Formulation and Evaluation Study of Bel Powder

Abstract

A long-standing value, both in traditional and modern medicinal practices, is packed into the extract from the bel fruit (Aegle marmelos), primarily native to the Indian subcontinent and Southeast Asia. Bel powder, synonymous with deep cultural significance in Ayurveda, is a convenient, shelf-stable form of fruit containing health benefits while remaining powdered. The fruit is rich in macronutrients, like carbohydrates, with minimal content of fats and moderate amounts of protein, being a good source of vitamins A and C, calcium, potassium, and magnesium. Bioactive compounds, such as tannins, coumarins, and flavonoids, in Bel powder, add antioxidant, anti-inflammatory, and antimicrobial properties. Bel powder is also believed to be very variable in its health benefits—it helps digest food, supports the immune system, and balances blood sugar levels. It has a high content of dietary fibre, which promotes easy digestion and stops the appearance of problems like constipation and dysentery. Antioxidant properties will help to prevent immunity weakness and reduce inflammation inside the body. Therapeutic use in animals has been proven for diabetes problem alleviation, protection of the liver, and maintenance of heart health. This therapeutic activity is mainly attributed to the presence of tannins and coumarins as the primary phytochemicals, which provide nutrition to cells to inhibit inflammation. Both traditional sun drying and modern freeze drying techniques are employed in the production of bel powder to maintain its bioactive properties. On account of its curative potential, it has been widely used in the various realms of culinary application, Ayurvedic medication, nutraceutical, and even cosmetic formulations. Increasing demand for natural supplements as well as products in the Ayurveda line creates a significant requirement for bel powder from countries like India, the U.S., and Europe. Based on available scientific evidence, it is believable that bel of these will provide the health benefits that it has across the different domains; therefore, their potential effects in the treatment of metabolic disorders and chronic diseases need more exploration. It is safe generally, but a visit to the doctor.

Introduction

Bael (Aegle marmelos L.) is a fruit native to South Asia, widely available seasonally in countries like Bangladesh. It is nutritionally rich, offering dietary fiber, protein, fats, carbohydrates, vitamins (A, C, riboflavin), minerals (calcium, phosphorus, potassium, magnesium), and bioactive compounds (carotenoids, phenolics, flavonoids, antioxidants) beneficial for managing chronic diseases.

Due to its seasonal availability, various drying methods (sun, hot air, microwave) are used to preserve bael pulp, extending its shelf life and allowing it to be used in multiple products such as powders, candies, and beverages. Industrial drying techniques can improve quality and consistency.

The study focused on producing bael pulp powder from ripe fruits in Bangladesh, preparing three sample types differing by seed and gum content, and analyzed their functional and nutritional properties.

Functional properties such as bulk density, water absorption capacity, swelling power, solubility, particle density, and porosity varied among samples, influenced mainly by the presence or absence of seeds and gum. Sample-III (without seeds and gum) showed higher bulk density, water absorption, solubility, and better storage stability due to lower porosity.

Nutritional analysis revealed:

• Sample-III had the highest protein and mineral content (especially calcium).

• Sample-I (with seeds) had the highest fat and fiber content.

• Moisture content affected shelf life, with Sample-III retaining slightly more moisture but still within safe limits.

• pH and acidity changed after drying, affecting flavor.

• Ascorbic acid (vitamin C) was well retained in all samples despite drying.

• Mineral content showed high potassium and calcium levels, with lower phosphorus improving mineral bioavailability.

Overall, bael pulp powder, especially without seeds and gum, presents a nutritionally rich and functionally versatile ingredient suitable for food products, including ready-to-drink beverages, with good sensory appeal and potential health benefits.

Conclusion

The results of this study demonstrate that Sample-III, which is free from seeds and gum, yields a substantial amount of powder rich in essential nutrients, including protein, carbohydrates, potassium, calcium, and vitamin C. From a nutritional perspective, Bel pulp powder offers a promising source of high-quality powders that can serve as a valuable ingredient in various food applications. The sensory evaluation confirmed the overall suitability of the powder, particularly Sample-III, for use in ready-to-drink beverages, highlighting its potential for commercial production. Additionally, the inclusion of the gum and seed components of the fruit may offer further opportunities for product diversification, enhancing the value of bael-based products. In conclusion, Bel pulp powder has significant potential as a value-added food component in the manufacturing of commercially processed foods. It can contribute essential nutrients to the diet, supporting human health and well-being, while also offering a sustainable option for the utilization of this underused fruit. Therefore, the inclusion of bael powder in various food formulations could play an important role in addressing nutritional needs and enhancing food security.

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Copyright

Copyright © 2025 Nikita Bansode, Ankita Desai, Ashwini Dhole, Dr. Rajendra Patil. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.