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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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  • ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE FAT REDUCED FERMENTED DAIRY PRODUCT
    (College of Veterinary Science, Assam Agricultural University Khanapara, Guwahati-781022, 2017-07) Bania, Priyanka
    A study was carried out to develop a low calorie fat reduced fermented dairy product. The experiments were conducted in the laboratories of the Department of Livestock Products Technology and the All India Coordinated Research Project on Post-Harvest Engineering and Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022. Strain NCDC 263 obtained from the National Dairy Research Institute, Karnal, Haryana-132 001 was used as starter culture. Low calorie, fat reduced misti dahi was prepared by replacing sucrose at 25, 50, 75 and 100% with either natural sweetener – honey or with artificial sweetener - sucralose. Effect of sugar replacement on pH and lactic acid content, proximate composition, microbiological quality, organoleptic properties and calorific value of misti dahi was studied. Acid production capacity of the starter culture showed decreasing values along with a corresponding increase in pH values of the dahi samples in the treatment groups. Results of the study on the proximate composition of misti dahi with varied concentrations of sugar, honey or sucralose revealed a gradual decrease in protein and total solids contents while an increase in moisture content was noted. Fat content of the products showed variable results. Total viable count showed an increase in honey added misti dahi while sucralose added products showed a gradual decrease in TVC. Yeasts and mould count was found to be below the minimum countable number of 25 per plate for all the treatment groups including the control. Coliform organisms were not detected in any of the samples. Sensory evaluation of the low calorie, fat reduced misti dahi samples was done for various eating quality attributes like appearance, colour, body and texture, flavour and taste by a semi-trained panel. Results of the study showed that the misti dahi containing 25% honey was rated best for flavour, taste and overall acceptability. The samples of the control group enjoyed superior ratings for appearance and body and texture. Samples of the T8 group scored the lowest ratings for overall acceptability. Calorific value of all the treatment groups was found to be lower than that of the control group (97.33±1.33). Among the treatment groups, the least calorific value was calculated in the samples of T8 group (56.26±2.07) and among the treatment groups the samples of the T1 group had the highest calorific value (94.80±3.63). On the basis of low fat content of 2.96±0.22% and superior eating quality characteristics, treatment group T1 containing 25% honey and 75% sucrose is recommended and a suitable protocol for commercial production of misti dahi has been proposed.