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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 575-587
DOI: https://doi.org/10.20546/ijcmas.2019.805.067


Effect of Various Pretreatments on Raisin Making from Grapes (Vitis vinifera L.)
N.R. Sardar*, Tiwari Manish, G.P. Tagalpallewar, J.P. Rathod and Butti Prabhakar
College of Food Processing Technology and Bioenergy, Anand Agricultural University Anand-388110 Gujarat- India
*Corresponding author
Abstract:

Grapes are good source of dietary sugars, organic acids and provide good amount of minerals like iron and phosphorus and some vitamins. Among the grape processed products raisins are one of the most important processed products obtained from grapes. The mature, clean and uniform size green grape berries (Thompson seedless) were taken. The berries were treated by using different methods viz. Preyal dip, Australian dip and soda dip. Drying was done at 50 and 60oC to study the effect of drying temperature on quality of raisin. The grape berries were dried from 78 per cent (345.54 per cent, d.b.) to 13.14 per cent (15.15 per cent, d.b.). The total drying time of 60 to 96 hrs, 40 to 51 hrs, 60 to 78 hrs, and 60 to 80 hrs was required for control sample, Australian cold dip, soda dip, preyal dip methods respectively. The drying rate varied between 26.04 to 0.12 g/hr- 100gd.b.m. for all treatments. The average score for color, appearance, texture and taste of the raisins ranged between 5.6 to 8.6, 5.5 to 8.3 and 5.2 to8.1 respectively. The overall acceptability of the raisins made by using Australian cold dip, preyal dip, soda dip and control methods was found as 8.3,8.0,7.1 and 6.5 when grapes were dried at 50oC. The minimum overall acceptability of the raisins made by using Australian cold dip, preyal dip, soda dip and control methods was found as 7.4, 6.8, 6.2 and 5.4 when grapes were dried at 60oC. The better quality raisins could be prepared from the grapes using Australian cold dip method at drying temperature 50oC. Drying characteristics and organoleptic properties of raisins prepared by different methods the Australian cold dip method was found to be suitable for preparation of raisins.


Keywords: Grape, Raisins, Pretreatment, Drying, Organoleptic properties
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How to cite this article:

Sardar, N.R., Tiwari Manish, G.P. Tagalpallewar, J.P. Rathod and Butti Prabhakar. 2019. Effect of Various Pretreatments on Raisin Making from Grapes (Vitis vinifera L.).Int.J.Curr.Microbiol.App.Sci. 8(5): 575-587. doi: https://doi.org/10.20546/ijcmas.2019.805.067