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Processing and storage of carbonated guava beverage.

Author(s) : SINGH KHURDIYA D., PRAKASH VERMA O.

Type of article: Article

Summary

Guava purée was subjected to incubation at 40-50 deg C for 1 hour in the presence of Biopectinase. The juice obtained through pressing, with a Brix degree of 10.8 and acidity of 0.65%, was used for carbonation. The carbonated beverage can be stored for 3 months at 23-41 deg C or at 3-5 deg C with no loss of flavour, colour or acceptability.

Details

  • Original title: Processing and storage of carbonated guava beverage.
  • Record ID : 1997-2281
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 20 - n. 1
  • Publication date: 1996

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