Bael (Aegle marmelos Correa) being an indigenous fruit occupies an important place from medicinal point of view. The different varieties of Bael such as Mirzapuri, Kagzi Gonda, Kagzi Banarsi, Kagzi Etawah, Narendra Bael-1, Narendra Bael-2, Narendra Bael-5, Narendra Bael-9, Pant Shivani, Pant Sujata, etc are popular. Its nutritional and medicinal properties make this fruit one of the most valuable and a good source of nutrients, and qualities to cure diarrhoea, dysentery and other stomach ailments. This fruit have unlimited potential in its processed form. Bael can be processed to prepare jam, squash, nectar, toffee, slab, powder, ready-to-serve (RTS), wine, etc. The present paper therefore deals with the processing of bael into different products and the medicinal aspects together with physico-chemical changes in bael fruit.
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Anurag et al. (2014) studied this question.
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