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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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2007 - 20097
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End date: 2009 × Start date: 2000 × Thesis Type: M.Tech ×
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Now showing 1 - 7 of 7
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    ThesisItemOpen Access
    EVALUATION OF THE SUITABILITY OF SAGO (TAPIOCA STARCH) AS A FUNCTIONAL INGREDIENT IN REGULAR ICE CREAM
    (Anand Agricultural University, Anand, 2009) 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 (10.0 per cent fat) was compared against two control ice creams, one having 10.0 per cent and other having 14.0 per cent fat using commercial stabilizer (Na-alginate) and emulsifier (Glycerol monostearate).
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    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
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    ThesisItemOpen Access
    EVALUATING THE SUITABILITY OF SAGO (TAPIOCA STARCH) IN DIETETIC LOW FAT ICE CREAM
    (Anand Agricultural University, 2008) Ashishkumar Sureshchandra Patel; Dr. K. D. Aparnathi
    The present study was planned and conducted to evaluate the suitability of sago (tapioca starch) as fat replacer and bulking agent in dietetic low fat ice cream. Low fat and low calorie ice creams and frozen desserts are in high demand in market due to increased customer health awareness. In this study an attempt was made to prepare a low fat ice cream having 2.4 per cent fat using sago as a fat replacer and bulking agent, which was compared against a control ice cream having 10 per cent fat. Incorporation of sago resulted in nearly 30 per cent calorie reduction in low fat ice cream as compared to control.
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    ThesisItemOpen Access
    EXTRACTION OF ANTIOXYGENIC PRINCIPLES FROM OAT (Avena sativa) AND THEIR EFFECT ON OXIDATIVE STABILITY OF GHEE
    (Anand Agricultural University, 2008) JIGAR B. TRIVEDI; Dr. V. R. Boghra
    A study was carried out to elucidate the effect of addition of oat grains or its preextract on the oxidative stability of ghee. A composite sample of dehusked oat grains powder (DOP) prepared from grains of oat contained 11.04 per cent moisture, 14.44 per cent protein, 7.40 per cent lipid, 2.25 per cent ash, 64.87 per cent carbohydrates as the major constituents and 0.0038 per cent iron, 1.75 per cent phenolics, and 21.6 per cent phospholipids
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    ThesisItemOpen Access
    STANDARDIZATION OF PROCESSING PARAMETERS FOR THE PRODUCTION OF READY-TO-SERVE UNRIPE MANGO BEVERAGE (PANA
    (Anand Agricultural University, Anand, 2007) AMEE V. RAVANI; Dr. D. C. Joshi
    Unripe mango beverage (Pana) is a very popular traditional product prepared and consumed in most households in India as a preventive and curative remedy for sunstroke, bilious, gastro-intestinal and blood disorders. Traditional technology is slow, labour intensive, at times unhygienic and results in non-uniform quality of product. The present investigation was undertaken to standardize the processing parameters for the production of ready-to-serve unripe mango beverage. The effects of mango fruit variety (Rajapuri, Langra, Kesar and Dashehari); different methods and conditions of cooking fruit (boiling in water at 100oC for 15, 20, 25 and 30 min; pressure cooking at 68.96×103 N/m2 for 10, 15, 20 and 25 min; steaming at 68.96×103 N/m2 for 10, 15, 20 and 25 min; and baking at 200oC and 300oC for 20, 25 and 30 min); additives (sugar: 6.00, 7.12 and 8.00%; salt: 0.40, 0.56 and 0.60%); rate of dilution of pulp concentrate (1:5, 1:6, 1:7 and 1:8); and thermal processing (at 75±2oC for 5, 10 and 15 min) for preservation with / without preservative were evaluated in detail with respect to the physical, chemical, microbiological and organoleptic quality of the final product. The above parameters were optimized for the maximum yield of most superior quality RTS beverage. The unripe mango RTS beverage prepared
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    ThesisItemOpen Access
    DEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOOD
    (Anand Agricultural University, Anand, 2009) MISTRY KUNAL KISHORKUMAR; Dr. R.F. SUTAR
    Okara or soy residue is a by-product of soymilk production process. It has been found that okara protein is generally of higher quality than that obtained from other soy products both in terms of the protein efficiency ratio and the essential amino acid to total amino acid ratio and hence, it may prove as a suitable ingredient for nutritional enrichment of cereal-based products. The present investigation entitled “Development of High
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    ThesisItemOpen Access
    CHARACTERIZATION OF EXOPOLYSACCHARIDES FROM LACTIC ACID BACTERIAL ISOLATES
    (Anand Agricultural University, Anand, 2009) ARTI T. PATEL; Dr. J. B. Prajapati
    Lactic Acid Bacteria (LAB) are widely used in the dairy and food industries from centuries. They play crucial role in food fermentation processes. Apart from production of lactic acid, flavouring compounds and bacteriocins; several strains of LAB secrete extracellular polysaccharides in favourable environments. In food industry, microbial EPS are used as thickeners or viscosifiers, stabilizing or emulsifying agents, texturizers, etc. EPS can find important place in health promotion too.