Formulation of carbonated peach juice beverage and study of phytochemical properties
Author(s): Gagan Dip and Poonam Aggarwal
Abstract: Carbonated beverages are popular for their ability to quench thirst and provide a refreshing experience, but they lack important nutritional components. An effort has been undertaken to create a carbonated drink based on fruit juice, utilizing peach juice concentrate at varying concentrations (5%, 7.5%, and 10%), in combination by addition of sugar syrup and chilled water containing carbon dioxide. The peach juice was obtained through a screw-type extractor and concentrated from 7.8 to 69.6 °B using a rotary vacuum evaporator. The assessment included determination of both the physicochemical and phytochemical characteristics of peach juice and concentrate. Peaches serve as a valuable source of important vitamins and minerals, such as vitamin C, vitamin A, potassium, and dietary fiber, along with flavonoids and phenolic compounds. Following preliminary sensory assessments, a 7.5% juice concentrate was selected as the benchmark for formulating the carbonated beverage. In conclusion, mixing peach juice concentrate into carbonated beverages brings a dual benefit: providing consumers with convenient and naturally flavored carbonated drinks while potentially stimulating growth in the fruit based carbonated beverage industry.
Gagan Dip, Poonam Aggarwal. Formulation of carbonated peach juice beverage and study of phytochemical properties. Int J Adv Biochem Res 2023;7(2S):344-348. DOI: 10.33545/26174693.2023.v7.i2Se.232