Analysis of value-added products developed from bael (Aegle marmelos)

Aegle marmelos, commonly known as bael or stone apple, is a tree native to India and Southeast Asia, with every part of the plant being useful for medicinal and food products. The pulp of the bael fruit is sweet, slightly astringent, aromatic, and pale orange in color. The research aimed to develop value-added products using this underutilized fruit, specifically a fruit bar (B-I) and jelly (B-II). These products were prepared from bael pulp, sugar, pectin powder, citric acid, food color, and sodium benzoate as a preservative. Sensory and physicochemical evaluations were conducted, including moisture, ash, pH, acidity, TSS, and phytochemical analysis of phenols, flavonoids, tannins, saponins, and alkaloids. FTIR spectroscopy was used to analyze functional groups, while the antioxidant potential was tested via DPPH assay. The sensory evaluation indicated that the jelly (B-II) had slightly higher overall acceptability (7.81 ± 0.93) compared to the fruit bar (B-I) (7.54 ± 1.72). The products contained significant bioactive compounds, with B-I exhibiting higher phenol (2.87 ± 0.04 mg/g) and flavonoid (2.82 ± 0.22 mg/g) content due to higher pulp concentration. The DPPH radical scavenging activity was higher in B-I (69.5 ± 11.36%) compared to B-II (54.4 ± 4.59%). B-II had the highest sugar content (6.87 ± 0.79 /100 g). Both products were deemed acceptable and offered a nutritious snacking option. Keywords: Aegle marmelos, Phytochemicals, Product development, Sensory evaluation, Underutilized.