Vol. 6, Issue 5 (2018)
Influence of pre-treatments on sensory properties of raisins
Author(s): A Bharathkumar, SL Jagadeesh, Netravati, G Bhuvaneshwari, Viresh M Hiremath, DL Rudresh, Itigi Prabhakar and SN Patil
Abstract: Raisins are an important processed product of grapes in India. Sensory evaluation is first and most important parameter which determines the food quality characteristics. Human element plays a major role in evaluating the organoleptic characters of a product. In present study, grape bunches pre-treatment with 1% ethyl oleate and 1% potassium carbonate in normal temperature, 1.5% ethyl oleate + 2.5% potassium carbonate dipping solution at 45ËšC and 55ËšC, then dried in commercial raisin making shed. Pre-treatments had effect on sensory properties of raisin. Grape bunches pre-treatment at 45ËšC dipping solution recorded maximum sensory score for colour/appearance (8.50) and overall acceptability (8.86) of raisins.
Pages: 1798-1800 | 533 Views 121 Downloads
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How to cite this article:
A Bharathkumar, SL Jagadeesh, Netravati, G Bhuvaneshwari, Viresh M Hiremath, DL Rudresh, Itigi Prabhakar, SN Patil. Influence of pre-treatments on sensory properties of raisins. Int J Chem Stud 2018;6(5):1798-1800.
