Effect of preservative and storage condition on biochemical and sensory quality of pomegranate and plum blended carbonated drink

Abstract

Fruits based carbonated drinks are rich source of nutritional components, vitamins, minerals and other phytochemical constitution. Pomegranate and plum blended carbonated drink was developed and standardized which was studied for the effect of preservative and storage condition on biochemical and sensory quality of blended carbonated drink for 90 days under ambient and low temperature storage condition. The result showed gradually increase in TSS, pH, total sugars and reducing sugars whereas, decrease observed in acidity and sensory scores of carbonated drink. The changes in the biochemical parameters in the ambient condition was significantly deferred (P < 0.05) as compared to the low temperature stored blended carbonated drink. The blend had 80 ppm sodium benzoate which was stored at low temperature condition found to be superior in terms of sensory quality with good amount of biochemical retention.