Vol. 12, Issue 4 (2023)

Author(s):
Patel Niketa B, Mayani JM, Sangani SL and Dev Raj

Abstract:
The Bael [Aegle marmelos (Linn.) Corr] or bilva belongs to the family Rutaceae is an important but neglected wild indigenous fruit of India. The ripe fruits are sweet, aromatic, cooling, laxative, good tonic for heart and brain and cure stomach disease. Bael is one of the most nutritious and have medicinal properties. However, it is not used as table fruit. There is need to develop, popularize and exploiting minor fruit like bael and its products. If the utilization of bael fruit is established in the processing industry, it will give a great fillip to the commercial cultivation of this valuable fruit. Fruits may be processed into various process products. The present study is an effort to explore the possibility of effective utilization of bael fruit, where value added products have been developed and the process parameters have been standardized for its biochemical qualities. To standardize processing technology for preparation of squash addition of 50 percent water to fruit weight found optimum for easy extraction and better recovery of pulp. A combination of 25 percent pulp with 45 percent sugar and 1 percent acidity was organoleptically acceptable with taste, flavor, colour and overall acceptability up to 6 months of storage at ambient temperature (30±2 °C). During storage the significant increase in physico-chemical parameters like TSS, reducing sugar, total sugar and acidity of bael squash where as significant decreased in non-reducing sugar and pH level.