| Abstract: | Guava cv.'Allahabad Safeda'was crushed and treated with pectic enzymes at 0.1% concentration (w/v), incubated for 1 h at 40–50C and the liquefied juice having 10.8 Brix and 0. 65% acidity was used for carbonation. The juice was converted into sugar syrup base having 40% guava juice at 40 Brix and 1% acidity. After dosing 50 ml of it into a glass bottle (200ml capacity) filled with chilled (4-6C) carbonated water at 80 psi pressure of CO2 gas, the bottle was sealed with crown cork and heat processed at 60C for 30 min. The carbonated guava beverage could be stored for 3 months at room (23-41C) and low (3-5C) temperatures and was found acceptable with respect to color, flavor and overall quality. Heat processing improved the flavor of the carbonated guava beverage, and the beverage contained no detectible microbes. |
