Fizzy Drink Case Study

Fizzy drink colour and gass volume From two year study it was recorded that the colour of Nagpur mandarin fizzy drink (a/b ratio) found to be increased as 0.88 at 120 days of storage than fresh drink (-0.04) in ambient condition, while at refrigerated condition, fizzy drink colour was increased more prominently as 1.10 at 180 days of storage than fresh drink (-0.04), which showed that colour of fizzy drink is palatable. Gass volume of Nagpur mandarin fizzy drink was found to be in decreasing trend upto 180 days of storage than fresh drink during both the years at both storage conditions (Table 1 & 2). Jori et al., (2013) stated that because of the sparkling nature of the CO2 the flavour remains as it is and the freshness of the juice was retained and the shelf life of the beverage was also increased. The juice was preserved upto three months with no changes in taste and after three months the taste slightly changes due to loss of CO2. Total soluble solid (%) Total soluble solid (TSS) of Nagpur mandarin fizzy drink found to be increased in two years of storage study at ambient and refrigerated condition. Pooled analysis was also indicated

Microbial evaluation of Nagpur mandarin fizzy drink
No any microbial load was found to be present in Nagpur mandarin fizzy drink during two years of storage study at ambient as well as refrigerated conditions (Table 6). Due to pasteurization of juice the fizzy drink contained no detectible microbes, similar result was recorded by Khurdiya et al., 1996. The advantage of carbonation is the removal of air thus creating an anaerobic condition. Mould and Yeast require O2 for their growth and become inactive in the presence of CO2 (Srivastava and Kumar, 1998).

Sensory