Author(s):

Prajna Prabhakar Hegde, Sadananda GK, Mohamad Tayeebulla H, Sreenivas KN, Jayashree Ugalat, Chandan K, Manjula GS and Abdullah Masoumi

Abstract: Kokum has a long history in ayurvedic medicine as it was traditionally used to treat sores, tumors, dermatitis, heart complaints, stomach and liver disorders. It contains hydroxycitric acid, which is claimed to have fat reducing properties; hence it is gaining wide importance in reducing obesity. Because of high acidity it is not preferred for direct consumption, but it has excellent therapeutic value which offers enormous potential for processing. Refreshing carbonated drinks available in market are made of artificial flavors which provide immediate refreshment but are neither nutritious nor healthy; hence, natural fruit juice like that of kokum is more relishing and nutritious. In this context, different sugar (12, 13 and 14°Brix) and carbonation pressure (80, 90 and 100 psi) levels were standardized for preparation of carbonated kokum drink. In the present study results indicated that, sugar level and carbonation pressure level does not have any significant difference on biochemical composition (TSS, pH, acidity, ascorbic acid, HCA, total antioxidants, total sugars, reducing sugars and total anthocyanin) of the prepared drink but it influences the organoleptic scores, which finally influences the consumer acceptance.

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