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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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2020 - 20212
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Subject: Livestock Product Technology × Start date: 2020 × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    STANDARDIZATION AND EVALUATION OF CHICKEN PATTIESPREPARED WITH CARROTS
    (Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry Anand Agricultural University Anand, 2021) Patel Vaibhaviben Vijaykumar; Dr. J. B. Nayak
    A study was undertaken to determine the effect of incorporation of grated carrot in chicken patties. Chicken patties were prepared by replacing lean meat with grated carrot at 3 levels i.e., 10, 15, 20 percent. The three treatments along with control were evaluated for physico-chemical properties (quality parameters, proximate composition), sensory evaluation (general appearance, flavour, texture, juiciness and overall acceptability) and beta carotene estimation. Each experiment was repeated for four times. There was a significant increase (P<0.05) in cooking yield, moisture, crude fibre and ash content with increasing level of grated carrot incorporation. Product pH, crude protein and crude fat showed significant decrease (P<0.05) with increase in the level of incorporation of grated carrot. Mean sensory scores for treatments were found to be significantly higher (P<0.05) for texture and overall acceptability, while general appearance was similar when compared to control. The optimum incorporation level of grated carrot was found to be 15 % for chicken patties preparation.
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    ThesisItemOpen Access
    STANDARDIZATION AND EVALUATION OF CHICKEN CUTLETS PREPARED WITH PUMPKIN
    (Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry Anand Agricultural University Anand, 2020) Taral Bhoomiben Rameshbhai; Dr. M. N. Brahmbhatt
    A study was undertaken to determine the effect of incorporation of pumpkin powder in chicken cutlets. Chicken cutlets were prepared by replacing lean meat with pumpkin powder at 3 levels i.e., 5, 10, 15 percent. The three treatments along with control were evaluated for physico-chemical properties (quality parameters, proximate composition) and sensory evaluation (general appearance, flavour, texture, juiciness and overall acceptability). Each experiment was repeated for four times. There was a significant increase (P<0.05) in cooking yield, crude fibre and ash content with increase level of pumpkin powder incorporation. Product pH, moisture, crude protein and crude fat showed significant decrease (P<0.05) with increase in the level of incorporation of pumpkin powder. Mean sensory scores for treatments were found to be significantly higher (P<0.05) for general appearance, flavour, texture and juiciness when compared to control. The optimum incorporation level of pumpkin powder was found to be 10 % for chicken cutlets preparation.