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

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.

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Acknowledgments

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

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Correspondence to Raquel P. F. Guiné.

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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

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

Keywords

  • Drying
  • Grapes
  • Raisins
  • Phenolic compounds
  • Texture
  • Color