~ 958 ~ International Journal of Chemical Studies 2019; 7(4): 958-964 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2019; 7(4): 958-964 © 2019 IJCS Received: 16-05-2019 Accepted: 20-06-2019 US Rammiya M. Tech, (Food Science and Technology), Indian Institute of Food Processing Technology, Tamil Nadu, India Vincent Hema Assistant Professor, Indian Institute of Food Processing Technology, Tamil Nadu, India S Shanmugasundaram Indian Institute of Food Processing Technology, Tamil Nadu, India VR Sinija Indian Institute of Food Processing Technology, Tamil Nadu, India Correspondence US Rammiya M. Tech, (Food Science and Technology), Indian Institute of Food Processing Technology, Tamil Nadu, India Study on physiochemical properties on carbonated guava drink US Rammiya, Vincent Hema, S Shanmugasundaram and VR Sinija Abstract Present investigation was undertaken to study the physiochemical properties of carbonated beverage from guava fruit. The guava (Psidium guajava) is selected for the preparation of carbonated fruit drink because of its short life span when its compared with other fruits. The extracted fruit juice subjected to carbonation. The physico-chemical parameter of fruit drink is very critical as it determines the quality and stability of the carbonated fruit drink. The best treatment has been selected based on response surface methodology using design of experiments for the development of best formulation and process condition. The best treatment for carbonated fruit drink process temperature is 0⁰C in the pressure range of 100 psi with the fruit juice level is 12.5%. The optimized carbonated guava drink process treatment was adopted for the development of carbonated guava drink with increased level of juice concentration varies from 10%, 20% and 30% and TSS from 10 0 Bx, 12 0 Bx and 15 0 Bx respectively. The observed result of physiochemical parameters guava juice level at 30% with 10 0 Bx had received highest vitamin C 28.8 mg/100g, constant specific gravity 1.03, high color value ∆E 4.60 and highest of volume of CO₂. The sensory analysis is done to find the best combination of juice concentration and TSS. Further, the developed carbonated guava drink is compared with commercial carbonated fruit drink and for further research shelf life studies is done. Keywords: Guava, carbonated beverage, storage, shelf life, physiochemical, properties 1. Introduction Beverages are consumed by people for various reasons such as to quench the taste, as a social drink, as well as medicinal drink to enhance health consciousness among people (Malik et al., 2006) [19] . In India, cold drinks are in demand so there is a need for carbonated drinks (Abid et al., 2013) [1] with increased nutritional value. Carbonation is the process in which impregnation of a liquid with carbon dioxide gas takes place (Calix et al., 2008) [7] . This process has gained its popularity for its enjoyable taste and is an important ingredient of sparkling drinks (Bertos et al., 2004) [6] which also enhances the flavour as well as provides refreshing sensation to carbonation (Leksrisompong et al., 2012) [17] . The concept of carbonated fruit based beverage is to provide nutritional elements of the fruit along with natural pigments and flavour in addition to carbonation effect. Gas flushing is one of the viable alternate method to extend the shelf life of fruit flavour. The country helping farmers towards “Yellow Revolution” by the promotion of carbonated fruit beverages. The research outcome gain on carbonated beverages is growing 30 percent annually (Khurdiya D. S. and Verma, 1996) [15] . Fruit juice is a drink that is made from fruit material either with or without any additional ingredient. It is a refreshing liquid and the raw material usually contains minor ingredients, particularly vitamins and minerals (Jain and Borkar, 1966) [12] . An alternative to the carbonated soft drink is the fruit juice which contains water, sweetening agent and flavours. The most popular beverage in the world is tea and the next position is occupied by bottled water and soft drinks (Ahmad et al., 2015) [2] . This trend has been set by major soft drink producing companies which adjusted its products with consumer lifestyles, high marketing budgets and sophisticated distribution systems. Guava is considered as the fourth most important fruit followed by mango, banana and citrus. World production of guava is 500,000 MT (Rueda, 2005) [22] and the major producers of the guava globally are Mexico, Pakistan, Columbia, Egypt and Brazil followed by India. In India, major cultivation of guava is Uttar Pradesh, Bihar, Madhya Pradesh, Maharashtra. Guava (Psidium guajava L.) the “Poor men’s Apple” is a tropical fruit originated from America belong to the family “myrtaceae” known for its exotic flavour and potent aroma. It is rich in