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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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Subject: Dairy Science × End date: 2018 × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    PREPARATION OF SHRIKHAND BY USING ASHWAGANDHA (Withania sominfera L.) POWDER.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-16) NICHAL, PRAVIN BALIRAM; Chavan, Dr. S. D.
    The present investigation entitled “Preparation of shrikhand by using ashwagandha (Withania sominfera L.) powder” was conducted at Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. An effort was made to standardize the optimum level of ashwagandha powder in the preparation of shrikhand, with main objects to evaluate the product by sensory evaluation, determination of chemical composition and to calculate cost of production. Some of the findings emerged from the present investigation are summarized as follows. In view of above objectives present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different level of ashwagandha powder i.e. 0.2, 0.4, 0.6 and 0.8 per cent in treatment T2, T3, T4 and T5 respectively. From the investigation it was observed that, the mean score of flavour of shrikhand in treatment T3 was highest (43.00) and lowest in T5 (37.75). The average score for body and texture of shrikhand was highest in T3 (33.0) and lowest in T5 (39.00). As regard for colour and appearances showed the highest score in T3 (18.75) and lowest in T5 (15.75). Treatment T3 (94.75) showed highest overall acceptability over other treatments. This superiority was found due to addition of 0.4 per cent ashwagandha powder in shrikhand. In respect to chemical composition of ashwagandha powder added shrikhand, it was observed that, the fat and protein content was slightly decreased with addition of different levels of ashwagandha powder. The moisture and titratable acidity of shrikhand was significantly decreased. The total solid, SNF and ash content of shrikhand was increased with increase the level of ashwagandha powder. As regards to the cost of production per kg shrikhand was lowest in T1 (Rs. 111per kg) and highest in T5 (Rs. 119 per kg). Which indicates that increase in the level of ashwagandha powder showed an increase in cost of production of shrikhand. From the present study it can be concluded that, acceptable quality shrikhand can be prepared by adding 0.4 per cent ashwagandha powder.