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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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2016 - 201912020 - 20221
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Author: SAIKIA, KALPITA × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    EFFECTS OF BLACK RICE EXTRACT ON QUALITY CHARACTERISTICS OF DUCK MEAT NUGGETS
    (College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2022-01) SAIKIA, KALPITA; Laskar, Saurabh Kumar
    Duck meat nuggets were prepared by incorporating three different concentrations (0.5%, 0.9% and 1.3%) of black rice ethanol extract (BREE) and other non-meat ingredients to find out the best formulation which can be stored for a reasonable time at refrigeration temperature without affecting their physico-chemical, organoleptic and microbiological qualities. Nuggets were cooked by two different methods, i.e. steam cooking and oven cooking. The formulations prepared in the steam cooking method were CS (0% BRE), T1S (0.5% BRE), T2S (0.9% BRE) and T3S (1.3% BRE) and formulations prepared in the oven cooking method were CD (0% BRE), T1D (0.5% BRE), T2D (0.9% BRE) and T3D (1.3% BRE). A total of five batches of nuggets of each formulation were prepared, and different quality parameters were evaluated. In oven cooking nuggets were cooked in a preheated hot air oven at 120°C till the internal temperature reached 75 ± 2°C, Steam cooking nuggets were done in a cooking vat at 80ºC for 45min. After that, these were packed in food-grade polyethylene bags, stored under refrigeration temperature and evaluated for various quality traits viz., Water Holding Capacity (WHC), pH, Water activity (aw), Thiobarbituric acid (TBA) value, Total Plate Count (TPC), Total Viable Psychrophilic Bacterial Count (TVPBC),Coliform count, Yeast and Mould count, Staphylococcus count, Antioxidant activity, Colour Profile on 1st, 5th, 10th and 15th days of storage. In addition, Emulsion Stability, Cooking Loss, Proximate Composition, Organoleptic qualities, and Texture Profile of the products were estimated on the day of production (1st day). The production cost of duck meat nuggets were also calculated to find out the best and most economic formulation. Emulsion stability (ES), Cooking loss and proximate composition of duck meat nuggets did not show significant (P > 0.05) differences between control and Black Rice Extract treated products both in steam cooking and oven cooking. The pH values did not differ significantly between the treated and control formulations in both the cooking methods. However, there was a significant (P 0.05) among the treatments and control formulations in either of cooking methods. A significant (P 0.05) differences were observed between control and treated products in terms of hardness, fracturability and chewiness in both the cooking method, However, springiness, cohesiveness and resilience values of texture profile showed significant (P < 0.01) differences between the product groups. The results of colour profile studies showed that the redness (a*) value increased significantly (P < 0.01) with the increased incorporation of Black Rice Extract, however during storage, the value decreased significantly in all the formulations. The lightness (L*) and Yellowness (b*) values decreased significantly (P < 0.01) with the incorporation of BRE, although, the b* value ii decreased, and the L* value increased significantly in all the formulations & in both the cooking methods during storage periods. The incorporation of higher concentrations of black rice extract resulted in higher DPPH free radical scavenging activity. During storage (up to 15 days) it had shown a significant decreasing trend of antioxidant activity in all the formulations and in both the cooking methods. The higher concentrations of black rice extract resulted in higher total phenolic content. The taste panel evaluation studies in respect of overall acceptability scores of duck meat patties involving all the eating quality parameters revealed that the 0.9% BRE treated products (T2) had the highest overall acceptability scores. Though, the panel scores of nuggets recorded for all other treatment groups were found acceptable. Estimation of production cost of duck meat nuggets indicated that T3 formulation products were more economical than the control and other treated products. Based on the results obtained in the study, it might be concluded that duck meat nuggets could be prepared satisfactorily on the addition of up to 1.3% concentration of BRE and can be stored safely up to 10 days under refrigeration temperature.
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    ThesisItemOpen Access
    DEVELOPMENT OF DUCK MEAT PATTIES INCORPORATED WITH BLACK GRAM (Vigna mungo L.) FLOUR
    (Assam Agricultural University, Khanapara, Guwahati, 2016-07) SAIKIA, KALPITA; LASKAR, S. K.
    Duck meat patties were prepared by incorporating three different levels of hydrated (1:1 w/w) Black Gram Flour (BGF) along with other non-meat ingredients to find out the best formulation/combination which can be stored for reasonable time at refrigeration temperature without affecting its physico-chemical, Sensory and bacteriological qualities. The formulations attempted were – CT (0% BGF), T1 (5% BGF), T2 (10% BGF) and T3 (15% BGF). A total of five batches of patties of each formulation were prepared and evaluated. Patties were cooked in hot air oven at 185 ± 5°C till the internal temperature reached 75 ± 2°C. Thereafter, these were packed in food grade polyethylene bags, stored under refrigeration and evaluated for various quality traits viz., Water Holding Capacity (WHC), pH, Water Activity (aw), Thiobarbituric acid (TBA) value, Sensory qualities, Total Viable Count (TVC), Total Viable Psychrophilic Bacterial Count (TVPBC) and Colititre value on 1st, 5th, 10th and 15th days of storage. In addition, Emulsion Stability, Cooking Loss, Proximate Composition, Colour Profile and Texture Profile of the products were estimated on the day of production (1st day). Besides above, the Calorie value and production cost of duck meat patties were calculated out. Emulsion stability (ES) was significantly (P < 0.01) higher in T3 formulations compared to the CT. Increasing levels of Black Gram Flour resulted in marked decrease (P < 0.01) of cooking loss in the treated groups. The WHC of the patties significantly (P < 0.01) increased along with the increased levels of BGF. There was significant (P < 0.01) decrease in the WHC after 5th day along with the increase in the storage periods. The pH values did not differ significantly in the treated formulations although there was significant (P < 0.01) decrease of products pH values after 5th days on storage upto 15 days. Addition of BGF resulted in decrease of aw. The highest aw was recorded in the control and the lowest values in T3 formulations. Irrespective of the CT & treated formulations the aw decreased significantly (P < 0.01) from 1st to 15th day of storage. The TBA values however, increased significantly (P < 0.01) during the storage period. Proximate composition study of duck meat patties revealed significant (P < 0.01) decrease in the per cent moisture, crude protein and ether extract content from the control to the treated groups. On the contrary, the per cent total ash content increased non-significantly (P > 0.05) from the control to the treated formulations. The study revealed a non-significant (P > 0.05) decrease in calorie value of duck meat patties from the control product to the treated ones. The taste panel evaluation studies in respect of the overall acceptability score of duck meat patties involving all the eating qualities revealed that the treated products had the lowest overall acceptability scores than the control one, although the scores recorded for all others were within the acceptable limit. Among the treated products, formulation T1 registered highest overall acceptability scores. The TVC for the duck meat patties showed significant (P < 0.01) increase in bacterial load from day 1st to 15th day of storage. The TVPBC was not detected on 1st day, although the TVPBC for the duck meat patties showed significant (P < 0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the product formulations and on storage upto 15th day. With increased incorporation of BGF the lightness (L) value increase from CT to the treated products and the redness (a) and yellowness (b) values decreased from CT to treated products. With increased incorporation of black gram flour the hardness, springiness, chewiness and resilience values increase but fracturability and cohesiveness decrease from control to the treated products. Estimation of production cost of duck meat patties indicated that products containing T3 were more economic than the control and other treated products. Based on the result obtained in the study it might be concluded that duck meat patties could be prepared satisfactorily on addition of upto 15% levels of BGF and can be stored upto 10 days under refrigeration, without adversely affecting the quality of the products, besides, obtaining a relatively cheaper, black gram flour enriched duck meat patties.