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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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201616
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End date: 2016 × Start date: 2016 × Type: Thesis × Thesis Type: M.Tech. ×
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Now showing 1 - 9 of 16
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    ThesisItemOpen Access
    COMPARATIVE PERFORMANCE OF DRIP AND FURROW IRRIGATED TOMATO CROP IN PANCHMAHAL DISTRICT OF GUJARAT
    (COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2016) BHANDERI HEPIN D; Dr. M. L. Gaur
    COMPARATIVE PERFORMANCE OF DRIP AND FURROW IRRIGATED TOMATO CROP IN PANCHMAHAL DISTRICT OF GUJARAT
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    ThesisItemOpen Access
    SHELF LIFE EXTENSIONOF PEDA BY PARTIAL DEHYDRATION
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2016) DHOBALE GAJANAN BHIMARAO; Dr. J. P. PRAJAPATI
    Peda is an indigenous, khoa based, heat desiccated milk sweet prepared from either cow milk, buffalo milk or the combination of both. The shelf life of Peda at ambient temperature is hardly more than two days. During festival season, the demand of Peda increases many folds and the manufacturers find it difficult to meet the same. Large scale marketability of Peda and its export promotion requires a longer shelf life .Therefore, it should be aimed to increasing the shelf life of Peda to the maximum possible extends
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    ThesisItemOpen Access
    STANDARDIZATION OF TECHNOLOGY FOR MANUFACTURE OF BUTTERMILK FORTIFIED WITH DRUMSTICKS (MORINGA OLEIFERA)
    (DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2016) Ms. Binjan K. Patel; Dr. S. V. PINTO
    The present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of Moringa buttermilk. This experiment was carried out in six phases viz. Phase 1: Screening of different sources of Moringa products; Phase II: Development of a tentative method and formulation for manufacture of Moringa buttermilk; Phase III: Optimization of level of TMS (per cent) in buttermilk, acidity of dahi (per cent LA) and level of Moringa (per cent); Phase IV: Evaluation of shelf life of the developed product(s); Phase V: Compositional analysis and computation of cost of production of Moringa buttermilk and Phase VI: Consumer response study
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT OF NUTRI-CEREALS BASED GALACTOGOGUE PRODUCT ENRICHED WITH GARDEN CRESS FOR LACTATING WOMEN
    (Anand Agricultural University, Anand, 2016) SUMIRAN M. PATEL; Dr. Samit Dutta
    The present investigation entitled “Process Development of Nutri- Cereals based Galactogogue Product Enriched with Garden cress for Lactating Women” was conducted with an idea to prepare and standardize the process of making nutri-cereals based laddoo. The objectives of the study were to optimize the sprouting conditions and processing parameters, to formulate the multi nutrient laddoo for lactating women and to characterize the final food product for nutritional and quality parameters. Pregnancy and lactation are two states, which need increased nutritional demand like protein, calcium, iron etc. The study is the part of the effort to provide nutritional based foods, that can be more cost effective and health effective for pregnant/lactating women
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    ThesisItemOpen Access
    PROCESS RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER
    (Anand Agricultural University, Anand, 2016) Ruchiben S. Patel; Dr. J. B. Upadhyay
    Kheer, a cereal- based dairy delicacy, is popular throughout India. However, its limited keeping quality even under refrigeration has not allowed it to come out of the confines of the domestic kitchen. In past, several attempts have been made to extend the shelf life of kheer by, subjecting the product to sterilization in a retort but these have been of no avail. While the problems associated with thermal treatment of kheer were envisaged in the present study, to be overcome by employing a autoclave system in order to obtain a ready-to-eat kheer.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF BLOOD GLUCOSE LOWERING COMPOSITE FLOUR
    (Anand Agricultural University, Anand, 2016) RUBY BALCHANDANI; Dr. R.V.Prasad
    The concept of 'multi-grain' atta has taken the consumer market by rage. The present study was undertaken to formulate composite flour (CF) with indigenous grains which lowers the blood glucose levels, is high in protein and other nutrients while being acceptable to the palate. Process flow included optimization of CF followed by preliminary administration to 40 diabetic and 40 non-diabetic subjects to observe the change in blood glucose levels. Subjects were screened on the basis of BMI, BP, HbA1c level and GHQ 12 and counseled regarding their physical and mental well being three months prior to the administration. Diet charts were handed out and they were asked to follow a healthy diet with ample amount of exercise. Independent variables included whole wheat flour (A, 50-53 percent), textured soy protein flour (B, 15-17 percent), roasted bengal gram flour (C, 15-18 percent), barley flour (D, 9-10 percent), kodo millet flour (E, 5-6 percent). Protein content (percent), overall acceptability (score out of 9), flavour (score out of 9), texture (score out of 9) were the responses. D-optimal Mixture design was used and the optimized combination was found out to be A- 50 percent, B- 17 percent, C- 17.27 percent, D- 10 percent, E- 5.73
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    ThesisItemOpen Access
    SHELF LIFE EXTENSION OF PEDA BY PARTIAL DEHYDRATION
    (Anand Agricultural University, Anand, 2016) GAJANAN BHIMARAO DHOBALE; Dr. J. P. PRAJAPATI
    Peda is an indigenous, khoa based, heat desiccated milk sweet prepared from either cow milk, buffalo milk or the combination of both. The shelf life of Peda at ambient temperature is hardly more than two days. During festival season, the demand of Peda increases many folds and the manufacturers find it difficult to meet the same. Large scale marketability of Peda and its export promotion requires a longer shelf life .Therefore, it should be aimed to increasing the shelf life of Peda to the maximum possible extends.
