Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

Development of low erosive carbonated fruit drinks

Comparison of the Cariogenicity of Carbonated Soft Drinks and Fruit-flavored Drinks Using Experimental Rats

Comparison of the Cariogenicity of Carbonated Soft Drinks and Fruitflavored Drinks Using Experimental Rats Asma Al-Jobair1*, Rita Khounganian2 1Associate Professor and Consultant of Pediatric Dentistry, Department of Pediatric Dentistry and Orthodontics, College of Dentistry, King Saud University, Saudi Arabia 2Professor of Oral Biology, Department of Oral Medicine and Diagnostic Sciences, Coll...

Studies on the preparation of low alcoholic naturally carbonated blended beverage from guava and lemon

A pure yeast isolate Clavispora lusitaniae from whey beverage, phenotypically and molecularly characterized, was used to develop a reliable, controllable and reproducible technology for preparation of low alcoholic naturally carbonated beverage from guava var. Allahabad Safeda, Lucknow-49, Punjab Pink and its blends with lemon var. Baramasi under optimized fermentation conditions. The specific ...

Evaluation of Guava Products Quality

Fresh ripened Guavas were procured from entrepreneur’s field and were weighed, sorted, washed, lye peeled before crushing and sieving to get guava pulp for preparation of different products such as RTS, Nectar and guava bar. Physico-chemical properties (Total Soluble Solids (TSS) Acidity, Ascorbic acid Content (AAC), Thermal properties, Particle Size analysis) and microbial properties (bacteria...

Physicochemical Analysis of Carbonated Fruit Drink and Cola Beverage Prepared from Fructose Syrup 55 and Sucrose

In this study, carbonated fruit drink and cola beverage were prepared by sucrose and fructose syrup 55. The physicochemical properties of these samples were measured and compared. Three treatments for both types of drinks were considered: 100 % sucrose; 100 % fructose syrup 55; 50 % sucrose and 50 % fructose syrup 55. Changes in the sugar profile of both types of drinks and turbidity of carbona...