Studies on recipes of bael (Aegle marmelos Correa) beverages and their storage

The investigation was carried out in the postharvest technology laboratory of CCS Haryana Agricultural University, Regional Research Station, Bawal, Haryana. Bael beverages viz RTS (with recipes 10.0, 12.5 and 15.0% pulp and 10.0 and 12.5oB TSS) and squash (with recipes 35.0, 37.5 and 40.0% pulp and 45.0 and 47.5oB TSS) were prepared and studied for changes in their chemical constituents and organoleptic rating during storage period of three months. Total soluble solids (TSS), sugars (total sugars and reducing sugars) and non-enzymatic browning were increased however acidity, phenols and organoleptic scores were decreased during storage period. Among different recipes RTS prepared with 12.5 per cent pulp and 12.5oB TSS recorded highest acceptability of 8.21 and 8.02 at initial stage and three months after storage respectively. The squash prepared with 35 per cent pulp and 47.5oB TSS recorded highest acceptability of 8.28 and 8.12 at initial stage and three months after storage respectively. Overall acceptability of bael RTS and squash was slightly decreased during storage period but remained above the acceptability level.