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Journal of Management Research and Analysis


“Development of Fruit Juice Blended Carbonated Beverages”


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Author Details: Abhinav Tompe, Amol Prakash Sonone

Volume : 2

Issue : 3

Online ISSN : 2394-2770

Print ISSN : 2394-2762

Article First Page : 185

Article End Page : 189


Abstract

The food industry is now facing increasing pressure to ensure that their company's activitiesare environmentally sensitive, but there is also increased internal pressure to maintain orincrease profitability in the face of fierce competition. The food-processing industry hasspecial concerns about the health and safety of the consumer. The carbonation process is cheap and safe and apparently does not have any negative effects on cultured dairy products (Fairbairn and Law, 1986). Different methods can be used to add carbon dioxide to a product, such as the addition of carbonated water, production of a liquid drinkable yogurt by a commercial carbonation process, and the addition of metal carbonates. There are particular problems in the manufacture of non-carbonated RTD beverages that are not aseptically packed. These relate to microbial contamination. Products that have no carbon dioxide in their head space are particularly vulnerable to contamination by moulds and certain types of bacterial infection. A secondary advantage of introducing carbon dioxide under pressure to sweetened yogurt beverages is their expanded shelf-life. Carbonated fruit based beverage is a new concept which provides nutritional elements of the fruitalong with natural pigments and flavour in addition to carbonation effects.

 
Keywords: Carbonation, Yoghurt, Papaya, Fermentation, Beverage, Nutritional value.

Doi No:-10.18231