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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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20185
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Subject: Dairy Chemistry × End date: 2018 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    UTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) CHAVHAN, SANTOSH NARAYAN.; Atkare, Dr. V. G.
    The research work entitled “Utilization of khamang rice (Oryza sativa) for the preparation of kheer” was carried out during the year 2017-18. Milk was standardized to 4 per cent fat and the kheer prepared with addition of khamang rice at 1.5% (T1), 2% (T2), 2.5% (T3) and 3% (T4) per cent by weight of milk. The results of four treatments with five replications were statistically analyzed by using completely randomized design (CRD). The data obtained after chemical analysis of fat, total solids, protein, ash, moisture and evaluation of sensory characteristics like colour and appearance, body and texture, flavour and overall acceptability were subjected to statistical analysis. Total solids, protein, ash percentage of kheer were increased with increase in the level of khamang rice and fat and moisture percentage was decreased with increase in the level of khamang rice. The sensory evaluation for (overall acceptability) carried out by the judges, showed that kheer prepared by adding with 3 part khamang rice (T4) had secured the highest score (97.40) and ranked as acceptable treatment. This kheer contained 5.31 per cent fat, 39.56 per cent total solids, 3.78 per cent protein, 1.61 per cent ash and 60.44 per cent moisture. The cost of production of kheer was increase with the increase in the level of khamang rice. The cost of production was higher of treatment T4 with addition of 3 part khamang rice (Rs.86.00 per kg) while, the kheer prepared by adding 3 part khamang rice (T4 treatment) costing (Rs. 86.00 per kg) which was superiorly accepted by the panel of judges. Hence, it is concluded that superior quality kheer can be prepared by addition of 3 per cent of khamang rice.
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    ThesisItemOpen Access
    UTILIZATION OF BLACK CARROT (Daucus carota spp. sativus) JUICE FOR PREPARATION OF FLAVOURED MILK.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) TAYDE, BHUSHAN MADHUKAR.; Zinjarde, Dr. R. M.
    The present investigation entitled “Utilization of black carrot (Daucus carota spp sativus) juice for preparation of flavoured milk” was undertaken during 2017-2018. Flavoured milk was prepared using milk standardized to 3 per cent fat with constant level of sugar (8 per cent), cardamom (0.1%) and different levels of black carrot juice viz,100:0(T1), 98:2(T2), 96:4 (T3) and 94:6 (T4) with four treatment and five replication. The product was analyzed for chemical composition as well as for sensory attributes in completely randomized design. The cost of production was also calculated by considering the retail market prices of different ingredients used. The results showed that fat, total solids and protein were significantly decreased with the increase in level of black carrot juice inflavoured milk. The fat, total solids and protein content were decreased range from 3 to 2.83 per cent, 18.84 to 18.75 per cent and 3.39 to 3.20 per cent respectively. On the other hand, the acidity, SNF and ash percentage were significantly increased with the increase in the levels of black carrot juice. Acidity, SNF and ash increased range from 0.14 to 0.21 per cent, 15.84 to 15.92 per cent and 0.74 to 0.84 per cent respectively. The significantly highest scores for colour and general appearance (27.03 out of 30), taste (47.10 out of 50), acceptability (18.37 out of 20) and overall acceptability (92.05 out of 100) were obtained in flavoured milk containing 6 per cent of black carrot juice. The cost of flavoured milk increased with the increase in the levels of black carrot juice. It is inferred from the above results that acceptable quality flavoured milk can be produced by blending black carrot juice to the extent of 6 per cent with cost of production of Rs. 69.64/lit.
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    ThesisItemOpen Access
    QUALITY OF MILK SOLD IN WARDHA CITY.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) SHINGNE, SANTOSH DIGAMBAR.; Gubbawar, Dr. S. G.
