The bael-mango jam was prepared and evaluated for changes in chemical and sensory parameters at monthly intervals for three months storage period. Total soluble solids and acidity increased significantly, while total carotenoids decreased significantly in jam with the advancement in three months storage period. The colour and appearance, texture, taste, flavour, mouth feel and overall acceptability of bael-mango jam decreased significantly during three months storage duration, however, the products were found acceptable level even after three months storage. Jam prepared with 0 bael: 100 mango pulp ratio was found most acceptable.
