Author(s):

Monika Bhanot, Vimla Dunkwal, Madhu Goyal and Reetu Bhanot

Abstract: The bael fruit is known for its medicinal properties and is one of the most nutritious fruits. Storage study of bael fruit and pulp were conducted to find out suitable storage life to extent the availability of the fruit and produce the value added product in form of fruit. In the present study, unripe and ripe bael fruit pulp and its powder was used to developed various products i.e., muraba, jam, squash, candy, idli mix and panjiri in the laboratory. Sensory characteristics like colour, appearance, aroma, texture, taste and overall acceptability were evaluated on nine point hedonic ranking scales at the interval of 15 days for 60 days. Results of the present study indicated that all the developed products ranged between “like moderately to like very much” on the organoleptic parameters judged on nine point hedonic ranking scale. The highest scored was achieved by unripe bael muraba and lowest score achieved by ripe bael candy as campared to other products. Hence, it can be concluded that value added and preserved products have suitable storage life and have good nutritional properties if consumed in a meal.

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