Effect of process parameters on quality of carbonated Kinnow juice

Abstract

One of the new strategies for enhancing palatability and extending the shelf life of juice without incorporating any synthetic flavours and additives is carbonation. The experiment was designed to study the effect of salt addition in carbonation at different levels of temperature and pressure. Kinnow fruit juice was carbonated at 4 °C to 8 °C and pressure of 80 psi to 120 psi. TSS and pH followed inverse relation with carbonation conditions and acidity followed direct relation. Antioxidant activity, total phenols transposes as ascorbic acid and observed highest at 80 psi and 4 °C. Reducing sugar and colour of carbonated kinnow juice remains unaffected at different carbonation conditions. In a nutshell, higher degree of carbonation can be achieved at higher pressure and lower temperature increasing juice acceptability without affecting physical quality. Salt-addition does not have significant effect on its nutritional parameters. Though the nutritional parameters found to be decline, the deviation observed was minimum.