Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review

Table 3

Functional food application of Bael fruit with their processing technique.

Product	Processing technology	Product feature	Reference
(1) Juice	Enzymatic extraction (using pectinase and cellulose)	Juice yield 82.9%	[60]
(2) Beverage	Extraction and fortification with whey protein and pectin	Protein-rich beverage	[61]
(3) Jam (mixed fruit)	Pulp extraction and preservation with sugar	45%, 1 : 1 Bael and mango pulp; 0.5% acidity	[11]
(4) Wine	Fermentation	10.08% alcohol after 88 h fermentation at pH 5	[14]
(5) Beer	Fermentation	Beer with 1.75% protein, 16 °Bx, pH 3.9	[62]
(6) Candy	Dipping in sugar syrup and drying	4-month shelf life in polythene pouch	[63]
(7) Slab	Drying	Pulp with 0.5% acidity, 0.07% KMS, and 35% TSS. Moisture 14.5%	[64]
(8) Powder	Dehydration and grinding	More amount of carbohydrate and iron	[65]
(9) Panjiri	Dehydration, grinding, and roasting		[14]
(10) Preserve	Preservation with syrup	Syrup concentration maintained at 70%	[66]
(11) Leather	Pulp extraction, kneading, and drying	Preserve the fruits’ nutraceutical properties	[67, 68]