AbstractSoursop, tamarind, and blended tamarind-soursop soft drinks were prepared by dispersing the desired amount of fruit pulp in water and adjusting the soluble-solids concentration to the corresponding Brix level. The drinks then were pasteurized in a short-time pasteurizer at 185° F, canned in 7 1/2-ounce plain tin containers, cooled under water, air-dried, and finally stored at 85° F. For soursop drinks, levels of 10- to 15-percent fruit-pulp content were dried at a 15° Brix soluble-solids concentration; and for tamarind, levels of 9- to 12-percent pulp with the soluble solids adjusted at 21.5° Brix. In the case of blended drinks, the fruit pulp contents were varied from 10- to 14-percent by increasing the ratio of tamarind pulp to soursop. Two soluble-solids concentrations were studied: 15° and 17° Brix. The sensory evaluation of the drinks at different pulp concentrations, which were performed during the shelf-life studies, revealed no significant differences among the samples tested, although a tendency to prefer the sweeter one (17° Brix) was observed in the case of the blended drink. Soursop drinks with 12- to 15-percent pulp content remained acceptable for over 1 year and tamarind drinks throughout the whole year of the shelf-life study. Blended drinks were found acceptable for over 10 months.
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