Quality analysis of physical parameters for Indian raisins
| Parameter |
Codex Standard |
Limits found in Samples tested |
Indian sample size (%) complying to Codex standards |
Sample from USA No. 1 |
Sample from USA No. 2 |
| Piece of stem / Kg |
2 |
0-9 |
29.4 |
Nil |
Nil |
| Cap Stem / 500 g |
50 / 500 |
0-84 |
44.70 |
7 |
Nil |
| Immature (%) |
6 |
0.24-3.10 |
100 |
3.1 |
1.5 |
| Damaged (%) |
5 |
0.24-9.84 |
94.11 |
3.8 |
1.8 |
| Sugared (%) |
15 |
0-15.54 |
94.11 |
3.4 |
Nil |
| Moisture (%) |
18 |
11.65–15.23 |
100 |
12.5 |
16.3 |
Quality analysis
of chemical parameters for Indian raisins
| Parameter |
Codex Standard |
Limits found in Samples tested |
Sample size (%) complying to Codex standards |
Sample from USA No. 1 |
Sample from USA No. 2 |
| Arsenic |
BDL* |
BDL |
100 |
BDL |
BDL |
| Lead |
BDL |
BDL |
100 |
BDL |
BDL |
| Mineral oil |
5g/kg |
Nil |
100 |
Nil |
Nil |
| SO2 (mg/Kg) |
1500 |
51.2-128 |
100 |
Nil |
Nil |
| Sorbitol |
5g/kg |
Nil |
100 |
Nil |
Nil |
| Pesticide Residues |
BDL |
BDL |
100 |
BDL |
BDL |
| Colour contamination |
Nil |
Nil |
100 |
Nil |
Nil |
BDL-Below Detectable Limit
Microbiological assay of the raisin samples
| Parameter |
Codex Standard |
Sample count |
Sample size (%) complying to Codex standards |
Sample from USA No. 1 |
Sample from USA No. 2 |
| Salmonella spp. / g |
Absent |
Absent |
100 |
Absent |
Absent |
| E. coli (MPN /g) |
Absent |
Absent |
100 |
Absent |
Absent |
| Enterobacter (MPN / g) |
Absent |
Absent |
100 |
Absent |
Absent |
| Citrobacter (MPN /g) |
Absent |
Absent |
100 |
Absent |
Absent |
| Staphylococcus aureus |
Absent |
Absent |
100 |
Absent |
Absent |
| Moulds |
Absent |
Absent |
100 |
Absent |
Absent |
Summary of the organoleptic tests
| Sample |
Colour appearance |
Flavour Aroma/Taste |
Texture feel (soft/hard) |
Acceptability |
| 1. |
3.66±0.82 |
3.8±0.77 |
3.6±0.91 |
3.66±0.90 |
| 2. |
3.8±0.68 |
3.6±0.63 |
3.53±0.74 |
3.6±0.63 |
| 3. |
3.33±0.72 |
3±1.20 |
3.06±0.96 |
3±1.0 |
| 4. |
2.8±1.08 |
2.6±0.91 |
2.86±0.99 |
2.46±1.13 |
| 5. |
3.46±1.19 |
3.13±0.74 |
3.46±1.13 |
3.33±0.98 |
| 6. |
4.13±0.64 |
3.93±0.70 |
3.8±1.01 |
3.86±0.64 |
| 7. |
3.66±0.82 |
4.06±0.80 |
3.6±0.83 |
4±0.93 |
| 8. |
1.93±0.70 |
2.66±1.14 |
2.8±0.86 |
2.2±0.86 |
| 9. |
2.66±1.05 |
3.13±0.99 |
2.66±0.90 |
2.66±0.90 |
| 10. |
2.8±1.01 |
2.93±1.03 |
2.93±0.96 |
2.66±1.18 |
| 11. |
2.93±0.80 |
3.53±0.74 |
3.33±1.05 |
2.93±0.88 |
| 12. |
3.2±0.56 |
3.4±0.63 |
2.93±0.88 |
2.93±0.80 |
| 13. |
4.26±0.59 |
4.46±0.64 |
4.13±0.64 |
4.53±0.52 |
| 14. |
1.86±0.92 |
1.73±0.88 |
1.46±0.74 |
1.4±0.63 |
| 15. |
1.33±0.49 |
1.4±0.55 |
1.26±0.59 |
1.2±0.44 |
| 16. |
2.46±1.10 |
3±0.93 |
2.53±0.92 |
2.2±1.08 |
| 17. |
2.53±1.06 |
3.26±1.10 |
2.93±0.96 |
2.66±1.35 |
Correlations among the organoleptic attributes
|
Colour |
Acceptability |
Tast |
Texture |
| Color |
1 |
0.965** |
0.897** |
0.921** |
| acceptability |
0.965** |
1 |
0.953** |
0.960** |
| taste |
0.897** |
0.953** |
1 |
0.945 |
| texture |
0.921** |
0.960** |
0.945** |
1 |
** Correlation is
significant at the 0.01 level (2-tailed).