PREPARATION, QUALITY EVALUATION AND STORAGE STABILITY OF WOOD APPLE BAR
Date
2014-12
Authors
HOSSAIN, MD TAFAZZAL
Journal Title
Journal ISSN
Volume Title
Publisher
HAJEE MOHAMMOD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR
Abstract
Wood apple is the cheaper, highly nutritious and seasonally available fruit and it was
decided to preserve for human consumption throughout the year. This study was planned
to utilize wood apple by preserving them as fruit bar. Using wood apple preserved
products as fruit bar were developed, stored and quality parameters were assessed for a
periods of 60 days. Different amounts of wood apple pulp (50g, 75g, 100g) were used to
develop bar. Statistically analysis of sensory attributes revealed that sample S2 (75 g
pulp) was most delicious. Physico-chemical analysis showed that sample S2 contained
moisture 13.55%, ash 4.90%, acidity 1.75%, TSS 71.5 obrix, total sugar 46.15mg/100g,
reducing sugar 8.75mg/100g, vitamin C 1.71mg/100g and protein 7.85%. Hence, this
study shows that wood apple bar has high nutritional value.
Description
The wood apple (4. marmelos L. Correa) belongs to the family Rutaceae, occupies an
important place among the indigenous, fruits of Bangladesh. It is known by different
names viz. Bael, Bel, Bengal Quince, Bil, Bilva, Bilpatre, Shul, Shaiphal, Vilvum, etc. It
is a large deciduous tropical tree, found all over Sri Lanka, Pakistan, Bangladesh, Burma,
Thailand and most of the southeastern Asian countries (Rakesh et al. 2005). The fruit is
abundantly available in Rajshahi, Rangpur, Gazipur, Mymensingh, Tangail, and
Chittagong districts (Kamaluddin, 1966). However, no statistical data is available
regarding its area and production.
Keywords
WOOD APPLE BAR, Ash content, Acidity