Raisins are high-energy food, providing natural sugars, potassium, fiber and tartaric acid necessary to keep digestive systems healthy. They are good source of antioxidants and digestible fibers.
Raisins can contain up to 72% sugars by weight, most of which is fructose and glucose forming sucrose when combined in a single molecule. They also contain about 3% protein and 3.7%–6.8% dietary fiber. Raisins, like prunes and apricots, are also high in certain antioxidants, but have a lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol.
Sultana Raisins (Sultanas) are dried seedless grapes of Vitis Vinifera. The large, yellow-green grapes that are dried into these raisins are particularly flavorful and soft. Raisins are indispensable ingredient in bakery sector (for traditional cakes, biscuits and breads) and an excellent addition to a wide range of confectioneries. They are also mixed or added to many cereals and cereal based products.
Turkey has 1.200 different types of grapes and is one of the five major producers of grapes and accounts for nearly a quarter of total world sultanas production. They are mainly in the west of Turkey, in Manisa province, across fertile soils of Gediz Basin and on continuously expanding thousands of hectare vineyards, has its own characteristic taste and odor representing itself with the light amber color. Aegean Region’s bleached and unbleached grapes are used for the production of Turkish sultana raisins. Turkey has the most suitable climate conditions for vine growing in the world and is the origin of the vine genes.
Grape figures which is found in different locations of Anatolia points out to the fact that growing grapes has been the part of the culture for centuries.
More than 80% of sultanas produced in Turkey are exported mainly to European countries.
The product consists of good, sound berries, typical of the current crop which have been sun dried and stored under satisfactory conditions before processing. The fruit will be sized, destemmed, screened, washed in potable water, aspirated and static picked to remove defects and foreign matter.
The sundried raisins are graded and received by the experts and stored in warehouses under controlled conditions.
Sultanas are a good source of energy (1,276 kj / 305 kcal Per 100g) thanks to its carbohydrate content. Sultanas also contain vitamins B1, B2 and various minerals. It is medically proven that it helps child growth, curing diseases with inflammation and fever, also kidney and liver diseases.
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Types of Raisins
After the harvest, bunches of sultanas are soaked with potassium carbonate and then laid down under the sun to fasten the dehydration process. Generally 7 to 10 days is enough for well dehydrated sultanas; however, this process may take up to 20 days due to the weather conditions. Sultanas produced by this conventional way, without the bleaching process, is named Natural.
After the harvest, bunches of sultanas are soaked with potassium carbonate and then laid down under the sun to fasten the dehydration process. Generally 7 to 10 days is enough for well dehydrated sultanas; however, this process may take up to 20 days due to the weather conditions. Sultanas produced by this conventional way, then bleached with sulphur dioxide, is named bleached sultanas.
The production is carried out under the inspection and rules of organic agriculture, which requires various pesticides and chemicals to be kept away from the plant. After the harvest, samples from the sultanas are taken and analyzed. Certification of the product is made only after the clean report indicating no remains of pesticide or chemicals.
After the harvest, just before laying down the bunch of sultanas under the sun, sultanas are soaked with potassium carbonate to fasten the dehydration process. “Thompson” sultanas are not soaked in to the solution and kept under the sun for extra 15 – 25 days. During this time, the amber color vanishes leaving a light purple color behind it.
Classification of Sultanas
According to the colour; Turkish sultana raisins are classified into five types under the type numbers of 8,9,10,11 according to their colours.
- Thompson: Darkest
- Type 8: Dark
- Type 9: Brownish
- Type 10: Brighter (Light brown )
- Type 11: Brightest (Light brown to golden)
- Jumbo (<250 berries in 100 gr.)
- Standart (251 to 360 berries in 100 gr.)
- Medium (361 to 500 berries in 100 gr.)
- Small (501 to 650 berries in 100 gr.)
- Small small (>650 berries in 100 gr.)
- Washed twice
- Mechanically cleaned
- Laser Scanned
- X-Ray scanned
Nutrition Facts of Raisins
|Nutritional value per 100 g (3.5 oz)
|Energy||1,252 kJ (299 kcal)|
|Dietary fiber||3.7 g|
|Vitamins||Quantity||% Daily Value|
|Thiamine (B1)||0.106 mg||9%|
|Riboflavin (B2)||0.125 mg||10%|
|Niacin (B3)||0.766 mg||5%|
|Pantothenic acid (B5)||0.095 mg||2%|
|Vitamin B6||0.174 mg||13%|
|Folate (B9)||5 μg||1%|
|Vitamin C||2.3 mg||3%|
|Vitamin E||0.12 mg||1%|
|Vitamin K||3.5 μg||3%|
|Minerals||Quantity||% Daily Value|