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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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2011 - 201525
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Subject: Food Technology × Start date: 1954 × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 25
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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
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    ThesisItemOpen Access
    Development of Fortified Mixed Fruit Bar using Whey Protein Concentrate
    (AAU, Anand, 2013) Rajdeep D. Chauhan; Dr. N. P. Sutar
    Fruit 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 evaluation
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    ThesisItemOpen Access
    DEVELOPMENT OF LACTOSE HYDROLYZED WHEY-MILK-FRUIT BEVERAGE
    (AAU, Anand, 2013) PAYAL B. PATEL; Mr. Govind P. Tagalpallewar
    Functional 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.
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    ThesisItemOpen Access
    PRECOOLING OF TOMATO FRUIT FOR SHELF LIFE EXTENSION
    (AAU, Anand, 2013) BHAUMIK BHARATKUMAR PATEL; Dr. R. F. Sutar
    The 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)