Author (Inderjeet Kaur, Heena Mandal)
A technology for preparation of non-alcoholic self-carbonated beverage from carrot and its blends with lemon juice using “Saccharomyces cerevisiae G” was done under optimized fermentation conditions. This yeast on inoculation @ 0.5% v/v in blended juice whose Total Soluble Solids (TSS) adjusted to 16.0°B and fermentation at 20 ± 5°C for 36 h produces a non-alcoholic naturally carbonated beverage. Two combinations of 1:1 and 3:1 of carrot and its blends with lemon juice were prepared. The physicochemical changes for carrot and lemon (1:1) beverage recorded after storage for three months at refrigerated condition (4⁰C) showed TSS around 14°B from 16°B, pH declined from 4.8 to 3.5, % titrable acidity increased from 1.69 to 1.85, Brix acid ratio reduced from 9.43 to 7.56, total sugars (%) decreased from 35.8 to 24.3 and reducing sugars (%) varies from 6.7 to 2.0. For carrot and lemon (3:1) beverage the physicochemical characteristics were TSS 13.5°B, pH reduced from 6.0 to 4.5, % titrable acidity increased from 1.83 to 2.24, Brix acid ratio declined from 7.95 to 6.37, total sugars (%) varied from 3.44 to 2.89 and reducing sugars decreased from 0.43 to 0.10 with a shelf life of 90 days under refrigerated conditions (⁰C). Sensory evaluation was also done after addition of spices like salt, mint and cumin in the ratio of 1:2:1. The carrot: lemon (1:1) beverage score „liked very much‟ and carrot: lemon (3:1) beverage score „liked moderately‟ due to naturally produced CO2 during fermentation that adds effervescence, sparkle and tangy taste to the beverage.