Preparation of Functionally Enrich Instant Powder Mix from Different Bael Genotypes and Ingredients

Present study was carried out at Post Harvest Laboratory, Department of Horticulture G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand during the year 2017-18. The functionally enrich instant powder mix prepared from different bael genotypes and plant-based ingredients that can be consumed directly owing to their health benefits. The quality analysis of functionally enrich instant powder mix was done on the basis of total sugar, reducing sugar, non-reducing sugar, titratable acidity, ascorbic acid, moisture and non-enzymatic browning. The sensory evaluation of functionally enrich instant powder mix was done based on different sensory parameters i.e., colour, flavour, taste, texture and over all acceptability. The results revealed that different bael genotypes along with ingredients have potential for development of functionally enrich instant powder mix.