Indira, VSujatha, SethyKAU2017-08-142017-08-142005http://krishikosh.egranth.ac.in/handle/1/5810028628The present study on “Quality evaluation of fruit beverages” was undertaken to evaluate the quality attributes of commercially available fruit beverages with respect to chemical constituents, acceptability and microbial contamination. Three most popular beverages and three least popular beverages were selected for the study after conducting a market survey in the different super markets and bakeries of Thrissur Corporation area. Both the most popular and least popular beverages were analysed for chemical constituents like acidity, TSS, total sugar, reducing sugar, non-reducing sugar, sodium, potassium, vitamin C, -carotene, pectin, sulphur dioxide, colouring agents and heavy metals. The mean acidity of beverages varied from 0.64 per cent to 1.15 per cent and the acidity of beverages increased during storage. None of the beverages satisfied the FPO specification for acidity. The TSS of the beverages was in accordance with the FPO specifications suggested for squash and syrup. In squash A and D, the TSS content remained constant where as in other beverages it increased with storage time. An increase in the total sugar and non-reducing sugar contents of all beverages was noticed while the reducing sugar content of squash A, D and E decreased with advancement of storage period. Highest vitamin C and -carotene content were observed in squash E and the vitamin C and -carotene contents decreased in all the beverages during storage. The highest sodium content was observed in squash A and lowest in syrup C. But, the potassium content was highest in syrup C and lowest in squash D. Sodium and potassium contents remained constant during storage. Among the six beverages studied pectin content was highest (1.01%) in squash D and lowest in squash E (0.78%). The sulphur dioxide content was highest in squash A and lowest in squash D. Both pectin and sulphur dioxide contents of all beverages decreased during storage. The sulphur dioxide content was found to be within the permissible limit in all beverages. Tartrazine and sunset yellow were found to be the predominant colours added to the beverages. In syrups a combination of two colours were present. The quantity of colour added to syrup C, squash D and E were found to be within the permitted level. However, in squash A, B and syrup F, the quantity exceeded the level permitted by FPO. The beverages were contaminated with heavy metals like lead and cadmium. However, the quantity of cadmium was found to be very low. The highest lead content was detected in squash B and the lowest in squash E. Highest cadmium content was detected in squash E. Though the beverages were found to be acceptable initially the organoleptic qualities degraded during storage. Bacteria and fungi were detected in beverages, which increased during storage, and the count was highest in the later part (seventh to ninth month) of storage. However, yeast or E. coli were not detected in the beverages during the storage period.ennullThesis