Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 177

Raisin juice is a pure extract of dry raisins in the form of a dark brown syrup (Karathanos,
Kostaropoulos, and Saravacos 1994; Camire and Dougherty 2003; Simsek, Artik, and Raspinar
2004)producedbyboilingwithouttheadditionofsugarorotherfoodadditives(seeTable7.1).
Raisinjuiceconcentratecontainsacidsthatarebeneicialinbringingoutandroundinglavors
and complementing other ingredients. It also contains high levels of propionic acid and a high
contentofreducingsugars,which,incombinationwiththeloweredpHcausedbythetartaricacid
present(anaturallavorenhancer),isamoldinhibitor.
Sanders(1991)reportedthatbyaddingraisinjuiceconcentratetowholewheatbreadatapropor-
tionof9%-12%w/wtotheweightoflour,anextensiontothemold-freelifeofthebreadby3-4
dayswasachieved.Raisinjuiceconcentrateisusedinbakery(Matz1996;Matz1989)andconfec-
tioneryproducts(Riedel1976),brownsauces,andsaladdressingsasasweetenersupplementanda
color,volume,andshelflifeenhancer.
Theincorporationofsucroseandraisinjuice(inconcentratedordriedform)at3%and5%of
lour weight to commercial wheat starch (Codex Alimentarius Commission 2000) in gluten-free
lourwascarriedouttoexaminetheeffectsonbakingandthetexturalandsensorypropertiesof
bread.Breadsmadewithgluten-freelourareusuallycharacterizedbypoorcolorandbakingchar-
acteristics,aswellasshortshelflife.Sabanis,Tzia,andPapadakis(2007)conductedastudytohelp
solvetheseproblemsbyusingraisinjuice,anaturalsweetenerthatcontainsnopreservatives,has
lowercaloriccontentthansucrose,andincludesanumberofimportantvitaminsandmineralsthat
areveryimportantforpeoplewithceliacdisease.Thestudyshowedthat3%raisinjuiceinconcen-
tratedformcontributestoagreatimprovementinloafvolume,color,andhardnessingluten-free
breadduringtheirstdayafterbakingbuthadahigherstalingratebecauseofitshighmoisture
content.Driedraisinjuicegavebreadhigherloafvolumeandbettercolorcomparedtothecontrol
gluten-freebreadandalsoincreaseditsshelflifebecauseofitsmoistureabsorptionproperties.

table 7.1 Composition of raisin Juice Concentrate (Staidin)

Nutritional energy Quantity per 100 g

Calories 225 kcal

Total soluble solids 70 g

Protein (N*6.25) 2.10 g

Ash 0.60 g

Fat 0.20 g

Dietary iber 0.02 g

Total sugars 68 g

Reducing sugars 65 g

Acidity (expressed as tartaric acid) 2 g

Sodium 0.020 g

Potassium 0.095 g

Calcium 0.035 g

Magnesium 0.035 g

Phosphorous 0.095 g

Iron 0.002 g

Copper 0.0002 g

Zinc 0.0002 g

Vitamin C 0.0030 g

Niacin 0.0006 g

Thiamine 0.0001 g

Ribolavin 0.00002 g

Vitamin A 5 IU