Study on physiochemical properties on carbonated guava drink

Abstract

Present investigation was undertaken to study the physiochemical properties of carbonated beverage from guava fruit. The guava (Psidium guajava) is selected for the preparation of carbonated fruit drink because of its short life span when its compared with other fruits. The extracted fruit juice subjected to carbonation. The physico-chemical parameter of fruit drink is very critical as it determines the quality and stability of the carbonated fruit drink. The best treatment has been selected based on response surface methodology using design of experiments for the development of best formulation and process condition. The best treatment for carbonated fruit drink process temperature is 0⁰C in the pressure range of 100 psi with the fruit juice level is 12.5%. The optimized carbonated guava drink process treatment was adopted for the development of carbonated guava drink with increased level of juice concentration varies from 10%, 20% and 30% and TSS from 100Bx, 120Bx and 150Bx respectively. The observed result of physiochemical parameters guava juice level at 30% with 100Bx had received highest vitamin C 28.8 mg/100g, constant specific gravity 1.03, high color value ∆E 4.60 and highest of volume of CO₂. The sensory analysis is done to find the best combination of juice concentration and TSS. Further, the developed carbonated guava drink is compared with commercial carbonated fruit drink and for further research shelf life studies is done.