Authors :
M S. Pawar; V. N Pawar; A. K Sharma; K. J Kamble
Volume/Issue :
Volume 5 - 2020, Issue 6 - June
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/2Ca4uS0
DOI :
10.38124/IJISRT20JUN913
Abstract :
Grape is one of the most important fruit crop in
the world due to its nutritional and therapeutic value.
Grapes are good source of dietary sugars, organic acids
and some vitamins. The seedless raisins are called as
Kishmish. Raisin not only provides sweetness but also is
excellent source of dietary fibres, some amount of minerals
and vitamins. The study on making grape raisins was
carried by. Open drying (Sun drying) is widely used due to
its low initial and running costs but depend mainly on
weather conditions, which can induce microbial and insect
contamination and hence, lower their quality. Drying rate
and drying time was faster in tray drying compare to
others three drying methods but the disadvantage of tray
drying was it is batch process and cannot be used for mass
production and the consumption of power is more. The
quality of raisins from sensory evaluation were highly
accepted in controlled shade drying where temperature
and humidity is maintain as per the requirement and least
accepted in open drying. Controlled shade drying is better
drying method compare to other methods as it is a
continuous process and less chances of contamination and
high quality of product is obtained. The mean score for
colour/appearance, texture, taste, flavour and acceptability
of the raisins prepared by different drying methods ranged
from 6.1 to 8.4, 6.3 to 8.1, 6.2 to 8.3, 6.3 to 8.0 and 6.2 to 8.3
respectively.
Keywords :
Grapes, Raisins, Shade Drying, Controlled Shade Drying, Tray Drying, Sensory Evaluation.
Grape is one of the most important fruit crop in
the world due to its nutritional and therapeutic value.
Grapes are good source of dietary sugars, organic acids
and some vitamins. The seedless raisins are called as
Kishmish. Raisin not only provides sweetness but also is
excellent source of dietary fibres, some amount of minerals
and vitamins. The study on making grape raisins was
carried by. Open drying (Sun drying) is widely used due to
its low initial and running costs but depend mainly on
weather conditions, which can induce microbial and insect
contamination and hence, lower their quality. Drying rate
and drying time was faster in tray drying compare to
others three drying methods but the disadvantage of tray
drying was it is batch process and cannot be used for mass
production and the consumption of power is more. The
quality of raisins from sensory evaluation were highly
accepted in controlled shade drying where temperature
and humidity is maintain as per the requirement and least
accepted in open drying. Controlled shade drying is better
drying method compare to other methods as it is a
continuous process and less chances of contamination and
high quality of product is obtained. The mean score for
colour/appearance, texture, taste, flavour and acceptability
of the raisins prepared by different drying methods ranged
from 6.1 to 8.4, 6.3 to 8.1, 6.2 to 8.3, 6.3 to 8.0 and 6.2 to 8.3
respectively.
Keywords :
Grapes, Raisins, Shade Drying, Controlled Shade Drying, Tray Drying, Sensory Evaluation.
