Intermediate moisture sultanas production and quality changes during storage

The production of intermediate moisture sultanas and their quality alterations were examined in this research during the eight-month storage time. Sultanas were seperately immersed into 10 and 20 percents hot glucose concentration of solutions until to reach the water content 20, 25 and 30 percents of productions. Potassium sorbate was also added to the hot glucose solution for mould and yeast growth inhibition. The products were refrigerated and vacuum packaging in the PE/ PA plastic material. Moisture content, water activity, pH values, titratable acidity, total sugar contents, hunter L, a, b colour values, total viable counts, mold / yeast counts and organoleptic charasterictics of samples werw determined in every two months period during storage under medium condition. As a result of our study, it was found that titraable acidity, total viable counts, mould and yeast of the products increased, but pH values, total sugar contents, hunter L, a and b colour values, decreased during storage period. At the beginning of the storage, the best organoleptic quality characteristics was found that the 20 and 25 percent water content include samples which prepared immersing the 10 percent hot glucose solution than the other samples. The include 30 percent water content prepared with 10 percent hot glucose solution and 20 percent water content sample prepared with 20 percent hot glucose solution were best organoleptic values at the end of the storage period, value.