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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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2018 - 20196
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Subject: Dairy Science × End date: 2019 × Type: Thesis × Thesis Type: M.Sc ×
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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    PREPARATION OF CHHANA WHEY BEVERAGE BLENDED WITH STRAWBERRY (Fragaria ananassa) JUICE.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) MESHRAM, PAWAN SITARAM.; Zinjarde, Dr. R. M.
    The present investigation entitled “Preparation of chhana whey beverage blended with strawberry (Fragaria ananassa) juice” was undertaken during the year 2018-2019. The chhana whey beverage was prepared with different combinations of chhana whey and strawberry juice viz. 100:00 (T1), 98:2 (T2), 96:4 (T3) and 94:6 (T4) with four treatments and four replications in completely randomized design (CRD). Sensory evaluation carried out by the five judges, showed the different levels of strawberry juice had a significant effect on sensory attributes such as flavour, body and texture, colour and appearance, acidity and overall acceptability of strawberry chhana whey beverage. Chhana whey beverage prepared by blending with 4 parts of strawberry juice (T3) had secured the chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage highest score (93.38). The data observed that total solids, solid-not-fat, ash, protein and acidity percentage of chhana whey beverage were increased with increase in level of strawberry juice, while moisture and fat percentage were decreased with the increase in level of strawberry juice. The ash was non-significantly affected. Chhana whey beverage prepared by blending with 4 parts of strawberry juice (T3) contained 93.50, 6.50, 6.03, 0.47, 0.42, 0.46, 0.26 per cent and 5.25 moisture, total solids, SNF, protein, ash, acidity and pH, respectively. The cost of production was lowest for treatment T1 without strawberry juice level (Rs. 9.93 per lit) while, the cost of production was highest for treatment T4 with 6 parts of strawberry juice level (Rs.42.30 per lit). The chhana whey beverage prepared by blending with 4 parts strawberry juice level i.e. (T3) costing Rs. 31.50 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality chhana whey beverage can be prepared by using 4 parts of strawberry juice and 96 parts of chhana whey with 8 % sugar.
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    ThesisItemOpen Access
    UTILIZATION OF SINGHARA (Eleocharis dulcis) FLOUR FOR PREPARATION OF PEDA.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) MESHRAM, TUSHAR ASHOK.; Undratwad, Shri. D. T.
    Milk was standardize at 6 per cent fat, and the peda was prepared with different levels of singhara flour viz. 0 (T1), 5 (T2), 10 (T3) and 15 (T4) per cent were carried out having four treatments with five replications in completely randomized design (CRD). The data obtained after chemical analysis for total solids, solid not fat, fat, protein and ash content in peda and sensory characteristics like flavour and sweetness, colour and appearance and body and texture were subjected to statistically analysis. The different levels of singhara flour had a significant effect (p<0.05) on improving the quality regarding flavour and sweetness, colour and appearance and body and texture. Total solids and SNF (%) of peda were increased with the increased in level of singhara flour while the fat (%), protein (%) and ash (%) were decreased with increased in level of singhara flour. The sensory evaluation for overall acceptability was carried out by the judges, showed that peda prepared by adding the 5 per cent singhara flour (T2) had highest score (86.47 out of 100) and ranked as an acceptable treatment. The cost of production of peda was found to be decreased with increased level of singhara flour. The cost of production was higher in treatments T1 without adding singhara flour is 325.86 Rs/kg while, peda prepared with adding 15 per cent singhara flour (T4) costing 319.86 Rs/kg which had low cost of production as compared to other treatments. Hence, it is concluded that the best quality of singhara peda can be prepared by using 5 per cent of singhara flour with 30 per cent of sugar. This singhara peda contain 87.28 per cent total solid, 69.04 per cent SNF, 18.25 per cent fat, 12.64 per cent protein and 3.31 per cent ash.
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    ThesisItemOpen Access
    UTILIZATION OF LEMONGRASS (Cymbopogon Flexuosus) DISTILLATE IN THE PREPARATION OF COW MILK LASSI.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) GAWAI, CHHAGAN BABAN.; Zinjarde, Dr. R. M.
