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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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1983 - 198972
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End date: 1989 × Start date: 1983 × Thesis Type: Ph.D ×
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Now showing 1 - 9 of 72
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    ThesisItemOpen Access
    EVALUATION OF INFLUENCE OF VARIOUS PROCESSING PARAMETERS ON THE RHEOLOGICAL PROPERTIES OF KHOA AND PENDA
    (AAU, Anand, 1988) MIYANI, RAGHAVBHAI VALLABHBHAI; VYAS, S. H.
    The influences of variation in treatments given to buffalo and cow milk (prior to khoa and penda making) such as standardization of milk to 0.3, 0.4, 0.5 and 0.6 fat/SNF ratio, initial acidity in milk of 0.16, 0.18, 0.20, 0.22 and 0.24 per cent (as LA); additives - sodium citrate to milk at 0.2, 0.4 and 0.6 per cent (on MTS basis) for khoa and sugar at 40, 60, 80 and 100 per cent (on MTS basis) for penda, preconcentration of milk to 30, 35 and 40 per cent TS content and homogenization of milk at 50, 100 and 150 kg/cm2 pressure on chemical, rheological and sensory qualities of khoa and penda were studied. The two type of milks, namely cow and buffalo, used for khoa and penda making had significant effect on chemical composition, rheological attributes and sensory profile of both khoa and penda. However, the specific effect on particular attribute studied for different treatments was not identical in all cases in the products made from cow and buffalo milks. As the fat/SNF ratio in milk increased, there was significant increase in MFFS, TS, fat, FDM, free fat and sensory quality and reduction in protein and ash contents as well as values of all Theological parameters of khoa. In case of penda the increase in fat/SNF ratio of milk caused significant increase in MFFS, fat, FDM, free fat, acidity and acceptability score (only upto 0.5 ratio) and reduction in protein, total sugar and ash contents as well as all rheological properties. The initial acidity of cow and buffalo milk used for khoa and penda making had no significant effect on chemical composition of these products, except on ash and acidity values of khoa and MFFS and acidity of penda. All the rheological attributes of these products showed declining trend at elevated level of acidity. Increase in acidity upto 0.18 per cent showed improvement in the organoleptic characteristics of khoa and penda and theraafter quality of these products was impaired. Addition of sodium citrate had very little influence on the chemical composition of khoa, whereas it influenced the rheological properties (gumminess, springiness and chewiness) and flavour profile of khoa significantly, the former showing a declining trend at higher level of addition. Organoleptically best khoa was obtained with 0.2 per cent (on MTS basis) addition of sodium citrate. The level of sugar addition in penda altered the chemical composition,rheological properties as well as acceptability score. Higher rate of addition caused significant decrease in MFFS, fat, FDM, protein, ash contents and springiness whereas total sugar and hardness increased significantly, Penda with highest acceptability score was obtained with addition of 60 per cent (on MTS basis) sugar. Use of preconeentrated milk having different total solids had no influence on chemical composition and rheological attributes of khoa and penda. On the otherhand, use of preconcentrated milk having total solids upto 35 per cent improved the sensory score of khoa but not in case of penda. Homogenization of milk did not change the chemical composition of khoa except free fat content which was significantly reduced at higher pressures. Whereas in case of penda homogenization treatment caused significant changes in MFFS, TS and free fat contents. Rheological properties of khoa (except brittleness) and penda were significantly influenced by variation in homogenization, pressure all these properties except cohesiveness of khoa had lower values than the unhomogenized controls. In case of khoa there was improvement in the organoleptic quality at the lowest (i.e. 50 kg/cm2) pressure used whereas in case of penda it resulted in slight decline in the acceptability score. At higher pressures, organoleptic quality of khoa and penda showed deterioration. It can be concluded from the findings of the present study that khoa and penda with desired chemical composition, rheological attributes and sensory profile can be obtained using independently. 1. Milk standardized to 0.5 fat/SNF ratio, 2. Milk having acidity upto 0.18 per cent (as LA). 3. Additives - sodium citrate upto 0.2 per cent (on MTS basis) in case of khoa and sugar upto 60 per cent (on MTS basis) in case of penda, 4. Preconcentrated milk having total solids upto 30 per cent (in case of penda) and 35 per cent (in case of khoa) 5. Homogenization of milk at 50 kg/cm2 at 60°C. Moreover, objective rheological assessment can be made use of for better quality control of these indigenous milk products.
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    ThesisItemOpen Access
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    ThesisItemOpen Access
    EFFECT OF POST HARVEST TREATMENTS ON RIPENING CHANGES AND QUALITY OF MANGO FRUITS (Mangifera indica L.) CVS 'KESAR' AND 'AMRAPALI
    (AAU, Anand, 1989) SINGH, DHIRENDRA BAHADUR; Chundawat, B. S.
    Present investigation on the effect of post harvest treatments on ripening changes and quality of mango fruits (Mangifera indicaL.) CVS 'Kesar' and 'Amrapali' was conducted at the research laboratory of the Department of Horticulture, B.A.College of Agriculture, Gujarat Agricultural University , Anand Campus, Anand in the year 1987-88 and.1988-89. This study revealed that ripening of fruits at controlled temperature (22-25°C and RH 85-90 %) significantly increased the number of days required for ripening reduced the physiological loss in weight (PDf) and fruit damage. This was followed by GA 150 ppm + Bavistin 1000 ppm treatment. Quality of ripe fruits in terms of high TSS, Yitamin-C and total Sugars and low level of acidity was also highest in controlled temperature treatment. In pre-ripening treatment of mango fruits with GA 150 ppm + Bavistin 1000 ppm, the overall quality of ripe fruit barring Vit-C which was higher than control, was at par with control fruits. This indicates that this treatment has tendency towards higher quality or with no adverse effect on quality what so ever. These treatments slowed down the process of ripening by retarding the activities of Peroxidase, Catalase and PME enzymes . and reduced the rate of respiration and ethylene production initially and postponed the climacteric peak.
