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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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ThesisItem Open Access INVESTIGATION TOWARDS REGIONAL RAINFALL-RUNOFF MODELING ON NATURAL WATERSHEDS UNDER PARTIAL GAUGING CONDITIONS OF MIDDLE GUJARAT(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA, 2019) Er. NIRAVKUMAR J. BUTANI; Dr. M. L. GaurThe planning, design and management of any water resources projects require good estimates of stream flow and peak discharge at certain points within a basin, which in fact comprised watersheds of varied sizes. To achieve it the observed meteorological and stream flow data are invariably needed for understanding various hydrological processes/response on such watersheds. Majority of the watersheds of the world are remains genuinely ungauged, whereas others poorly gauged or previously gauged, where measurement discontinued due to instrument failure or termination of a measurement program. Situation is graver under tropical situations like India, and the tribal regions, wherenumerous associated factors makes the condition bad to worse. These factors include uncertain and limited rains with high temporal and spatial variability, marginal land holdings, sharp and frequent land use changes, intensive cultivation on small land holdings/smaller micro watersheds, and above all the dearth of relevant hydro-climatological data. The only option remains to bridge such gap is by using plethora of simplistic models and approaches with which adequately accurate predictions of surface runoff are feasible. Only thing requires to achieve such goals remains the availability of regional values for key input parameters of such models.ThesisItem Open Access VALIDATION AND IRRIGATION SCHEDULLING OF MAIZE CROP BY AQUACROP MODEL UNDER SEMI-ARID ENVIRONMENT OF MIDDLE GUJARAT(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY, ANAND AGRICULTURAL UNIVERSITY, GODHRA, 2019) Kasundra Trushal; Dr. M. K. TiwariAquaCrop model have been developed for predicting the effects of soil, water and environment on grain yield, dry biomass and water productivity of different crop. AquaCrop model needs to be calibrated and validated for a given region using the data generated from field experiments. This study was conducted to calibrate and validate the AquaCrop model for maize crop and to generate irrigation strategies for maize crop with the help of AquaCrop model at CAET, AAU, Godhra. Calibration of AquaCrop model was done by using input data of maize crop during November- 2018 to March-2019. Validation of AquaCrop model was done by using crop mangement data of maize crop during November - 2017 to March - 2018 and July - 2018 to October-2018. Irrigation schedules for both maize variety (GAYMH- 1 and GM-6) were generated using AquaCrop model with the crop management data of maize crop during November- 2018 to March-2019.ThesisItem Open Access PERFORMANCE EVALUATION OF MECHANIZED SYSTEM FOR MANUFACTURE OF BEETROOT HALWA(Department of Dairy Engineering Sheth M.C. College of Dairy Science Anand Agricultural University, Anand, 2019) Ankur parmar; Dr. C. S. BaladhiyaThe present study was under taken for process standardization and mechanization of Beetroot Halwa in Steam jacketed kettle. This study was carried out in four phase. The proportion of various ingredient required for the preparation of beetroot halwa was optimized using Response Surface Methodology (RSM). Suggested solution obtained for the preparation of halwa was 29.63% sugar, 7.92% ghee and 32.9% khoa of w/w beetroot shred. The results obtained from RSM analysis was also validated statistically by ‘t’ test. The average chemical composition of the optimized beetroot halwa manufactured in steam jacketed kettle was 21.06 % moisture content, 7.06 % protein, 12.68 % fat, 57.30 % carbohydrate and 1.88 % ash. The texture profile of optimized beetroot halwa was shown 7.16 N hardness, 0.09 cohesiveness, 0.97 N mm chewiness, 0.50 N mm adhesiveness and 0.65 N gumminess.ThesisItem Open Access PRODUCTION TECHNOLOGY OF DEHYDRATED BOTTLE GOURD SHREDS(College of Food Processing Technology and Bio-Energy Anand Agricultural University, Anand, 2019) PATEL HIRALBEN AMRUTBHAI; Dr. R. R. GajeraBottle gourd (Lagenaria siceraria) is an important vegetable which play a significant role in human diet and it is belonging to the Cucurbitaceae family. It is difficult to consume fresh bottle gourd to meet daily recommended requirement because