Raisin Spread: Production and Formulation

ABSTRACT: The present study addresses the preparation of Raisin Spread and evaluating the effect of pectinase enzyme (in three different levels of 0,500 and 1000 ppm) and concentration temperature (65, 75 and 85°C) on pH, acidity, Brix, color and sensory parameters. The result indicated that by increasing the enzyme, pH and color parameters were increased but acidity and Brix were decreased. Also the results showed that by increasing concentration temperature from 65°C to 85°C, pH and color parameters were decreased and acidity and Brix increase. On the other hand, sensory analyzes showed the sample with 500 ppm of pectinase enzyme and concentration temperature of 75°C was the best treatment in this study so we use it for further analyzes to determine its rheological characteristics like apparent viscosity and its nutritional properties such as heavy metals along with its physicochemical properties.