Skip to main content
SpringerLink
Log in

Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The main objective of the present work was to dry grapes of Crimson variety through different methodologies in order to find an alternative for the production of raisins. Different methodologies were used for drying: solar direct exposition in a greenhouse and in convective drying chambers with constant air flow at two temperatures: 50 and 60 °C. Some chemical analyses were made, namely for total sugars, acidity, total phenols, total anthocyanins and total tannins. Also some physical properties were evaluated, specifically color and texture. A sensorial analysis of the dried products was undertaken to evaluate the acceptability by consumers. The raisins produced by the different methodologies didn’t show significant differences at the chemical and physical levels. However, it was observed that the dried samples contained higher amounts of total phenolic compounds, anthocyanins and tannins in comparison to the fresh grapes. Sensory evaluation result showed that dried grapes produced using different methodologies was similar to commercial raisins.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9

Similar content being viewed by others

References

  1. N Dokoozlian, B. Peacock, and D. Luvisi, in (University of California, Cooperative Extension, California, 1993)

  2. R.P.F. Guiné, in Handbook of Fruits and Fruit Processing, ed. by Y.H. Hui (Blackwell Publishing, Iowa, 2007), pp. 533–551

  3. Y.H. Hui, Food Drying Science and Technology: Microbiology, Chemistry, Applications (DEStech Publications Inc., Lancaster, 2008)

    Google Scholar 

  4. S. Azzouz, A. Guizani, W. Jomaa, A. Belghith, J. Food Eng. 55, 323 (2002)

    Article  Google Scholar 

  5. A. Maskan, S. Kaya, M. Maskan, J. Food Eng. 54, 81 (2002)

    Article  Google Scholar 

  6. G. Williamson, A. Carughi, Nutr. Res. 30, 511 (2010)

    Article  CAS  Google Scholar 

  7. R.P.F. Guiné, D.M.S. Ferreira, M.J. Barroca, F.M. Gonçalves, Biosyst. Eng. 98, 422 (2007)

    Article  Google Scholar 

  8. C. Conde, P. Silva, N. Fontes, A.C.P. Dias, R.M. Tavares, M.J. Sousa, A. Agasse, S. Delrot, H. Gerós, Food 1, 1 (2007)

