Journal of Management Research and Analysis

Print ISSN: 2394-2762

Online ISSN: 2394-2770

CODEN : JMRABX

Journal of Management Research and Analysis (JMRA) open access, peer-reviewed quarterly journal publishing since 2014 and is published under auspices of the Innovative Education and Scientific Research Foundation (IESRF), aim to uplift researchers, scholars, academicians, and professionals in all academic and scientific disciplines. IESRF is dedicated to the transfer of technology and research by publishing scientific journals, research content, providing professional’s membership, and conducting conferences, seminars, and award programs. With more...

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185-189


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Abhinav Tompe, Amol Prakash Sonone


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“Development of Fruit Juice Blended Carbonated Beverages”


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Author Details : Abhinav Tompe, Amol Prakash Sonone

Volume : 2, Issue : 3, Year : 2015

Article Page : 185-189


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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.


How to cite : Tompe A, Sonone A P, “Development of Fruit Juice Blended Carbonated Beverages”. J Manag Res Anal 2015;2(3):185-189

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