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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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2020 - 20214
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Subject: Food Science and Technology × Start date: 2020 × Type: Thesis ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    PRODUCTION TECHNOLOGY OF NECTAR FROM AONLA FRUIT (INDIAN GOOSEBERRY) USING STEVIA AS NATURAL SWEETENER
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) ARVADE SHILA KAILAS; Dr. R. R. Gajera
    Experiments were carried out for standardizing the processing and storage parameters for production of aonla nectar. Hot water blanching of aonla fruits at different time (3, 6, 9 and 12 min) and temperature (85, 90 and 95 °C) was evaluated for the quality and its juice yield and the process was optimized on the basis of the maximum retention of nutrients and the minimum loss in yield of juice. The most effective water blanching treatment was found at 3 min at 95°C. The juice yield, ascorbic acid contents, pH and TSS of aonla juice were found to be 52.10%, 452 mg/100g, 2.60 and 12.02 °Brix, respectively.
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    ThesisItemOpen Access
    STANDARDIZATION OF TECHNOLOGY FOR PRODUCTION OF PREMIUM QUALITY FENNEL SEED POWDER USING CRYOGENIC GRINDING
    (College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2021) Kandarp Sadhu; Dr. R. F. Sutar
    Fennel (Foeniculum vulgare) is a biennial or perennial herbaceous plant, belonging to the Apiaceae family. Fennel seeds are very popular as effective household treatment for common ailments, particularly stomach inflammation. Fennel seed and oil are used to promote health, in prevention of diseases, and as a flavouring agent in food items. The essential oils and various extracts from fennel have been shown to possess antimicrobial, anticarcinogenic, antioxidant, antihirsutism, memory-enhancing property, antiaging effects, antimutagenic effect and antistress activities. Cryogenic grinding is method of powdering products at sub-zero temperature ranges from 0 to 195°C. The present investigation was undertaken to optimize cryogenic grinding parameters to obtain superior quality of fennel seed powder. Fennel seed contain moisture content 6.70±0.25%, carbohydrate content by difference 44.32±0.38%, protein content 7.52±0.77%, total fat 13.65±0.46%, crude fiber content 18.42±0.34% and volatile oil content 2.4±0.037%. The effect of grinding temperature (ambient, 0, - 20, -40, -60, -80, -100°C), feed rate (12, 14 and 16 kg/hour) and sieve size (0.8, 1.0 and 1.5 mm) were evaluated with respect to grinding time, volatile oil content, anethole content, fenchone content, estragole content, energy consumption and liquid nitrogen consumption.
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    ThesisItemOpen Access
    DEVELOPMENT OF DRYING TECHNOLOGY FOR DATE PALM FRUITS USING NOVEL TECHNIQUES
    (College of Food Process ing Technology and Bio Energy Anand Agricultural University, 2020) NUKASANI SAGARIKA; Dr. S. S. KAPDI
    Date palm fruits are highly delicious and are considered as an ideal food because of its nutritional and health benefits. But the fruits are highly perishable because they contain high moisture content of around 50 to 60%. So, the moisture content of the date palm fruits has to be reduced in order to extend the shelf life. The purpose of this study was to develop a drying technology for date palm fruits using novel techniques. Two varieties of date palm fruits viz. red variety (ADP-I) and yellow variety (Barhi) were chosen for the study. Physical characteristics i.e. fruit weight, length, diameter, surface area, bulk density, true density and hardness of ADP-I variety were found to be 7.28±0.85 g, 34.7±0.23 mm, 24.4±0.90 mm, 6.7±0.47 cm2, 0.68±0.01 g/cm3, 0.93±0.06 g/cm3 and 120.166 N respectively. The chemical composition of ADP-I variety was moisture (53.51±2.20%), protein (10.98±0.56%), ash (1.96±0.14%), fat (6.40±0.45%), crude fibre (10.53±0.31%) and carbohydrates (16.62±0.73%). Similarly the physical composition of Barhi variety date palm fruits was fruit weight (15.72±2.42 g), length (46.6±0.14 mm), diameter (26.9±0.19 mm), surface area (10.70±0.75 cm2), bulk density (0.49±0.01 g/cm3), true density (0.68±0.05 g/cm3) and hardness (173.05 N).
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    ThesisItemOpen Access
    TECHNOLOGY FOR PRODUCTION OF HIGH PROTEIN MEAL FROM COMMERCIAL DEOILED PEANUT CAKE
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) GOVIND PRADIP TAGALPALLEWAR; Dr. S. H. Akbari
    The present investigation was conducted with a broad aim of developing the technology for production of high protein meal form commercial deoiled peanut cake. The commercial deoiled peanut cake was given treatments like microwave treatment (1 kW) at different microwave exposure time (2, 4, 6 and 8 min) and irradiation treatment at different irradiation dose 2.5, 5.0, 7.5 and 10.0 kGy. The effect of treatment was analyzed in terms of reduction in aflatoxin content and retention of resveratrol and phytosterol content deoiled in peanut cake. Maximum reduction in aflatoxin content and maximum retention of resveratrol and phytosterol content in deoiled peanut cake was found at 8 min microwave exposure time and 10.0 kGy irradiation dose. At 8 min of microwave exposure time and at 10.0 kGy irradiation dose the aflatoxin content was found 74.91 (ppb) and 71.32 (ppb) respectively. While in terms of percent reduction in aflatoxin content was 20.34 % and 24.16 %. Percent retention in resveratrol content, β-Sitosterol, campesterol and stigmasterol content at 8 min microwave exposure time and 10 kGy irradiation dose were found to be 67.14 %, 68.73 %, 67.81 %, 67.70 % and 72.33 %, 97.95 %, 90.26 %, 97.62 %, respectively.