Bael (Aegle marmelos) and wood apple (Limonia acidissima L.): Postharvest processing and properties evaluation of fruit powders for their food applicability

Abstract

Bael (Aegle marmelos) and wood apple (Limonia acidissima L.) are indigenous and underutilized fruits with high potential to use in various food applications, and these are seasonal fruits and perishable making them go to waste. Hence this study aimed to process their pulp into powders and analyze physical and functional properties to find their applicability in different foods. Bael and wood apple pulps were dried in a hot air oven at 65 and 60o C for 670 and 720 mins, respectively. The bael fruit powder (BFP) and wood apple powder (WAP) yield after drying was 33.89 and 29.62 g%, respectively. The final moisture content and water activity of the powders were 7.96±0.78, 7.34±0.72 and 0.327±0.12 and 0.314±0.17, respectively. Bulk and tapped density values for both powders were high, resulting in higher Carr’s Index and Hausner’s Ratio indicating inferior flowability. The Water Absorption Capacity of BFP (1.31±3.27g/g) was higher than WAP (1.15±3.28g). The oil absorption capacity of WAP was 101.19±1.46% and BFP was 101.86±1.85% which is higher than the Water Absorption Capacities of both powders. The swelling capacities and solubility of BFP and WAP were 4.39±0.01, 4.15±0.02 mL/g and 97.67±0.06, 98.45±0.02%, respectively. Foaming capacities for BFP and WAP were 23.45±0.09 mL and 25.62±0.06 mL, respectively. Both fruit powders did not form strong gels even at 20%. The results showed that these fruit powders can potentially be used in fiber-enriched and other new food formulations.