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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 TECHNOLOGY FOR DEVELOPMENT OF OSMOTICALLY DEHYDRATED WHOLE AONLA FRUIT(AAU, Anand, 2014) SRISHTI SAXENA; Amee RavaniAonla is an important fruit crop of tropical and subtropical region of India. It finds a special place in India due to its tremendous medicinal values and high vitamin C content. Considering the fact that the fresh Aonla fruits are not popular as a table fruit due to their high astringency and its limited storability due to its high perishable nature, an attempt was made to preserve Aonla fruit by osmotic dehydration. For osmotic dehydration four variables with three levels of each were used; ultrasonication time (0, 15, 30 min), solution to fruit ratio (4:1, 6:1, 8:1), sugar syrup concentration (40, 55, 70 oBrix) and osmotic time (24, 48, 72 h). On increasing ultrasonication time and osmotic time mass reduction and water loss increased, while solid gain increased on increasing osmotic time. Ascorbic acid loss increased with increase in sugar syrup concentration and solution to fruit ratio. The optimum conditions for osmotic dehydration were 30 min ultrasonication time, 6:1 solution to fruit ratio, 58 °Brix sugar syrup concentration and 50 h osmotic time, which gave maximum mass reduction and water loss with minimum solid gain and ascorbic acid loss. For finished drying four different air temperatures such as 50, 60, 70 and 80 °C were investigated for osmotically pretreated Aonla. Significant effect of above variables was observed on the final product quality. On the basis of sensory attributes, sample dried at 60 °C was selected for further study, which had 213 mg/100g ascorbic acid content, 7.21 N hardness and 0.08 OD non enzymatic browning and it takes 5 h for drying. Storability of osmotically dehydrated Aonla can be enhanced upto 105 days at 30±2 °C packed in HDPE pouch of 200 gauge.ThesisItem Open Access MODIFICATION AND EVALUATION OF RAW BANANA PEELING MACHINE(AAU, Anand, 2014) MORADIYA, RAHUL M.; Dr. R. F. SutarBanana peeling is the primary and most important operation in banana processing. Manual peeling is relatively slow operation and involves substantial labor when a large number of peeled bananas are desired, so power operated banana peeling machine was designed and developed, suitable for small scale processing unit. Robusta variety of banana was selected for the study. Some physical properties of unripe banana fruit were determined. The properties like weight, effective length, diameter of fruit (with peel and without peel), of banana were determined.ThesisItem Open Access Development of Microencapsulation Technique for Probiotic Lactobacillus rhamnosus MTCC 5462 with Selected Coating Materials(AAU, Anand, 2014) PRAJAPATI, MEHUL PARESHBHAI; Dr. R. V. PrasadProbiotics are defined as essential live microorganisms that, when administered in adequate amounts, confer health benefit on the host. Survival and stability in the gastrointestinal tract is being debated by scientists. To overcome these limitations, microencapsulation techniques are receiving considerable attention. Microencapsulation is a physicochemical or mechanical process to entrap a substance in a material in order to produce particles with diameters of a few micrometers to a few millimeters. The present investigation is undertaken to develop the process of microencapsulation of live probiotic culture by extrusion and emulsion process using chitosan and ĸ- carrageenan as coating polymers.ThesisItem Open Access USE OF SUPERCRITICAL CO2 EXTRACTED CAROTENOIDS FROM TOMATO POMACE IN SELECTED FOOD PRODUCTS(AAU, Anand, 2014) PIYUSH JADAV; Dr. S.H. AkbariTomato (Lycopersicon esculentum) is a fruit used mainly as a vegetable both in fresh as well as in processed forms. Lycopene, an important carotenoid in tomatoes is responsible for the red colour in tomatoes. The antioxidant capability of lycopene has led to promising results in decreasing the risk of some illnesses and diseases. Tomatoes are processed for the production of many useful food items such as juice, paste, puree, catsup, sauce, etc. Tomato pomace is the main by-product of such processing and does not have high economic utilization at present. The tomato processing waste (pomace) having peel, some pulp and seed has a high amount of lycopene and hence, is considered to be the potential raw material for production of natural lycopene. However, the pomace is a high moisture by-product and therefore, it is require to dry it appropriately for preservation and then used for lycopene extraction.ThesisItem Open Access PRODUCTION TECHNOLOGY OF SESAME FAT SPREAD(AAU, Anand, 2015) RUTH BEKELE MIJENA; Dr. R. V. PrasadNut spreads and seed spreads have tremendous advantage for their nutritional value, simplicity and in consumer appeal. Sesame