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Effect of method of preservation of pulp on the quality of carbonated and noncarbonated beverages prepared from peach fruit
- Arora, Sheetu, Aggarwal, Poonam
- Journal of food quality 2009 v.32 no.6 pp. 695-708
- acidity, beverage industry, carbon dioxide, carbonated beverages, color, food preservation, food processing quality, fruit growing, fruit pulp, fruits, growers, pH, peaches, potassium metabisulfite, sodium benzoate, storage quality, total soluble solids
- Peach pulp preserved by different methods, i.e., processing at 100C for 30 min, potassium metabisulphite (KMS; 2,000 ppm), sodium benzoate (750 ppm) and mixture of KMS and sodium benzoate (1,000 and 375 ppm) had no significant effect on total soluble solids (TSS), acidity, TSS : acid ratio, pH of carbonated as well as noncarbonated beverages. Carbonated beverages prepared from pulp with 750 ppm of sodium benzoate retained significantly (P [less-than or equal to] 0.05) higher carbon dioxide (CO₂) content and CO₂ gas : volume during storage. Color of the beverages prepared from peach pulp containing KMS was better but the beverages prepared from peach pulp preserved by processing and addition of sodium benzoate were organoleptically more acceptable. Both carbonated and noncarbonated drinks remained organoleptically acceptable throughout storage. Suspension of carbonated beverages was significantly (P [less-than or equal to] 0.05) higher during storage as compared with noncarbonated beverages. Peaches are valued as a table fruit for a short period of time from end of April to end of May. The acceptability and utilization of this fruit can be increased by processing it into delicious carbonated and noncarbonated beverages. This will provide nutritious drink to the consumers and also help in increasing the fruit cultivation resulting in good returns to the growers. This study will also help to give a fillip to the establishment of a peach beverage industry world wide.