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    ThesisItemOpen Access
    EVALUATION OF SELECTED TREATMENTS FOR ACCELEARTING RIPENING OF BUFFALO MILK CHEDDAR CHEESE
    (AAU, Anand, 1985) THAKAR, PRAMODRAY NAGARDAS; Vyas, S. H.
    A study was carried out to determine the effects of (I) lactose-hydrolysed milk, (ii) homogenization of milk, (iii) slurry addition to cheese curd and (iv) use of elevated ripening temperature in the manufacture and ripening of buffalo milk Cheddar cheese. In the first phase of the investigation, pasteurized buffalo milk was treated separately with two preparations of beta-D-galectosidaes enzyme, viz., Maxilest and Lastozym, to hydrolyze 60 to 70 per cent lactose in the milk before starter addition. Cheddar cheese prepared from the hydrolyzed milk were compared with that of unhydrolyzed milk cheese.
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    ThesisItemOpen Access
    BROWN LEAF SPOT DISEASE IN BIDI TOBACCO
    (AAU, Anand, 1983) Patel, Ravibhai Somabhai; Desai, M. V.
    The study conducted on brown leaf spot disease of bidi tobacco incited by Alternaria alternaria (Fries) Koieslar pertaining to different aspects revealed that under controlled condition, inoculation with cosidial suspension of A. alternata could cause the disease symptoms within 6 to 7 days and the fungus grew best on PDA out of seven different media tried. In a study on effect of temperature ranging from 20 to 30°C (with an important of 5°C) in all possible combinations with five pH levels ranging from 4.5 to 8.5 (with an improvement of one), the satisfactory growth and sporalation were secured at temperature ranging from 25 to 30°C and pH ranging from 4.5 to 8.5.
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    ThesisItemOpen Access
    BIOLOGY AND CONTROL MEASURES OF BROWN SCALE, SAISSETIA COFFEAE WALKER ( HOMOPTERA : COCCIDAE) ON POINTED GOURD (TRICHOSANTHES DIOICA ROXB.)
    (AAU, Anand, 1986) VALAND, VITTHALBHAI M.; Patel, R. C.
    The biology and control measures of brown scale, Saissatia coffeae Wlk. (Homoptera : Coccidae) on pointed gourd (Trichosanthes dioica Roxb.) were studied. This scale is recorded for the first time as pest on pointed gourd on vines, leaves and at times on fruits in Gujarat State. It reproduces partnenogenetically and completes development through three instars. The eggs measured 0.212 ± 0.0096 mm. In length and 0.119 ± 0.006 mm. In breadth. The first, second and third instar measured on an average 0.31 ± 0.02, 1.521 ± 0.091 and 3.021 ± 0.144 mm. In length and 0.18 ± 0.1, 1.126 ± 0.101 and 2.427 ± 0.225 mm. in length and 2.093 ± 0.187 mm. In breadth. Maximum incubation period of eggs at 60% relative humidity and 24°C was 12.91 days.
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    ThesisItemOpen Access
    STUDIES ON SOME ASPECTS OF PHYTO ETEOROLOGY OF WHEAT (Triticum aestivum L.) AT ANAND
    (AAU, Anand, 1985) SAVANI, M. B.; MISTRY, P. D.
    The changeability of meterological factors in time and space is diverse. The most important weather variables which have to be considered as limiting plant growth and development are temperature, moisture and light (or solar radiation). The distribution of these meteorological parameters during the growing season of the crop shows great variation in the different locations of the same region and consequently, a great variability in the crop production.
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    ThesisItemOpen Access
    STUDIES ON THE ASSESSMENT OF THE PERFORMANCE OF SOME CROP-WEATHER MODELS UNDER ANAND CONDITIONS
    (AAU, Anand, 1985) SHEKH, A. M.; MISTRY, P. D.
    Crop yield forecasting is quite important to monitor the economy of any country which is predominantly agricultural. Crop-weather Hodles are formulations which mathematically relate the crop yield with the agrometeorological parameters like evapotranspiration or crop transpiration (Tc). Very little information is available on the performance of available crop-weather models under the Indian conditions. With this background, a study was planned and conducted to test and validate the performance of different crop-weather models, during the rabi season of the years 1981-82, 1982-83 and 1983-84 with Sonalika (HDM-1553) variety of wheat. The evapotranspiration (ET) losses were measured by gravimetric soil moisture measurements which were termed actual evapotranspiration (AET) and were also estimated by Priestley-Taylor (1972) approach for obtaining potential evapotranspiration (PET).
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    ThesisItemOpen Access
    RESPONSE OF DURUM WHEAT RAJ. 1555 (Triticum durum L.) TO MOISTURE REGIMES AND ZINC UNDER LOW, MEDIUM AND HIGH NITROGEN PHOSPHORUS LEVELS
    (AAU, Anand, 1984) Patel, Muljibhai D.; Mane, V. D.
    Wheat is one of the important cereal crops grown in Gujarat under irrigated as well as non-irrigated conditions. Although durum (dry) wheat is known for its quality, very limited information is available in Indian literature on its abilities to respond to better management practices. Very recently irrigated durum wheat variety Raj. 1555 has been released for Western Zone in 1960. The present investigation was undertaken on durum wheat variety Raj. 1555, with a view to study the effect of moisture regimes, fertility and zinc on its yield and yield attributes.