QUALITY ANALYSIS OF CARBONATED SOFT DRINKS AT

KANDHARI BEVERAGES PVT. LTD.

By

Diksha

(J-18-Biotech- 210)

Project Report submitted to School of Biotechnology

in partial fulfilment of the requirements

for the degree of

B. TECH BIOTECHNOLOGY

School of Biotechnology

Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu

Main Campus, Chatha, Jammu-180009

2022
 CERTIFICATE: I

This is to certify that the project entitled “Quality analysis of carbonated soft drinks”
submitted in partial fulfilment of the requirements for the degree of B. Tech in
Biotechnology at the School of Biotechnology. Faculty of Agriculture, Sher-e-Kashmir
University of Agricultural Sciences and Technology of Jammu is a record of bonafide project
work carried out by Ms. Diksha, Registration No. J-18-Biotech-200 under my supervision
and guidance. No part of the report has been submitted for any other degree or diploma. It is
further certified that such help and assistance received during the course of investigation has
been duly acknowledged.

(Dr. R.K. Salgotra)

(Advisor)

Place:

Date:

Dr. R.K. Salgotra

(Coordinator)
School of biotechnology

CERTIFICATE: II
 ACKNOWLDEGEMENTS

This project report is the end of my journey in obtaining my B. TECH Biotechnology I have
not travelled in a vacuum in this journey. This project report has been kept on track and been
seen through to completion with the support and encouragement of numerous people. At the
end of my project, it is a pleasant task to express my thanks to all those who contributed in
many ways to the success of this study and made it an unforgettable experience for me
Writing this project report has been fascinating and extremely, rewarding. I would like to
thank a number of people who have contributed to the final result in many different ways:

To commence with, I pay my obeisance to GOD, the Almighty to have bestowed upon me
good health, courage, inspiration, zeal and the light Foremost I would like to thanks my
university Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu
and Kandhari beverages Pvt.Ltd., samba, India. for giving me this opportunity and always
being there for me during this project.

I owe special thanks to my advisor Dr. R.K. Salgotra, Coordinator, School of

Biotechnology and my mentors at Kandhari beverages Pvt.Ltd. - Mr. Shubham Pandey,
MS. Ruchika Sharma and Ms. Akanksha Sharma. Without these great people I would not
have got an opportunity to complete my project at Kandhari Beverages Pvt.Ltd. I would also
like to extend my gratitude as everyone at Kandhari beverages Pvt.Ltd. who helped me in
whatever way they could and gave me a conducive environment to work and provided me all
the raw materials that I needed to complete this project. I would like to extend my gratitude
towards all my professors Dr. Manmohan Sharma, Dr. A.K. Singh, Dr. Susheel Sharma,
Dr. Ravinder Singh and Dr. G.K. Rai, Dr. Harsimran Singh Bindra at the School of
Biotechnology who were always there for me throughout my degree.

I owe special thanks to my non-teaching staff who were a constant support throughout my
journey. They were a constant source of inspiration for me and had undying faith in me. I
would like to thank all my friends for being supportive and encouraging me throughout the
whole journey.
This note of acknowledgement will be incomplete without a profound delineation of the
serene commitment, enlightening love and path showing inspiration which I was rewarded by
my parents.

This Acknowledgement would be incomplete without thanking my mentor Mr. Shubham

Pandey, who was always patient with me and looked after me throughout this journey at
professional and personal level both. He made me comfortable in every manner he could.
Last but not the least I would like to thank for helping me not only with my work but also
ensuring my happiness and comfort in lab.

Dated: Diksha
 ABSTRACT

Title of project Quality analysis of soft drinks in Kandhari

beverages Pvt. Ltd.
Name of student Diksha
Registration no J-18- Biotech-210
Name of advisor and designation Dr. R.K. Salgotra
Degree to be awarded B.Tech. Biotechnology
Year of award of degree 2022
Name of University Sher-e-Kashmir university of agricultural
sciences and technology- Jammu

The main goal of a manufacturing plant is to improve quality throughput and increase
productivity by reducing ineffective time. In order to do so various area needs to be looked at
and one such focus is on quality improvement. the soft drink beverage has a complex
manufacturing process and there are strict quality measures due to the direct relation which it
has with its consumer.

