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@article{201495,
        author = {Mr. Ingole Rupesh Venkatrao and Mr. Vishal Balaji Pawar and Mr. Jagtap Vishal and Mr. Somesh Somnath Amlapure},
        title = {FORMULATION AND EVALUATION OF ANTI-DIABETIC CANDY FROM BAEL FRUIT (AEGLE MARMELOS)},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {12},
        pages = {4951-4957},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=201495},
        abstract = {The present study was aimed at formulation and evaluation of anti-diabetic herbal candy prepared from Bael fruit (Aegle marmelos). Bael fruit possesses significant anti-diabetic, antioxidant, and medicinal properties due to the presence of alkaloids, flavonoids, tannins, and phenolic compounds. Herbal candies were prepared by heating and congealing method using bael fruit pulp, sugar substitute, glucose syrup, gelatin, citric acid, and flavoring agents. Different formulations (F1–F5) were prepared by varying the concentration of bael fruit extract and evaluated for physicochemical properties such as appearance, weight variation, thickness, hardness, friability, moisture content, pH, drug content, in-vitro dissolution, and stability studies. The prepared candies showed acceptable organoleptic characteristics with good stability and uniformity. Formulation F3 exhibited optimum hardness, acceptable moisture content, good taste masking, and maximum drug release. The study concluded that bael fruit candy can be effectively formulated as a patient-friendly herbal dosage form for diabetic patients and may improve patient compliance due to its palatable taste and herbal origin.},
        keywords = {Bael fruit, Aegle marmelos, Anti-diabetic candy, Herbal formulation, Evaluation, Herbal dosage form.},
        month = {May},
        }