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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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2011 - 20167
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Subject: Food Science and Technology × End date: 2019 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 7 of 7
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT OF NUTRI-CEREALS BASED GALACTOGOGUE PRODUCT ENRICHED WITH GARDEN CRESS FOR LACTATING WOMEN
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY, ANAND, 2016) PATEL SUMIRANBEN MAHENDRAKUMAR; Dr. Samit Dutta
    The present investigation entitled “Process Development of Nutri- Cereals based Galactogogue Product Enriched with Garden cress for Lactating Women” was conducted with an idea to prepare and standardize the process of making nutri-cereals based laddoo. The objectives of the study were to optimize the sprouting conditions and processing parameters, to formulate the multi nutrient laddoo for lactating women and to characterize the final food product for nutritional and quality parameters.
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    ThesisItemOpen Access
    DESIGN AND DEVELOPMENT OF BANANA PEELING MACHINE
    (Anand Agricultural University, Anand, 2011) PAWAR KRANTIDIP RAJARAM; Dr. R.F. SUTAR
    Banana peeling is the primary and most important operation in banana processing. Manual peeling is relatively slow operation and involves substantial labour when a large number of peeled bananas are desired, so power operated banana peeling machine was designed and developed, suitable for small scale processing unit. Musa Cavendish and Robusta varieties were selected
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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
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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
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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
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    ThesisItemOpen Access
    STUDIES ON PRODUCTION OF KAJUKATLI
    (Anand Agricultural University, Anand, 2012) ANKITA FRANCIS PARMAR; Dr. A. K. Sharma
    Kajukatli is one of the nut based sweet manufactured and sold in large quantities in India. It is made on a small scale by the unorganized sectors of dairy industry, which generally adopt age-old methods. The product resembles to Burfi in many aspects. However, the scientific literature pertaining to this product is scanty so to make the scientific information available; the product is selected for the present study. Organized sector of dairy industry and other halwais (sweet maker) has realized the importance and profitability of such traditional product in Indian market.
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    ThesisItemOpen Access
    EFFECT OF GAMMA IRRADIATION ON COOKING AND NUTRITIONAL CHARACTERISCTICS OF PIGEONPEA GRAINS
    (AAU, Anand, 2015) KALYANI D. GARGE; Dr. D.C.Joshi
    The present investigation entitled “Effect of gamma irradiation on cooking and nutritional characteristics of pigeonpea grains” was conducted with a broad aim of reducing cooking time and increasing nutritional value of pigeonpea grains by gamma irradiation as pretreatment. Different doses of gamma irradiation was applied to three varieties of pigeonpea grains as a pretreatment having different initial moisture content. Cooking time and leaching loss are positively correlated with the gamma irradiation dose but negatively correlated with the grain initial moisture content. Water absorption capacity and swelling capacity are negatively correlated with cooking time. The minimum cooking time (37 min) and leaching loss (1.6 ⁰B), the maximum water absorption capacity (1.162 g/g of seed) and swelling capacity (2.83 ml/g of seed), the minimum phytic acid content (0.071 %) and the maximum invitro protein digestibility (80.81 %) was observed in BDN-2 variety of pigeonpea grains having 10% (w.b.) moisture content and irradiated at 10.0 kGy gamma irradiation dose. Gamma irradiation had nonsignificant effect on moisture content of grains, but had significant effect on ash, fat, protein, fibre and carbohydrate content. Invitro protein digestibility and invitro starch digestibility for cooked grains of BDN-2 variety conditioned at 10% (w.b.) moisture content and 10.0 kGy irradiated increased to 81.39 % and 38.59 mg/g of sample, respectively as compared to 57.42 % and 14.24 %, respectively for raw untreated uncooked grains. Amino acid content found to be decreased on cooking (148.57 mg/100 g) but increased when combined with irradiation (175.27 mg/100 g) as compared to raw pigeonpea grains (191.37 mg/100 g). The antinutrient constituents of cooked grains of BDN-2 variety irradiated at 10.0 kGy pigeonpea decreased from 0.417 to 0.071 % for phytic acid content, from 1.24 to 0.23 mg/100 g for tannin content and from 52.17 to 11.64 mg/100 g for trypsin inhibitors when compared with raw grains.