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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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Author: Arjun B. Chaudhari × End date: 2017 × Start date: 2016 × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    STUDY ON THE USE OF NATURAL FOOD ADDITIVES AND PACKAGING ON THE SHELF LIFE OF BHAPA DAHI
    (AAU, Anand, 2016) Arjun B. Chaudhari; Dr. Atanu Jana
    ‘Bhapa dahi’ is a popular Bengali delicacy prepared at domestic level in West Bengal. It is basically a steamed sweet dahi and is often called the ‘Indian cheese cake’. Bhapa dahi is a product having high total solids (36.0 to 48.0 percent) based on chakka (a base material used for shrikhand) and milk solids, has viable Lactic Acid Bacteria (LAB, used as starter culture) and is characterized by a sweet and acidic taste and having a gelled structure. The traditional recipe for preparation of ‘Bhapa dahi’ is time consuming since it involves thickening of the milk by slowly condensing it, setting the dahi using starter culture, followed by steaming it to form a gelled mass. The reported scientific literature on Bhapa dahi is scanty. Fruit flavoured Bhapa dahi ,with extended shelf life, has a promising potential for its commercial development by the Indian dairy industry. The present investigation was carried out with the objective of enumerating the viability of Lactic Acid Bacteria (LAB) in Bhapa dahi as affected by the steaming treatment involved in its preparation. Consumption of viable LAB through fermented milk product has been found to exert beneficial therapeutic effects in human body, especially the gut health. Natural food additives (e.g spice extracts) have healthier image by the consumers as compared to use of class II preservatives for extending the shelf life of fermented dairy products. The essential oils of certain spices may not only have a role in augmenting the flavour of fruit flavoured Bhapa dahi, but it may help in extending the shelf life of product stored under refrigerated condition. The type of packaging material used to contain the product can have an impact on its shelf life. Hence, two types of packaging materials [i.e. polyvinyl chloride (PVC) and polypropylene (PP)] were tested to evaluate their efficacy in extending the shelf life of Bhapa dahi stored under refrigeration. Though FSSA specifications exist for Dahi and Yoghurt, so far legal standards for Bhapa dahi is non-existing. In the present investigation, mango flavoured Bhapa dahi was prepared following the process standardized by Patel (2014) at Anand Agricultural University, Anand. The current study involved checking the feasibility of adding few spice oil extracts to the base mix (i.e. chakka plus condensed milk) to validate their compatibility with mango flavour and its impact on shelf life extension of Bhapa dahi under refrigerated conditions, packaged in two types of packaging materials. The physico-chemical characteristics, textural quality, sensory quality and assessment of microbial quality of the resultant Bhapa dahi were analyzed using standard methods. The outlines of the research work as well as the salient findings for Phase-I to Phase- IV are depicted below. Phase-I: Studying the influence of steaming period in the manufacture of Bhapa dahi on the viability of Lactic Acid Bacteria The variables studies were steaming period of 9, 11 and 13 min. It is recommended to subject the base mix (chakka and condensed milk) to steaming for a period of 9 min in order to obtain Bhapa dahi having high viable LAB count as well as desired sensory characteristics in the resultant product. Phase-II: Selecting the essential oil of spice from amongst cinnamon, clove and cumin oils which is most compatible with mango flavour in Bhapa dahi and provides maximum shelf life extension Cinnamon oil and cumin oil were tried out at levels of 0.02, 0.04 and 0.06 percent by weight while clove oil was tried out at levels of 0.04, 0.06 and 0.08 percent by weight. Use of cinnamon, clove and cumin essential oil is recommended to be used individually at levels of 0.02, 0.06 and 0.02 percent by weight of base mix respectively in the preparation of mango flavoured Bhapa dahi for value addition to product. Bhapa dahi made using spice oil at intermediate level of addition led to product having significantly greater hardness value. Bhapa dahi made using clove oil used at 0.06 percent level had the highest sensory acceptability compared to cinnamon and cumin oils. Hence, in subsequent phases, use of clove oil as additive in Bhapa dahi was studied as against control (without clove oil) product. Phase-III: Monitoring the refrigerated storage changes in control and experimental (containing spice oil) Bhapa dahi packaged in two type of packaging materials Bhapa dahi was packaged in pre-sterilized polypropylene cups and poly vinyl chloride trays and stored under refrigeration (7±1ºC). Incorporation of cumin and cinnamon oils (both added at 0.02 percent level) could yield Bhapa dahi having shelf life of only 28 days; such was also the case with control product. However, incorporation of clove oil at the rate of 0.06 percent by weight helped in extending the shelf life of Bhapa dahi by a week (i.e. 35 days at 7±1ºC). During refrigerated storage of control and experimental Bhapa dahi, there was a progressive increase in acidity. Conversely, there was progressive decrease in the moisture content, pH and total sensory score of Bhapa dahi with increasing storage period. There was a decrease in the total sensory score of control product to the tune of 17.05 percent (up to 28th day); the decrease in the score was to the tune of 18.88 percent in case of experimental Bhapa dahi (up to 35th day of storage). The Standard Plate Count (SPC) and LAB count showed an increase up to 14th day of storage, for both control as well as experimental product; subsequent storage led to decline in the SPC and LAB count. LAB count had the major share (95.5 percent) of the total bacterial count. There was a gradual increase in the yeast and mold count (YMC) from 14th day for experimental product (PP and PVC) and control product packed in PP whereas control product stored in PVC showed growth from 7th day itself. Coliform was not detected in both fresh as well as stored product. In terms of the type of packaging materials, PP cup was superior over PVC tray with regard to restricting the mold growth and storage stability of experimental product with regard to SPC (i.e. high LAB count). Phase-IV: Computing the cost of experimental and control Bhapa dahi The cost of 100 g serving size of control and experimental (containing clove oil) Bhapa dahi was computed at ` 20.43 and ` 20.58 respectively packaged in PP cup. It is concluded that Bhapa dahi containing desirable (> 106/g of fermented product) LAB count can be obtained by restricting the period of steaming to 9 min. Out of three essential oils (cinnamon, clove and cumin) as natural food additives; clove oil was regarded to be the best on the basis of sensory characteristics of mango flavoured Bhapa dahi, when used at the rate of 0.06 percent by weight of base mix. Incorporation of clove oil at 0.06 percent by weight extended the shelf life of Bhapa dahi by a week (i.e. 35 days) as against control which could keep well under refrigeration (7±1ºC) up to 28 days only. Opaque PP cups were found to be marginally superior over transparent PVC trays during refrigerated storage of Bhapa dahi.