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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 2652-2659
DOI: https://doi.org/10.20546/ijcmas.2017.607.374


Development of Value Added Products from Bael Fruit (Aegle marmelos)
K.Y. Ullikashi1*, M.R. Kammar2 and Sudeep R. Lokapure3
1Department of Home science, Agricultural extension unit, Koppal, Karnataka, India
2Department of Home science, Krishi Vigyan Kendra, Bagalkot, Karnataka, India
3Department of Biochemistry, Goa Medical College, Bambolim-Goa, India
*Corresponding author
Abstract:

Bael fruit (Aegle Marmelos) has considerable nutritional and medicinal benefit. To reap the nutritional benefit and to get market throughout the year many value added products like bael juice jam and toffee were developed. Bael juice with recipe jaggery and lime scored high in sensory evaluation compared to Sugar with lime, jaggery, sugar and control, while bael jam of recipe bael fruit with equal amount of sugar highly accepted with high sensory scores compared with control and other samples (Bael fruit with 75% and 150% sugar). Bael toffee with recipe bael fruit with 100% sugar scored higher compared to other samples (Bael fruit with 150% and 200% sugar). All the highly accepted products were also highly accepted in the consumer evaluation.


Keywords: Development, Bael fruit and Jaggery.
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How to cite this article:

Ullikashi, K.Y., M.R. Kammar and Sudeep R. Lokapure. 2017. Development of Value Added Products from Bael Fruit (Aegle marmelos).Int.J.Curr.Microbiol.App.Sci. 6(7): 2652-2659. doi: https://doi.org/10.20546/ijcmas.2017.607.374