Most of the textural differences between raisins are due to differences in the grape variety used or differences in drying processes. Golden raisins are always dried mechanically since they need that alternative treatment and regular raisins are more generally dried using just the sun.
These two processes can definitely give differences in raisins texture. Some raisins will be a little plumper whereas others may turn our drier or even a little caramelized if it became really warm! Raisins may develop white crunchy bits on the outside of the raisin, especially if you store them for extended periods of time.
As long as there is enough moisture in the raisin, all those sugars will dissolve in the water present. They will form small white crystals on the outside of the raisins. An easy test to see whether they are indeed crystals is to add a drop of water on the white area. The sugars will dissolve almost immediately! California raisins, Technical specification, link. Peter Christensen, Raisin Production Manual, , link.
Sayavedra-Soto, Luis Alberto, Inhibition of polyphenol oxidase by sulfur dioxide, , link. Zoffoli, B. Latorre, Table grape Vitis vinifera L. One might have saved pennies buying raisins with seeds but invested time in seeding those tiny fruits. One cookbook suggests that Valencia raisins be heated slightly with water in order to plump them, and then cut with a knife and de-seeded by hand!
However, enterprising manufacturers produced labor-saving devices for women's kitchen chores, including deseeding raisins. First, the housewife clamped her Boss brand raisin seeder to her kitchen table.
Then, she loaded the raisins into the hopper at the top. As the housewife cranked the handle, the raisins were squeezed between two grooved rubber and toothed-metal rollers, which exposed the seeds. The seeds were then forced out a chute at the front pushed out by the metal-toothed rollers and the raisins dropped below the rollers into a pile. Next in line of importance to raisin production is the Muscat grapes.
These are large, sweet grapes that contain some seeds. Originally grown in Alexandria, Egypt, these grapes were the primary raisin grape before the advent of the Thompson. They were introduced in the United States in Muscat grapes are juicy, dull green in color, and have a sweet, muscat flavor. They have moderately tough skins and result in excellent tasting, large, soft-textured raisins.
When they are used for raisin making, they are subjected to a mechanical process, which removes the seeds after the grapes are dried.
These seeds are a significant drawback to using the muscat, and additionally, they do not ship well. Grapes are harvested in August through September. After the fruit is dried, the paper trays are rolled up around the raisins to form a package.
The rolls are gathered and stored in boxes or bins before being transported by truck to a processing plant, where they are cleaned, inspected, and packaged. Two minor varieties of grape that find some use as raisins include the Fiesta and the Sultana. The Fiesta is a white seedless grape with a good flavor. A major problem with these grapes is that their stems are more difficult to remove.
The Sultana grape is nearly seedless, but they make inferior raisins because they are less meaty, have a high acid content, and have some small, very hard seeds. Both Fiesta and Sultana raisins are used more often as baking raisins. There are four primary methods for producing raisins including the natural, dehydration, continuous tray, and dried-on-the-vine methods. The most popular of these is the natural method which will be explained in some detail. The basic steps in natural raisin manufacturing include harvesting, processing, and packaging.
While a small portion of raisins are made by mechanically dehydrating grapes, the majority of them are produced by sun drying. Vineyards are susceptible to various diseases and insect attacks, so it is important for these factors to be controlled. Chemical and biological agents are used to control mites and other insects.
Sulfur dusting is used to prevent the growth of mildew and other fungi. Since these compounds can have an effect on the overall grape quality, attempts are made to minimize the amounts used. Unlike regular brown raisins, golden raisins are not dried in the sun but in large dehydrators at controlled temperatures, with controlled humidity levels.
Golden raisins are also treated with antioxidant sulfur dioxide, which is commonly used for both its health properties and as a preservative in dried fruit and white wine.
And, here's where Harold McGee appears to agree with us: "The result is a much fruitier, lighter flavor. Golden raisins have more flavonoids —phytonutrients found in plants that give them their color and have antioxidant properties—than regular raisins. Otherwise, however, golden and regular raisins are almost exactly identical in their health properties—and both make a healthy snack, just as they did in your lunch box back in the day.
But, when it comes to cooking with raisins—as opposed to baking or snacking —there is no choice. In fact, by weight, dried grapes contain up to four times the fiber , vitamins and minerals of fresh grapes 1 , 2.
The chart below compares the nutritional differences between 1 ounce 28 grams of raisins, sultanas and currants 2 , 3 , 4 , 5. As you can see, the variations between the three are slight. They are also packed with fiber and potassium and are a great source of plant compounds including powerful antioxidants 6. On the downside, the vitamin C and vitamin K content is significantly reduced from the fresh varieties when the grapes are dried.
Raisins, sultanas and currants have a similar nutrient profile, as all are high in fiber, potassium and antioxidants. On the downside, they are high in sugar and have a lower vitamin C and K content than fresh grapes.
All three are a great source of antioxidants, including polyphenols 6. Antioxidants help protect cells from the harmful damage that can be caused by free radicals and oxidative stress, which contribute to inflammation and many diseases, including cancer 7 , 8. Studies suggest that a diet high in fiber-rich fruits and vegetables may help reduce the risk of high blood pressure, heart disease and diabetes 9 , 10 , Studies also show that eating raisins may 12 , 13 , 14 , 15 :.
For this reason, dried fruit should only be eaten in small amounts, preferably along with other nutritious foods such as nuts, seeds or yogurt. Raisins, sultanas and currants may improve your digestive health and blood sugar levels, decrease inflammation and lower your blood pressure.
On the downside, they are also high in sugar and calories and should be eaten in moderation. Raisins, sultanas and currants are all incredibly versatile and can be eaten alone, as a snack or added to rice dishes, stews, salads, oatmeal and baked goods. Despite their slight differences in size and taste, each can be used in many of the same recipes and can be easily substituted for one another.
Store raisins, sultanas and currants in a cool, dry and dark place such as in the pantry. Place them in a sealed bag or store them in a glass jar. Raisins, sultanas and currants are extremely versatile foods. They can be eaten plain or added to both sweet and savory dishes ranging from muffins and cakes to curries, salads and cheese platters.
Raisins, sultanas and currants are all highly nutritious and make good substitutes for one another. At the end of the day, it is best to choose on a case-by-case basis depending on the recipe or dish and your taste preferences.
It is also important to keep in mind that some manufacturers add a preservative called sulfur dioxide to retain the color of the fresh grape.
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