Development and nutritional evaluation of value added sweet products using bael fruit pulp (Aegle marmelos l.) and stevia powder for nutritional and health benefits
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Fifteen value added sweet products, seven milk based namely custard, kulfi, gajrela, shake,
kheer, burfi, sandesh and eight cereal based products namely seviyan, dalia, atta
biscuits,malpura, panjiri, pinni, cupcake and matthi were developed using different
proportions of bael pulp/powder and stevia. For substituting one gram of sugar, five milligram
of stevia was added in all the products. Organoleptic evaluation of the products was done and
all the products were found to be highly acceptable at different levels. Incorporation of bael
pulp in milk based value added sweet products i.e., burfi and kheer at 40%, kulfi, gajrella,
shake at 20%, custard at 10%, whereas bael powder in sandesh at 15% was found highly
acceptable. Percentage of sugar reduced in kulfi was 75 , kheer was 67, custard , shake and
burfi was 60, sandesh was 50 and gajrella was 40 by using stevia powder in milk based
bael products. Incorporation of bael pulp powder in cereal based value added products i.e.,
malpura 20%, panjiri, matthi, pinni and cup cake at 15%, atta biscuits at 10%, whereas bael
pulp in dalia at 30% and seviyan at 25% was found highly acceptable. The percentage of
sugar reduced in pinni 60, dalia 57, panjiri 55, seviyan and malpura was 50, matthi 40, atta
biscuits and cup cake was 8 by using stevia powder in cereal based value added sweet
products. Addition of bael pulp/powder resulted in significant increase in fibre content of all
the products. The potassium content increased significantly in all the acceptable sweet
products as compared to the control and the sodium content decreased significantly in the
value added sweet products. Addition of stevia resulted in a significant decrease in energy
content of all the acceptable products ranging from 3-20 per cent. The developed products
were popularized among the self help groups of Ludhiana and Moga districts by delivering
lectures and demonstration of value added sweet products. A significant increase in KAP
score of self help groups was found after popularization of value added products using bael
and stevia. Hence, it can be inferred from the results that incorporation of bael pulp (10-40%)
and bael pulp powder (10-20%) and substitution of 40-75% sugar with stevia is recommended
in all value added sweet products and the people should be encouraged to use bael and stevia
in sweet products as they are natural, safe and have many therapeutic benefits.
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