of photo degradation viz. oxidation. Milk proteins were shown to have better barrier properties to mass transfer at high relative humidity than starch or vegetable proteins. In addition to their nutritional value, milk proteins, such as casein, have several key physical characteristics for effective performance in edible films, such as their solubility in water and ability to act as emulsifiers. Caseinate films are attractive for use on food products because of their transparent, flexible and bland nature. They are already used for coatings of fruits, vegetables and cheese, as well as in food packaging. Sodium caseinate has a desirable flavor and shows excellent water-holding property. Fruits and vegetables are amongst most important foods of mankind as they are not only nutritive but are also indispensable for maintenance of health
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    ThesisItemOpen Access
    DEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOOD
    (Anand Agricultural University, Anand, 2009) MISTRY KUNAL KISHORKUMAR; Dr. R.F. SUTAR
    Okara or soy residue is a by-product of soymilk production process. It has been found that okara protein is generally of higher quality than that obtained from other soy products both in terms of the protein efficiency ratio and the essential amino acid to total amino acid ratio and hence, it may prove as a suitable ingredient for nutritional enrichment of cereal-based products. The present investigation entitled “Development of High
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    ThesisItemOpen Access
    Studies on Standardization of Wheatgrass Juice Extraction Process
    (Anand Agricultural University, Anand, 2009) Trivedi Ankita Vipulbhai; Dr. R. F. Sutar
    The primary form of food is grass and it is a balanced food containing a broad spectrum of high quality vegetable nutrition. Wheatgrass (Triticum aestivum) refers to the young grass of the common wheat plant. As a food wheatgrass is very nourishing and restorative with such a complete range of nutrient. The wheatgrass juice is prepared and consumed in most households in India as a preventive and curative remedy for various kinds of diseases. The juicers available for extraction of wheatgrass juice are blender, centrifugal juicer and masticating (single screw) juicer. Very little review is available on the efficiency of three juice extraction in terms of juice yield, retention of essential nutrients like ascorbic acid, chlorophyll, antioxidants etc. Therefore, the present investigation was undertaken to standardize the extraction process of wheatgrass juice.
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    ThesisItemOpen Access
    DEVELOPMENT OF OAT BASED FUNCTIONAL FERMENTED PRODUCT CONTAINING PROBIOTIC CULTURE & PINEAPPLE FRUIT
    (Anand Agricultural University, Anand, 2009) SHIVALI JAIN; DR. RAJIV K. SHAH
    The present investigation was carried out for formulation of new oat based functional fermented dairy product with probiotic and pineapple fruit to study their microbiological, physico-chemical and sensory profiles. To formulate product in three different forms; A [milk + oat flour at the rate of 4 % (w/v)], B [A + sugar at the rate of 10 % (w/v)], C [B + pineapple pieces at the rate of 20 % (w/v)] and inoculated with probiotic culture Lb. rhamnosus at the rate of 2.0% v/v. These three blends were compared with control plain acidophilus milk (D) without any additives and fermented with the probiotic culture Lb. rhamnosus at the rate of 2.0% v/v. The three blends (A, B and C) developed were subjected to microbiological, physico-chemical and sensory analyses initially for the fresh (0 day) and up to 28 days of stipulated refrigerated storage at 4 ± 1oC. While, D blend was subjected only to physico-chemical and microbiological analyses
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    ThesisItemOpen Access
    CHARACTERIZATION OF EXOPOLYSACCHARIDES FROM LACTIC ACID BACTERIAL ISOLATES
    (Anand Agricultural University, Anand, 2009) ARTI T. PATEL; Dr. J. B. Prajapati
    Lactic Acid Bacteria (LAB) are widely used in the dairy and food industries from centuries. They play crucial role in food fermentation processes. Apart from production of lactic acid, flavouring compounds and bacteriocins; several strains of LAB secrete extracellular polysaccharides in favourable environments. In food industry, microbial EPS are used as thickeners or viscosifiers, stabilizing or emulsifying agents, texturizers, etc. EPS can find important place in health promotion too.
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    ThesisItemOpen Access
    DEVELOPMENT OF TECHNOLOGY FOR FIBER ENRICHED BREAD PREPARATION USING PIGEON PEA (Cajanus cajan) HUSK
    (Anand Agricultural University, Anand, 2008) RAHUL PAWSHE; Dr. K.B. Kamaliya
    The food processing industry is of enormous significance in India’s development because of the vital linkages and synergies that it promotes between the two pillars of our economy viz., industry and agriculture by value addition to agricultural produce, minimizing pre/post harvest wastage, export growth etc. The government is giving a lot of thrust to food processing sector, which is also termed as a “Sunrise Industry”. Bakery industry in India is the largest among the processed food industries. It is estimated that as on today, the annual production of bakery products is worth Rs.5000 crores and the growth rate is around 8% per annum (Kaur et al., 2004