Determination of sulfur dioxide residue and some physiochemical properties of raisins varieties produced in Khorasane-Razavi province

Document Type : Research Paper

Authors

1 - Food Quality and Safety Research Group, Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran

2 - Food Stuff Control Expert, Food and Drug Department, Neyshabour Medicine Faculty, Neyshabour, Iran

3 Food Science and Technology Department, Ferdowsi University of Mashhad, Mashhad, Iran

4 Food Science and Technology Department, Gorgan University, Gorgan, Iran

5 Chemical Engineering Department, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

In this study, 62 raisin samples including Golden, Green, Teifi and Poloei varieties were purchased from Kashmar, Khalilabad, Bardaskan, Quchan and Shirvan citiy of Khorasan-Razavi province. The sulfur dioxide residue, moisture content, water activity, pH values and total titratable acidity were determined in the samples. According to results, the mean quantity of sulfite residue of Teifi samples of Kashmar, Bardaskan and Khalilabad were 932, 1884 and 2230 mg/kg, respectively. These data for Green variety of the same cities was 1176, 1009 and 658 mg/kg, and for Golden variety were 1226, 2076 and 2484 mg/kg, respectively. In Quchan and Shirvan areas, the mean quantity of sulfite residue of Poloei variety was 1070 and 186 mg/kg, respectively. Among different raisin varieties, the samples collected from Kashmar, Bardaskan and Khalilabad, the Golden samples contained the highest amount of sulfite-residue; moreover, the amount of sulfite-residue in Shirvan’s Poloei sample was higher than Quchan’s. Shirvan Poloei variety showed the lowest pH (3.70) meanwhile, Guchan Poloei variety had the highest (4.05) pH. Golden variety of Khalilabad and Poloei variety of Shirvan had the highest (1.56%) and the lowest (0.8%) acidity, respectively. The highest (12.31%) and lowest (9.66%) moisture content was found in Golden and Teifi varieties of Kashmar, respectively. The highest (0.44) and lowest (0.40) aw value was observed in Poloei variety of Guchan and Teifi variety of Bardaskan. Considering the raisins characteristics, most of the samples were not in accordance with the national/codex standard due to the traditional method of production. 

Keywords


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