Raisin

From Wikipedia, the free encyclopedia

Jump to: navigation, search
For other uses, see Raisin (disambiguation).
Sultana Raisins
Raisins
Nutritional value per 100 g (3.5 oz)
Energy 1,252 kJ (299 kcal)
Carbohydrates 79 g
Sugars 59 g
Dietary fiber 4 g
Fat 0.5 g
Protein 3 g
Calcium 50 mg (5%)
Iron 1.9 mg (15%)
Potassium 750 mg (16%)
Sodium 11 mg (0%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Raisins are dried grapes. They are produced in many regions of the world, such as Armenia, the United States, Australia, Chile, Argentina, Macedonia, Mexico, Greece, Syria, Turkey, India, Iran, Pakistan, Iraq, China, Afghanistan, Togo, and Jamaica, as well as South Africa and Southern and Eastern Europe. Raisins may be eaten raw or used in cooking and baking.

Contents

[edit] Etymology

The word raisin dates back to Middle English and is a loanword from Old French; in Old French and French, raisin means "grape," while, in French, a dried grape is referred to as a raisin sec, or "dry grape." The Old French word in turn developed from the Latin word racemus, "a bunch of grapes."

[edit] Varieties

See also: Dried vine fruit

Raisin varieties depend on the type of grape used. Seedless varieties include the Sultana (also known as "Thompson Seedless" in the USA) and Flame. Raisins are typically sun-dried, but may also be "water-dipped," or dehydrated. "Golden raisins" are made from Sultanas, treated with Sulfur Dioxide (SO2) , and flame dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in color and have a tart, tangy flavour. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers. Green raisins are produced in Iran. Raisins have a variety of colors (green, black, blue, purple, yellow) and sizes.

[edit] Regional variations

Chunche, naturally ventilated sheds for drying grapes into raisins in Xinjiang.

In the United Kingdom, Ireland, Australia, and New Zealand the word raisin is reserved for the dried large dark grape, with sultana being a dried large white grape, and currant being a dried small Black Corinth grape. In India and Pakistan, the black raisin is known as kishmish (a Hindi word).


[edit] Nutritional value

Raisins range from about 67% to 72% sugars by weight,[1] most of which is fructose. Raisins, like prunes and apricots, are also high in certain antioxidants. As with all dried fruits, raisins have a very low vitamin C content.

[edit] Sweetness

The natural sugar in grapes crystallizes during drying .

Raisins are sweet due to their high concentration of sugars. The sugar inside the fruit crystallizes if they are stored for a long period. This makes the dry raisins gritty, but does not affect their usability. The sugar grains dissolve when the raisins are swelled in (hot) water.

[edit] Reversion to Grapes

Raisins have been found to be able to revert back into grapes. Spanish scientists (Prof. Lopez et al. 2009)[citation needed], have found through reverse osmosis the rehydration of grapes can be achieved. Done by exploiting Aquaporins in the cells of the grapes and using a sugar with a higher osmotic potential (usually brown sugar) than that of the natural grape's sugars. This Spanish team have been able to revert the raisin back into an edible grape. This proves important in storage of the raisins through bad drought, to later on yield grapes when the vines have given no fruit.


[edit] See also

[edit] References

  1. ^ Albert Julius Winkler. General viticulture, University of California Press, 1962, p. 645. ISBN 9780520025912
Search Wiktionary Look up raisin in Wiktionary, the free dictionary.
Search Wikimedia Commons Wikimedia Commons has media related to: Raisin
Retrieved from "http://en.wikipedia.org/wiki/Raisin"