National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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