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Advisor(s)
Abstract(s)
The main objective of the present work was to
dry grapes of Crimson variety through different method-
ologies in order to find an alternative for the production of
raisins. Different methodologies were used for drying: so-
lar direct exposition in a greenhouse and in convective
drying chambers with constant air flow at two tem-
peratures: 50 and 60 C. Some chemical analyses were
made, namely for total sugars, acidity, total phenols, total
anthocyanins and total tannins. Also some physical prop-
erties were evaluated, specifically color and texture. A
sensorial analysis of the dried products was undertaken to
evaluate the acceptability by consumers. The raisins pro-
duced by the different methodologies didn’t show sig-
nificant 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.
Description
Keywords
drying phenolic compounds texture grapes raisins colour
Citation
Guiné RPF, Almeida IC, Correia AC, Gonçalves FJ. (2015) Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson. Journal of Food Measurement and Characterization, 9(3), 337-346