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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 PRODUCTION TECHNOLOGY OF DEHYDRATED BOTTLE GOURD SHREDS(College of Food Processing Technology and Bio-Energy Anand Agricultural University, Anand, 2019) PATEL HIRALBEN AMRUTBHAI; Dr. R. R. GajeraBottle gourd (Lagenaria siceraria) is an important vegetable which play a significant role in human diet and it is belonging to the Cucurbitaceae family. It is difficult to consume fresh bottle gourd to meet daily recommended requirement because of tedious task of processing. For convenience in adoption of bottle gourd for daily use or in diet, it is more convenient to be converted into dried/dehydrated shreds or powder form; so as to make it available as and when required. Preparation of bottle gourd shreds or powder is one of the viable technologies for utilization of bottle gourd fruits. Experiments were carried out for standardizing the processing and storage parameters for production of dehydrated bottle gourd shreds. Different sized shreds (3, 5 and 7 mm thickness) were prepared by shredding machine. Steam blanching was carried out to inactivate POD enzyme and the process was optimized based on minimum POD inactivation time, maximum ascorbic acid content, maximum TSS and minimum juice yield. The optimized steam blanching treatment was 6 min POD inactivation in 3 mm size shreds. The ascorbic acid content, TSS and juice yield was 7.084 mg/100 g, 2.83 °Brix and 62.93%, respectively. Optimized shreds were utilized for further dehydration process. The shreds were pre-dried in microwave continuous dryer (MCD) at constant conveyor speed (0.3 cm/s) and final dehydration was carried out by fluidized bed dryer (FBD) at different drying temperature (55, 60 and 65 °C) and air velocity (6, 8 and 10 m/s). Optimization of dehydration parameters were accomplished on the basis of dehydration time, ascorbic acid content, colour value (ΔE*ab) and rehydration characteristics of bottle gourd shreds.ThesisItem Open Access DEVELOPMENT OF THE MULTI FRUIT SMOOTHIE(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) SNIGDHA BHARDWAJ; Dr. Samit DuttaThe present research study entitled “Development of the Multi Fruit Smoothie” was conducted with an idea to produce thermally processed and packaged multi fruit smoothie with longer shelf life. Smoothie is a creamy cold drink, which is conventionally made of blended fruit or berries together with fruit juice and optionally with yoghurt, other dairy products or other ingredients. The objectives of the study were to optimize the formulation for the multi fruit smoothie, to standardize the thermal treatment given to the product for the extension of shelf life, to characterize the final product for physicochemical, nutritional, microbiological and sensory quality of the final product and to evaluate the shelf life of the product in three different packaging materials. The study is the part of the effort to provide nutritional ‘on-the-go’ fruit based drink, containing custard apple, an under-utilized perishable fruit. D-Optimal model of Mixture Design at different range was adopted for three variables viz. custard apple pulp, mango pulp and pineapple juice, to optimize the formulation for multi fruit smoothie. Optimized product was prepared by mixing 28.92 per cent of custard apple pulp, 30.90 per cent of mango pulp, 39.88 per cent of pineapple juice and 0.30 per cent of xanthan gum with high color and appearance (8.35), taste (8.75), aroma (8.46), consistency (8.41) and overall acceptability (8.86) score. Temperature-time combination of 85 °C /15 min was selected as it rendered the highest desirability of 0.927. The final product contained moisture, protein, fat, crude fibre, ash and carbohydrate content of 74.52, 0.69, 0.31, 0.64, 0.57 and 23.60 per cent, respectively. The other physico-chemical parameters obtained for the same were 25.26 °Brix TSS, 3.78 pH, 0.510 per cent titrable acidity, 12.77 per cent reducing sugar, 20.46 per cent total sugar, 0.0909 nonenzymatic browning, 3749.57 cP viscosity and 0.89 color value (ΔEab). Nutritional information for one serving (200 ml) of multi fruit smoothie was calculated as 254.86 Kcal of energy, 0.791 g of fat, 1.759 g of protein, 60.18 g of carbohydrates, 1925.60 IU of vitamin A, 97.43 mg of vitamin C and 5.50 mg of iron. Microbiological quality of the product was enumerated in terms of total plate count, yeast and mold count and coliform count which were observed as 1.01 log CFU/ml, 1.14 log CFU/ml and not detectable respectively. The sensory quality of the product was determined by analysing the attributes like colour and appearance (8.78), taste (8.54), aroma (8.73), consistency (8.69) and overall acceptability (8.48). Under refrigerated condition, smoothie packed in metallized polyester spout pouch had shown the maximum shelf life of 84 days in comparison to 70 days for the product in glass bottle and 42 days for product packed in polypropylene bottle. Similarly, smoothie packed in metallized polyester spout pouch had maximum shelf life of 49 days in comparison to 35 days for glass bottle and 21 days for polypropylene bottle under ambient temperature storage.ThesisItem Open Access UTILIZATION OF MORINGA LEAVES POWDER INTO SELECTED FOOD PRODUCTS(COLLEGE