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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: Fruit Science × Author: BIJWE, ANJALI SATISH. × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STUDIES ON PREPARATION OF TOFFEE FROM Annona sp.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-19) BIJWE, ANJALI SATISH.; Bharad, Dr. S. G.
    A laboratory experiment on “Studies on preparation of toffee from Annona sp” was conducted at Post-Harvest Technology Laboratory, Horticulture section, College of Agriculture and Analytical laboratory, Department of Fruit Science, Dr.Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2018-19 with objectives to study the effect of Annona sp. pulp and different sugar concentrations on Annona toffee preparation on its quality and storability. To find out suitable Annona sp. and sugar concentrations for preparation of best quality Annona toffee. The experient was laid out in Factorial Randomized Block Design with ten treatment combinations comprising two species of Annona (Factor A) viz., A1 (Annona squamosa) and A2 (Annona atemoya) and five sugar concentrations (Factor B)viz.,T1 (pulp with 30% sugar), T2 (pulp with 40% sugar), T3 (pulp with 50% sugar), T4 (pulp with 60% sugar), T5 (pulp with 70% sugar) which were replicated three times, to study storability effect of Annona toffee at ambient condition for 150 days of storage.The results obtained during course of investigation are summarized in following paragraphs. With regarding to the chemical parameters of toffee viz., TSS, Titartable acidity, TSS/acidity ratio, pH, reducing sugars, non reducing sugars, total sugars, ascorbic acid , antioxidants and sensory attributes i.e colour, flavour, taste and overall acceptability and microbial count. In respect of species Annona squamosa stood superior in TSS, Titratable acidity, TSS/acidity ratio, pH, reducing sugars, non reducing sugars, total sugars, ascorbic acid, antioxidants and sensory attributes i.e colour, flavour, taste and overall acceptability. Among the different sugar concentrations for preparation of Annona toffee, the sugar concentration i.e B5 (pulp with 70% sugar) was found superior for chemical parameter viz. TSS, Titratable acidity, ascorbic acid , pH , reducing sugars, total sugars, non reducing sugars and antioxidants and followed by B4 (pulp with 60% sugar). The interaction effect of species and sugar concentrations was found to be significant in respect of pH, total sugar, non reducing sugar and antioxidants whereas the interaction effect was found non significant variation in respect to TSS, acidity, ascorbic acid, and reducing sugars.The interaction effect of Annona squamosa species with 70% sugar was found to be best.