Influence of Varying Drying Air Temperatures on Physico-chemical and Nutritional Characteristics of Bael (Aegle marmelos) Pulp

Drying is a critical process for preserving fruits, but the nutrients in fruits are highly sensitive to temperature. Finding an optimal drying temperature is crucial to maximizing the retention of nutritional and physico-chemical properties. This study investigated the effects of different drying air temperatures on properties of Bael fruit (Aegle marmelos) pulp. Fresh pulp (1000 g) was dried at 55°C, 65°C, and 75°C, and the resulting pulp was analyzed for physical, chemical, and nutritional changes compared to the fresh pulp. Statistical analysis was conducted through one-way ANOVA was done by Duncan's Multiple Range Test (DMRT) method. The results showed that drying at 65°C retained the most nutrition while preserving color and other physical properties. Color analysis indicated darkening and increased redness at higher temperatures. Chemical properties such as pH and ash content increased with drying, while titratable acidity was highest at 65°C. Nutritionally, protein content peaked at 65°C, while fat content increased steadily with drying air temperature. Fiber and ascorbic acid levels decreased as drying air temperatures rose. The Bael powder obtained by drying at 65oC could be very well used for making cookies and other value-added products.