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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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ThesisItem Open Access FORMULATION OF DRIED PROBIOTIC MIX CONTAINING Lactobacillus helveticus MTCC 5463(Anand Agricultural University, Anand, 2013) UMANG SURESHBHAI PANCHAL; Dr. J.B. PrajapatiProbiotic cultures with maximum viable cells and higher storage stability are in demand by the pharmaceutical and food industries. The present experiment was planned with an objective to provide high number of viable cells of Lactobacillus helveticus MTCC 5463 with higher storage stability. The process of freeze drying of the probiotic culture Lactobacillus helveticus MTCC 5463 was standardized, which yielded viable cells of 10.59±0.03 log cfu/g in fresh powder. This powder could make good quality curd within 8 hours when inoculated @ 0.02% in skim milk. Two reducing [Lcysteine (R1) and L-ascorbic acid (R2)] and four bulking agents [Skim Milk Powder (B1), Chicory powder (B2), Maltodextrin (B3) anThesisItem Open Access Development of Fortified Mixed Fruit Bar using Whey Protein Concentrate(AAU, Anand, 2013) Rajdeep D. Chauhan; Dr. N. P. SutarFruit bar is a confectionery product also known as fruit slabs or fruit leather, prepared by drying fruit pulp after mixing with appropriate quantities of nutritive sweeteners and other ingredients appropriate to the product and dehydrated to form sheet which can be cut to desired shape and size. The present study is carried out to optimize different ingredients and drying temperature for development of fortified ‘Mixed fruit bar’ based on mango and banana, its quality characterization, shelf life study and cost evaluationThesisItem Open Access DEVELOPMENT OF LACTOSE HYDROLYZED WHEY-MILK-FRUIT BEVERAGE(AAU, Anand, 2013) PAYAL B. PATEL; Mr. Govind P. TagalpallewarFunctional food according to a widely accepted definition is any modified food that may provide a health benefit beyond the nutrients it contains (FDA, 2004). The sapota fruits are having some functional properties like, it inhibits formation of cancerous cells implicated with stomach cancer and may enhance immune system, anti-anemic and riboflavin (B2) of sapota is necessary for red blood cell formation; anti-body production cell respiration and growth; and niacin (B3), dilates blood vessels, reduces high blood pressure and lowers blood cholesterol and triglycerides significantly. Furthermore, Whey is a liquid by-product of dairy industry. It is now widely accepted to contain many valuable constituents. But whey utilization is limited due to its very high lactose content (About 70% on dry weight bases). Lactose level limits the consumption of whey by individuals who have a deficiency of the small intestinal enzyme lactase. As a result whey disposal has become a major problem for the dairy industry. Therefore, Lactose hydrolysis, which is of great concern due to nutritional and technological reasons, was done mixture of cheddar cheese whey and whole milk to prepare beverage by β-galactosidase enzyme. Central composite design (CCD) was used to conduct experiments and optimization was carried out using response surface methodology (RSM). The effect of incubation temperature, incubation time, pH, enzyme concentration and milk: whey ratio was evaluated with respect to percent lactose hydrolysis and sensory attributes like, colour and appearance, taste and flavour, consistency and overall acceptability. The best solution was found with the desirability value of 0.97 having degree of hydrolysis 83.11%, colour and appearance score 8.09, taste and flavour score 8.07, consistency score 8.63, and overall acceptability score 8.22 at incubation temperature 34.31 °C, incubation time 203.90 min, pH 6.84, enzyme concentration 5.01 U/g of lactose and milk to whey ratio 4.00. Furthermore, to prepare lactose hydrolyzed whey-milk-sapota beverage, level of sugar and sapota pulp was also optimized. The good quality of lactose hydrolyzed whey-milk-sapota beverage can be prepared with sapota pulp 8.04 % and sugar level 9.31 % having the highest scores of colour-appearance (7.99), taste and flavour (7.52), consistency (8.31), OAA (8.04) and viscosity (107.10 cp). Also the level of stabilizer like pectin addition was optimized. The highest scores of colour-appearance (7.15), taste and flavour (7.02), consistency (7.75) and OAA (7.49) were found with 0.1% of pectin addition. The shelf-life of lactose hydrolyzed milk-whey-sapota beverage was estimated to be 12 days at refrigerated conditions in glass bottles.ThesisItem Open Access PRECOOLING OF TOMATO FRUIT FOR SHELF LIFE EXTENSION(AAU, Anand, 2013) BHAUMIK BHARATKUMAR PATEL; Dr. R. F. SutarThe present investigation entitled “Precooling of tomato fruit for shelf life extension” was carried out to find the effect of precooling and storage methods on shelf life of tomato fruit. The experiments were carried out with three precooling methods i.e., hydrocooling, forced air cooling and chilled water dipping at three cooling medium temperatures (4, 6 and 8 °C). The precooled samples were stored in two storage conditions i.e. under room temperature (30±2 °C) and refrigerated transport condition (13±2 °C and 85-95% RH) storage. Tomato (cv. Narendra-2) of uniform maturity harvested at breaker stage was used for the study. During the storage, the physical parameters like physiological loss in weight (PLW), per cent spoilage, ripeness and texture (firmness and skin resistance) in fruit were observed along with the chemical parameters (changes in total soluble solids, pH, titratable acidity and lycopene content) and organoleptic parameter (slice integrity and over all acceptability)ThesisItem Open Access PROCESS TECHNOLOGY FOR TOMATO AND CARROT POMACE BASED EXTRUDED PRODUCT(AAU, Anand, 2013) BHAVSAR ANKUR J.; H. PandeyTomato – Carrot pomace incorporation in corn flour (Gujarat Makai -3) and bengal gram flour (Gujarat Gram -2) was carried out to obtain nutritious cereal pulse blend for extrusion cooking. Carrot (Pusa Kesar) and tomato (F1 Hybrid Mohini-2555) was used for the production of carrot and tomato pomace to use in the extrusion process. Pomace was dried, milled and stored in air tight containers at room temperature. The experiments were carried out with six different variablescorn flour (40- 80%), bengal gram flour (20-30%) and pomace blend (5-20%) and machine parameters were barrel temperature (90 – 140 °C) , screw speed (250 – 400 rpm) and moisture content of (9-25%)usingcross mixture design.ThesisItem Open Access SUPERCRITICAL FLUID EXTRACTION OF PAPRIKA OLEORESIN FROM RED CHILLI PEPPER(AAU, Anand, 2013) SHAH, NIKUNJ ASHOKKUMAR; Dr. R. V. Prasad“Reshampatti” variety of red chilli (Capsicum annuum L.) is considered as one of the most important commercial spice crops which is used in various forms; as raw fresh chopped chilli; or ground to a paste, broken split, whole form and dried. Chillies are integral and the most important ingredient in different cuisines as it adds pungency, color and flavor due to presence of alkaloid capsaicin. Chilli also has many medicinal properties. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain maximum capsaicin content, pigment content and oleoresin yield from red chilli pepper. The percent moisture, ash, protein, crude fat, crude fiber and carbohydrate of fresh red chilli was observed to be 83.54 ± 0.52, 0.66 ± 0.08, 3.55 ± 0.02, 1.26 ± 0.01, 4.03 ± 0.07 and 6.93 ± 0.58 respectively. The effects of temperature (35, 45, 55, 65 and 75°C), pressure (100, 200, 300, 400 and 500 bar), static time (60, 90, 120, 150 and 180 min) and particle size (0.25, 0.50, 0.75, 1.00 and 1.25 mm) were evaluated with respect to capsaicin content, pigment content and oleoresin yield in red chilli pepper. Optimization of supercritical fluid extraction was carried out by using central composite design. The optimized condition for capsaicin was 65°C temperature, 200 bar pressure, 90 min static time and 0.50 mm particle size. For pigment, it was 57.03°C temperature, 400 bar pressure, 100.87 min static time and 0.89 mm particle size. For optimized oleoresin yield, it was 65°C temperature, 400 bar pressure, 94.31 min static time and 0.50 mm particle size. Capsaicin, pigment and oleoresin yield, obtained at optimized SFE parameters were 2.126%, 16368.1 NCV and 5.945% respectively.ThesisItem Open