OF FOOD PROCESSING TECHNOLOGY &BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) RAVAL HARSH MUKUNDRAY; Dr. S. H. AkbariIndia and other parts of the world, drumstick i.e. Moringa leaves have been used as a nutritional supplement and now it is beginning to gain popularity in the entire society due to its medicinal and food value. Moringa leaves contain all of the essential amino acids in a good proportion, which are the building block of proteins. Moringa leaves are rich source of major and trace elements viz. calcium 440 mg, phosphorous 70 mg and iron 0.85 mg per 100 gm of fresh leaves. Commercialization of various value added Moringa products is the only way to utilize this commodity. Looking to the health prospect of the Moringa leaves and its market demand, there is a great scope for the value addition of Moringa leaves in terms of development of value added food products. Moringa leaves were dried using vacuum dryer keeping 45 °C temperature and 450 mm Hg pressure for 150 min to achieve 5% (w.b.) final moisture content. The SCF extraction was carried out keeping 45 °C temperature, 30 MPa pressure, 45 min static time and 180 min dynamic time to get maximum yield of extract and β-carotene. Moringa leaves extract at different levels i.e. 100, 250, 500, 750 and 1000 μg/ 100 g as well as de-extracted Moringa leaves powder with different levels 1, 2, 3, 4 and 5 g/ 100 g were incorporated into food products i.e. cookie and khakhra. 1000 μg Moringa leaves extract incorporated in cookies and 750 μg in khakhra gave highest sensory attribute while cookies and khakhra incorporated with de-extracted Moringa leaves powder @ 3 g and 2 g, respectively found better. All the standardized food products packed into different packaging materials i.e. cookies into PET boxes and khakhra were vacuum packed into metalized pouches and subjected for storage of 60 days. The product quality of all the standardized food products was analyzed for vitamin C and β-carotene content and found better sensory till storage study.ThesisItem Open Access PERFORMANCE EVALUATION OF SOLAR HYBRID REFRIGERATION SYSTEM FOR STORAGE OF FRUITS AND VEGETABLES USING ARTIFICIAL NEURAL NETWORK (ANN)(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2019) Kripali D. Dave; Dr. S. S. KapdiIndia is the second largest country producing variety of fruits and vegetables but the deterioration of the quality of fruits and vegetables takes place immediately after harvest due to lack of farm storage structures. Storage of fruits and vegetables after storage is the most pressing problems in the tropical countries like India. Hence, refrigeration is used to store the perishables at low safe storage conditions. Commonly two types of refrigeration systems are used namely: vapour compression refrigeration system and vapour absorption refrigeration system. In the case of vapour compression refrigeration systems mechanical energy is used to drive the system but the vapour absorption refrigeration systems use heat energy instead of mechanical energy. Thus this system can be used where the electric power is not available. But these refrigeration processes demands higher requirement of electricity which is the most critical problem in rural areas now a days. Hence, the problem of power generation can be addressed by switching to renewable rather than by using the conventional electricity. To improve the system performance, some studies have investigated the characteristics of the system by using a simulation method where the modeling of solar absorption refrigeration system can be developed by using physical-based model through fundamental laws of energy-mass balance, heat transfer, and flow balance.ThesisItem Open Access STANDARDIZATION OF TECHNOLOGY FOR PRODUCTION OF WHOLE DRIED LIME(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) KHATRI MAHESHKUMAR NARESHBHAI; Dr. S. H. AkbariLime fruits are important in day to day life for their distinct flavour, colour, aroma and usages in different purpose. Lime is rich in vitamin C and flavonoid that have a powerful antioxidant property. Vitamin C is essential for a strong immune system and hence prevents the illness such as flu, colds and recurrent ear infections. Lime and its derivatives including lime juice, lime peel and lime oil provides a whole range of medicinal properties. Fresh lime can be stored at an ambient condition for 3-5 days and in Controlled Atmospheric (CA) storage up to 3 months depending upon the variety and quality of fruits. Enhancement of the shelf-life of lime may also prove beneficial for its utilization during the off-season also. The dehydration of lime is one of the major lime processing operations which reduces the volume and thereby transportation cost and increases the storage life of lime. Dehydration of lime helps to improve keeping quality and alleviate irregularity in price fluctuation during off season.ThesisItem Open Access DEVELOPMENT OF MAHUA (MADHUCA LONGIFOLIA) FLOWER ENRICHED NUTRI-CEREALS BASED LADDOO FOR LACTATING WOMEN(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) PARMAR ROHANKUMAR ROBINBHAI; Dr. Samit DuttaThe present research study entitled “Development of mahua (Madhuca longifolia) flower enriched nutri-cereals based Laddoo for lactating women” was conducted with