Abstract
Abstract The present study was conducted with the objective of utilizing new varieties of guava (BAARI Payera-4) fruit in the production of carbonated drinks and also evaluation of different properties such as physico-chemical and sensory characteristics with respect to the different guava juice concentrations (10%, 15%, and 20% of juice) and TSS (10°, 12° and 15° Brix), respectively. This variety is selected for the preparation of carbonated fruit drinks because of its refreshing acidic taste, seedless with good keeping quality and also delicious fruit with good aroma. The extracted fruit juice subjected to carbonation. The physicochemical factors such as viscosity, TSS, acidity, pH, color, ascorbic acid, volume of CO2 and sugars were studied and the changes were observed. The sensory evaluation study was done with hedonic scale to find the best combination of juice concentration and TSS. The obtained results of physiochemical parameters showed that guava juice level at 20% with 12°Bx (Sample T6) had received highest ascorbic acid 28.87 mg/100g, high acidity 0.51%, high color value ΔE 4.60 and highest volume of CO2. Data also revealed that sample T6 found to be superior among all with respect to sensory qualities such as color, flavor, appearance, taste and overall acceptability. In conclusion, the overall assessment pointed that the resulting carbonated drinks developed from BARI Payera-4, sample T6 was best for all physicochemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to synthetic soft drinks.
Highlights
Introduction Fruits andVegetables both fresh and processed are imperative in improving the nutritional quality of our daily life
The carbonated guava drink was processed at 0°C temperature in the pressure range of 100psi with increased level of juice concentration varies from 10%, 15% and 20% and Total soluble solid (TSS) ranged from 10°,12° and 15° Bx, respectively
Effect of guava juice and sugar concentration in carbonated fruit drink on physico-chemical parameters Data pertaining to various physico-chemical parameters of carbonated guava drink viz. pH, TSS, acidity, viscosity, color, reducing sugar, non-reducing sugar and total sugar were evaluated and results obtained are given in table 2
Summary
Introduction Fruits andVegetables both fresh and processed are imperative in improving the nutritional quality of our daily life. Guava (Psidium guajava L.) belongs to the family Myrtaceae, consumed as fresh fruit [1] which is highly perishable when kept at ambient temperature and not stored for longer use [2]. Under these conditions guava growers fail to get attractive return and a lot of produce goes as waste. Necessary steps have to be taken to develop advanced technologies for processing and preservation of such enormous produce This fruit contains a high level of vitamin C and lycopene compared to orange fruit [3]. Due to its high potential in a health-promoting capacity, researchers and producers have made various explorations with regards to utilizing this fruit for the development of different food products [4]
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