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Utilization of bael (Aegle marmelos Correa.) for production of pulp and jam

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Title Utilization of bael (Aegle marmelos Correa.) for production of pulp and jam
 
Creator Tarsem Chand
 
Contributor Gehlot, Rakesh
 
Subject Bael, Pulp, Jam, Processing Technology
 
Description The fresh bael fruits were analyzed for various physico-chemical
characteristics. The results showed that average fruit weight, pulp
weight and peel weight (per kg fruits) were 629g, 683g and 307g,
whereas, pulp: peel ratio and seed percentage were 2.23 and 4.78,
respectively. Chemical constituents of bael such as moisture content,
TSS, total sugars and reducing sugars were found to be 56.7 per cent,
36.3 per cent, 15.45 per cent and 6.26 per cent, whereas, acidity, pH,
ascorbic acid, crude fibre, pectin, and total phenols were analyzed to
be 0.46 per cent, 4.47, 16.17 mg/100g, 4.22 per cent, 2.51 per cent
and 22.8 mg/100g, respectively. Bael pulp with TSS (30%), acidity
(0.50%) and KMS (0.07%) was highly acceptable (7.74) followed by bael
pulp with 30 per cent TSS, 1.0 per cent acidity and 0.07 per cent KMS
(7.62). Jam prepared with 1 kg bael pulp, 750g sugar and 4g citric
acid was highly acceptable (7.96) followed by jam prepared with 1 kg
bael pulp, 700g sugar and 4 g citric acid (7.82). Acceptability of pulp
and jam prepared from bael decreased with the increase in storage
period. Total sugars, reducing sugars and browning increased,
whereas, total phenols decreased in bael pulp and jam during storage
period. In bael jam, yield percentage was maximum (55%) in T6 (1kg
pulp, 800g sugar, and 4g citric acid) and minimum (53%) in T1 (1kg
pulp, 700g sugar and 2g citric acid). In bael jam, cost of production
was minimum (Rs. 32.94 per kg) in T5 (1kg pulp, 800g sugar and 2g
citric acid) and maximum (Rs. 35.01 per kg) in T2 (1kg pulp, 700g
sugar and 4g citric acid).
 
Date 2016-12-01T10:24:15Z
2016-12-01T10:24:15Z
2005
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/88529
 
Language en
 
Format application/pdf