seed possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. From the nutritional profile, sesame is categorized among nutraceutical and functional foods. Value addition by developing a product like sesame fat spread makes the nutritional benefits more available and easy to consume for all age groups in different food preparations. The present study was carried out to optimize roasting temperature and time, proportions of food additives, chemical, rheological and organoleptic properties of sesame fat spread and stability of the product.ThesisItem Open Access PRODUCTION OF HIGH QUALITY CUMIN POWDER USING CRYOGENIC GRINDING(AAU, Anand, 2015) VIVEK KUMAR SAXENA; Dr. R. F. SutarCumin (Cuminum cyminum L.) is an important seed spice and one of the earliest known minor spices used by mankind. The commercial value of seed spices are determined by: color, appearance, taste, pungency, texture, shape, volatile oil content & packaging. Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant, carminative and anti-flatulent properties. The present investigation was undertaken to optimize cryogenic grinding parameters to obtain superior quality of cumin powder. Cumin seeds contained moisture content of 9.3±0.04 %, carbohydrate of 35.8±0.30 %, protein of 16.5±0.05 %, fat of 20.5±0.23 %, crude fiber of 11.3±0.04 %, ash of 6.6±0.07 % and volatile oil of 3.7±0.03 %. The effect of grinding temperature (10°C, 0°C, -10°C, -20°C and -30°C), feed rate (5 kg/h, 6 kg/h and 7 kg/h) and sieve size (0.8 mm, 1.0 mm and 1.5 mm) were evaluated with respect to mean particle size determination, grinding time and volatile oil content. The optimization of cryogenic grinding of cumin was carried out by using completely randomized design. Optimized condition for cryogenic grinding of cumin powder was -30°C temperature, 7 kg/h feed rate, 0.8 mm sieve size. Volatile oil extracted from ground cumin seeds at optimized cryogenic grinding condition had volatile yield of 3.27 %. Cuminaldehyde and γ-terpinene content in this sample was found to be 29.61 % and 5.36 % respectively.ThesisItem Open Access Development of Protein Fortified Pumpkin Bar(AAU, Anand, 2015) NIRALI CHRISTIAN; Dr. D.C.JoshiFruit bars offer tremendous advantages owing to simplicity and lower production cost besides better consumer appeal. Fruit bar is a confectionery product also known as fruit slabs or fruit leather. It was 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. A dynamic marketing network can boost this product in India and abroad. Nutritionally, the bar is very low in protein and fat contents. Food enrichment and fortification are the most cost effective and sustainable strategy to address the problem of malnutrition. The present investigation was carried out to optimize different ingredients for production of pumpkin bar, its quality evaluation, shelf life study and cost evaluationThesisItem Open Access CANNING OF UNRIPE MANGO PANA SQUASH(AAU, Anand, 2015) SHAH MANSI HITENDRAKUMAR; Dr. A. K. SharmaUnripe mango beverage (Pana) is a very popular traditional product prepared and consumed in most households in India as a preventive and curative remedy for sunstroke, bilious, gastrointestinal and blood disorders. Traditional technology is slow, labor intensive, at times unhygienic and results in non-uniform quality of product. The present investigation was undertaken to standardize the pulping parameters for extraction of unripe mango pulp, preparation and thermal processing of canned unripe mango pana squash. The effect of pulping and thermal processing parameters for preparation of ready-to-serve beverage from mature unripe cooked mango of Rajapuri variety was standardized. A fruit pulper having provision of different sieve size (3.0, 1.6, 1.0 and 0.8 mm) and speed (1050, 1200, 1350 and 1500 RPM) was evaluate for maximum pulp yield. Additives (sugar, salt and cumin powder) and thermal processing (at 90±2°C for 0, 10 and 20 min) for with and without preservative were evaluated with respect to the physicochemical, microbiological and organoleptic quality of the final product. The unripe mango pana squash prepared from Rajapuri fruits pressure cooked at 103.425×103 N/m2 (15 psi) for 15 min, pulped with 1.6 mm sieve size (coarse pulping) and 0.8 mm sieve size (fine pulping) at 1500 RPM, diluted with equal amount of water as pulp and spiced with 40.19% sugar, 2.0% salt and 0.60% cumin powder was found to be highly acceptable. The product when thermally processed at 90±2°C for more than 10 min with and without addition of sodium benzoate as preservative could be safely stored in pre sanitized glass bottles and sterilized retortable pouches for at least two months under an ambient (32±6°C) condition. The standardized technology for the production of canned unripe mango pana squash has been suggested for large scale trials and mechanization.