African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Review

Bael (Aegle marmelos Correa) products processing: A review

Anurag Singh
  • Anurag Singh
  • Department of Food Technology, FET, RBS Engineering Technical Campus, Bichpuri, Agra 283105, India.
  • Search for this author on:
  • Google Scholar
H. K. Sharma*
  • H. K. Sharma*
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University) Longowal-148106, Distt. Sangrur (Punjab), India.
  • Search for this author on:
  • Google Scholar
Pragati Kaushal
  • Pragati Kaushal
  • Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed to be University) Longowal-148106, Distt. Sangrur (Punjab), India.
  • Search for this author on:
  • Google Scholar
Ashutosh Upadhyay
  • Ashutosh Upadhyay
  • Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
  • Search for this author on:
  • Google Scholar


  •  Received: 30 November 2013
  •  Accepted: 13 May 2014
  •  Published: 28 May 2014

Abstract

Bael (Aegle marmelos Correa) being an indigenous fruit occupies an important place from medicinal point of view. The different varieties of Bael such as Mirzapuri, Kagzi Gonda, Kagzi Banarsi, Kagzi Etawah, Narendra Bael-1, Narendra Bael-2, Narendra Bael-5, Narendra Bael-9, Pant Shivani, Pant Sujata, etc are popular. Its nutritional and medicinal properties make this fruit one of the most valuable and a good source of nutrients, and qualities to cure diarrhoea, dysentery and other stomach ailments. This fruit have unlimited potential in its processed form. Bael can be processed to prepare jam, squash, nectar, toffee, slab, powder, ready-to-serve (RTS), wine, etc. The present paper therefore deals with the processing of bael into different products and the medicinal aspects together with physico-chemical changes in bael fruit.

 

Key words: Aegle marmelos, bael, medicinal properties, processing aspects, nutritional properties.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 8 No. 5
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES