Current Volume 8
Abstract
The increasing consumer demand for healthier and naturally fermented beverages has driven the development of innovative alternatives to conventional carbonated soft drinks. This study centers on the creation of “Kiwi Fizz,” a naturally carbonated fruit soda produced using a ginger bug—a symbiotic culture of beneficial bacteria and wild yeasts—as the natural fermenting agent. Kiwi fruit (Actinidia deliciosa), selected for its exceptional nutritional value and distinctive flavor, served as the primary ingredient. The fermentation process was carefully controlled and monitored to ensure optimal carbonation, maintain an appropriate pH balance, and enhance the sensory characteristics of the final product while ensuring microbial safety. Critical parameters such as sugar concentration, fermentation time, and temperature were standardized to achieve a consistent level of natural effervescence without the use of artificial carbonation or preservatives. A sensory evaluation was conducted to assess consumer acceptability based on taste, aroma, appearance, and mouthfeel. The results indicated that the final product was a refreshing, lightly carbonated beverage with a pleasant kiwi flavor profile and smooth texture. Additionally, the use of ginger bug fermentation introduced potential probiotic benefits, supporting digestive health. The study demonstrates that naturally fermented fruit sodas like Kiwi Fizz can serve as a functional and clean-label alternative to commercially available soft drinks. It highlights the feasibility of producing health-oriented beverages using traditional fermentation methods and minimal additives, thus catering to the growing consumer preference for natural, wholesome, and sustainable food and beverage options.
Keywords
Fruit Soda, Ginger Bug, Gut Health, Kiwi, Naturally Carbonated, Probiotic Drink.
Citations
IRE Journals:
A. Sakina Mushra , Dr. A. Swaroopa Rani , P. JaiDeep Reddy
"Kiwi Fizz: Developing Naturally Carbonated Fruit Soda with Ginger Bug" Iconic Research And Engineering Journals Volume 8 Issue 11 2025 Page 965-969
IEEE:
A. Sakina Mushra , Dr. A. Swaroopa Rani , P. JaiDeep Reddy
"Kiwi Fizz: Developing Naturally Carbonated Fruit Soda with Ginger Bug" Iconic Research And Engineering Journals, 8(11)
About IRE Journals
IRE Journals is an open access online journals established with an aim to publish high quality of research work in various diciplines. We have more than 6 years in publications. Over 2500+ papers already published.
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