Quality analysis of raw material and final product are important for quality assurance in
breweries and soft drink bottling plants. beverage analysis is not always straightforward but
always essential. If the dissolved co2 content is too high this will have negative impact on the
taste and shelf life of the beverage

Soft drink manufacture adheres to strict water quality standards for allowable dissolved
solids, alkalinity, chlorides, sulphates. Not only is it in the interest of public health, but clean
water also facilitates the production process and maintains consistency. Microbial testing is
also necessary for checking of any viral or bacterial contamination.

Keywords: Quality analysis, soft drinks, microbial, raw material, bacterial contamination.
 CONTENTS

CHAPTER PARTICULARS PAGE NO.

NO.

1 INTRODUCTION

2 REVIEW OF LITERATURE

3 MATERIAL AND METHOD

4 RESULT

5 SUMMARY AND CONCLUSION

6 REFERENCES
 LIST OF FIGURES

FIGURE PARTICULARS PAGE.NO.

NUMBER
3.1 pH meter

3.2 TDS meter

3.3 Colorimeter

3.4 Turbidity meter

3.5 Magnetic strirrer

3.6 Filtration equipment

3.7 Spectrophotometer
3.8 Purity tester
3.9 Snow test
3.10 Drop tester
3.11 Gas volume shaker
3.12 Density meter
3.13 Torque tester
3.14 Bottle cutter
3.15 Laminar air flow
3.16 Autoclave
3.17 Sterilization indicator indicator strip
3.18 Incubator
3.19 Membrane filtration
3.20 Pour plating
4.1 Flock potential of sugar
 LIST OF TABLES

TABLE PARTCULARS PAGE NO

NUMBER

3.1 Quality parameters for raw and treated water

3.2 Expected results after 10 days for floc potential

4.1 Result of water analysis

4.2 Result of colour test in sugar

4.3 Result of Gas volume test

4.4 Result of degree brix test in CSD final product

4.5 Result of Torque test in CSD final product

4.6 Result of Bottle cutting test in CSD final product

4.7 Result of plate count of air microbes

4.8 Result of plate count of Sugar microbes

4.9 Result of Plate count of CSD final product

 LIST OF ABBREVIATIONS

CSD - Carbonated soft drinks

IPQP - Incoming product quality plan

CO2 - Carbon dioxide

ppm - parts per million

pH - potential of hydrogen

EDTA - Ethylenediamine tetra acetic acid

TDS - Total dissolve solids

MOPS - Morpholino propane sulphonic acid

NaOH - Sodium Hydroxide

KORE - Coca cola requirement

PET - Polyethylene terephthalate

GV - Gas volume

HEPA - High efficiency particulate air

CFU - Colony forming unit

AL - Aluminium

BIS - Bureau of Indian standard

GMPS - General management practices

FSSAI - Food safety standard authority of India

BW - Beverage
 CHAPTER-1

INTRODUCTION

Beverages are produced in almost every country in the world and their availability is remarkable. From the
largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging.
Carbonated beverages constitute the major part of the world-wide soft drinks industry. The market for these
products also continues to show a remarkable potential for growth.

Carbonated Soft Drinks are the beverages with added carbon dioxide that gives an effervescent taste to the
beverages. Carbonated soft drinks are further divided into colas and non-colas, as well as diet and regular soft
drinks. The cola-flavoured carbonated beverages usually contain added phosphoric acid as acidulant because it
can strengthen the acidity. Phosphoric acid has the same characteristics as the cola flavours, which are dry and
sometimes balsamic,2,3 Cola soft drinks use cola nut from Cola nitida and Cola acuminata trees of Africa as
their flavour agent. Non-cola soft drinks usually use citric acid as acidulant.

