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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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Subject: Food Technology × Author: BRAHMBHATT, JAINIT VIJAYKUMAR × End date: 2014 × Type: Thesis ×
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    ThesisItemOpen Access
    EFFECT OF SOME UNIT OPERATIONS ON QUALITY OF KAJUKATLI
    (AAU, Anand, 2013) BRAHMBHATT, JAINIT VIJAYKUMAR; Dr. A. K. Sharma
    The Kajukatli is an indigenous sweet, prepared using principally cashewnut splits and sugar following traditional and manual methods. The preparation process involved grinding of soaked cashew nut splits, mixing with sugar, cooking, cooling, rolling and sheeting. From the preliminary study, it was observed that unit operations such as grinding and cooking play important role in deciding the product quality. Experiments were designed and conducted to study the effect of grinding and cooking on sensory and textural attributes of Kajukatli. Followed by storage study at room (30±2˚C & 65% RH) and refrigerated (6±2˚C & 90% RH) conditions was conducted for the sample prepared at optimized/standardized process parameters and packed in commercially available PVC containers. The parameters considered were: water addition while grinding (20-32%), grinding time (6-12 min) and cooking temperature (70-100˚C). Factorial design was followed for these three variables at four levels to study the effect and optimization. Kajukatli prepared with 28% water addition, grinding for 12 min and cooking at 100˚C temperature had highest overall acceptability (8.9). Hardness and yield point of the sample were 354.98 and 344.49 g, respectively. Kajukatli so prepared had shelf life of nine (9) days at room condition while it lasted for more than thirty (30) days in refrigerated condition with acceptable sensory, textural and microbial attributes.