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    ThesisItemOpen Access
    ENHANCING THE QUALITY OF GULABJAMUN PREPARED FROM CAMEL MILK KHOA
    (AAU, Anand, 2016) LAD SACHIN SUDHIR; Dr. K. D. Aparnathi
    Camel milk is generally produced in very remote areas and far from cities. Therefore, a viable alternate for earning from camel milk appears to convert camel milk into a product with better shelf life. For this purpose manufacture of khoa and its utilization in preparation of sweets like gulabjamun is the most appropriate and viable option. However, some defects like poor porosity, insufficient penetration of the sugar syrup, hard central core with doughy feel and typical off taste are the bottlenecks. Therefore, present study was undertaken to improve flavour as well as body and texture of gulabjamun from camel milk khoa. The entire work was divided into four parts: improvement in body and texture, masking the off flavour, characterization of product and storage study of the product. In order to improve the body and texture of the gulabjamun, four different approaches were tested: partial substitution of camel milk with buffalo milk, partial substitution of camel milk khoa with buffalo milk khoa, incorporation of porosity improving ingredients and combination of the partial substitution of camel milk / camel milk khoa and incorporation of porosity improving ingredients. The gulabjamun from camel milk khoa with desirable body and texture was obtained by replacing 30 per cent off camel milk khoa with buffalo milk khoa, addition of suji at the rate of 5 per cent of the khoa, maida at the rate of 15 per cent of the khoa and sodium bicarbonate at the rate 0.25 per cent of the khoa. The objectionable flavour of gulabjamun from camel milk khoa can be successfully masked by the addition of cardamom extract prepared from 1.0 g of cardamom in 20 ml of water and used for 125 g formulation along with 54° Brix sugar syrup as an extract of cardamom (3 g per liter) for soaking the gulabjamun. The average moisture, fat, protein, total carbohydrate and ash content of gulabjamun prepared from camel milk khoa with standardized formulation was 30.05, 12.2, 9.07, 48.26 and 1.87 per cent, respectively. The average acidity (% LA), free fatty acids (% OA), soluble nitrogen (%) and peroxide value (milli-eq. O2/kg) of gulabjamun prepared from camel milk khoa with standardized formulation was 0.34, 0.63, 0.28 and 0.40 respectively. The average hardness (N), chewiness (N.mm), gumminess (N), adhesiveness (N.mm) and springiness (mm) of gulabjamun prepared from camel milk khoa with standardized formulation was 5.22, 6.07, 1.20, 0.82 and 4.77 respectively. The average flavour, colour and appearance, body and texture as well as overall acceptability of gulabjamun prepared from camel milk khoa with standardized formulation was 8.21, 8.69, 8.13 and 8.37 respectively. The shelf life of the gulabjamun was studied by monitoring the changes in chemical characteristics (acidity, free fatty acids, soluble nitrogen and peroxide value) and sensory attributes (flavour, colour and appearance, body and texture as well as overall acceptability). The gulabjamun so obtained has better shelf life compare to the gulabjamun prepared from cow milk khoa.
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    ThesisItemOpen Access
    STANDARDIZATION OF TECHNOLOGY FOR MANUFACTURE OF BUTTERMILK FORTIFIED WITH DRUMSTICKS (MORINGA OLEIFERA)
    (Anand Agricultural University, Anand, 2016) Ms. Binjan K. Patel; Dr. S. V. PINTO
    The present investigation was planned and conducted to arrive at a recipe and develop a technology for the manufacture of Moringa buttermilk. This experiment was carried out in six phases viz. Phase 1: Screening of different sources of Moringa products; Phase II: Development of a tentative method and formulation for manufacture of Moringa buttermilk; Phase III: Optimization of level of TMS (per cent) in buttermilk, acidity of dahi (per cent LA) and level of Moringa (per cent); Phase IV: Evaluation of shelf life of the developed product(s); Phase V: Compositional analysis and computation of cost of production of Moringa buttermilk and Phase VI: Consumer response study