Vol. 11, Issue 9 (2022)

Author(s):
M Nivetha, AV Ravani, SV Anadani and KS Damle

Abstract:
Bael fruit (Aegle marmelos) is a seasonal fruit which belongs to Rutaceae family. This fruit is an underutilized subtropical fruit which mainly available in the month of February to May. In traditional systems, each part of the bael tree such as fruit, seed, bark, flowers and leaves have been used for curing various diseases. The bael juice has cloudy or sedimentation in nature and the consumers also feel unappealing with lower shelf life. To develop attractive and clear bael juice, bael pulp was clarified by various techniques. The best clarification was found with pectinase enzyme 0.02% enzyme concentration, along with optimal conditions which includes incubation @ 40 °C for 210 min in shaker incubator followed by centrifuged @ 4000 rpm for 10 min and filtration using muslin cloth and enzyme denaturation by heating @ 90 °C for 5 min.