Case Study On Soft Drinks

Chapter-1

Introduction

Production of fruit beverages on a commercial scale was practically unknown till about 1930, but since then it has gradually become an important industry. In tropical countries as India, fruit beverages provide delicious cold drinks during the hot summer. Attributable to their nutritive value they are becoming more popular than synthetic drinks, which at present have a very large market in our country. The Indian soft drink market was estimated to be 188 billion litres (Roy, 2002). Synthetic drinks contain only water (about 88%) and total carbohydrates (about 12%) and provide about 48 K-Cal, whereas fruit based drinks contain vitamins (A, B and C) and minerals (iron, calcium, etc.) and provide more calories. Thus, fruit-based

The major sectors in the beverage industry in India are tea and coffee, which are not only sold heavily in the domestic market, but are also exported to a range of leading overseas markets. The soft drink market such as carbonated beverages and juices constitutes around USD 1 billion producing 284 million crates per year. In the peak season, the consumption capacity reaches 25 million crates per month and during off season the same goes down to 15 million crates in a month. Pepsi and Coca Cola are the two leading brands in the Indian market, which produces a carbonated drink. In India more than 60% of the fruit produced is used in fruit based beverages. Fruit beverages are the refreshing, thirst quenching drink produced from the various juicy and pulpy fruits. Different types of beverages are produced such as fruit juices, fruit squashes, cordials, nectors and fruit punches etc. Fruit beverages are nutritionally rich and gives best in taste, aroma, color, flavor (Manay & Shadaksharaswamy,

The blend consists 75 % bael pulp and 25 % aloevera gel was highly acceptable than other blends of bael and aloevera (0 and 100 %, 100 and 0 %, 50 and 50 % and 25 and 75 % bael pulp and aloe vera gel respectively). During the storage period, total soluble solids, acidity, reducing sugar, total sugars and browning increased and the same were also reported by (Sikder et al., 2001; Yadavet al., 2010; Pawar et al., 2004). Vitamin C, non- reducing sugar content and organoleptic score decreased. And the same line of result was observed by (EL-Gharably et al., 2004; Andriano et al., 2009; Mallik & Kulkarni 2010; Boghani et al.,