This is an assignment i did for the course AGP - 512: Beverages and Fermentation Technology during my M. Sc. at Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU). Contains the following: 1. Determination of carbon dioxide volume of carbonated beverages available in local markets 2. Preparation of Cordials from Fruit Juice (Lime) 3. Preparation of Fruit Juice Drink (Mango) 4. Preparation of Squashes from Fruit Juice (Mango) 5. Preparation of Ready to Serve - RTS (Mango) 6. Preparation of Nectar from fruit Juice (Mango)

1. Preparation of Fruit
Juice Drink

2. Assignments of the course
AGP - 512: Beverages and Fermentation Technology
Submitted by:
Md. Akram Hossain
Department of Agro-Processing
Bangabandhu Sheikh Mujibur Rahman Agricultural University
Salna, Gazipur-1706, Bangladesh
Contents:
Sl
No.
Assignment Name Performance date Page No. Remarks
1
Determination of carbon dioxide
volume of carbonated beverages
available in local markets
22-04-2018
2
Preparation of Cordials from Fruit
Juice (Lime)
29-04-2018
3
Preparation of Fruit Juice Drink
(Mango)
13-05-2018
4
Preparation of Squashes from Fruit
Juice (Mango)
20-05-2018
5
Preparation of Ready to Serve - RTS
(Mango)
27-05-2018
6
Preparation of Nectar from fruit
Juice (Mango)
04-06-2018
Experiment no. 01 | Performance date: 22-04-2018
Determination of carbon dioxide volume of carbonated beverages

3. available in local markets
Introduction:
Carbon dioxide gas or CO2 is contained under pressure in a can or bottle to form carbonated
beverages. The carbonation is responsible for the fizz in the drink and provides its unique
sensation. Carbon dioxide dissolves in the liquid and is released when the bottle or can is
opened -- which is when the fizz becomes visible. In beer, CO2 not only contributes to
perceived fullness or body and enhances foaming potential; it also acts as a flavour enhancer.
In soft drinks, CO2 makes the drink more refreshing through its stimulation of the mouth's
mucous membranes adding a sensation that the soft drink is colder than it actually is. CO2 also
brings out the aroma since the bubbles drag with them the aromatic components.
The consequences of inaccurate CO2 measurements are high as consumers might find the
beverage too unpredictable to purchase again. So, it is important to know the carbonation level
in a carbonated beverage. Normally carbonated beverages contain 3 to 4 times of carbon
dioxide to their volume.
Materials and method:
1. Plastic tube and needle
2. Volumetric cylinder
3. Water and water tub/bowl
5. Beverage bottles
Procedure: Volume Displacement Method.
1. Water was taken in water tub/bowl and the volumetric cylinder was filled with
water was put in the bowl upside down.
2. The plastic tube and needle were attached and set up in such a way that the gas
can come from the beverage bottle through the tube and end up being inside the
volumetric cylinder.
3. The height of water inside the volumetric cylinder was checked.
4. The bottles were shacked and the needle was connected having the other end of
the tube inside the cylinder.

4. 5. The displaced volume was measured from the height of water inside the
volumetric cylinder, since the gas replaces the water inside and water level
reduces.
Results:
1. Sprite 250 ml: Gas volume – 530 ml; TSS – 11.8 °Brix; pH – 6.4; CHO –
12g/100ml.
2. 7 UP 250 ml: Gas volume – 630 ml; TSS – 11.3 °Brix; pH – 6.2; CHO –
11.6g/100ml.
3. Coca-Cola 400 ml: Gas volume – 860 ml; TSS – 10.2 °Brix; pH – 4.45; CHO –
11g/100ml.
Precautions:
1. The experiment setup was done very carefully to prevent gas leakage.
2. The bottles were shacked prior penetrating the needle so that the maximum
amount of gas comes out.

5. Experiment no. 02 | Performance date: 29-04-2018
Preparation of Cordials from Fruit Juice (Lime)
Introduction:
Cordials are crystal-clear squashes prepared by complete removal of pulp and other insoluble
substances from fruits juices. There is a trend of mankind shifting from artificial and synthetic
life style in to a nature close life style. Therefor food patterns also shifting from artificial foods
to natural foods. When considering beverage industry, a market demand exists globally and
locally, for natural based beverages. Hence the manufacturing of beverages using natural fruits
are worthwhile.
Cordials usually contains at least 25% juice and 30% TSS and about 1.5% acid also 350 ppm
Sulphur dioxide. It is very suitable for mixing with wines and other alcoholic beverages.
Materials and method:
1. Lime juices: 1L 2. Sugar: 1.25 kg 3. Water: 1 L
4. Preservative: 2 KMS
Procedure:
1. Limes were collected and washed then pieced into halves.
2. With the aid of mechanical press, lime juices were extracted then strained.
3. To reduced oxidation of juices 1g/L KMS was added. And stored into glass
container for clarification.
4. Clear juice were siphoned off leaving the suspended solids on the bottom.
5. Juices were then strained again and measured to mix with strained syrup.
6. KMS was added with the syrup and juice mix at 0.6g/L volume.
7. The mixture was then bottled into sterilized bottles and seal to store in cool places.
Precautions:
1. Lime were pressed carefully, too hard press may incur bitter taste in juice.
2. Ingredients were measured carefully, preservatives used were safe and within
limit.
3. Bottles and caps were properly sterilized and dried prior filling.
4. After processing bottles were labeled with necessary information.

