A Study on Development of Herbal Food Product- Bael (Aegle Marmelos) Fruit Toffee

In India Aegle marmelos is commonly known as bael and belonging to Rutaceae family. This fruit have unlimited potential in its processed form. The present study was carried out with the objective to prepare toffee by incorporation of various herbs like cardamom and cinnamon and to assess the acceptability and nutritive value of the products prepared. The bael fruit toffees were prepared from bael pulp with sugar, ghee, milk powder, corn flour, citric acid and different proportion of cardamom and cinnamon (0.5g, 1.0g and 1.5g respectively). These samples of toffees were tested for chemical properties like moisture, total ash and acidity. All the seven products and data obtained during investigations were statistically analyzed by using analysis of variance techniques. Organoleptic properties were analyzed by 9 point hedonic scale. The mean score of toffees for color and appearance were 5.92, flavour 6.4, texture – 6.19, taste – 6.43 and overall acceptability – 6.27. On the basis of findings toffee prepared with 0.5g cardamom was found the best in the case of color and appearance, texture, overall acceptability and 1.0g cinnamon powder in case of taste and flavor and the difference in the hardness was significantly different (P≤0.05).