Author(s):

Khushboo Kumari, Goutam mandal, Shwet Prabha and Sneha

Abstract: Bael is an important and indigenous fruit of India.Nutritionally bael is one of the most nutritious fruit which is rich in vitamins and antioxidant and widely known for their immense medicinal properties. Therefore, preserve is prepared from this fruit to increase the utilization of unripe bael fruit among peoples. A laboratory experiment was conducted to study on processing and quality attributes of bael preserve.The experiment was conducted on department of Horticulture and Post harvest technology, Palli Siksha Bhavana, Visva Bharati University, West Bengal during 2016-2017.The experiment was laid out in completely randomised design. Preserve is prepared by using 5 treatment (80˚B,75º B,70ºB,65ºB,60ºB) sugar concentration.It was observed that TSS(75.40%), total sugar(31.05%), reducing sugar(13.54%), non reducing sugar(17.52%), ash content (1.22%) increased by increase in sugar concentration while free moisture content(29.67%),titrable acidity(0.22%),ascorbic acid(1.82 mg/100g) and beta-carotene(267.87 µg/100g) decrease. Analysis of data showed that preserve of 70ºBrix is organoleptically best among preserve.

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