The present investigation was undertaken to develop powder from bael fruit, to study the sensory, functional and nutritional qualities of bael fruit powder & to utilize fruit powder for value added products. The process for the preparation of powder was standardized. The sensory evaluation of fruit powder indicated that the bael powder was liked moderately by the panelist. Bael powder was incorporated (10% & 20%) in extruded products extruded products (vermicelli, pasta, macaroni).Sensory characteristics indicated that all the products were organoleptically acceptable in terms of color, appearance, flavor, texture, taste and overall acceptability. An attempt was also made to check the field acceptability of this bael powder based products, which proved successful and received a positive response from the respondents.