This document outlines a research study on developing ready-to-serve (RTS) drinks, squash, and syrup from bael fruit. The study will examine the physical and chemical composition of bael fruit, develop recipes for bael-based products, and analyze the storage stability of the products over 120 days. A controlled experiment will be conducted comparing 8 treatments that vary the bael pulp percentage, total soluble solids, and acidity levels. The products will be evaluated periodically based on organoleptic properties, total soluble solids, acidity, and ascorbic acid content during storage.

1. Research topic: “Studies on Development of RTS, Squash
and Syrup from Bael (Aegle marmelos
correa)”.
By
Adarsh pandey
M.Sc. (Ag.) Horticulture
Roll No. 17021002103
Major Advisor- Dr . K. K. Mishra
Assistant Professor
Deptt. of Horticulture
Rama University
Mandhana,Kanpur(U.P)

2. Introduction
 Bael (Aegle marmelos Correa) is an indigenous fruit
of India belongs to family Rutaceae.
 The ripe fruit of bael is sweet aromatic, nutritious and
very palatable being highly esteemed and eaten by all
classes of people.
 Bael is usually processed into products like preserves,
refreshing beverages, powder, leather, squash, nectars,
toffee, jam, syrup.
 For all preparations, pulp is the prerequisite therefore
is required to be stored to supply throughout the year.
 These fruit crops have their own history of
consumption, local people are aware their nutritional
and medicinal properties.

3. 1. To study the physico-chemical composition of
bael fruit,
2. to evaluate the recipe for production of
quality RTS, Squash and Syrup from bael and
3. to study the storage stability of RTS, Squash
and Syrup bael.
Objectives

4. Review of Literature
Chand et al. (2007) reported that bael fruits with an average
weight 629 g and pulp and peel weight 683 and 307 g/kg of fruits,
respectively had a moisture content of 56.7%, total soluble solids
36.3%, total sugar 15.5%, reducing sugar 6.3%, acidity 0.46% and
pH 4.5. Its fruits are poor source of ascorbic acid (16.2 mg/100g)
but a good source of crude fibre (4.2%), pectin (2.5%) and phenols
(22.8 mg/100g).
Dattatreya et al. (2012) observed guava pulp for preparation of
different products such as RTS, Nectar and guava bar. Physico-
chemical properties like TSS, acidity, ascorbic acid content and
microbial properties were studied for the products prepared.
Ascorbic acid content decreased with the decrease in TSS during
product preparation. Microbial examination revealed that the
product is safe to consume.

5. Molla et al. (2003) conducted the experiment to find out suitable
formulation for preparation of bael beverage. The bael pulp was
analyzed for its composition and different formulations of beverages
were prepared using varying proportions of bael pulp and different
concentrations of thickening agents, such as sodium alginate, xanthane
gum and CMC. The prepared bael beverages were packed in glass bottle
with cap. The bael pulp showed 61.9% moisture, 32% TSS, Vitamin C
content 8.89mg/100mg and acidity 0.35%, pH 4.3 (with titrable acidity
0.5%). A five-member taste panel opined that formulation (16% bael
pulp + 0.2% CMC + 0.28% citric acid + 11.07% sugar + 0.06% KMS)
had the highest overall acceptability among other treatments.
Pandey (2004) studied that organoleptic quality of RTS and squash
gradually decreased but in case of cidar improvement in quality was
noticed during storage. The total soluble solids and acidity of RTS was
increasing but pH and ascorbic acid was gradually decreased at the end
of storage period.

6. Technical Programme
Experimental details
Year of experiment : 2018-19
Design : CRD
Number of treatments : 8
Number of replications : 3
Treatment details
T1 : Pulp 25% + 15 0Brix + 0.3% acidity
T2 : Pulp 20% + 12 0Brix + 0.3% acidity
T3 : Pulp 25% + 12 0Brix + 0.3% acidity
T4 : Pulp 15% + 15 0Brix + 0.25% acidity
T5 : Pulp 20% + 15 0Brix + 0.25% acidity
T6 : Pulp 25% + 15 0Brix + 0.25% acidity
T7 : Pulp 15% + 12 0Brix + 0.25% acidity
T8 : Pulp 20% + 12 0Brix + 0.25% acidity

7. Observation to be recorded
A. Physical Composition
1. Fruit colour
2. Average fruit weight (g)
3. Average fruit length (cm)
4. Average fruit width (cm)
5. Shell thickness (mm)
6. Average weight of pulp/fruit (g)
7. No. of seed/fruit
8. Average weight of skull/fruit (g)
9. Weight of seed and fiber (Non edible waste)
(g)
10. Pulp: Seed ratio
A. Chemical Composition
1. TSS (0Brix)
2. Acidity (%)
3. Ascorbic acid (mg./100g. of
pulp)

8. Observation to be recorded at 0, 30, 60, 90 and 120 days of
storage.
1. Organoleptic evaluation of RTS, Squash, Syrup.
2. Quality characters
• TSS%
• Acidity (%)
• Ascorbic acid (mg/100g)

9. References
 Molla M. M., Hossain M. A, Nasrin TAA, M.N. Islam and
S. Sheel. 2003. Study on the preparation of shelf stable
ready-to-serve beverages based on bael pulp. Bangladesh
Journal of Agricultural Research, 32(4): 573-586.
 Pandey, A.K. 2004. Study about the storage storability of
guava beverage. Progressive Horticulture, 36(1): 142-
145.
 Chand, T. and Gehlot, R. (2006). Utilization of bael (Aegle
marmelos Correa.) for preparation of pulp. Research
Crops, 7(8): 887-890.
 Dattatreya, M, V. Kaushik and V. Kumar 2012. Evaluation
of guava products quality. International Journal of Food
Science and Nutri. Engi. 2(1): 7-11.