Recent Trends in Soft Beverages

Recent Trends in Soft Beverages

Hardcover

$170.00

Product Details

ISBN-13: 9789380308128
Publisher: WPI India
Publication date: 04/14/2011
Pages: 259
Product dimensions: 9.00(w) x 6.00(h) x 0.80(d)

About the Author

Dr L. Jagan Mohan Rao is currently working as Senior Scientist at Plantation Products, Spices and Flavour Technology Department of Central Food Technological Research Institute (CFTRI), Mysore.

Table of Contents

Preface

Foreword

Part I

Introduction to coffee

Origin and history of coffee

Coffee production scenario

Botany, agricultural practices and propagation

Processing

Chemical composition

Additives in coffee

Tasting of coffee

Health benefits

Introduction

Antioxidant activity

Anticarcinogenic activity

Central Nervous System (CNS)

Reproductive system

Bone system

Cardiovascular system

Antidiabetes effect for type-2 diabetes

Antimicrobial effect

Recent trends in value addition

Introduction

Coffee beverage

Canned coffee beverages

Ready-mix coffee beverage

Coffee jelly beverage

Fortified coffee beverages

Fortified coffee drink

Honeyed coffee

Coffee tablet

Freeze-dried coffee tablets

Flavoured coffee

Coffee wine

Candy from coffee beans

Torrefacto coffee

Germinated coffee

Coffee filled packet

Cookie formulation with coffee

Coating of frozen pizza with coffee colorant

Carbonated coffee

Decaffeinated coffee

Soluble coffee

Instant hot cappuccino

Monsoon coffee

Coffee paste

Value-added by-products

Introduction

Source of dietary fibre

Coffee spirit

Charcoal production

Mushroom cultivation

Production of citric acid and gibberellic acid

Antioxidant compounds

Source of natural food colour

Production of aroma compounds

Biogas production

Source of phenolic compounds

Summary and conclusion

References

Part II

Introduction to tea

Introduction

Origin and history

Tea production

Botanical and taxonomical characteristics

Cultivation practices

Types of tea and processing

Introduction

Green tea

Green brick tea

Yellow tea

White tea

Oolong tea

Black tea

Comparison of tea quality

Chemical composition and pharmalogical, medical properties of tea

Introduction

Diversity of therapeutic compounds in tea

Pharmacological aspects associated with tea consumption

High impact value-added products of tea

Introduction

Tea bags

Instant tea

Iced tea

Herbal teas

Tea concentrate

Packet tea

Carbonated bottled tea

Flavoured tea

Decaffeinated tea

Fortified tea

Tonic tea

Tea cider

Tea kombucha

Toyoma kurocha

Canned tea

Instant tea granules

Tea by-products

Introduction

Caffeine

Polyphenols

Tea dyes

Triacontanol

Tea seed oil

Saponins

Tea waste as extenders in polymers

Summary and conclusion

References

Part III

Introduction to soft drinks

Soft drink

Need of soft drinks

Benefits of soft drinks

Beverage consumption

Introduction

World market

Major players of soft drinks in the world

Indian scenario

Market trends of functional drinks

Expansion of soft drinks market

Soft drink classification

Introduction

Ready-to-drink

Concentrated soft drinks

Other categories

Ingredients of soft drinks

Introduction

Water

Sweeteners

Acidulants

Colours

Flavours

Clouding agents

Processing technology

Introduction

Handling Raw Material

Pulping and Extraction

Clarification

Concentration

Syrup Preparation

Blending

Pasteurisation

Carbonation

De-aeration

Filling

Packaging

Clean-In-Place (CIP) System

Quality control

Introduction

System quality control

Sugar

Product quality control

Microbial control

Packaging aspects

Introduction

Packaging methods

Towards future

Introduction

Healthy carbonated beverages

Functional drinks

Mixed fruit juice beverages

Carbonated beverages from jackfruit waste

References

Index

 

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