Asian Journal of Food Research and Nutrition

Review on Quality Evaluation of Carbonated Falsa Drink through Microbial Activity

Sajid Ali

The University of Agriculture Peshawar, Pakistan.

Muhamamd Abdul Haseeb

Department of Horticulture, Bahauddin Zakariya University Multan, Pakistan.

Imranullah

Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture Multan, Pakistan.

Muhammad Afzal

Department of Horticulture, Bahauddin Zakariya University Multan, Pakistan.

Monaza Tehseen

Department of Horticulture, Bahauddin Zakariya University Multan, Pakistan.

Sanaullah *

Institute of Plant Protection, Muhammad Nawaz Shareef University of Agriculture Multan, Pakistan.

*Author to whom correspondence should be addressed.

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Abstract

Falsa is a small fruit available in summer season. It is known for its sweet and sour acidic taste and cooling effect. This fruit has high antioxidant activity and stupendous nutritional properties. The problem arises when we experience loss of the product owing to its lower shelf life. Falsa is a perishable fruit having a shelf life of 1-2 days only. Growers cannot afford cold storage facilities to store it for longer periods so the fruit has to be sold on a cheaper price or is often wasted. Processing of various fruits has been found fruitful by converting them into valuable products such as jams, jellies and candies. Carbonated drinks are popular for their pleasant fizzy taste and have strong consumer appeal. Falsa also contains variety of antioxidants and vitamins. Certain challenges exist in order to minimize losses because of perishability of falsa. Carbonation has become an important ingredient of sparkling drinks and has grown popular for its pleasant taste. Consuming a beverage containing carbon dioxide produces a pleasing and desired sensation, though the beverage can cause irritation to some group of people. Carbonation is responsible for flavor improvement and refreshing sensation in soft drinks. The carbonation process can be carried out by a carbonator or with addition of dry ice.

Keywords: Carbonated falsa, physiological analysis, quality enhancer, microbial activity

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