Access Hybrid Drying (Osmotic and Microwave Vacuum) of Elephant Foot Yam (Amorphophallus paeoniifolius(AAU, Anand, 2013) Jayeshkumar Haribhai Patel; Dr. P.P. SutarThe drying characteristics and quality of the elephant foot yam slices processed with hybrid (osmotic and microwave vacuum) drying were investigated. Osmotic dehydration was carried out using three variables namely, sucrose concentration (30, 40, 50 and 60 % w/w), salt concentration (5, 7.5, 10 and 12.5 % w/w) and dehydration time (10, 20, 30, 50, 70, 90 and 120 min). During the osmotic treatment pulsed microwave vacuum was applied for 2 min to the sample to enhance the water loss and solid gain. Azuara model predicted the moisture loss and solid gain by elephant foot yam slices during osmosis. It was observed that both the moisture loss and the solid gain increased with increasing concentration of osmotic solution. The best conditions found for osmotic dehydration process were 40 % w/w sucrose concentration, 6 % w/w salt concentration and 70 min osmotic dehydration time, which gave 42.80 % moisture loss (Initial weight) and 14.65 % solid gain (Initial weight). Further sample were dried using microwave vacuum. During microwave vacuum drying, effect of microwave power density (2, 4, 6 and 8 W/g) and pulsating ratio (1.312, 1.625, 1.983 and 2.250) were studied on quality of osmotically dehydrated elephant foot yam slices. The microwave vacuum drying at 1.625 pulsating ratio with microwave power density 4 W/g yielded product with highest overall acceptability score. Study of the sorption behavior of dehydrated elephant foot yam and shelf life prediction was carried out using Guggenheim, Anderson and deBoer (GAB) model.ThesisItem Open Access PRODUCTION TECHNOLOGY OF WOOD APPLE (FERONIA LIMONIA) JUICE(AAU, Anand, 2013) HIRAL B. PATEL; Er. Harsh P. SharmaThe present investigation entitled “Production Technology of Wood Apple (Feronia limonia) Juice” was conducted with a broad aim of developing and standardizing the technology for production of wood apple juice. The processes were selected in such a way to use them in both at cottage level as well as in the scaled-up version for commercial production of wood apple juice. Initially, wood apple pulp was analysed for its physico-chemical properties. The wood apple pulp was given pre-treatments of 1) steaming at different time intervals (2, 4, 6 and 8 min) 2) pectinase enzyme treatment (incubation temperature: 35, 40, 45 °C; enzyme concentration: 10, 20, 30 mg/100 g; incubation time: 2, 4, 6 hrs) and 3) combined treatment (steaming and enzyme) at standardized conditions. The pre-treatments were standardized based on juice yield and TSS content in the juice. Once the pre-treatment was standardized, the wood apple pulp was then added with water in predefined ratio (2.5:1) and passed through various juice extraction machines such as basket centrifuge, fruit pulper, screw type juice extractor and hydraulic press.ThesisItem Open Access Development of Probiotic Enriched Carrot by Vacuum Impregnation(AAU, Anand, 2013) Lamsar, Harmandeep Singh S.; Dr. R. V. PrasadVacuum Impregnation (VI) is an innovative alternative to the traditional method of impregnation at atmospheric pressure. This technique was studied to develop minimally processed dried carrot slices enriched with probiotic cultures of L. rhamnosus (MTCC 5462) and L. helveticus (MTCC 5463). The quality and sensory characteristics of dried probiotic enriched carrot slices were evaluated. Fresh carrots were washed in clean water and peeled manually and top & tip were separated from the body and the remainder was cut into slices of 10, 12, 14 mm thickness. The carrots were then blanched by immersing in boiling water (100°C) for 4 min and rapidly cooled in chilled water. The probiotic cultures of L. rhamnosus (MTCC 5462) and L. helveticus (MTCC 5463) were grown in MRS broth, harvested by centrifugation to get a pellet of biomass and adjusted to 1011 to 1012 cfu/ml in sterile saline by adjusting OD in a spectrophotometer. This cell concentrate was subsequently added to pasteurized carrot juice to get a cell concentration of 109 - 1010 cfu/ml which was used as probiotic impregnation liquid