Effect of expansion and storage on value added bael (Aegle marmelos) syrup incorporated with aloevera (Aloe barbadensis)

Bael (Aegle marmelos Correa) and aloevera (Aloe barbadensis Miller.) are rich in medicinal and nutritional properties. Five blend combinations were made by blending bael pulp and aloevera gel in different ratios, viz. 100% bael pulp + 0% aloevera gel, 0% bael pulp + 100% aloevera gel, 50% bael pulp + 50% aloevera gel, 75% bael pulp + 25% aloevera gel and 25% bael pulp + 75% aloevera gel. The syrups were prepared using 65% sugar, 1.25% acidity and 25% blend from each blend combination. The syrup developed with 25% blend (50% bael pulp + 50% aloevera gel was found the best among the all blended combinations during organoleptic test by the panel of semi trained judges on 9-point Hedonic Scale. The total soluble solids, acidity, reducing sugar, total sugars and browning were increased whereas vitamin C, non-reducing sugar and organoleptic quality decreased continuously during storage. The blended syrup was found acceptable up to five months when stored at ambient conditions. The findings suggests that bael and aloevera can be utilized for commercial processing of blend syrup using 65% sugar, 1.25% acidity and 25% blend consisting of 50% bael pulp and 50% aloevera gel, which can be useful for growers, processors as well as consumers by the taste, flavour, nutritive and medicinal properties of both the plants. The developed product can also be stored for five months at ambient temperature.