TECHNOLOGY OF ALCOHOLIC & NON-ALCOHOLIC BEVERAGES
- Succinctly enumerate and describe briefly the significance of any four ingredients of carbonated soft drinks
- How does a carbonated drink differ from non-carbonated drink?
- Outline five importance of carbondioxide (CO2) gas in carbonated soft drinks.
- Pectinase is vital to the production of fruit juice. Outline 4 reasons of using this enzyme for fruit juice production and mention one microbe it can be naturally sourced from.
- What is the full meaning of the acronym “GRAS”? Mention one example of microbe in this category.
- How does carbonation differ from clarification?
- Briefly describe the significance of caffeine, tannins and essential oils in tea.
- Mention the two major species of the coffea plant and state the biological name of the tea plant.
- What are the reasons why European drinks are more preferred to African indigenous drinks?
- Flavouring agents used for the production of soft drinks must meet certain criteria. Outline 5 of these properties.
