Abstract
Bael occupies an important place not only nutritionally but therapeutically as well. It has a woody-skinned and it is difficult to be used by hand, so it is not very popular as a fresh fruit for table purpose. In this study value added dried products were made to enhance its shelf life & utilize this important medicinal fruit around the year. Two types of sample were prepared 1) raw Bael 2) pretreated Bael sample. The drying of raw and pretreated Bael was carried out in solar cabinet dryer separately. The various parameters like moisture content, relative humidity, moisture content, weight loss were determined during experiment. The samples were examined for Color, flavor, appearance, taste, overall acceptance by a panel of judges (10) and average score was calculated. The statistical analyses of data were carried out which gives the different equations of degree two (R2 value) for different two samples.
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