caa a22 4500 606243453 CHVBK 20210128101324.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9241-8 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9241-8 Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson [Elektronische Daten] [Raquel Guiné, Inês Almeida, Ana Correia, Fernando Gonçalves] The main objective of the present work was to dry grapes of Crimson variety through different methodologies in order to find an alternative for the production of raisins. Different methodologies were used for drying: solar direct exposition in a greenhouse and in convective drying chambers with constant air flow at two temperatures: 50 and 60°C. Some chemical analyses were made, namely for total sugars, acidity, total phenols, total anthocyanins and total tannins. Also some physical properties were evaluated, specifically color and texture. A sensorial analysis of the dried products was undertaken to evaluate the acceptability by consumers. The raisins produced by the different methodologies didn't show significant differences at the chemical and physical levels. However, it was observed that the dried samples contained higher amounts of total phenolic compounds, anthocyanins and tannins in comparison to the fresh grapes. Sensory evaluation result showed that dried grapes produced using different methodologies was similar to commercial raisins. Springer Science+Business Media New York, 2015 Drying nationallicence Grapes nationallicence Raisins nationallicence Phenolic compounds nationallicence Texture nationallicence Color nationallicence Guiné Raquel Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut Almeida Inês Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut Correia Ana Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut Gonçalves Fernando Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 337-346 2193-4126 9:3<337 2015 9 11694 https://doi.org/10.1007/s11694-015-9241-8 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9241-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Guiné Raquel Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut NATIONALLICENCE 700 1- Almeida Inês Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut NATIONALLICENCE 700 1- Correia Ana Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut NATIONALLICENCE 700 1- Gonçalves Fernando Department of Food Industry, Agrarian Faculty, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606, Viseu, Portugal aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 337-346 2193-4126 9:3<337 2015 9 11694