Standardization of processing technology for bael (Aegle marmelos Correa.) squash

Sunil Verma; Rakesh Gehlot

Research on Crops 8(2): 500-503


Accession: 017118020

Download citation:  

Article/Abstract emailed within 1 workday
Payments are secure & encrypted
Powered by Stripe
Powered by PayPal

The processing technology for bael (Aegle marmelos) squash was standardized and the product was evaluated for changes in chemical composition and organoleptic quality during storage. The results showed that total sugars, reducing sugars and browning were increased, whereas acidity and total phenols of bael squash were decreased during storage. The overall acceptability of bael squash decreased during storage; however, its organoleptic scores remained above the acceptable level in all the treatments after storage. Bael squash prepared with 35% bael pulp, 50% total soluble solids and 1.20% acidity was most acceptable among all the treatments.