Abstract:
Carbonation (saturation of fruit beverage with CO2) of fruit beverages has
become one of the most applicable methods to add an extra value to the traditional
fruit beverage. Coupling carbonation with the production process of ready to serve
fruit beverages will result in increased consumer acceptability through a better mouth
feel, taste and fizziness. Therefore this study was carried out to find out most suitable
temperature of carbonation that is able to bring up the optimum carbonation level and
to find out suitable fruit beverage types that can be effectively carbonated.
Limejuice filled into 160g bottles, were carbonated at the temperatures of
0.0°C, 4.2 °C, 7.4 °C, 10.0°C and 15.5°C. After 7 days of storage at ambient
conditions beverages were evaluated for its colour, taste, fizziness, mouth feel and
overall acceptability using 5-point Hedonic scale with trained sensory panel. Both the
fruit juices carbonated at 0.0°C were used to assess the effectiveness of carbonation;
their organoleptic properties were evaluated against non-carbonated juices.
Sensory evaluation tests results reveals the samples which are carbonated at
0°C possess most desirable colour, taste, fizziness, mouth feel and overall
acceptability at 95% level of significance. Carbonated lime juice possessed better
organoleptic qualities when compared to noncarbonated lime juice and the
appearance, odour, flavour of carbonated mix fruit juice was lower than those of non
carbonated mix fruit juice. So the study reveals that mixed fruit juice is not suitable
for carbonation.
