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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
    PERFORMANCE EVALUATION OF MECHANIZED SYSTEM FOR MANUFACTURE OF BEETROOT HALWA
    (Department of Dairy Engineering Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2019) Ankur parmar; Dr. C. S. Baladhiya
    The present study was under taken for process standardization and mechanization of Beetroot Halwa in Steam jacketed kettle. This study was carried out in four phase. The proportion of various ingredient required for the preparation of beetroot halwa was optimized using Response Surface Methodology (RSM). Suggested solution obtained for the preparation of halwa was 29.63% sugar, 7.92% ghee and 32.9% khoa of w/w beetroot shred. The results obtained from RSM analysis was also validated statistically by ‘t’ test. The average chemical composition of the optimized beetroot halwa manufactured in steam jacketed kettle was 21.06 % moisture content, 7.06 % protein, 12.68 % fat, 57.30 % carbohydrate and 1.88 % ash. The texture profile of optimized beetroot halwa was shown 7.16 N hardness, 0.09 cohesiveness, 0.97 N mm chewiness, 0.50 N mm adhesiveness and 0.65 N gumminess.