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Quality analysis of Indian raisins

 

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

 

11.6515.23

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

*    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.

3.660.82

3.80.77

3.60.91

3.660.90

2.

3.80.68

3.60.63

3.530.74

3.60.63

3.

3.330.72

31.20

3.060.96

31.0

4.

2.81.08

2.60.91

2.860.99

2.461.13

5.

3.461.19

3.130.74

3.461.13

3.330.98

6.

4.130.64

3.930.70

3.81.01

3.860.64

7.

3.660.82

4.060.80

3.60.83

40.93

8.

1.930.70

2.661.14

2.80.86

2.20.86

9.

2.661.05

3.130.99

2.660.90

2.660.90

10.

2.81.01

2.931.03

2.930.96

2.661.18

11.

2.930.80

3.530.74

3.331.05

2.930.88

12.

3.20.56

3.40.63

2.930.88

2.930.80

13.

4.260.59

4.460.64

4.130.64

4.530.52

14.

1.860.92

1.730.88

1.460.74

1.40.63

15.

1.330.49

1.40.55

1.260.59

1.20.44

16.

2.461.10

30.93

2.530.92

2.21.08

17.

2.531.06

3.261.10

2.930.96

2.661.35

 

Correlations among the organoleptic attributes

 

 

Colour

Acceptability

Taste

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).