Loading...
Thumbnail Image

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.

Browse

Search Results

Now showing 1 - 9 of 25
  • ThesisItemOpen Access
    Development and Performance Evaluation of Inert Spouted Bed Dryer for Drying of milk
    (Anand Agricultural University, Anand, 2006) Deulgaonkar Nikhil Mukundrao; Dr. J. B. Upadhyay
    Drying of food is a costly affair due to its energy intensive nature. The size of the dryer and complexity of the process has led to need for an energy efficient drying process. Many drying technologies are at various stages of developments. One such rapidly growing, innovative technology is ‘inert bed drying’. Its main advantages are its small size and energy efficient operation. Drying of liquids and pastes in spouted bed with inert bodies, has been presented as an alternative to spray drying.
  • ThesisItemOpen Access
    DEVELOPMENT AND PERFORMANCE EVALUATION OF SCRAPED SURFACE HEAT EXCHANGER FOR CONTINUOUS THERMIZATION OF SHRIKHAND
    (Anand Agricultural University, Anand, 2006) A.V.Dhotre; Dr. A. G. Bhadania
    Mechanization and the manufacture of good quality products with fairy long shelflife is the demand of today’s competitive dairy industry and quality vigilant consumers. Lack of suitable and specialized equipment is one of the constraints in the escalation of Traditional Indian Dairy Products. Shrikhand occupies an important place in the list of delicacies liked by Indian population especially, in western India i.e. Gujarat, Maharashtra, Rajasthan and some parts of Karnataka.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPS
    (Anand Agricultural University, Anand, 2006) Amitabh Pandey; Dr. Sukhminder Singh
    The present study was planned and conducted to prepare a soup powder from blends of soyabean tofu and whey powder and evaluate the sensory qualities of Ready-to-Serve (RTS) soups made from their corresponding dry soup powders. Soup powder I (T1 to T16) and soup powder II (T17 to T32) were prepared by blending whey powder, tofu powder, onion powder, garlic powder, ginger powder, chilli powder, common salt and mono sodium glutamate along with either sodium alginate in soup powder I or with maida in soup powder II as thickening agent. All the powders were analysed for their chemical composition namely protein, fat, moisture, ash, total carbohydrates (by difference) and physico-chemical attributes viz., bulk density, total moisture absorption, pH and acidity. A commercial soup powder of mixed vegetable (Knorr, Hindustan Lever Ltd., Mumbai) was taken as the control (TC).
  • ThesisItemOpen Access
    EVALUATION OF THE SUITABILITY OF SAGO (TAPIOCA STARCH) AS A FUNCTIONAL INGREDIENT IN REGULAR ICE CREAM
    (Anand Agricultural University, Anand, 2008) Patel Mayankkumar Thakorbhai; Dr. K. D. Aparnathi
    The present study was planned and conducted to evaluate the suitability of sago (tapioca starch) as a functional ingredient in regular fat ice cream. Sago is natural, comprises of starch which can serve as stabilizer and sago has certain dietary benefits. Many people are fond of eating premium ice creams and frozen desserts but due to high calorie content and high price they avoid consuming such ice cream. In this study an attempt was made to prepare a regular fat (10.0 per cent) ice cream using a combination of sago and Whey Protein Concentrate (WPC) as stabilizer and emulsifier respectively and see whether it can compare favourably with premium ice cream in sensory quality. Hence, the experimental ice cream (
  • ThesisItemOpen Access
    EVALUATION OF THE SELECTED SPICES FOR EXTENDING THE SHELF LIFE OF PANEER
    (Anand Agricultural University, Anand, 2009) KRISHNA KUMARI ERESAM; Dr. K. D. Aparnathi
    Study of evaluating the selected spices for extending shelf life of paneer was conducted. The entire study was divided into four parts viz. selection of spices, selection of rate of addition of spice, preliminary screening of the spices for their effectiveness in enhancing shelf life of paneer and final testing of the selected spices for their relative efficiency in improving shelf life of paneer
  • ThesisItemOpen Access
    EFFECTS OF MEDICINAL HERBS ON LACTIC ACID BACTERIA AND THEIR USE IN PREPARATION OF PROBIOTIC LASSI
    (Anand Agricultural University, Anand, 2008) JAFARALI K. MOMIN; Dr. J.B. Prajapati
    Fermented milk products are well known since ancient time and are consumed all over world. The consumption of the fermented milk has sharply increased after the discovery of their probiotic effect. The medicinal plants are also very well known for maintaining and curing the diseases since time immemorial. The ayurvedic literature is full of the application of medicinal plants in well-being of the society. Hence, an herbal probiotic lassi containing medicinal herbs is of key importance in the field of functional and nutraceutical foods. Our present study was planned to assess the potential herbs with lactic acid bacteria in fermented milk and to develop herbal probiotic lassi with additional advantages of the medicinal herbs with combination in probiotic lactic acid bacteria
  • ThesisItemOpen Access
    ANTIOXIDANT POTENTIAL OF CAROTENOIDS IN ANNATTO (Bixa orellana L.) SEEDS
    (Anand Agricultural University, Anand, 2009) PATEL DEVESHKUMAR HARIBHAI; Dr. K. D. Aparnathi
    Annatto is a natural colour permitted for use in food products. The colour is obtained from annatto (Bixa orellana L.) seeds. The seed coat contains carotenoid pigments. The antioxidant/pro-oxidant action of carotenoids on lipid oxidation has been of interest in food lipids. Somewhat controversial reports are existing in the literature for effect of annatto colour on oxidative stability of food product. In India, two cultivars of annatto have been reported. One with white flowers and green pods (WFGP) and other one with pink flowers and red pods (PFRP). The differences in antioxidant potential between the two varieties are also not reported. Therefore, present study was planned to study the antioxidant potential of carotenoid pigments of annatto seeds obtained from these two varieties.
  • ThesisItemOpen Access
    ENERGY CONSERVATION IN CHOCOLATE PLANT
    (Anand Agricultural University, Anand, 2008) Singh Amitkumar Surendra; Dr. S. S. Kapdi
    The present global scenario of energy crisis has forced food processing industry to become more energy conscious. With liberalisation of industrial polices, the food processing industry is facing challenges both in terms of quality and cost competitiveness and striving to find out the ways and means to reduce resource consumption and improve the plant performance. As operations performed in food processing plants especially in chocolate plants are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants is considered as the area where simple plant optimisation measures can lead to substantial and almost immediate savings. In chocolate manufacturing plants, electricity is the main energy utilized for carrying out different processes. The electrical energy is utilized for operation of machinery involved in processes such as prime movers, refrigeration units, lighting, compressed air etc.
  • ThesisItemOpen Access
    STUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPING
    (Anand Agricultural University, 2008) PATEL ARUNKUMAR CHELABHAI; Dr. H.G. Patel
    The present investigation was carried out with a view to develop a technology for manufacturing of dried cheese for use as pizza topping. For this purpose, three types of cheeses were dried viz. fresh Cheddar cheese, mature Cheddar cheese and Mozzarella cheese using vaccum tray dryer installed at Anubhav Dairy, S.M.C College of Dairy Science, Anand