    Google Scholar 

  9. T. Fuleki, J.M. Ricardo da Silva, J. Agric. Food Chem. 45, 1156 (1997)

    Article  CAS  Google Scholar 

  10. R.C. Rodríguez-Díaz, M. Paz Aguilar-Caballos, A. Gómez-Hens, J. Sep. Sci. 29, 2772 (2006)

    Article  Google Scholar 

  11. A. Schieber, F.C. Stintzing, R. Carle, Trends Food Sci. Technol. 12, 401 (2001)

    Article  CAS  Google Scholar 

  12. M.Z. Abdullah, L.C. Guan, K.C. Lim, A.A. Karim, J. Food Eng. 61, 125 (2004)

    Article  Google Scholar 

  13. J. Abers, R. Wrolstad, J. Food Sci. 44, 75 (1979)

    Article  CAS  Google Scholar 

  14. C. García-Viguera, P. Zafrilla, F. Romero, P. Abellán, F. Artés, F.A. Tomás-Barberán, J. Food Sci. 64, 243 (1999)

    Article  Google Scholar 

  15. G. Skrede, J. Food Sci. 50, 514 (1985)

    Article  Google Scholar 

  16. IVV, in (Instituto da Vinha e do Vinho, I.P., Lisboa, 2012)

  17. A. Rózek, J.V. García-Pérez, F. López, C. Güell, M. Ferrando, J. Food Eng. 99, 142 (2010)

    Article  Google Scholar 

  18. B. Zhao, C.A. Hall III, Food Chem. 108, 511 (2008)

    Article  CAS  Google Scholar 

  19. IPQ, in (Instituto Português da Qualidade, Lisboa, 1985)

  20. IPQ, in (Instituto Português da Qualidade, Lisboa, 1977)

  21. V.L. Singleton, J.A. Rossi, Am. J. Enol. Vitic. 16, 144 (1965)

    CAS  Google Scholar 

  22. R. Boulton, Am. J. Enol. Vitic. 52, 67 (2001)

    CAS  Google Scholar 

  23. V. Cheynier, J. Rigaud, J.M. Souquet, J.M. BarillÈRE, M. Moutounet, Am. J. Enol. Vitic. 40, 36 (1989)

    Google Scholar 

  24. P. Ribéreau-Gayon, E. Stronestreet, Bull. Soc. Chim. 9, 2649 (1965)

    Google Scholar 

  25. F. Mendoza, P. Dejmek, J.M. Aguilera, Postharvest Biol. Technol. 41, 285 (2006)

    Article  Google Scholar 

  26. W.R. Caine, J.L. Aalhus, D.R. Best, M.E.R. Dugan, L.E. Jeremiah, Meat Sci. 64, 333 (2003)

    Article  CAS  Google Scholar 

  27. R.P.F. Guiné, A.C. Cruz, M. Mendes, IJFE 10, 281 (2014)

    Article  Google Scholar 

  28. R.P. Guiné, M.J. Barroca, V. Silva, Int. J. Food Prop. 16, 251 (2013)

    Article  Google Scholar 

  29. J. Carranza-Concha, M. Benlloch, M.M. Camacho, N. Martínez-Navarrete, Food Bioprod. Process. 90, 243 (2012)

    Article  CAS  Google Scholar 

  30. F. Ghrairi, L. Lahouar, E.A. Amira, F. Brahmi, A. Ferchichi, L. Achour, S. Said, Ind. Crops Prod. 43, 73 (2013)

    Article  CAS  Google Scholar 

  31. M.A. Esteban, M.J. Villanueva, J.R. Lissarrague, Am. J. Enol. Vitic. 50, 418 (1999)

    Google Scholar 

  32. L. Rolle, M. Giordano, S. Giacosa, S. Vincenzi, S. Río Segade, F. Torchio, B. Perrone, V. Gerbi, Anal. Chim. Acta 732, 105 (2012)

    Article  CAS  Google Scholar 

  33. S. Sellappan, C.C. Akoh, G. Krewer, J. Agric. Food Chem. 50, 2432 (2002)

    Article  CAS  Google Scholar 

  34. P. Viñas, C. López-Erroz, J.J. Marίn-Hernández, M. Hernández-Córdoba, J. Chromatogr. A 871, 85 (2000)

    Article  Google Scholar 

  35. R.P.F. Guiné, M.J. Barroca, F.J. Gonçalves, M. Alves, S. Oliveira, M. Mendes, Food Chem. 168, 454 (2015)

    Article  Google Scholar 

  36. M.J. Barroca, R. Guiné, M. Alves, S. Oliveira, F. Gonçalves, P. Correia, (2013)

  37. S. Soutinho, Avaliação Dos Compostos Fenólicos E Da Actividade Antioxidante de Frutos Vermelhos Produzidos Em Modo Biológico. Dissertação de Mestrado Em Qualidade E Tecnologia Alimentar (ESAV, Viseu, Portugal, 2012)

  38. S.C.R.V.L. Santos, R.P.F. Guiné, A.I.A. Barros, Int. J. Food Eng. 9, 197–208 (2013)

    Google Scholar 

  39. F.B. El-kassas, A.M. Ali, S.E. Mostafa, Ann. Agric. Sci. 59, 195 (2014)

    Google Scholar 

  40. A. Periche, M.L. Castelló, A. Heredia, I. Escriche, Food Chem. 172, 1 (2015)

    Article  CAS  Google Scholar 

  41. A.P. Breksa, G.R. Takeoka, M.B. Hidalgo, A. Vilches, J. Vasse, D.W. Ramming, Food Chem. 121, 740 (2010)

    Article  CAS  Google Scholar 

  42. S.H. Brar, Z. Singh, E. Swinny, Sci. Hortic. 117, 349 (2008)

    Article  Google Scholar 

  43. L.E. Bennett, H. Jegasothy, I. Konczak, D. Frank, S. Sudharmarajan, P.R. Clingeleffer, J. Funct. Foods 3, 115 (2011)

    Article  CAS  Google Scholar 

  44. J. Meng, Y. Fang, A. Zhang, S. Chen, T. Xu, Z. Ren, G. Han, J. Liu, H. Li, Z. Zhang, H. Wang, Food Res. Int. 44, 2830 (2011)

    Article  CAS  Google Scholar 

  45. M.S. Tounsi, I. Ouerghemmi, W.A. Wannes, R. Ksouri, H. Zemni, B. Marzouk, M.E. Kchouk, Ind. Crops Prod. 30, 292 (2009)

    Article  CAS  Google Scholar 

  46. J.-W. Bai, D.-W. Sun, H.-W. Xiao, A.S. Mujumdar, Z.-J. Gao, Innovative Food Sci. Emerg. Technol. 20, 230 (2013)

    Article  CAS  Google Scholar 

  47. M. Figueiredo-González, B. Cancho-Grande, J. Simal-Gándara, Food Chem. 141, 3230 (2013)

    Article  Google Scholar 

  48. Y. Wang, H. Tao, J. Yang, K. An, S. Ding, D. Zhao, Z. Wang, Innov. Food Sci. Emerg. Technol. 26, 462 (2014)

    Article  CAS  Google Scholar 

  49. S. Segade, S. Giacosa, F. Torchio, L. de Palma, V. Novello, V. Gerbi, L. Rolle, Sci. Hortic. 160, 313 (2013)

    Article  Google Scholar 

Download references

Acknowledgments

Thanks to the company Herdade Vale da Rosa located in Ferreira do Alentejo, Portugal, for providing the grapes for the present study.

Author information

Authors and Affiliations

  1. Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal

    Raquel P. F. Guiné, Inês C. Almeida, Ana C. Correia & Fernando J. Gonçalves

  2. CI&DETS – Polytechnic Institute of Viseu, Viseu, Portugal

    Raquel P. F. Guiné & Fernando J. Gonçalves

Authors
  1. Raquel P. F. Guiné
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Inês C. Almeida
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ana C. Correia
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fernando J. Gonçalves
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Raquel P. F. Guiné.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Guiné, R.P.F., Almeida, I.C., Correia, A.C. et al. Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson. Food Measure 9, 337–346 (2015). https://doi.org/10.1007/s11694-015-9241-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-015-9241-8

Keywords

Search

Navigation