Zaki Ahmad Faizi*

Master Student of Fruit Science in India 2015-2017, Currently Doctoral Student of Fruit Production and Breeding, Turkey

*Corresponding Author: Zaki Ahmad Faizi, Master Student of Fruit Science in India 2015-2017, Currently Doctoral Student of Fruit Production and Breeding, Turkey.

Received: November 18, 2021; Published: December 17, 2021

Abstract

Presently 95 percent of the mandarin orange production goes for fresh fruit market. It's worth noting that mandarin loss is roughly 25-30% due to insufficient post-harvest infrastructure, and just 5% of the overall supply is now processed. As a result, the only way to fully utilize the abundant supply of mandarin is to make it possible to convert it into juice and other juice-based goods. RTS (Ready to Serve) Beverage of various fruits is most attractive and demanded fruit product among the all age groups. As a result, research was conducted with the goal of converting readily available huge quantities of mandarin oranges into more valuable products by inventing technology for carbonated RTS beverage manufacture. Standardization of mandarin orange juice based carbonated RTS beverage were carried out under 70, 80, 90, 100 and 110 psi (pound per square inch) carbonation level, packed in glass and kept at ambient temperature and in cold storage (5 ± 2°C) conditions. Based on the chemical analysis, organoleptic evaluation and microbial quality the mandarin orange based carbonated RTS beverage was prepared using 40 mL mandarin orange syrup having 55oBrix of total soluble solids (TSS) to make 200 mL final volume of RTS by keeping pressure of 90 Psi of CO2 with TSS (from 12.51 to 13.86oBrix) and acidity (from 0.36 to 0.48%) during 180 days in cold storage was found to be the best among all the treatments.

Keywords: Nagpur mandarin, CO2 pressure, RTS beverage, storage, sensory, chemical composition, yeast and mold count, cost of preparation

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Citation

Citation: Zaki Ahmad Faizi. “Studies on Preparation of Carbonated Ready to Serve Beverage of Nagpur Mandarin (Citrus reticulata Blanco)". Acta Scientific Nutritional Health 6.1 (2022): .

Copyright

Copyright: © 2022 Zaki Ahmad Faizi. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.