of tedious task of processing. For convenience in adoption of bottle gourd for daily use or in diet, it is more convenient to be converted into dried/dehydrated shreds or powder form; so as to make it available as and when required. Preparation of bottle gourd shreds or powder is one of the viable technologies for utilization of bottle gourd fruits. Experiments were carried out for standardizing the processing and storage parameters for production of dehydrated bottle gourd shreds. Different sized shreds (3, 5 and 7 mm thickness) were prepared by shredding machine. Steam blanching was carried out to inactivate POD enzyme and the process was optimized based on minimum POD inactivation time, maximum ascorbic acid content, maximum TSS and minimum juice yield. The optimized steam blanching treatment was 6 min POD inactivation in 3 mm size shreds. The ascorbic acid content, TSS and juice yield was 7.084 mg/100 g, 2.83 °Brix and 62.93%, respectively. Optimized shreds were utilized for further dehydration process. The shreds were pre-dried in microwave continuous dryer (MCD) at constant conveyor speed (0.3 cm/s) and final dehydration was carried out by fluidized bed dryer (FBD) at different drying temperature (55, 60 and 65 °C) and air velocity (6, 8 and 10 m/s). Optimization of dehydration parameters were accomplished on the basis of dehydration time, ascorbic acid content, colour value (ΔE*ab) and rehydration characteristics of bottle gourd shreds.ThesisItem Open Access EFFECT OF ATMOSPHERIC PRESSURE COLD PLASMA (APCP) AND UV-C TREATMENT ON SELECTED PESTICIDES AND MICROORGANISMS IN CUMIN SEEDS(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) SAIYAD AKHTARHUSAIN YAKUBALI; Dr. R. V. PrasadCumin (Cuminum cyminum L.) is an important spice and one of the earliest known minor spices used by mankind. The commercial value of spices are determined by pungency, texture, shape, color, appearance, taste and volatile oil content. Cumin seeds contain numerous phyto-chemicals, antioxidant, carminative and anti-flatulent properties. Atmospheric pressure cold plasma (APCP) and UV-C are novel emerging non-thermal technologies that have attracted attention as a decontamination tool in food processing. The present study investigated the efficacy of APCP and UV-C against microbiological risks and pesticide residues associated with cumin seeds.ThesisItem Open Access EFFECT OF PARTICLE SIZE OF SODIUM CHLORIDE ON THE QUALITY CHARACTERISTICS OF REDUCEDFAT AND FULL-FAT PIZZA CHEESES(DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Akshay Patel; Dr. A.H. JanaThe present investigation was carried out to evaluate the quality characteristics of full-fat (FF) and reduced-fat (RF) Pizza cheeses, with emphasis on baking characteristics, as affected by use of non-pulverized (180 μm) salt (sodium chloride, normal grain size) vis-à-vis pulverized (106 μm) salt. Pizza cheeses were prepared from mixed milk using direct acidification method employing dry salting (@ 2.5 per cent by weight of curd). The Pizza cheeses prepared in such manner were analysed for proximate composition, physico-chemical properties, textural characteristics, baking characteristics as well as sensory quality of unmelted and melted (upon baking) cheeses. The yield of cheese was determined and their microbiological quality was monitored during refrigerated (7±1°C) storage. The investigation was performed in four phases. The data were analyzed using two factorial Completely Randomized Design.ThesisItem Open Access STANDARDIZATION OF TECHNOLOGY FOR MANUFACTURE OF LEMON FLAVOURED PANEER(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Yashvantha R.; Dr. S. V. PintoThe present investigation was planned and conducted to arrive at a formulation and develop a technology for the manufacture of lemon flavoured paneer (LFP). The study was divided into four phases viz. Phase I: Assessing the suitability of selected form of lemon rind and standardizing a method for processing of lemon rind; Phase II: Standardizing selected processing parameters for manufacture of lemon flavoured paneer; Phase III: Optimizing the level of processed lemon peel, zinc sulphate and β- cyclodextrin in LFP using Response Surface Methodology; Phase IV: Evaluating the developed product for its gross chemical composition, textural properties, sensory attributes, microbiological quality and shelf life.ThesisItem Open Access PROCESS OPTIMIZATION FOR THE PREPARATION OF FERMENTED FUNCTIONAL SOY BASED BEVERAGE(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Undhad