Preparation and Quality Evaluation of Powder from Bael Fruit (Aegle Marmelos Correa)

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Authors

  • M. R. Lahoti
     Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401 ,IN
  • A. R. Sawate
     Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401 ,IN
  • R. B. Kshirsagar
     Department of Food Engineering, College of Food Technology, M.A.U. Parbhani-431401 ,IN

Abstract

Bael is ideal for dry iand horticulture. Every part of this bael fruit i.e. fruit, seed, trunk, bark, leaf and root are important ingredients of several Ayurvedic prescriptions'. The nutritional and medicinal importance of bael fruit has been known for a long time but it is highly unfortunate that yet there is not any great demand of this fruit either for fresh market or for processing. The ripe bael fruits are sweet, aromatic, cooling, febrifuge, laxative, good tonic for heart and brain and are useful in dyspepsia. The fresh fruit is not consumed freely because of eating difficulties due to its hard shell, mucilaginous texture, numerous seeds and fibers; it could not be popular as a dessert fruit.

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Published

2011-07-01

How to Cite

Lahoti, M. R., Sawate, A. R., & Kshirsagar, R. B. (2011). Preparation and Quality Evaluation of Powder from Bael Fruit (Aegle Marmelos Correa). The Indian Journal of Nutrition and Dietetics, 48(7), 304–309. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4630

Issue

Volume 48, Issue 7, July 2011

Section

Original Articles

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