seeds and fibres), heating at 80° C for one minute, and then passing through a 20-mesh
stainless steel sieve. The palatability of the extracted bael fruit pulp was improved by
adjusting the brix and acidity with different treatments. The physicochemical changes and
organoleptic quality of bael pulp were assessed. The total sugar and reducing sugar
contents, acidity, and browning were increased, whereas ascorbic acid and total phenol …