Types of beverages

Types of beverages:

Types of beverages:

Beverage is composed chiefly of water used as a drink for the purpose of relieving thirst and introducing fluid to the body, nourishing the body and soothing the individual.

  • Coffee: Coffee is an important beverage used all over the world. The coffee plant grows 6-20 feet high depending on the species, area of growth and local custom of pruning. Coffee is used mainly as beverage in the form of aqueous extract prepared from roasted and powdered beans. Coffee has no food value. The constituents that are chiefly significant in making of the beverage’s caffeine, flavour substances and bitter substances. It is also a cardiac stimulant.
  • Tea: It is the most popular refreshing drink in many countries. India tops the list in production and export of tea. Fresh tea leaf contains carotenes, riboflavin, niacin, pantothenic acid and ascorbic acid. Green tea is a rich source of polyphenols called catechins.
  • Fruit beverages: In India, a little over 60% of fruit produced is used in fruit-based beverages.
  • Fruit juice: This is a natural juice pressed out of fresh fruit.
  • Fruit drink: This is made by liquefying the whole fruit. Example: grape juice, apple and mango juice.
  • Fruit squash: This is made from strained fruit juice, sugar and preservative. Example:  Mango squash
  • Fruit punch: Fruit punches are made by mixing the desired fruit juices.
  • Fruit syrups: In future if only one type of fruit is useful stop these are concentration of fruit juices preserve with sugar.  
  • Milk based beverages: Milk is lightly valued for its narration properties.
  • Flavoured milk: Different colours and essences are added to milk.
  • Milkshakes: Fruit pulp like banana can be added to milk to prepare banana milkshake.  
  • Desserts: Milk is used in combination with cereals and pulses and in the preparation of kheer.
  • Coffee and tea: In India coffee and tea are mostly consumed with milk.
  • Carbonated non-alcoholic beverages: These beverages are generally sweetened, flavoured, acidic, coloured and sometimes chemically preserved. the ingredients include sugar, flavouring substances, colours, acids, H2O and CO2.

Types of beverages:

  • Malt beverages: It is also known as amylase rich food. A small amount of any whole cereal grain is steeped overnight in 2 to three times its volume of water.
  • Alcoholic beverages: Carbon is released in large quantities during alcoholic fermentation.
  • Toddy: Toddy is a pale frothy liquid with characteristic aroma and slightly acidic and pungent taste. it is an expensive and refreshing beverage. Its nutritive value depends on sugar and yeast present in it.
  • Rum: The name ram is used for the spirit obtained from the alcoholic fermentation and distillation of either the juice of sugar cane or the syrup obtained from the processing of cane sugar.
  • Beer: The principle raw material used in the manufacturing of beer is cereal grains, particularly malted barley, rice and corn which supply carbohydrates for fermentation of yeast into ethyl alcohol and carbon.
  • Feni: In Goa, a traditional alcoholic beverage called feni is prepared from the fermentation of cashew apple juice. the name “feni” is derived from the Sanskrit word “phena” which actually means froth.

Wine: Wine is typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide and heat. Different varieties of grapes and strains of yeast are major factors in different styles of wine.

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