    The present investigation entitled “Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0 (T1), 99.5:0.5 (T2), 99:1.0 (T3), 98.5:1.5 (T4) and 98:2.0 (T5) lassi to lemongrass distillate 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, colour and appearance and acidity were subjected to statistical analysis. The overall acceptability also analyzed by the same method. The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of lemongrass distillate. The good quality lassi prepared with addition of 2.0 per cent of lemongrass distillate contained 3.31, 2.85, 10.94, 89.06, 0.62, 0.62 per cent and fat, protein, total solids, moisture, ash, acidity and 4.79 pH, respectively. The sensory evaluation carried out by the five judges, showed that the lassi prepared by blending with 2 per cent lemongrass distillate (T5) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35), colour and appearance (8.32 out of 10), acidity (8.31 out of 10) and the overall acceptability had the highest score (8.53 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of lemongrass distillate in treatment T5 was Rs. 63.92 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of lemongrass distillate and 98 per cent of lassi with 15% sugar.
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    ThesisItemOpen Access
    UTILIZATION OF MORINGA (Moringa oleifera ) LEAVES POWDER FOR PREPARATION OF COW MILK LASSI.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) YEOTKAR, KU. POOJA PRAKASHRAO.; Zinjarde, Dr. R. M.
    The present investigation entitled “Utilization of Moringa (Moringa oleifera) leaves powder for the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0 (T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5) dahi to moringa leaves powder were laid out with five treatments and four replications in completely randomized design (CRD). The data obtained after evaluation of sensory characteristics like flavour, body and texture, colour and appearance, acidity and overall acceptability. Chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi were determined.The lassi prepared by blending with 4 per cent moringa leaves powder (T3) had highest score for flavour (40.50 out of 45), body and texture (33.50 out of 35), colour and appearance (8.30 out of 10) . The overall acceptability of lassi (T3) had the highest score (8.50 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment.The lassi prepared with addition of 4 per cent of moringa leaves powder contained 3.70 fat, 4.25 protein, 14.81 total solids,85.19 moisture, 0.90 ash, 0.60 per cent acidity and 4.76 pH.The lassi prepared with 4 per cent of moringa leaves powder in treatment T3 was Rs. 68.01 per kg which was superiorly accepted by the panel of judges.Hence, it is concluded that best quality lassi can be prepared by using 4 per cent of moringa leaves powder and 96 per cent of dahi with sugar.
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    ThesisItemOpen Access
    UTILIZATION OF GINGER (Zingiber officinale) JUICE FOR PREPARATION OF FLAVOURED MILK.
    (Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-22) RATHOD, PIRALAL BADDU.; Zinjarde, Dr. R. M.
    The present investigation entitled “Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk” was undertaken during the year 2018-2019. Milk was standardized to 3 per cent fat and the flavoured milk was prepared with different combinations of milk and ginger juice viz. 98:2 (T1), 96:4 (T2), 94:6 (T3) and 92:8 (T4) with four treatments and five replications in completely randomized design (CRD). The data observed that total solids, SNF, ash and acidity percentage of flavoured milk were increased with increase in level of ginger juice, while fat, protein, pH and moisture percentage were decreased with the increase in level of ginger juice. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) has 2.90 per cent fat, 11.50 per cent T.S., 8.59 per cent SNF, 0.15 per cent acidity, 3.31 per cent protein, 0.78 per cent ash, 6.71 value pH and 88.50 per cent moisture. Sensory evaluation carried out by the five judges, showed the different levels of ginger juice had a significant effect on sensory attributes such as flavour and taste, consistency, mouth feel, colour and appearance and overall acceptability of ginger flavoured milk. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) had secured the highest score (95.39). The cost of production of flavoured milk was increased with increasing level of ginger juice. The cost of production was lowest for treatment T1 with 2 parts of ginger juice level (Rs.72.33 per lit) while, the cost of production was highest for treatment T4 with 8 parts of ginger juice level (Rs.73.77 per lit). The flavoured milk prepared by blending with 4 parts ginger juice level i.e. (T2) costing Rs 72.82 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality flavoured milk can be prepared by using 4 parts of ginger juice and 96 parts of milk with 5 % sugar.
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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.