Effect of total soluble solids and CO2 pressure on physico-chemical and sensory qualities of carbonated banana and sapota beverages.

摘要

Banana (Musa paradisiaca) and sapota (Achras sapota) fruits were pulped and treated with pectinase at 0.5% concentration (w/v), incubated for 2-3 h at ambient temperature (AT) (32-37 degrees C). The clarified juice samples were used to prepare carbonated beverages by adjusting the total soluble solids (9, 12 and 15 degrees B) keeping the acidity constant at 0.25% and varying the carbonating pressure as 0 (non-carbonated), 80, 100 and 120 psi. The carbonated banana and sapota beverage could be stored for 6 months at AT and low temperatures (3-5 degrees C) and was acceptable with respect to colour, flavour, taste and overall acceptability. Heat processing and carbonation improved the colour, flavour and taste of the carbonated banana and sapota beverages..