Quality Evaluation of Value Added Products Using Unripe and Ripe Bael Fruit Powder (Aegle marmelos)
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Date
2016
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DEPARTMENT OF FOOD AND NUTRITION COLLEGE OF HOME SCIENCE SK RAJASTHAN AGRICULTURAL UNIVERSITY BIKANER (RAJ.)
Abstract
Unripe and ripe bael fruit powder (Aegle marmelos) was studied to develop technology for its
powder , to study the sensory, physico- chemical characteristics and to proximate composition of
developed powder & products. Unripe and ripe bael fruit pulp were dried separately in solar tray drier,
oven, open sun light and shade drying. The organoleptic evaluation of bael powder samples revealed that
shade dried powder was best acceptable, hence was selected for further investigation.
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