The Physicochemical Characteristics and Quality Evaluation of Bael Fruit (Limoniaacidissima L.) Pulp Powder for the Product of Functional Food

Abstract

The Baed Fruit (Limoniaacidissima L.) powder without seed palp was dried for powder by using Multi commodity Solar Tunnel Drier (MCSTD). Hot air oven. and Tray dryer and compared its drying characteristics. fruit powder yield. physical and functional properties, least gelation concentration, nutritional composition. and sensory acceptance. The aim of the study to developed storage of powder after physio-chemical properties investigation and nutritional composition estimation for commercial use of Bael Fruit. The Bael fruit pulp gets completely dried within 6-10 hours in all drying methods. The overall drying rate was significantly (p<0.05) high in MCSTD dried sample; dehydration ratio, rehydration ratio and co-efficient of rehydration were significantly high In the tray dried sample at p<0.01. The total polyphenol content and antioxidant activity were significantly higher (p<0.01) in MCSTD dried wood Bael Fruit powder. The Titrable acidity and pH revealed the medium acidic nature of fruit pulp powder. Organoleptically, the Multi Commodity Solar Tunnel Dried sample was liked very much in terms of its color, test flavor and overall acceptability. Hence, the Bael Fruit pulp could be dried effectively using MCSTD, preserved as dried powder and value added for its industrial exploitation as an ingredient to process functional food products.