Manufacturing of a novel naturally carbonated fruit beverage

Around 70% of the total plum production in Iran is exported or consumed locally. The rest is not marketable due to its low quality or its extra offer. A novel yeast owning peculiar property of producing high carbon dioxide concentration without alcohol production was isolated from Iranian white cheese whey. The yeast Candida colliculosa was identified morphologically and biochemically and its desired property of natural carbonation was exploited to produce a non-alcoholic naturally carbonated plum beverage. The fruit beverages were prepared using two plum varieties; yellow Golden Drop (Prunus domestica ssp. Syriaca/Mirabelle) and red Ghermez (Prunus divaricata var caspica). The prepared beverages had acceptable sensory quality, high carbonation (~1.6 bar) and physico-chemical properties at the end of 90th day of storage under refrigerated condition.

Keywords:

Naturally carbonated beverage , plum , physico-chemical properties , sensory property