Studies on processing and storage stability of bael (Aegle marmelos correa) squash for nutritional security

An experiment was conducted on Bael fruits to study the physical properties and chemical composition along with to find out the suitable recipes for preparation of ideal Squash and storage stability of Squash 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 Nectar preparation. In these study different recipes of Bael Squash was standardized to explore the processing potential of Bael, a minor fruit. There were five different possibilities of recipes. The Squash prepared from the recipes 25% pulp, 45% TSS and 1.00% Acidity gave highest organoleptic quality score, grater consumer acceptability's and retain good nutritional qualities followed by Squash prepared from 28% pulp, 42% TSS and 1.10% Acidity and the quality of the prepared Squash was maintained up to fifth months at ambient temperature.