Conducted by BatStateU
, Started on 2017 -
Completed on 2017
Completed
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Carbonation is the impregnation of carbon dioxide (CO2) in a drink and this process highly improves the sensory properties of a drink. The emerging trend in the carbonated drinks industry includes infusion of herbal and medicinal options to the existing scope of products to improve its nutritional value. Carbonated drinks are widely consumed by the populations due to its unique taste and thirst-quenching properties. This in turn made soft drinks manufacturers to delve into other alternatives by using uncommon fruits and flavors. With this in mind, the researchers came up with a study that utilizes tropical fruit, such as passion fruit, that is widely abundant in the Philippines and turn it into carbonated drinks. Passion fruit is known for its distinct taste and appearance and is extensively used as additives and flavor enhancer. However in this study, passion fruit shall be made into a carbonated drink and subject it to sensory evaluation and determination of its physicochemical characteristics. Varying concentrations of passion fruit syrup and water were given as (1:1), (1:1.25) and (1:2). The three formulations were tested for sensory evaluation. Statistically, it was found out that there were no significant differences in the sensory properties between the formulations of passion fruit carbonated drink. This was largely attributed to the unique taste and aroma of the passion fruit. The physicochemical properties were found to be total soluble solids: 20°Brix; pH value: 2.67; titratable acidity: 1.39 x10-4 %; carbonation level: 1.8 gas volumes; %; crude protein: 0.18%; crude fat: 0.14%; moisture: 82.33%; ash: 0.07%. Subsequently other contents were determined to be nitrogen free extract (carbohydrates): 17.05 %; sodium (Na): 267.77 mg/kg; Vitamin C (Ascorbic Acid) 11.02 mg/kg.