Influence of pre-treatments on sensory properties of raisins

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 45˚C and 55˚C, then dried in commercial raisin making shed. Pre-treatments had effect on sensory properties of raisin. Grape bunches pre-treatment at 45˚C dipping solution recorded maximum sensory score for colour/appearance (8.50) and overall acceptability (8.86) of raisins.