Abstract
An experiment was conducted on Bael fruits to study the physical properties and chemical composition, to find out the suitable recipes for preparation of ideal syrup, also storage stability of syrup prepared from suitable recipes. Physical and chemical properties revealed that average weight (g)-510.25,Juice content(%)-75.28,TSS(%)-38.42,Total tritable acidity(%)- 0.42,Ascorbic acid (mg/100g)-14.32 indicated the proper maturity stage of Bael for syrup preparation.In these study different recipes of Bael syrup was standardized to explore the processing potential of Bael, a minor fruit. There were five different possibilities of recipes. The syrup prepared from the recipes 26% pulp, 65% TSS and 1.4% Acidity gave highest organoleptic quality score grater consumer acceptabilities and retain good nutritional qualities followed by syrup prepared from 28% pulp, 68% TSS and 1.5% Acidity and the quality of the prepared syrup was maintained up to tenth months at ambient temperature.
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