Utilization of bael for processing

Physico-chemical characteristics of three genotypes of bael viz., NB-5, NB-9 and Kagzi growing under rainfed conditions of Jammu showed variation in fruit weight, pulp, seeds, fibre, shell, TSS, acidity, sugars, ascorbic acid and phenols. It was observed that cv. NB-9 having larger sized fruits, more pulp, lesser seeds and fibre is ideal for processing. Pulp was extracted by adding water equal to the weight of the pulp and it was utilized for preparing beverages in different combinations. Organoleptic evaluation revealed that bael nector consisting of 35 percent pulp, 25°B TSS and 0.3 percent acidity was ideal combination whereas squash having 50 percent pulp, 1.5 percent acidity and 50° B TSS was more acceptable.