Study on Effect of Carbonation on Storage and Stability of Pomegranate Fruit Juice

Abstract

Total Soluble Solids (T.S.S):Total Soluble Solids were determined by using Abbes refractometer (0-32˚Bx) and expressed in degree brix (˚Bx). AbstractPresent investigation was undertaken to prepare carbonated beverage from pomegranate juice. Fruits of Ganesh variety were used in investigation. The yield of pomegranate juice obtained on whole fruit basis was 43percent while it was 68percent on aril weight basis. The carbonated beverage was prepared with 5,10,15,20 percent pomegranate juice with blending of ginger juice at 1, 2, 3percent by maintaining the TSS at 15 Brix and acidity 0.32percent. Based on the organoleptic evaluation, carbonated beverage with 10 per cent pomegranate juice and ginger juice 1percent was best among all the levels.

Evaluation of Quality Attributes and Storability of Pomegranate Based Blended Drink

“…This change might be due to the conversion or hydrolysis of polysaccharides into simple sugars. These results are also in conformity with the findings of Dhineshkumar et al (2016) in RTS prepared from papaya and aloe vera, Harendra and Deen (2021) in mango based RTS and Deen and Harendra (2022) in rangpur lime based RTS. The acidity of RTS increased gradually during storage period.…”