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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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2009 - 200912010 - 201423
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Subject: Food Technology × End date: 2014 × Type: Thesis ×
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Now showing 1 - 9 of 24
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    ThesisItemOpen Access
    STANDARDIZATION OF METHOD OF FREEZE DRYING FOR PRESERVATION OF LACTIC ACID BACTERIA USING VARIOUS CRYOPROTECTIVE AGENTS AND PACKAGING MATERIALS
    (Anand Agricultural University, Anand, 2009) PALAK PARESH JANI; Dr. J.B. Prajapati
    Lactic acid bacteria play an important role in the production of fermented foods and many of them confer health promoting effects to the consumers. They need to be preserved in appropriate form so that they can be available in viable and active form for long time. Freeze drying is commonly used for long term preservation and storage of cultures. The drying conditions should give maximum storage stability, viability, and activity of the bacterial cells. Our study was planned to optimize the type of cryoprotective agents for improving the viability of starters during the process of freeze drying and examination of viability of freeze dried cells in different types of packaging materials during refrigerated storage. Growth
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    ThesisItemOpen Access
    Microwave Vacuum Drying Characteristics of Banana Slices
    (Anand Agricultural University, Anand, 2012) Jagtap Dipali Dilip; Dr. D. C. Joshi
    The drying characteristics and quality of the banana slices processed with microwave vacuum drying method was investigated. The pre-drying treatments of blanching and osmotic dehydration were applied in order to evaluate their effects on quality of microwave vacuum dried banana slices. Also the effect of various microwave vacuum drying variables was studied. Dehydrated product quality in terms of the ascorbic acid content, percent shrinkage, rehydration capacity and texture properties was evaluated. For osmotic dehydration as pre-drying, three variables were used; slice thickness (4, 6 and 8 mm), sugar syrup concentration (45, 55 and 65 ⁰Brix) and dehydration time (30, 60 and 90 min). On increasing the sugar syrup concentration and dehydration time, the final moisture content in the slice reduced but solid gain increased. On increasing
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    ThesisItemOpen Access
    SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM GINGER AND TURMERIC
    (Anand Agricultural University, Anand, 2012) BELSARE AKSHAY VIJAY; Dr. R. V. Prasad
    Ginger and turmeric are the rhizomes of Zingiber officinale and Curcuma longa family and are used as an important culinary ingredients. They are diatery components with antioxidant and anticarcinogenic properties used for various purposes in medicinal, pharmaceutical and ayurvedic industry. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of ginger/turmeric essential oil. The percent moisture, ash, protein, crude fat and crude fiber of fresh ginger rhizome was observed to be 88.5 ± 2, 0.75 ± 0.031, 2.36 ± 0.018, 0.869 ± 0.028 and 2.78 ± 0.015 respectively similarly percent moisture, ash, protein, crude fiber and crude fat of fresh turmeric rhizome was observed to be 87.8
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    ThesisItemOpen Access
    Development of Self Carbonated Probiotic Whey Beverage
    (Anand Agricultural University, Anand, 2012) Kinjal Patel; Dr. J.B. Prajapati
    Whey is a by-product of dairy industry. It can be one of the most appropriate vehicles to carry scientifically proven probiotic bacteria. Whey can also be used as a substrate for fermentation using yeast and lactic acid bacteria as whey contains considerable amount of lactose. Hence, the present investigation was designed to develop a self carbonated probiotic whey beverage. In the initial phase, combinations of cultures was decided
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    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTIC CHOCOLATE
    (Anand Agricultural University, Anand, 2011) DEEPAVALI K. GADHIYA; Dr. J.B. Prajapati
    Several studies in recent years have shown the therapeutic benefits derived from the ingestion of probiotic foods. Chocolates are very popular products and hence, can be tested as one of the matrices to carry probiotic bacteria. In this context, a study was taken up to develop a probiotic chocolate with indigenous probiotic culture and test it for viability of the culture and the sensorial acceptance of the product. A
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    ThesisItemOpen Access
    FORMULATION OF DRIED PROBIOTIC MIX CONTAINING Lactobacillus helveticus MTCC 5463
    (Anand Agricultural University, Anand, 2013) UMANG SURESHBHAI PANCHAL; Dr. J.B. Prajapati
    Probiotic 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) an
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    ThesisItemOpen Access
    ENERGY AUDIT IN SNACK PROCESSING LINE
    (AAU, Anand, 2012) PATOLIYA TARANGKUMAR K.; Er. H. Pandey
    The present global scenario of energy crisis has forced food processing industry to become more energy conscious. With liberalisation of industrial policy, the food processing industry is facing challenges both in terms of quality and plant performance. As operations performed in food processing plants especially in snack processing line 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 optimization measures can lead to substantial and almost immediate savings. In snack processing line, electricity was the main energy utilized for operation of machineries, such as prime movers and lighting while the thermal energy was used for frying of snacks.
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    ThesisItemOpen Access
    PRESERVATION TECHNOLOGY FOR WHEATGRASS JUICE
    (AAU, Anand, 2012) PAYAL DEVENDRAKUMAR PATEL; Dr. R. F. Sutar
    Grass has been primary form of food, with broad spectrum of high quality vegetable nutrition. Wheatgrass refers to young grass of the wheat plant, Triticum Aestivum. The wheatgrass juice is very nutritious, and contains wide range of nutrients. The shelf life of the wheatgrass juice is very short, it is usually prepared fresh and consumed within 3-4 hours. Very less research has been carried out to increase the shelf life of wheatgrass juice. Therefore, the present investigation was undertaken to develop preservation technology for wheatgrass juice. The 7 days wheatgrass (variety: G-496) was used for extraction of juice, using masticating juicer. The extracted juice was subjected to thermal treatment, but wheatgrass juice get precipitated at 55°C, and hence thermal treatment is not feasible to be used as preservation technique
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    ThesisItemOpen Access
    EVALUATION OF HEAVY METALS IN CANNED FOOD PRODUCTS
    (AAU, Anand, 2012) Marathe Viral Gautam; Dr. R. V. Prasad
    Heavy metals are toxic to human beings. They are present in trace amounts in food products but continuous consumption may lead to chronic diseases and they can neither be degraded nor be destroyed. The presence of heavy metals and its increase may be due to many factors like environmental pollutants, raw material movement, soil where it is grown, pesticides and fertilizers, processing equipments, packaging material, leaching of packaging material, chemical characteristics and many more. The present investigation entitled “Evaluation of heavy metals in canned food products” was conducted with a broad objective of surveying the presence of heavy metals in canned food products locally available in the Gujarat markets. Al, As, Sn, Pb and Cr are the heavy metals quantified from selected canned food products Rasogulla, Mango pulp, Corn, Pineapple slices, Cheese and Beverages. From each category, three brands were taken into consideration. Heavy metals were detected from different batches of canned food products during storage for period of 6 months. Acid digestion method was used for digestion of sample and AAS-GTA instrument was used for quantification of heavy metals. In present study, 108 samples were analyzed consisting