    The present investigation entitled “Quality of milk sold in Wardha city” was undertaken during the year 2017-18. For this study total of 80 samples were randomly collected from milk producers, milk vendors, hotel and restaurants and co-operative societies of Wardha city and tested for the determination of physico-chemical quality and extent of adulteration in milk at Post Graduate Laboratory, Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur. The results indicated that out of 80 samples the highest per cent of milk samples for specific gravity level below 1.028 were found in milk vendors (60.00%) and the lowest per cent of milk samples for specific gravity level below 1.028 were found in milk producers (15.00%). For the fat level group, highest per cent of milk samples in group of 3.5 to 4.5 were found in milk producers (60.00%) and the lowest per cent were found in hotel and restaurants (30.00%) and for the SNF level group, highest per cent of milk samples level group of between 8.5 to 9.0 were found in milk producers (70.00%) and the lowest per cent were found in milk vendors (45.00%). For the acidity level group, highest per cent between 0.14 to 0.15 found were found in hotel and restaurants (55.00%) and lowest in milk producers and co-operative societies (45.00%). As indicated by specific gravity, the highest per cent of milk samples adulterated with water were found in milk vendors (60.00) followed by hotel and restaurants (55.00%), co-operative societies (40.00%). The lowest per cent of milk samples adulterated with water were found in milk producers (15.00%). It was a good report for people of Wardha city that nobody added any adulterant in their milk samples, except that they are adulterating milk with water.
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    ThesisItemOpen Access
    UTILIZATION OF MENTHOL (Mentha arvensis) JUICE FOR THE PREPARATION OF LASSI FROM COW MILK
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) GAIKWAD, Ku. JYOTI RAMESH.; Gubbawar, Dr. S. G.
    The present investigation entitled “Utilization of Menthol (Mentha arvensis) juice for the preparation of lassi from cow milk” was undertaken during the year 2017-2018. Milk was standardized to 3.5 per cent fat and the lassi prepared in the proportion of 100:0(T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5)curd to menthol juice were laid out with five treatments and four replications in completely randomized design (CRD). The data obtained after chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi and evaluation of sensory characteristics like flavour, body and texture and colour and appearance were subjected to statistical analysis. The overall acceptability also analyzed by the same method. The data revealed that fat, protein, moisture percentage and pH values of lassi were decreased with increased in the levels of menthol juice while total solids, ash and acidity percentage were increased with increased in the levels of menthol juice. The lassi prepared with addition of 4 per cent of menthol juice contained 3.24 per cent fat, 3.22 per cent protein, 20.08 per cent total solids, 80.58 per cent moisture, 0.62 per cent ash, 0.84 per cent acidity and 4.25 pH. The sensory evaluation indicated that the lassi prepared by blending with 4 per cent menthol juice (T3) had highest score for flavor (40.62 out of 45), body and texture (33.57 out of 35) and colour and appearance (18.33 out of 20).The overall acceptability of lassi prepared by blending with 4per cent of menthol juice (T3) had the highest score (8.50 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production in treatment T1 without addition of menthol juice was Rs.50.93 per kg while, the lassi prepared with 4 per cent of menthol juice in treatment T3 was Rs. 52.33 per kg which was superiorly accepted by the panel of judges.
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    ThesisItemOpen Access
    STUDIES ON QUALITY OF PANEER SOLD IN NAGPUR CITY.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) BHANDEKAR, KU. VIBHALI ANAND.; Atkare, Dr. V. G.
    In all 75 samples of paneer were examined during the course of investigation which were collected from different regions viz., central, east, west, north and south region. From each region, 15 samples were collected and analysed during three fortnight. So, 5 samples of each regions were analysed each fortnight. These paneer samples were collected by adopting stratified randomization technique. Central, east, west, north and south region paneer samples contained on an average moisture 54.49, 51.32, 52.56, 50.33 and 52.79 per cent, fat 22.81, 26.40, 24.13, 27.17 and 24.40 per cent, protein 19.41, 17.91 18.59, 16.73 and 17.89 per cent, ash 1.81, 2.02, 1.88, 1.87 and 1.84 per cent, total solids 45.51, 48.68, 47.44, 50.33 and 47.21 per cent, respectively. Adulteration of starch was more or less found in all regions paneer samples. Whereas, adulteration of coal tar dyes was found in central, west, north and south regions. However, east region paneer gives negative test for coal tar dyes and only two samples gives positive test for starch, hence east region paneer found superior over other in respect to starch and coal tar dyes adulteration.