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
|
11.65–15.23 |
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 |
* Below Detectable Limit
Microbiological assay of the raisin samples
|
Parameter |
Codex Standard |
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 |
3.6±0.91 |
3.66±0.90 |
|
|
2. |
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. |
3.26±1.10 |
2.93±0.96 |
2.66±1.35 |
Correlations among the organoleptic attributes