Studies on development of squash from bael ( Aegle marmelos Correa.) pulp and aloe vera ( Aloe barbadensis Miller.) gel blend.

摘要

Bael ( Aegle marmelos Correa.) and aloe vera ( Aloe barbadensis Miller.) gel has nutritional, medicinal and therapeutic values. The study confirmed that palatable squash could be prepared containing 25% blend consisting of 75% bael pulp, 25% aloe vera gel, 50% sugar, 1.25% acidity and 350 ppm SO 2. Observations on changes during storage revealed that TSS, acidity, reducing sugars, total sugars content and browning increased, whereas vitamin C, non-reducing sugar content and organoleptic score decreased continuously with storage period. The squash prepared from blend of bael pulp and aloe vera gel could be stored up to five months under ambient conditions with acceptable quality.