Preparation of carbonated sugarcane juice beverages blended with fruit juices

Carbonated beverages are in great demand. The carbonated sugarcane beverage containing juices of kinnow, aonla, lemon, ginger and sugarcane was found to be the best among the various treatments. The pasteurization temperature of 82°C for 5 min was found optimum for blended juices and was used as base for the carbonated sugarcane juice beverage. The beverages carbonated at 80 psi carbonation level containing 60 ppm sodium benzoate were found superior. The beverages stored at refrigerated temperature (4°C) scored slightly higher sensory, physico-chemical and phytochemical parameters than the samples stored at room temperatures (30±4°C). The more CO₂ retention was observed in refrigerated samples as compared to room temperature but statistically no significant difference was recorded.