Sugar is used to sweeten the regular soft drinks. Regular soft drinks have approximately the same amount of
sugar as a glass of pineapple or orange juice, 7-14g/100ml. Diet soft drinks use aspartame as their sweetener. soft
drink is slightly acidic in order to give pleasant tartness to the product and preserve it. The most common
acidulated in soft drinks are citric acid and phosphoric acid.

Beverages are in the top ten contributing foods for several nutrients, included carbohydrates, vitamins, minerals
as well as energy, especially to children. The phosphorus content in cola type carbonated beverages could have
reduced levels of the active form of vitamin D and led to a decline in calcium absorption and to bone
decalcification, increasing bone fracture risk.

Soft drink intake was also identified as one of the contributory factors to obesity or weight gain. The term soft
drinks were originated to distinguished the flavoured drinks from hard liquor, or distilled spirits. Soft drinks were
recommended as a substitute in the efforts to change the hard-drinking habits of people. Indeed, health concerns
of modern consumers led to new categories of soft drinks emphasizing low calorie count, low sodium content, no
caffeine, and “All nature” ingredients. Keeping in view the above referred, the quality examination of CSD is
done to ensure the quality of CSD for human consumption. The review was outlined in the accompanying goals:

1. Quality assessment of raw materials used in CSD

2. Quality assessment of final product of CSD
 CHAPTER-2
REVIEW OF LITERATURE

The important writing relating to the current review is assessed under following:

Dr S.S jaghirdar et al (2015) Comparative study of water quality parameters of different brands of soft drinks. A
soft drink is a drink that contains no alcohol but is usually referred to as a sugary drink. We overwhelmingly
order soft drinks or Soda cans as a part of the meal. It’s a proven fact, that today’s youth mostly prefer soft
drinks or Soda cans to fresh Fruit juices. Soft Drinks Impact on Health is getting adverse day by day. For
determining bad effects of soft drinks, ten popular brands of soft drinks were collected from local market in
Solapur & qualitative analysis is carried. The analysis included different testing carried in chemistry lab pH,
Acidity, Dissolved Oxygen, Chlorides, Sodium (Na) & Potassium (K) content, Electrical conductivity & Total
Dissolved Solids (TDS). The results obtained were correlated with Bureau of Indian Standards (BIS). It has been
noticed from the results of testing that most of the soft drinks exceeds drinking water standards given by BIS.
Hence soft drinks are not beneficial for health. Drinking soft drinks regularly really is slow poisoning. The over-
consumption of sugar sweetened soft drinks is associated with obesity, diabetes, dental caries, kidney stones and
low nutrient levels. The aim of this study was to make others to be aware about bad effects of soft drinks on
human health to people specially to youths

Davenport, R.R. (1996) Microbial contaminations in soft drinks are either due to deterioration or contamination
of products by general organism or pathogens to produce spoilage or food posing. Soft drinks can be spoiled by
variety of microorganisms like yeast, acid tolerant bacteria and fungi. Generally, yeast and most commonly
Zygosaccharomyces bailii act as main spoilage organisms due to its physiology and resistivity to acid
preservatives. Many microbes can survive the acidic and low oxygen environment of soft drinks. Spoilage of soft
drinks is due to growth and metabolic by products like CO2, acid and tanning compounds. Spoilage organisms of
soft drinks are divided into 3 groups. Group1 organisms are basically spoilage/hygiene types that spoil the soft
drinks only if any mistake during manufacturing. Group 2 organism are common contamination of industries but
can be restricted. Group 3 organisms are poor hygiene indicators. There are number of bacteria that cause
spoilage of soft drinks like Acetobacter, Alicyclobacillus.

Cheng et al (2009) Dental erosion and severe tooth decay related to soft drinks. Soft drinks have many potential
health problems. The inherent acids and sugars have both acidogenic and cariogenic potential, resulting in dental
caries and potential enamel erosion. In this report we present a 25-year-old man complaining with the severe
worn-out of the front teeth during the past 3 years. He had a history of drinking cola for more than 7 years and
had a poor oral hygiene. Severe decays were present in the incisors and the canines, while less severe lesions
were noted on the premolars and the molars. The review is to show the relationship between dental erosion and
caries and soft drinks. Some efforts have been taken to reduce the harmful effect of soft drinks.

James et al (2004) Obesity in children has reached epidemic proportions. Ultimately energy imbalance is the
reason for excessive weight gain, whether the main cause is genetic, endocrinal, or idiopathic. A contributory
factor seems to be the consumption of carbonated drinks sweetened with sugar. These have a high glycaemic
index and are energy dense. Children who drink one regular carbonated drink a day have an average 10% more
total energy intake than non-consumers. In the United Kingdom more than 70% of adolescents consume
carbonated drinks on a regular basis.

Johnson et al (2010) The effects of carbonated beverages on the gastrointestinal tract have been poorly
investigated. Therefore, this study aims to assess the effect of carbonated water intake in patients with functional
dyspepsia and constipation.
 CHAPTER-3

MATERIALS AND METHODS

The present analysis was carried out at the IPQP laboratory and Microbiology laboratory of Kandhari beverages
pvt. ltd. Samba. This study was conducted to evaluate the quality of various CSD products manufactured by the
industry to ensure the quality of CSD final product is safe for human consumption. All the required materials
were provided by the industry itself.

RAW MATERIAL:

1. WATER
2. SUGAR
3. CO2
4. CONCENTRATE

1. WATER TREATMENT PLANT

In Kandhari beverages plant, Samba, bore well is the source of water from where water is stored in raw water
storage tank. In storage tanks chlorine dosing is done at 3-5ppm. When the chlorine level is achieved the water is
passed through sand filtration where the removal of suspended impurities, colloidal matter takes place. Water is
then passed through activated carbon filtration where removal of chlorine is done and also the removal of
dissolved organic matter, off odour, taste. When the chlorine level reaches nil water is then passed through
softener for reduction of hardness, water is then passed through lead filtration where the removal of dissolved
organic matter, residues off odour takes place water is then passed through RO filter of 5 µm where the removal
of carbon fines and foreign material take places. In the end UV light treatment is given to water for the removal
of all the bacterial and viral contamination.

TESTING OF WATER:

 ALKALINITY
Procedure
1. Pipette 20 ml of sample into 100ml beaker.
2. Add 2 to 3 drops of mixed indicator to the solution.
3. Titrate with 0.02N sulphuric acid.
4. When the sample starts to change the Colour (pink)
5. Record the initial and final reading of the burette and calculate the result

 TOTAL HARDNESS
Procedure
1. Take 100ml sample.
2. Then add ammonia buffer (2-3 drops) using pipette.
3. Then add 1 crushed tablet (eriochrome black) of total hardness to It Pink color appears.
4. Then titrate it with 0.02N EDTA until pink color changes to blue.
5. Record the initial and final reading of burette and calculate the result.

 CALCIUM HARDNESS
Procedure
1. Take 100 ml sample
2. Add 1 crushed tablet of calcium hardness (Rosy pink color).
3. Then add 2-3 drops of Sodium Hydroxide using pipette (Slightly dark pink color).
4. Titrate it with 0.02N EDTA until pink changes to dark pink.
5. Record the initial and final reading.

 pH and TDS
Procedure
pH of water is checked using a pH meter or Density meter where its probe is dipped into the sample
of water in the beaker and the meter shows the reading when it gets stable. Now dip the TDS probe
in water sample and note the reading when it gets stable.
 Figure 3.1: pH meter Figure 3. 2: TDS meter

• CHLORINE

Procedure
1. Take 100 ml water sample
2. Add 1 ml of potassium chromate indicator solution
3. Titrate with standard (0.0141N) silver nitrate solution
4. Record the initial reading of burette.
5. Record the final reading when the Colour changes to pale yellow and calculate the result.

Figure 3.3: Colorimeter

• TURBIDITY
 Procedure
1. Turbidity is checked by a Turbidity meter.
2. Take 25ml sample in a clean container.
3. Clean the cell of the Turbidity meter using distilled water.
4. Then fill the sample into the cell.
5. Insert the sample into the cell compartment and closed the lid.
6. Then Record the reading.

