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

Autor: Hassène Zemni, Chantal Maury, Daoued Mihoubi, Dominique Le Meurlay, Corinne Patron, Ronan Symoneaux, Ramla Khiari
Rok vydání: 2021
Předmět:
Zdroj: Journal of Food Measurement and Characterization. 15:4635-4651
ISSN: 2193-4134
2193-4126
DOI: 10.1007/s11694-021-01018-1
Popis: 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.
Databáze: OpenAIRE
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