Development and sensory evaluation of unripe and ripe Bael fruit powder (Aegle marmelos)

Abstract

The bael fruit is known for its medicinal properties and is one of the most nutritious fruits. In the present study unripe and ripe bael fruit pulp (Aegle marmelos) was used to develop powder in the laboratory. Purpose of this was to study the sensory evaluation of developed powder. There are four different techniques were used separately for drying unripe and ripe bael fruit pulp these were mechanical tray drier, solar try drier, open sun light and shade drying and developed powder after drying them properly. Results of the present study indicate that unripe and ripe bael fruit powder samples “liked very much” on six point hedonic scale. The highest score was achieved by shade dried powder as compared to other powders. Hence, it was selected for future research work.