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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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  • ThesisItemOpen Access
    STANDARDIZATION OF PROCESSING PARAMETERS FOR THE PRODUCTION OF READY-TO-SERVE UNRIPE MANGO BEVERAGE (PANA
    (Anand Agricultural University, Anand, 2007) AMEE V. RAVANI; Dr. D. C. Joshi
    Unripe 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, gastro-intestinal and blood disorders. Traditional technology is slow, labour intensive, at times unhygienic and results in non-uniform quality of product. The present investigation was undertaken to standardize the processing parameters for the production of ready-to-serve unripe mango beverage. The effects of mango fruit variety (Rajapuri, Langra, Kesar and Dashehari); different methods and conditions of cooking fruit (boiling in water at 100oC for 15, 20, 25 and 30 min; pressure cooking at 68.96×103 N/m2 for 10, 15, 20 and 25 min; steaming at 68.96×103 N/m2 for 10, 15, 20 and 25 min; and baking at 200oC and 300oC for 20, 25 and 30 min); additives (sugar: 6.00, 7.12 and 8.00%; salt: 0.40, 0.56 and 0.60%); rate of dilution of pulp concentrate (1:5, 1:6, 1:7 and 1:8); and thermal processing (at 75±2oC for 5, 10 and 15 min) for preservation with / without preservative were evaluated in detail with respect to the physical, chemical, microbiological and organoleptic quality of the final product. The above parameters were optimized for the maximum yield of most superior quality RTS beverage. The unripe mango RTS beverage prepared