Figure 3.4: Turbidity meter

Table 3.1: Quality Parameters for raw and treated water

Parameter Raw water Treated water

Total hardness max. 500 mg\l less100 mg\l
Total alkalinity max 300 mg\l less 85 mg\l
Chlorine 3-5ppm nil
Turbidity max 0.15 NTU 0.08TU
Sulphate 400 mg\l 250 mg\l
Chloride 1000 mg\l 250 mg\l
Ph 6.5-8.5 6.5-8.5

2. SUGAR:

The quality of sugar is based on several criteria such as colour, sucrose content, moisture, grain and filterability
of these colour is the most important feature of sugar as it is directly related to purity. Sugar has been classified
into different grades in which we used:

M31, S31, M30, S30.

TESTING OF SUGAR

a) Taste\Odour\appearance
Procedure
We take random samples of sugar from different batches for analysis of finding any black
 particle, off Odour and taste.

b) FLOC POTENTIAL
Procedure
1. Weigh 55 gm of sugar sample
2. Then dissolve it in 60 ml of distilled water using magnetic stirrer.
3. Then filter the sample using filtration equipment.
4. Then take the Filtered sample into different beaker add 4ml of orthophosphoric acid and 5ml of sodium
benzoate acid.
5. Then take a clear glass bottle w to store the above sample and make its volume up to 500ml using
carbonated water.

FIGURE3. 5: Magnetic stirrer

Figure 3.6: Filtration equipment

Table 3.2: Expected results after 10 days for floc potential

 Negative No floc

Slight Very light floc

Moderate Light floc that can be seen under the light

Heavy Floc you can see without the light

C) COLOUR TEST

Procedure
1. Weigh 20 gm of sugar sample
2. Dissolve it in 40ml of distilled water
3. Then filter the sample using filtration equipment
4. Take the Filtered sample into volumetric flask and add 10ml of MOPS buffer making its volume up to
100ml
5. A blank sample using distilled water and MOPS buffer is also made for reference
6. Then spectrometer is used to calculate the color of sugar

Figure 3.7: Spectrophotometer

3.CO2
The following quality test were conducted:

A. Purity test
 B. Taste/odor/Appearance
C. Snow test

A) PURITY TEST

Procedure

Zahm-Nagel co2 purity tester is used to conduct the test

1. Take sample from tanker to the purity tester

2. Open the valve of flask and allow to flow CO2 for 5-7 minutes.
3. Close the valve
4. Pour 30%of NAOH base into the purity tester
5. And close the valve of the purity tester
6. Small bubble will be formed, the bubble should cross the required percentile of the purity given by the
KORE. 99% is the standard for purity of CO2

B) Taste/odor/appearance

Procedure

Co2 is passed into the glass beaker containing 1 micron of water for checking of any off smell, black particle
and is tasted after acidification for any off taste.

C) Snow Test

Procedure

1. Collected the dry ice from the tanker

2. Then pour the dry ice into 1 micron of water

3. Then sniff co2 to find any off odor in the sample.

 Figure 3. 8: Purity tester

Figure 3. 9: Snow test

TESTING OF CSD FINAL PRODUCT

A. Drop Test
B. Gas Volume
C. Beverage Brix
D. Torque Test
E. Stress Crack
F. Bottle Cutting

A) DROP TEST
Procedure
1. Take 24 filled PET bottles.
2. Drop it from 2-meter height in upright position to the hard surface.
3. It should not burst that is, check the entire bottle except closure /neck area.
 Figure 3.10: Drop Tester

B) GAS VOLUME
Procedure

1. Collect a sealed bottle from the line after filler / ware house/shelf life.
2. Place the bottle on the gas volume tester base and lower the crossbar until the rubber seal is in contact
with closure kept.
3. Press down on the crossbar applying sufficient pressure to puncture the closure. Release the crossbar so
that it locks into position.
4. Press down the temp. probe inside the bottle.
5. Open the snift valve and allowed the head pressure to fall to zero.
6. Close the snift valve on the tester.
7. Place the bottle on the bottle shaker & start the shaker until the constant pressure reached.
8. Read the pressure, temp. & GV on the Data Logger Display.
9. Take out the bottle from the bottle shaker, release the pressure & take out the temp. probe then open the
bottle.
10. Note the results in the online record/shelf-life record.
 11. Dead weight gauge tester should be used to verify the accuracy of the pressure sensor & hot & cold
water should be used for temperature. probe daily and weekly basis.
12. Master thermometer is used to verify the accuracy of the temperature gauge on daily and weekly basis.

