COMPARATIVE STUDY ON EXTRACTION OF CONCENTRATE FROM RAISINS AND ITS APPLICATION IN JELLY
Abstract
This study compared sugar concentrates extraction methods from raisins: solvent extraction (water at 1:1 and 1:2 ratios, 60°C for 2 hours) and enzyme-assisted extraction (pectinase at 10–50 ppm, 0.25–0.75% levels, 50°C for 4 hours). Thomson Seedless raisins at a 1:1 ratio yielded 70% the most sugar with solvent extraction, while enzyme-assisted extraction at 0.75% enzyme concentration and 50 ppm was more effective, enhancing sugar yield 82%, clarity, and aroma by breaking down pectin. Jelly made from enzyme-extracted sugar was clearer, had better texture, and was preferred in sensory evaluations. The T2 jelly sample stood out for its superior sensory qualities, and its shelf life was extended due to the antimicrobial and antioxidant properties of raisins, highlighting their potential as a natural, healthier sweetener alternative.
