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Studies on Carbonated Beverage Based on Mango Pulp

M. N. Islam
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh

J. A Begum
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh.

M. Shams-Ud-Din
Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh.

Abstract/ Executive Summary:

Formulation of carbonated beverages based on mango pulp was studied The chemical composition. keeping quality and consumer's acceptability of the products were investigated at an interval of 7 days up to one month and then at 30 days until 7 months. Except for vitamin C no significant change in other com- position such as colour. total soluble solids, acidity, pH, preservative, C0₂ gas volume, protein, fat and minerals were observed in the beverages during storage. The taste panel analysis revealed differences in consumer's acceptability among the formulations.

Keywords: Mango pulp, Carbonated beverage, Shelf-life

Location: Laboratory, Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

To develop a suitable carbonated beverage formulation based on locally available mango fruit.

Methodology:

The experiment was conducted in- the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The pulp from a local variety of mango was used in the experiment. The pulp was squeezed out from the fully ripe. sound, properly was- hed and well peeled fruits, screened through cheese cloth and pasteurized at 75⁰C for 2 minutes. The pulp was analysed for its total soluble solids, acidity (as anhydrous citric acid), pH, vitamin C,protein, fat, ash, total sugar and total solids. Three different formulations were prepared for the study and coded as 'B' and 'C' . The ingredients, mango pulp, sugar and citric acid were mixed at different proportions in the formulations. The additional quantity of the required ingredients were calculated according to Raghurarnaih and Ranganna (1970). Initially concentrated (4 folds) beverages were prepared. Sugar and citric acid were mixed with water and heated to prepare syrup. The syrup was filtered through fine cloth and cooled. pulp was added and mixed thoroughly. Sodium benzoate was then added and mixed properly and finally filled in sterilized bottles. These concentrated beverages were used for refilling and carbonation in coco-cola bottles. The internal volume of the coco- cola bottles were measured. The one fourth of the inner volume of the sterilized bottles were filled with previously chilled (15.5⁰C) concentrated beverages. The carbonated water at 15.5^QC was added to fill the bottles leaving 2.5 cm head space.The bottles were crown corked and stored at room temperature (18-28⁰C). The prepared beverages were analysed for different compositions . Sensory evaluation was then conducted at an interval of 7 days upto one month and then at an interval of 30 days upto 7 months to evaluate the color flavor, and acceptability of the products.

Source of Information: Bangladesh J. Agril. Sci. 17 (2) : 169-172 , July 1990; ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Except for vitamin C no significant change in other com- position such as colour. total soluble solids, acidity, pH, preservative, C0₂ gas volume, protein, fat and minerals were observed in the beverages during storage. The taste panel analysis revealed differences in consumer's acceptability among the formulations.The quality of the different formulations of mango based carbonated beverages remain in good condition throughout the storage period the storage time had negligible effect on the nutritive value except vitamin C.

Knowledge Management: Journal