Figure 3. 11: Gas volume shaker

C) BEVERAGE BRIX

Procedure
1. Density meter is used to check the brix of the sample.
2. First rinse the oscillating tube with distilled water, with the help of a syringe.
3. The decarbonated beverage sample is taken and filled in the oscillating tube using a syringe.
4. Sample is allowed to stand still until all trapped air has escaped before proceeding.
5. Density meter is started.
Then Result is recorded.
 Figure 3.12: Density meter

D) TORQUE TESTING

Procedure
1. Collect the bottles from each capper head.
2. Put ON the main switch of torque tester.
3. Remove the LOCK PIN & place the bottle on the torque tester platform & tighten the screw & adjust
the zero on the torque tester.
4. Remove a closure anti- clockwise at a steady rate until we get a maximum removal torque.
5. Record this value as the removal torque reading.
6. Reset again the torque tester reading to zero.
7. Note down the reading in online record.

Figure 3. 13: Torque test

E) STRESS CRACK
Procedure

1. Bring 6 samples of PET bottles filled with finished product.

2. Allow the bottle to settle down to room temperature.
3. Prepare a 0.2 % solution of sodium hydroxide with distilled water.
4. Put the bottles in the bucket filled with the sodium hydroxide solution. The solution should cover up to
the bottle base parting line.
 5. Keep the bottle in solution for 20 minutes and record the observation.

F) BOTTLE CUTTING
Procedure

1. It is done by bottle cutting machine

2. An empty bottle is placed in bottle wire cutter which cutes it into three parts neck, base and body.
3. Then weight of each part is check

Figure 3.14: Bottle cutter

MICROBIAL TESTING:

INSTRUMENTS:
1) LAMINAR AIR FLOW

A laminar air flow is an equipment that is generally used in microbiology laboratories. It consists of a chamber
with an air blower attached to its rear side that allows the flow of air with a uniform velocity in straight lines that
are parallel to each other. The main purpose of a laminar flow cabinet/hood is to form a contaminant-free work
environment. For this purpose, it filters and captures all types of impurity particles entering the cabinet. It makes
use of a filter pad and a special filter system known as a high-efficiency particulate air filter or HEPA filter,
which can remove the air borne impurity particles that are up to 0.3 micrometers in size.

Figure 3.15: Laminar air flow

2) AUTOCLAVE
The autoclave works on the principle of moist heat sterilization. The high pressure inside the
chamber increases the boiling point of water for the sterilization of equipment the higher pressure
also ensures the rapid penetration of heat into the deeper parts of equipment. The moisture present in
the steam causes coagulation of proteins of microbes causing irreversible loss of their activity and
function. To be effective the autoclave must reach and maintain a temperature of 121 C0 and pressure
of 15 psi for 30-60 minutes.

Figure 3. 16: Autoclave

3) STERLIZATION INDICATOR STRIP

Sterilization indicators are used to indicate whether the conditions during a steam autoclave were
adequate to achieve a defined level of microbial inactivation.

Figure 3.17: Sterilization indicator strip

4) INCUBATOR
An incubator is a device used to grow and maintain microbiological cultures or cell cultures. The incubator
maintains optimal temperature, humidity and other conditions such as the carbon dioxide (CO2) and oxygen
content of the atmosphere inside.

Figure 3.18: Incubator

 DIFFERENT MEDIA USED FOR MICROBIAL TESTING ARE:

1. OSA: Orange serum agar

2. PCA: Plate count agar
3. CC2
4. RBA: Rose Bengal agar
5. Asparagine proline broth
6. Reinforced medium for clostridium
7. BAT: Bacillus acido terrestries

Microorganisms have the capacity to create spores until favorable conditions are not
given. Three microorganisms are tested: -

• Mesophilic- They are monitored at 35-38 C0 for 72 hours i.e., 3 days.