Truptiben Jayantibhai; Dr. Subrota HatiThe present investigation involved the preparation of fermented soy based beverage by optimizing the process parameters (the rate of inoculum and level of supplements i.e. SMP and WPC-70) to provide extra nutrition to lactic acid bacteria for enhancing their growth as well as sensory and biofunctional properties of the final product. In first phase, out of ten Lactobacillus cultures, two cultures viz. M2 (L. fermentum) and NK9 (L. casei) were screened on the basis of α-Galactosidase and β- Glucosidase activity in soymilk medium. Hence, NK9 exhibited highest α- galactosidase activity (13.90 U/mg) followed by M2 (12.94 U/mg) and β-glucosidase activity (1.76 U/ml), followed by M2 (1.74 U/ml) in soymilk medium. During the growth of ten Lactobacillus cultures, lowest reduction of pH was observed in M2 (pH 5.33), V3 (pH 5.38) and NK9 (pH 5.40); highest production of Lactic acid was also observed by M2 (0.26 % LA) and NK9 (0.25 %LA) and maximum viable counts were also observed in M2 (7.19 log cfu/ml) and NK9 (7.16 log cfu/ml) during their growth in sterilized soymilk up to 18h at 37ºC. Thus, M2 and NK9 showed highest acidity and viable counts during fermentation of soymilk after 18h of incubation which was selected for further study.ThesisItem Open Access DEVELOPMENT OF THE MULTI FRUIT SMOOTHIE(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) SNIGDHA BHARDWAJ; Dr. Samit DuttaThe present research study entitled “Development of the Multi Fruit Smoothie” was conducted with an idea to produce thermally processed and packaged multi fruit smoothie with longer shelf life. Smoothie is a creamy cold drink, which is conventionally made of blended fruit or berries together with fruit juice and optionally with yoghurt, other dairy products or other ingredients. The objectives of the study were to optimize the formulation for the multi fruit smoothie, to standardize the thermal treatment given to the product for the extension of shelf life, to characterize the final product for physicochemical, nutritional, microbiological and sensory quality of the final product and to evaluate the shelf life of the product in three different packaging materials. The study is the part of the effort to provide nutritional ‘on-the-go’ fruit based drink, containing custard apple, an under-utilized perishable fruit. D-Optimal model of Mixture Design at different range was adopted for three variables viz. custard apple pulp, mango pulp and pineapple juice, to optimize the formulation for multi fruit smoothie. Optimized product was prepared by mixing 28.92 per cent of custard apple pulp, 30.90 per cent of mango pulp, 39.88 per cent of pineapple juice and 0.30 per cent of xanthan gum with high color and appearance (8.35), taste (8.75), aroma (8.46), consistency (8.41) and overall acceptability (8.86) score. Temperature-time combination of 85 °C /15 min was selected as it rendered the highest desirability of 0.927. The final product contained moisture, protein, fat, crude fibre, ash and carbohydrate content of 74.52, 0.69, 0.31, 0.64, 0.57 and 23.60 per cent, respectively. The other physico-chemical parameters obtained for the same were 25.26 °Brix TSS, 3.78 pH, 0.510 per cent titrable acidity, 12.77 per cent reducing sugar, 20.46 per cent total sugar, 0.0909 nonenzymatic browning, 3749.57 cP viscosity and 0.89 color value (ΔEab). Nutritional information for one serving (200 ml) of multi fruit smoothie was calculated as 254.86 Kcal of energy, 0.791 g of fat, 1.759 g of protein, 60.18 g of carbohydrates, 1925.60 IU of vitamin A, 97.43 mg of vitamin C and 5.50 mg of iron. Microbiological quality of the product was enumerated in terms of total plate count, yeast and mold count and coliform count which were observed as 1.01 log CFU/ml, 1.14 log CFU/ml and not detectable respectively. The sensory quality of the product was determined by analysing the attributes like colour and appearance (8.78), taste (8.54), aroma (8.73), consistency (8.69) and overall acceptability (8.48). Under refrigerated condition, smoothie packed in metallized polyester spout pouch had shown the maximum shelf life of 84 days in comparison to 70 days for the product in glass bottle and 42 days for product packed in polypropylene bottle. Similarly, smoothie packed in metallized polyester spout pouch had maximum shelf life of 49 days in comparison to 35 days for glass bottle and 21 days for polypropylene bottle under ambient temperature storage.
