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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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Now showing 1 - 9 of 21
  • 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
  • ThesisItemOpen Access
    STUDIES ON PRECOOLING OF MANGO (MANGIFERA INDICA) CV NEELAM FOR EXTENSION OF SHELF-LIFE
    (Anand Agricultural University, 2008) NANDKISHOR VANSING PATIL; Dr, R.F. Sutar
    The present investigation entitled “Studies on precooling of mango (mangifera indica) cv neelam for extension of shelflife “was conducted with three precooling methods and three storage temperature, with three replications in Completely Randomised Design. The mango fruit cv. Neelam was precooled by dipping in chilled water, hydrocoling and forced air cooling. After precooling mango fruit were stored in cold store (13 0C at 85 to 90 per cent humidity), evaporative cooled storage and at room temperature.
  • ThesisItemOpen Access
    Adhesion Characteristics of Probiotic Lactobacilli in Gastrointestinal Tract
    (Anand Agricultural University, 2008) Vishwanath Kodaikkal; Dr. J. B. Prajapati
    Ability of the microbe to attach to the intestinal enterocytes enhances its therapeutic utility. This may lead to competitive displacement of intestinal pathogens, and engagement of cell membrane receptors which activate signalling events that lead to cytokine synthesis, including interferons, and cell resistance to viral attack. Probiotic organisms also alter the composition of the flora by production of lactic acid, bacteriocins and antimicrobial peptides, which are active against pathogens.
  • ThesisItemOpen Access
    TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”
    (Anand Agricultural University, 2008) RUPESH S. CHAVAN; Dr. P.S. Prajapati
    The present study was planned and conducted to prepare Dietetic Rosogolla form cow milk. Preliminary trials were carried out to select the fat level in milk and suitable modifications in the process of Chhana making to obtain a good quality Chhana for Rosogolla preparation. Three levels of milk fat (1.0, 2.0 and 3.0 per cent) in cow milk were tried using a coagulation temperature of 60º C and 1 per cent citric acid as a coagulant maintained at same temperature. The quality of Chhana based on composition, yield and recovery of milk constituents was compared with the Chhana made from standardized cow milk having 4 per cent fat