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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 85-92
DOI: https://doi.org/10.20546/ijcmas.2020.912.012


Effect of TSS and CO2 Pressure on Bio-Chemical and Sensory Qualities of Enzymatic Clarified Carbonated Jamun and Pomegranate Beverages
M. Ilamaran*, S. Amutha, V. Meenakshi and B. Sivasankari
Community Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
*Corresponding author
Abstract:

Jamun and Pomegranate fruits were crushed and treated with pectinase enzyme at 0.5 % concentration (w/v) incubated for 2-3 h at ambient temperature (AT). The clarified juices were used to prepare carbonated beverages by adjusting the total soluble solids (9, 12 and 15ï‚° B) keeping the acidity constant at 0.25 % and varying the carbonating pressure as 0 (non-carbonated), 80, 100 and 120 psi The carbonated jamun and pomegranate beverage could be stored for 6 months at ambient and low temperatures (LT) and was found acceptable with respect to colour, flavour, taste and overall acceptability. Heat processing and carbonation improved the colour, flavour and taste of the carbonated jamun and pomegranate beverages.


Keywords: Jamun juice, Pomegranate juice, Beverages, Carbonation, Total soluble solids, Chemical characteristics, Sensory characteristics, Carbon dioxide, Clarification
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How to cite this article:

Ilamaran, M., S. Amutha, V. Meenakshi and Sivasankari, B. 2020. Effect of TSS and CO2 Pressure on Bio-Chemical and Sensory Qualities of Enzymatic Clarified Carbonated Jamun and Pomegranate Beverages.Int.J.Curr.Microbiol.App.Sci. 9(12): 85-92. doi: https://doi.org/10.20546/ijcmas.2020.912.012