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Assam Agricultural University, Jorhat

Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level. Genesis of AAU - The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati. Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.

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20221
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Subject: Livestock Product Technology × Author: Khatun, Arifa × End date: 2022 × Start date: 2022 × Type: Thesis × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    Quality characteristics of soy milk blended yoghurt
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022) Khatun, Arifa; Borpuzari, T
    A study was carried out to evaluate the quality characteristics of soy milk blended cow’s milk yoghurt. The study was carried out in the laboratories of the Department of Livestock Products Technology, the All India Coordinated Research Project on Post-Harvest Engineering and Technology, the Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022 and in the Central Analytical Instrumentation Facility, Guwahati Biotech Park Incubation Centre, Amingaon, Kamrup, Guwahati-781031 during the period from December, 2021 to September, 2022. Organic whole soybeans procured from the local super markets were used for preparing sprouted and unsprouted soy milk. The NCDC 144 obtained from the National Dairy Research Institute, Karnal was used @ 3% (v/v) as yoghurt starter culture in the study. The effects of addition of soy milk on the pH, per cent lactic acid content, free fatty acids, flavour and colour profile, proximate composition, microbiological quality, sensory scores and the best before end of the cow’s milk yoghurt were studied. A gradual decrease in the pH values of the Control samples as well as in all the samples of the Treatment groups was noted. Fatty acids and flavour compounds were identified with the help GC-MS. The colour profiling revealed that L, a and b values were the highest in control samples followed by T2 group while the samples of T1 group showed the least values for these colour components. The samples of T2 group contained the maximum mean values of 4.23±0.02, 19.65±0.10 and 1.26±0.00% for protein, total solids and ash, respectively, while the Control samples showed the maximum mean value of 4.37±0.03 and 82.96±0.12% for fat and moisture, respectively. The protein content of the cow’s milk yoghurt incorporated with 25% of soy milk had higher protein content than the cow’s milk yoghurt. Addition of sprouted soymilk increased the per cent protein content of the cow’s milk yoghurt than those incorporated with unsprouted soymilk. The highest mean TVC of 9.13±0.01 log10cfu/ml was recorded in the samples of the T2 group which might be due to rapid growth of the added starter organisms accelerated by the synergistic effect of the germination metabolites of soybeans. Coliforms, E. coli, Salmonella, Shigella, Staph. aureus and yeast and moulds were not detected in any of the samples. The cow’s milk yoghurt prepared with 25% unsprouted soymilk had higher contents of caproic, caprylic, and lauric acids over the control samples. The yoghurt prepared with 25% sprouted soymilk had higher concentrations of margaric, palmitoleic, proprionic, tricosylic, tridecylic and vaccenic acids as compared to the control as well as the unsprouted samples. These free fatty acids might have contributed to the typical flavour of soy blended cow’s milk yoghurt. The cow’s milk yoghurt blended with 25% of unsprouted and sprouted soy milk enjoyed identical panel acceptance for the appearance, colour, body and texture, and flavour characteristics indicating that soy milk could be successfully blended with cow’s milk up to 25% in yoghurt without affecting its sensory properties. However, the cow’s milk yoghurt was more preferred for its taste as compared to the soy milk blended yoghurts. Cow’s milk yoghurt blended with 25% soy milk had the ‘Best Before End’ of 5d at refrigeration temperature.