Study on Effect of Carbonation on Storage and Stability of Pomegranate Fruit Juice

Abstract

"Abstract" The carbonated pineapple fruit juice was prepared. Different parameters such as shelf life of pineapple juice, its sensory evaluation with respect to the concentration (10%, 12%, and 15% of juice with carbonation at 100 psi) and time were studied. The chemical factors such as acidity, pH, and sugars were studied and the changes were observed with respect to time. The sensory evaluation study was done with Hedonic scale along with the help different panel members. The best results were obtained for 15 % fruit juice concentration with the initial values of pH, acidity and Total sugars 4.10, 0.58%, 13.8 0 Bx, was reduced to 2.98, 0.63 and 12 0 Bx, after 9 weeks respectively. The decrease in the pH value and increase in the acidity with respect to time period was observed which indicates the increase in the shelf life of prepared carbonated pineapple juice.