an idea to prepare and to assess the shelf life of vacuum packed Laddoo stored under different conditions. The objectives of the study were to evaluate nutritional profile of raw ingredients, to standardize formulation of mahua flower enriched nutri-cereal based Laddoo, to characterize the final food product for nutritional and quality parameters and to evaluate the shelf life of the product in vacuum packaging material. To cater the elevated demand of nutrition during lactating period, mahua flower, wheat and finger millet were selected as major ingredients. Mahua flowers was found to be rich in carbohydrates, protein, fat, calcium, iron and phosphorus whereas the cereals/millets contain certain important minerals. Composite rotatable experimental design (CRD) was adopted to standardize the formulation of mahua flower enriched nutri-cereal based Laddoo. On 9-point hedonic scale the maximum score of color, taste, aroma, body and texture and overall acceptability were found to be 7.99, 7.99, 7.88, 7.77 and 7.77, respectively.ThesisItem Open Access STUDY OF GAMMA IRRADIATION TREATMENT FOR DEGRADATION OF PESTICIDE RESIDUES IN SELECTED LEAFY VEGETABLES(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) JIGISHABEN S. PARGI; Dr. H. G. BhattThe green leafy vegetables such as cabbage, kale, amaranth, spinach, fenugreek, coriander etc. are most common vegetables cultivated throughout the country. Pesticides like Profenophos, Chlorpyriphos, Triazophos and Quinalphos have been found effective for the management of these vegetable crops. These pesticides are from Organophosphate group and used on wide variety of vegetable crop to control many pest. Farmers are using large amount of pesticides during the entire period of cultivation for better production. Most of the farmers don’t follow the guideline for recommended doses and waiting period between the last spray and harvest. Due to this vegetable contains pesticide residues and it will adversely affect the human health. Therefore, the present study was undertaken entitled as “Study of gamma irradiation treatment for degradation of pesticide residues in selected leafy vegetables” with the aim of degradation of pesticides. In order to generate field level spiking of the insecticides under study on leafy vegetable, control plots of these vegetables were sprayed with the mixture of the pesticides at double the recommended dose at Main Vegetable Research Station, Anand Agricultural University, Anand. The vegetables were harvested after 24 hrs of application of pesticides. The vegetables were immediately subjected to residues analysis to know the initial levels and also were subjected to gamma irradiation and also for the microbial and physical analysis. Optimization of dose of gamma irradiation were accomplished on the basis of maximum degradation of pesticide residues and microbial decontamination of green leafy vegetables.ThesisItem Open Access AQUEOUS OIL EXTRACTION FROM GROUNDNUT USING LOW FREQUENCY OHMIC HEATING(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) MARADIYA ASHRUTI BHAGAVANJIBHAI; Anurag NemaGroundnut or peanut (Arachis hypogaea L.) is a major source of edible oil containing fat, proteins and vitamins. Nuts are an important component of a balanced diet due to their high nutritional value. Groundnut seeds contain high content of digestible proteins (22-30%), vitamins (E, K & B group), minerals (phosphorus, calcium, magnesium and potassium) and phytosterols. The ohmic heating treatment, a new technological process was undertaken for studying the effect of low frequency ohmic heating on enhancement of oil recovery and quality of oil. The experimental process include cleaning, low frequency ohmic heating, incubation and aqueous extraction of oil and quality evaluation methods of groundnut seeds. The effect of low frequency ohmic heating parameters namely frequency (Hz), temperature (℃) and holding time (min.) on oil extraction process were investigated. Three levels of frequency (10, 15 and 20 Hz), temperature (70, 80 and 90°C) and holding time (2, 4 and 6 min) were taken as independent variables using full factorial design. The optimization of ohmic heating parameters was carried out using numerical optimization technique. The electrical conductivity and specific heat of groundnut slurry were in the range of 0.07 to 0.51 mS/cm and 0.43 to 10.69 kJ/kg℃, respectively.ThesisItem Open Access EFFECT OF NANO-EMULSION COATING ON SHELFLIFE OF TOMATO FRUITS(College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, 2019) Khushbu Altafbhai Vahora; Dr. R. F. SutarTomatoes being a climacteric fruit is one of the most widely consumed and the second most important vegetable crop worldwide. Tomato fruit is rich source of antioxidants such as carotenoids (especially, lycopene and β-carotene). The shelf life of tomatoes under ambient conditions is very short due to highly perishable nature. Tomatoes are subjected to wide range of post-harvest treatments. Edible coating is one such treatment used to reduce the post-harvest loses. Today, nanotechnology represents an area of opportunity for developing vehicles to transport certain active comppounds such as antimicrobials. Applications of this emerging technology to the development of edible coatings includes nano-emulsions.
