Food Science and Technology  

 

Production and storage stability of a carbonated guava beverage, by N.A. Sufi, J.M. Mwale and M.T. Kaputo, Zambia Journal of Science and Technology, Vol.1, no.4, October 1976, Pg. 126-130

ABSTRACT

A carbonated beverage was produced from the guava fruit. The beverage was monitored at room temperature [20° - 25°C] for a period of 72 days. During this time the level of ascorbic acid fell from 35.1mg/100ml to 2.8mg/100ml. A second degree polynomial equation defines the degradation of ascorbic acid in the last half of this period Sensory evaluation of the product by a multiple comparison preference test with two commercial beverages was also made.

Click here for the full article