6. Experiment no. 03 | Performance date: 13-05-2018
Preparation of Fruit Juice Drink (Mango)
Introduction:
It would appear to be self-evident that fruit juices are the juices obtained by extraction from
fruit. However, in some countries the term is used as a very loose description for soft drinks
containing fruit juice and, in some instances, even for fruit flavored soft drinks. More formally
fruit juice can be defined as ‘the fermentable but unfermented product obtained from the edible
part of fruit which is sound and ripe, fresh or preserved by chilling or freezing, of one or more
kinds mixed together, having the characteristic colour, flavour and taste typical of the juice of
the fruit from which it comes.
From fruit juices several kinds of beverages can be prepared or just the fruit juices itself can be
prepared into marketable beverages. Fruit juice drink prepared from mango usually contains at
least 15% TSS and 0.3% acids.
Materials and method:
1. Mangoes 2. Sugar: 200g 3. Water: 800mL 4. Citric acid: 1g
5. Preservative: 2g KMS
Procedure:
1. Selected fresh and ripened mangoes.
2. Washed and peel them off to remove dirt and peel.
3. Removed the stones and then separated the pulps.
4. Added water with the pulps (For 1 litre volume of pulp, 0.5 litre volume water)
5. Mixed with pre-made syrup (prepared by dissolving 200g sugar, 1g Citric acid on
800 mL water for each kg of pulp) and homogenized.
6. The mixture was then heated at 85°C for a while then hot filled into sterile bottle
and sealed off.
7. The bottles were then heated at 100°C in boiling water for 30 min.
8. Cooled the bottles and stored.
Precautions:
1. Ingredients were measured carefully, preservatives used were safe and within
limit.
2. Bottles and caps were properly sterilized and dried prior filling.
3. After processing bottles were labeled with necessary information.

7. Experiment no. 04 | Performance date: 20-05-2018
Preparation of Squashes from Fruit Juice (Mango)
Introduction:
A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material.
Many are drunk as a pure juice without the addition of any other ingredients, but some are
diluted with sugar syrup. Fruit squash is a sweetened concentrated juice which is consumed
after dilution. Normally contain at least 25% fruit pulp mixed with sugar syrup and 40 to 50%
TSS. They are diluted to taste with water and may contain preservatives.
Materials and method:
1. Mangoes
2. Sugar: 1.75 kg
3. Water: 1 L
4. Citric acid: 20g
5. Preservative: 2.5g KMS
Procedure:
1. Selected fresh and ripened mangoes.
2. Washed and peel them off to remove dirt and peel.
3. Juice was extracted and measured then strained.
4. Syrup was prepared using sugar water and acid then strained.
5. Juices were then mixed with the syrup along with the KMS
6. The mixture was filled into sterile bottle and sealed off and stored.
Precautions:
1. Ingredients were measured carefully, preservatives used were safe and within
limit.
2. Bottles and caps were properly sterilized and dried prior filling.
3. After processing bottles were labeled with necessary information.

8. Experiment no. 05 | Performance date: 27-05-2018
Preparation of Ready to Serve - RTS (Mango)
Introduction:
Ready to Serve fruit drinks or commonly known as RTS have made a remarkable difference in
fruit juice industry. RTS have gained popularity through the development of food additives,
flavoring compounds, preservation methods and food packing technology. It can be defined as
a fruit drink intended to consumption without dilution and prepared from unfermented but
fermentable fruit juices/ purees/ concentrates with or without some of pulp and containing any
soluble sweetener and portable water. The product should be processed by heat in appropriate
manner before or after being sealed in a container.
This is a type of fruit beverage which contains at least 10% juice and 10% TSS and about
0.3% acid. It is not diluted before serving.
Materials and method:
1. Mango pulp: 1L
2. Sugar: 1.25 kg
3. Water: 7.7 L
4. Citric acid: 28g
Procedure:
1. Fruit juices were extracted from fruits and measured required quantity.
2. Syrup was prepared by heating, using sugar, water and acid then strained.
3. Juices were then mixed with syrup, and homogenized.
4. The mixture was then filled into sterile bottle and sealed off.
5. The bottles were then pasteurized at 90°C for 25 min and cooled then stored in a
cool place.
Precautions:
1. Ingredients were measured carefully, preservatives used were safe and within
limit.
2. Bottles and caps were properly sterilized and dried prior filling.
3. After processing bottles were labeled with necessary information.

9. Experiment no. 06 | Performance date: 04-06-2018
Preparation of Nectar from fruit Juice (Mango)
Introduction:
Fruit nectars can be defined as the fermentable but unfermented product which is obtained by
adding water, with or without the addition of sugars and/or honey, to fruit juice, fruit juice from
concentrate, concentrated fruit juice, water extracted fruit juice, dehydrated/ powdered fruit
juice, to fruit purée and/or to concentrated fruit purée and/or to a mixture of those products and
meets the special provisions of fruit nectars.
The special provisions are the specified minimum juice or puree contents for nectars made
from
(1) fruits with acidic juice that are unpalatable in their natural state
(2) low acid or highly-flavored fruits that are unpalatable in their natural state and
(3) fruits with juice palatable in the natural state.
This type of fruit beverages contains at least 20% fruit juice/pulp and 15% total soluble solids
and also about 0.3% acid. It is not diluted before serving.
Materials and method:
1. Mango juices 2. Sugar: 0.60 kg
3. Water: 3.3 litre 4. Citric acid: 13g
Procedure:
1. Fruit Pulp/Juice were extracted from the mangoes and stones were separated.
2. Juice was mixed with strained syrup solution ( sugar+ water+ acid heated just to
dissolve) according to the recipe and homogenized.
3. The mixture was then filled into sterile bottle and sealed off.
4. The bottles were then heated at 90°C in boiling water for 25 min.
5. Cooled the bottles and stored.
Precautions:
1. Ingredients were measured carefully, preservatives used were safe and within
limit.
2. Jars and caps were properly sterilized and dried prior filling.
3. After processing bottles were labeled with necessary information.