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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 Evaluation of Biogenic Amines in Milk and Selected Fermented Milk Products(College of Food Processing Technology and Bioenergy Anand Agricultural University Anand, 2020) ATUL SANTUKRAO KANSATWAD; Dr. B. H. JoshiBiogenic amines (BA) in food is emerged as one of the main concerns for the food illness which constitute a potential public health concern because of their toxicological and physiological effects. BA represents a group of toxic compounds, with low molecular weight which are structurally related to alkaloids. These amines play important physiological roles in plants and animals. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. BA are generally found in fermented foods and beverages of both animal or plant origin. It is especially detected in foods with high protein content which includes fish and fish products, meat and meat products, eggs, and dairy products. They are released when proteins are microbially/enzymatically hydrolyzed. Dairy products especially cheeses are one of the foods with highest biogenic amine content. Several factors such as the type of raw milk, the use of starter cultures and the conditions and time of the ripening process contribute significantly to the production of BA formation.ThesisItem Open Access STANDARDIZATION OF DRYING TECHNIQUE FOR THE PRODUCTION OF POWDER FROM SHANKHPUSHPI LEAVES(College of Food Processing Technology and Bio-Energy Anand Agricultural University Anand, 2020) ARUNIMA MUKHERJEE; Dr. A. NemaShankhpushpi (Convulvulus microphyllus) is a nootropic, perennial wild herb which is widely used in Ayurveda (Indian traditional medicine system). In Ayurvedic texts, Shankhpushpi is mentioned as one of the Medhya Rasayana. Medhya Rasayanas as described in Ayurveda are a group of medicinal plants with benefits, specifically to improve memory and intellect. One of the earliest post-harvest operations and the most common way to preserve the quality of medicinal plants is drying. Generally, the traditional drying methods such as shade drying and open sun drying are practiced for medicinal herbs. These traditional methods of drying have several drawbacks pertaining to the drying of medicinal herbs. To overcome the above mentioned drawbacks of traditional drying, mechanical dryers may be used for the drying of the medicinal herbs.ThesisItem Open Access ENCAPSULATION OF ESSENTIAL OIL FROM CRYOGROUND DILL SEED(College of Food Processing Technology and Bio-Energy Anand Agricultural University Anand, 2020) ANITHA N; Dr. R. V. PrasadDill seed is also known as “sowa”, is an annual herb cultivated throughout India. The essential oil of dill seed is rich in monoterpenes like carvone and limonene and are extensively used in food, pharmaceutical and cosmetics as well as for aromatherapy. Extraction of dill seed essential oil with higher bioactive compounds can be achieved by grinding of dill seed at sub zero temperature. Encapsulation of essential oil can be useful to prevent loss of volatile compounds and preserve them for further use in food fortification and medicinal purposes. Dill seed cultivar of Gujarat Suva-2 variety was used in the present study. Physicochemical characteristics of dill seed and solvent extracted dill oil was carried out. Cryogenic grinding of dill seed was carried out using liquid nitrogen at predefined temperatures (0 ° to -80°C), feed rate (6, 7 and 8 kg/h) and sieve size (0.8 and 1.0 mm). For optimization, observations such as grinding time, liquid nitrogen consumption, energy consumption, particle size and essential oil content were taken. Optimized conditions for cryogenic grinding of dill seed were -60 °C temperature at 6 kg/h feed rate and sieve size of 0.8 mm to obtain superior quality of dill seed powder.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.
