Studies on development of carbonated sugarcane juice beverages blended with fruit juices

Abstract

The carbonated sugarcane juice beverages containing juices of kinnow and aonla each 2-3%; lemon and ginger each 1.5% and sugarcane juice 41-43% were found superior while beverage contained only lemon and ginger juice 1.25% each with sugarcane juice 47.5% was found acceptable. The pasteurization temperature of 82 0C for 5 min was found optimum for blended juices which was used as base for the carbonated sugarcane juice beverages. The beverages carbonated at 80psi carbonation level containing 60ppm sodium benzoate were found superior. The beverages stored at refrigerated temperature (4 0C) scored slightly high score for all the sensory and chemical parameters than the stored at room temperature (30±4 0C). The significant reduction in CO2 content of beverages was observed during storage for 6 months and beverages were found acceptable. The more CO2 retention was observed in refrigerated samples than stored at room temperature but statistically no significant difference.