Investigetion of the effect of edible coating process on the quality of intermediate moisture sultani seedless grape

In this research, harvest and raisin data and also rehydration properties of four different types of Sultani Seedless Grape clones registered as varieties were investigated. These varieties were Sultan1 (S1), Sultan7 (S7), Manisa Sultanı (MS) and Altın Sultani(AS). Dried raisins were made at about 30% moderate moisture and edible coating was applied. In this way, 12 products were obtained from all 4 varieties of moderate moistured raisins. These were only moderate moistured raisins (N), moderate moistured and edible coated raisins (K) moderate moistured and edible coated raisins with aqueous cinnamon extract (T). Water activity, total titratable acidity, color (L, a, b, C*, h°) and hardness and sensory properties of these products were investigated. As a result, it is thought that these products may be an alternative form of raisin evaluation that can be put on the market, worth consuming.