Raisins

Raisins (dried grapes), fall into the traditional dried fruit category as they typically contain no added sugar. They are sun-dried without any oils or dipping solutions to accelerate their drying. Natural seedless raisins have a sweet, chewy, and rich flavor enjoyed by children and adults alike.

It is assumed that the first raisins were produced in the Near East. The purpose of grape drying was to extend its storage life and, with regard to their high sugar content, to provide a rich source of energy for workers. Raisins were also valued because they were easy to transport.

Thompson seedless is the most popular variety due to its high consumer acceptability for raisins and more than half of the world raisins are being produced using this variety.

The grape properties directly affect raisin quality. These properties are influenced by several factors including: variety, the age of vine, soil and climate conditions.

Raisins have been evaluated for their antioxidant properties and polyphenol content, the reduction in postprandial insulin response, the reduction in cholesterol and protection against CVD, the protective effect on colon cancer etc.

Along with nutritional enhancing qualities, they also boost immunity against various diseases. These are not only used as nutritional enhancers but also consumed as snacks and are mixed in various foods while cooking, baking, and brewing.

Raisin paste: Mild heating helps in keeping the paste soft while it is stored. The dried and ground raisins are then wrapped in polythene cases to be further cooked. Preservatives are not required since raisin juice has low pH and high sugar content that makes it self-preservative. Since raisin paste is extrudable, it is put on cookies to add an element of fun and flavor.

Bakery products: There are many different types of recipes for making baked products like raisin buns, oatmeal raisin cookies White raisin bread, cinnamon raisin bread, carrot raisin bread, raisin rolls etc.
Raisins