Optimization of Total Soluble Solids and Carbon Dioxide Gas Pressure for the Preparation of Carbonated Beverages from Apple and Pear Juices

Carbonated beverages were prepared form apple and pear juices by adjusting the total soluble solids (TSS) at 10, 12 and 14° B, keeping the titratable acidity constant at 0.25% and varying the CO2 gas pressure as 0 (control), 60. 80, 100 and 120 psi. Sensory analysis showed that fruit juice beverage containing 14°B TSS and carbonated at 80 psi CO2 gas pressure resulted in the most acceptable carbonated apple/pear fruit juice beverage. Also. carbonation improved the colour, body, taste, flavour and overall acceptability of both fruit juice beverages.