Standardization of Technology for Preparing of Ready to Serve Beverage from Pomegranate fruit

The present investigation was undertaken to extract juices from pomegranate fruit, standardize the process for preparation of ready to serve beverage and to study the changes in quality during storage. The stored beverage was evaluated periodically at an interval of one month for chemical and sensory properties. The juice cum pulp extracted by four different methods showed that maximum recovery was obtained from TM3 (Screw type juice extractor) in respect of pomegranate Cv. Bhagwa (48.35%) and Cv. Ganesh(49.93%). Extracted juice cum pulp was clarified by using four clarification methods and TC4 (Pectinase enzyme 2% and incubation at 30 ºC for 4 hr and centrifugation at 10000 rpm for 15 minutes) was found best for recovery of clear juice. Pomegranate clarified juice recovery was observed in Cv. Bhagwa (91.97%) and Cv. Ganesh (91.78% on w/w basis).