• Yeast and Mould)- They are monitored at 25 0C for 5 days. Orange serum agar is used in CSD to check Yeast
and Mould
• Coliform (fecal matter)- They are monitored in water at 35 degrees Celsius for 1 day. It is gram negative in
nature.

PLATING

There are two types of plating-

Membrane Filtration:

Membrane filtration is a method where membrane filter of different pore size is used. these are thin porous
sheets of inert cellulose plastic containing capillary pores of uniform size, small enough to prevent the passage
of microorganism. When we filter the sample, microorganisms cannot pass through the membrane and remain on
the filter. Through the selection of pore size, nutrients medium and incubation temperatures, specific group of
microorganisms are able to grow and form visible colonies which can be counted.
 Figure 3.19: Membrane filtration

Pour Plating:
The media or agar is poured in Petri plate, the CSD (2ml) is poured in the Petri plate containing media and it is
properly stirred. It is kept aside for 2 minutes until it solidifies and then incubated.

Figure 3.20: Pour plating

1) MICROBIOLOGICAL TESTING OF AIR

Procedure
1. Weigh the media (RBA)Rose Bengal agar as per our need and mix the media with distilled water. (32.15gm
is dissolved in 1000ml of distilled water).
2. Autoclave the media.
3. After autoclaving, media is poured into a Petri plate and kept in laminar airflow to solidify.
 4. Then the Petri plate is kept in the air sampler for taking a sample.
5. Then the Petri plate is incubated at 250 C for 120 hours.
6. Then growth of yeast Mould and bacteria is counted using a colony counter.

2) MICROBIOLOGICAL TESTING OF SUGAR

Procedure

1. The sample is prepared by dissolving 1gm of sugar in 9 ml sterilized water.

2. Then filtration of the sample is done using filter equipment 0.8 microns of filter paper was used.
3. Weigh the (PCA)plate count agar media as per our need. (23.5gm in 1000ml of distilled water).
4. After autoclaving, media is poured into a Petri plate and filter paper is kept above it and left to solidify in
laminar airflow.
5. Incubate the sample at 250 C for 120 hours.
6. Then the growth of yeast, Mould, and bacteria is visualized using a colony counter

3) MICROBIOLOGICAL TESTING OF BOTTLE

Procedure
1. Bottle is taken for testing after blow molding.
2. Wrapped it immediately with AL foil to prevent microorganism contamination.
3. Pour 100 ML sterilized water into the bottle and shake well.
4. Pass the water by membrane filtration.
 5. Weigh the media (PCA)Plate count agar as per our need and mixed the media with
distilled water. (23.5gm is dissolved in 1000ml of distilled water).
6. Autoclave the media.
7. After autoclaving pour the media and sample into a Petri plate and let the media solidify in
laminar air flow.
8. Then the Petri plate is incubated at 25 0C for 48 hours.
9. Then the growth of yeast Mould and bacteria is counted using a colony counter.

4) MICROBIOLOGICAL TESTING OF CSD FINAL PRODUCT

Procedure

1. Wrote down the date, batch number, name, and volume of the bottle on Petri plates.
2. 20 ml of CSD sample is taken Then filtration of the sample is done using filter equipment, 0.8 microns of
filter paper was used.
3. Then weigh the (OSA)orange serum agar media as per our need. (45.5gm in 1000ml of distilled water).
4. Autoclave the media.
5. Then pour the media into a Petri plate and filter paper was kept into a Petri plate and let it solidify into
Laminar air flow.
6. Incubate the sample at 250 C for 120 hours
7. Then the growth of yeast, Mould, and bacteria is visualized using colony counter
 CHAPTER 4

RESULTS

RESULTS OF WATER TESTING:

Table 4.1: Result of water analysis

Parameter Raw water Treated water

Total hardness 290 mg/l 85 mg/l
Total alkalinity 280 mg/l 79 mg/l
Chlorine 3-5ppm NIL
Turbidity 0.15NTU 0.08NTU
pH 7.4 7.2
RESULTS OF SUGAR TEST:

Taste\odour\appearance: As such no off-odour or off-taste or any black particle was found while testing sugar

Floc Potential: No floc formation was seen within 10 days.

