Fruit Beverages and drinks, cordial, squashes, RTS, RTE, Natural fruit juices, Nectar, Crushes, diluted beverages

1. Food Technology
Fruit Beverages and Drinks
DT- 4209, 4(3+1)
Presented By: Rahul Pandya

2. Key Terms
 Fruit Beverages and Drinks consumed all across the globe.
₋ Easily digestible
₋ Refreshing
₋ Thirst quenching
₋ Nutritional
 Fruit juice or pulp, are mixed with ingredients like sugar,
acid, stabilizers, micronutrients and preservative to
develop beverages and drinks.
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3. Main groups of Fruit Beverages
Ready-to-Serve (RTS) pre-packaged Beverages
 FSSAI
₋ At least 10% fruit content
₋ NLT 10% TSS
₋ Maximum 0.3% Citric acid
₋ Total plate count: 50 cfu/ml (max.)
₋ Yeast & mold: 2 cfu/ml (max.)
₋ Coliform count: Nil in 100ml
₋ Preservative (max.): 70 ppm Sulphur dioxide
120 ppm Benzoic acid
 These beverages consumed without dilution, hence its called RTS beverages
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4. ₋ Fruits including mango, citrus fruits, berries, litchi, guava, pineapple,
grapes.
₋ The RTS mix is pasteurized (80-90 ℃ ) in bottle (20-30 min),
continuous juice pasteurizer (few seconds to 1 minute) & cooled
immediately.
₋ UHT processing of RTS is now popular among.
₋ Presence of Oxygen in headspace lead to oxidation.
₋ Anti-oxidant used is Ascorbic acid.
₋ Colour & flavour used are stable to heat and oxygen are preferred.
RTS
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5. Natural Fruit Juice
₋ It’s a pre juice extract from ripe & mature fruits contain 100% fruit content.
₋ It contains mainly sugars, acids, vitamins, minerals and other minor
components.
₋ Commonly fruit juices are apple, pineapple, citrus, grapes and mango.
₋ Sweetened juices: 85% juice & 10% TSS
₋ Two or more juices are mixed to develop a palatable and refreshing drink with
better flavour and balanced nutrition called Fruit punch.
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6.  Examples:
₋ Very sweet (grape) and very bitter (grapefruit)
₋ Highly acidic (lime, lemon, sour cherry) with bland tasting fruits (pear,
apple)
₋ Highly flavoured (guava, banana) with bland & insipid tasting fruits
(pear, loquat)
 Freshly squeezed juices – short shelf life – store at 0 to 5℃.
 Some are at low pH (4.5) – thermal process 85 to 95℃.
Natural Fruit Juice
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7. Nectar
 Prepared from the tropical fruits pulp such as mango, litchi, guava,
papaya, citrus fruits and pineapple by adding sugar, acid and ingredients.
 FSSAI
₋ TSS: 15°𝐵𝑟𝑖𝑥
₋ Fruit content: NLT 20%
₋ Acidity: NMT 3.5%
₋ Preservative: Sorbic acid (max.): 50 ppm
 Nectar: Cloudy appearance & thick mouthfeel
 The cloudiness in nectar is because of polysaccharides such as pectin,
cellulose, hemicellulose and starch.
 Loss of cloudiness specially in citrus juices is due to pectin methyl
esterase (PME).
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8. Nectar preservation method
 Flash pasteurization: 85-95℃/ 15-60 seconds
₋ For viscous nectar: 90-95℃/ NMT15 seconds
₋ PHE & THE are generally used
 In-pack pasteurization: mostly for small scale units
₋ Juice filled in packs or bottles & immersed in heated water & held at 80-
90℃/ 20 minutes
₋ Treated bottles get air-dried & labelled.
 Hot fill operation:
₋ Bulk product heated & then filled hot (70-85 ℃) in pack & sealed.
₋ For glass bottle, heated to minimize thermal shock & held at desired
temperature. Then cooled I hydro cooler to 25 ℃.
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9. Dilutable Beverages
 Consumed after mixing with suitable diluents like water, alcoholic drinks
or milk.
 Advantages including the ability to use different syrup to water ratio,
reduction in bulk, utilization of surplus and bland tasting fruits and offer
novel innovations in formulations.
 Various ingredients used for manufacturing of Dilutable beverages
₋ Fruit Components
₋ Syrup
₋ Acid
₋ Preservatives
₋ Flavourings
₋ Colourings
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11. Dilutable beverages: Cordial
 Sparkling clear sweetened fruit beverage from which all the pulp and
other suspended materials have been completely eliminated.
 Prepared from: clarified fruit juice, with sugar syrup, acid and other
ingredients.
 FSSAI
₋ Fruit content: Less than 25%
₋ TSS: NLT 30°𝐵𝑟𝑖𝑥
₋ Acidity: NMT3.5%
₋ Preservative: Sulphur dioxide 350 ppm
Benzoic acid 600 ppm
 Citrus juices are preferred for cordial making.
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12. Dilutable beverages: Squashes
 Prepared by mixing of calculated quantity of fruit juice or pulp, with
sugar, acid and other ingredients.
 FSSAI
₋ Fruit content: NLT 25%
₋ TSS: NLT 40°𝐵𝑟𝑖𝑥
₋ Acidity: NMT 3.5%
 Mango, orange, lemon, pineapples, grape and litchi are used for making
squash commercially.
 Squash can also be prepared from lemon, bael, guava, pear, apricot,
muskmelon, papaya, passion fruit, peach, plum, mulberry, raspberry,
strawberry, grapefruit, etc.
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13. Dilutable beverages: Crushes
 The comminutes of citrus fruits and pineapple are used for crush
manufacture.
 FSSAI
₋ Fruit content: NLT 25%
₋ TSS: NLT 55%
 Syrup: A type of fruit beverage
₋ Fruit juice or Pulp: at least 25%
₋ TSS: NLT 65%
₋ Acid: 1.5 – 2.0 %
 The syrups from rose petals, almond, mint, sandal are quite popular.
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