Production of Bael fruit (A egle m arm elos) pulp based intermediate moisture product

Abstract

The study was carried out to develop fibre enriched Bael fruit pulp based intermediate moisture food using potato, sugar and salt as ingredients, with the aim o f improving the palatability and increasing the utilization o f the fruit, to develop moisture sorption isotherms at 5°C, 3(fC and 35° C temperatures, and to increase the popularity o f Bael fruit among people. Three treatments included the ratios o f Bael: Potato: Sugar; 3:2:1, 2:3:1 and 1:1:0 respectively. Sensory evaluation was done using 30 semi trained panelists. According to their preference they selected 2:3:1 (Bael: Potato: Sugar) ratio as the best ingredients combination. This product was coded as 5 78 and it was superior in almost all the sensory attributes. The superior product recorded 14% fibre content and 15.5% moisture content. Microbial testing was conducted for the superior product at 2 week intervals at the ambient temperature condition. The Escherichia coli count was nil on all occasions. Total bacterial count and mould count has increased gradually. The sorption study and microbial testing results show that the product need to be packed in moisture proof packaging material at ambient temperature and application o f food grade preservatives to extend the shelf-life o f the product. Hence the study shows that this product has high nutritional and utilizable value, and there is a possibility o f the production o f Bael fruit pulp based intermediate moisture product incorporating potato, sugar and salt as additional ingredients.