Figure 4.1: Floc potential of sugar

Colour Test:

Table 4.2: Result of colour test in sugar

SUGAR GRADE COLOUR
S31 30 ICU
S30 34 ICU
M31 65 ICU
M30 74 ICU

Purity Test: Carbon dioxide was found 99% pure and was approved for use in carbonated drinks
Taste/odour/appearance: No black particle or any off-odour or off-taste was found in carbon dioxide

Snow Test: No off- Smell was found while sniffing the carbon dioxide

TEST OF CSD FINAL PRODUCT:

Drop test: From 10 sample only 1 bottle was busted

Gas Volume:

Table 4.3: Result of Gas Volume

Carbonated soft drink Gas volume

Sample 1 4.4gm/l

Sample 2 4.3gm/l

Sample 3 4.3gm/l

Sample 4 4.3gm/l

Beverage Brix:

Table 4.4: Result of degree brix

CSD (sugar) TSS

Sample 1 10.35gm/ml

Sample 2 10.33gm/ml

Sample 3 10.32gm/ml

Sample 4 10.30gm/ml

Torque:
 Table 4.5: Result found in Torque test in CSD final product

Carbonated soft drink torque

Sample 1 11Nm
Sample 2 11.4Nm
Sample 3 10Nm
Sample 4 10.4Nm

Stress crack- No crack was found in any of the 10 sample

Bottle cutting:

Table 4.6: Result found in bottle cutting test in CSD final product

Bottle (CSD) Base Neck Body

500ml 4.5gm 8.20gm 11gm

750ml 6.5gm 9.50gm 13.7gm

1ltr 7.82gm 9.50gm 12.69gm

1200ml 11.5gm 14.7gm 20.50gm

Microbial Testing of Air:

Table 4.7: Results of plate count of air

AIR TPC (Yeast, mould and bacteria)

Sample 1 100 Cfu

Sample2 116 Cfu

Sample3 120 Cfu

Sample4 118 Cfu

Microbial Testing of sugar:

 Table 4.8: Results of plate count of sugar microbe

Sugar TPC (Yeast, mould and bacteria

Sample1 150Cfu
Sample2 158Cfu
Sample3 168Cfu
Sample4 170Cfu

Microbial testing of final product

Table 4.9: Results of Plate count of final product

Carbonated soft drinks TPC (Yeast, mould and bacteria

Limca 1 Cfu
Sprite 2Cfu
Thumps 2Cfu
Fanta 3Cfu
Coca cola 3Cfu
 CHAPTER: 5

SUMMARY AND CONCLUSION

The present investigation entitled “quality analysis of carbonated soft drinks” was conducted
at IPQP and microbial lab of Kandhari beverages pvt. Ltd, samba.

The carbonated soft drinks were evaluated for various quality parameters set by the FSSAI.
To obtain a hazard free and good quality beverage the manufactures should follow the
various quality control steps framed and given by the food authority regulators, starting from
the procurement of the raw material till storage and distribution of the finished. Beverage
quality is an important aspect, which deals with the physiochemical issues related to liquid
foods. Which include lipid oxidation, enzymatic or nonenzymatic browning, nutritional
losses and organoleptic changes such as colour, taste odour and textural characteristics.
Ingredients quality is also crucial for maintaining standards, water quality is acritical point of
BW production or using water in beverage as ingredient to deal with these issues, every
beverage industry has a specific quality management system, that is based on GMPs to
achieve high quality production standards. Microbial loads can be evaluated by physical and
biochemical parameters, microbial indicator, biosensors, daily microbial testing of product
Microorganisms’ development can be prevented by controlling, processing and adding
antimicrobial agents in beverage product or incorporated into packaging.
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