Effect of Hydrocolloids on the Quality of Kinnow Squash

Carbonated beverages were prepared form apple and pear juices by adjusting the total soluble solids (TSS) at 10, 12 and 14° B, keeping the titratable acidity constant at 0.25% and varying the CO2 gas pressure as 0 (control), 60. 80, 100 and 120 psi. Sensory analysis showed that fruit juice beverage containing 14°B TSS and carbonated at 80 psi CO2 gas pressure resulted in the most acceptable carbonated apple/pear fruit juice beverage. Also. carbonation improved the colour, body, taste, flavour and overall acceptability of both fruit juice beverages.