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).