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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
    UTILIZATION OF GHEE RESIDUE IN THE FORM OF CHIKKI (CANDY) IN DEVELOPING CONFECTION ICE CREAM
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2018) Ankit R. Dobariya; Dr. A.H. Jana
    The present investigation was carried out to utilize ghee residue, a valued byproduct of dairy industry, as an integral part of sugar/jaggery chikki as a particulate matter in developing ‘Confection ice cream’. Ghee residue is highly nutritious and possesses cooked and caramelized flavour. Utilizing ghee residue might contribute to desired flavour of confection ice cream and help in salvaging byproduct. Therefore, the investigation was undertaken to explore such possibility and the study was divided into five different phases.