Microbiological preparation of non-alcoholic naturally carbonated blended beverage from guava and lemon
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Date
2010
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Punjab Agricultural University, Ludhiana
Abstract
A reliable, controllable and reproducible technology for preparation of non-alcoholic naturally
carbonated fermented beverage from guava var. Allahabad Safeda, Lucknow-49, Punjab Pink and its
blends with lemon var. Baramasi, Citrus latifolia after fermentation with yeast Clavispora lusitaniae
under optimized fermentation conditions has been developed. The specific growth rate (h-1) and
generation time (h) of yeast in guava and guava-lemon beverage (1:1) were 0.39, 1.77 and 0.35, 1.93
respectively. On the basis of physicochemical, microbiological and sensory evaluation the guava
varieties Allahabad Safeda with 15 per cent juice, pH 3.9, TSS 11.7°B, acidity 0.53%, ascorbic acid
13.5 mg/100ml, alcohol (%v/v) 0.89, CO2 1.53 bar and total plate count 33x109 cfu/ml and Punjab
Pink 15 per cent juice, pH 4.0, TSS 12.7°B, acidity 0.49%, ascorbic acid 9.7 mg/100ml, alcohol (%v/v)
0.81, CO2 1.56 bar and total plate count 98x108 cfu/ml, ranked highest for appearance (7.4), aroma
(7.4), body (7.38), astringency (7.3) and overall acceptability (7.25) during storage period of 90 days
under refrigerated conditions (40C). The best blend Punjab Pink-Citrus latifolia (1:1) 12.5 per cent
juice, pH 2.7, TSS 12.14°B, acidity 0.51%, ascorbic acid 6.2 mg/100ml, alcohol (%v/v) 0.92, CO2 1.50
bar and total plate count 27x109 cfu/ml with shelf life of 90 days under refrigerated conditions (40C)
was rated as liked very much. The optimized temperature and potassium metabisulphite concentration
to inhibit the starter yeast culture was standardized as 55oC and 700ppm, respectively, organoleptically
heat treated beverage was superior than potassium metabisulphite treated beverage.
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