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Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions

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Abstract

Raisins are commonly found in the Mediterranean diet due to their delicious taste and their nutrient richness. This study evaluated the effect of drying at three temperatures (50 to 70 °C) on the physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different pre-treatments: control samples (not treated, C), dipping berries in sodium hydroxide (SH) and raisins obtained by a traditional method (Trad). According to physico-chemical analyses, drying at 60 °C allowed to obtain raisins with attractive color, high contents in protein, total soluble solids and titratable acidity, but lower pH values. The textural parameters of Italia raisins are assessed for the first time. Our findings demonstrated that the firmer raisins were obtained with Trad pre-treatment at 70 °C. Phytochemical results were dependent on each drying condition. It seems that Trad at 60 °C favored coutaric and fertaric acids, quercetin-3-O-glucoside and rutin, Trad at 70 °C gallic acid and total phenolic content and no pre-treatment (C) at 50 °C the flavanol monomers and procyanidin B2. Regarding sensory analysis, panelists scored Italia raisins as sweet, firm, sticky, a slight acid, with the abundance of dried plum/red berries, fig/hay/tobacco and caramel/vanilla aromas. The results revealed that from the same grape, it is possible to get raisins with different characteristics according to each drying condition, that suggests consequently to meet different consumer markets.

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Acknowledgements

The authors would like to thank the SENSOVEG platform for sensory analyses of raisins and Pr. Geoffrey Scollary for his advices and English language check.

Funding

This work was supported by the Tunisian Ministry of Higher Education and Scientific Research (University of Carthage) via a work-study Grant [2017-BALT-2838].

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Authors and Affiliations

  1. Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn), B.P. No. 95, 2050, Hammam-Lif, Tunisia

    Ramla Khiari & Daoued Mihoubi

  2. Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC), B.P. 901, 2050, Hammam-Lif, Tunisia

    Ramla Khiari & Hassène Zemni

  3. Higher School of Food Industries of Tunis (ESIAT), University of Carthage, 58 Avenue Alain Savary, 1003, Tunis El Khadra, Tunisia

    Ramla Khiari

  4. USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP 30748, 49007, Angers, France

    Dominique Le Meurlay, Corinne Patron, Ronan Symoneaux & Chantal Maury

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  1. Ramla Khiari
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Khiari, R., Le Meurlay, D., Patron, C. et al. Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions. Food Measure 15, 4635–4651 (2021). https://doi.org/10.1007/s11694-021-01018-1

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