FST 352/7292   BEVERAGE TECHNOLOGY 

UNIT-I (8 Lectures)

Introduction and History of growth. 

Type of beverages: fruit & vegetable juices, fermented and non-fermented beverages, synthetic beverages, carbonated and non-carbonated beverages.

Tea, Coffee and Cocoa: Production, composition, processing and preparation.  

UNIT-II (6 Lectures)

Fruit and Vegetable Beverages: 

Juice extraction, clarification, preservation, packaging, concentration and drying. Various beverages from fruit juices, their preparation and preservation.

UNIT-III (8 Lectures)

Non carbonated and carbonated synthetic beverages:

Ingredients, source of carbon dioxide, chemical and physical properties of carbon dioxide, carbonating process, packaging of carbonating beverages.

UNIT-IV (7 Lectures)

Alcoholic Beverages:

Non-Distilled Beverages : Beer and Wine  

Distilled Beverages :Vodka, Rum, Gin, Whisky, Arack, Toddy, Brandy  

 UNIT-V (8 Lectures)

Water for beverages: Types of water required for beverages,treatment of water.

Additives for beverages: Natural and synthetic sweeteners and colours, acids, emulsifiers, preservatives, flavours and  flavour enhancers.

Quality control of beverage: Quality standards for beverages, chemical, microbial and sensory evaluation, product shelf life.

References:

Foods: Facts and Principles : N. Shankuntala Manny and M. Shadaksharaswamy