Dukandaddy

Apricot

Apricots are a popular fruit enjoyed in many countries around the world for their sweet and tangy flavor. They are widely consumed fresh, dried, or as an ingredient in various food products like jams, juices, and pastries. Dried apricots are particularly sought after for their natural sweetness and high nutritional value. Rich in vitamins, antioxidants, and dietary fiber, they are known for their health benefits, including promoting digestion and providing essential minerals like potassium and iron.

In addition to their culinary uses, apricots are also used in traditional medicine for their potential to improve skin health and boost the immune system. The dried apricot variety is extensively grown in regions with a warm climate, with Turkey being one of the largest producers of dried apricots globally.

Our range of apricot products includes:

Dried apricots (whole and chopped)
Apricot powder

Fig

Figs are a highly nutritious and versatile fruit, enjoyed around the world for their natural sweetness and unique flavor. Figs can be consumed fresh, dried, or as an ingredient in a variety of food products such as jams, desserts, and snacks. Dried figs are especially popular due to their high fiber content and numerous health benefits. Rich in vitamins, minerals, and antioxidants, figs are known to support digestive health, improve heart health, and boost overall immunity.

In addition to their culinary and health uses, figs have a long history of use in traditional medicine for their potential to help regulate blood sugar levels and aid in weight management. Figs are primarily grown in warm climates, with countries like Turkey and Egypt being major producers of figs globally.

Our range of fig products includes:

Dried figs
Fig powder

Organoleptic (Sensory) Testing
- Appearance:
  - Fresh figs: Should be plump, firm, and uniform in color, typically ranging from green to purple or yellow, depending on the variety. They should not have signs of bruising or damage.
  - Dried figs: Should be dry, wrinkled, and have a consistent color. They should be free from mold, discoloration, and signs of infestation.
- Smell: Figs should have a sweet, fruity aroma. A sour or fermented smell could indicate spoilage or improper storage.
- Taste: Fresh figs should have a sweet, mildly tart flavor with a smooth texture. Dried figs should have a concentrated sweetness and chewy texture. Off-flavors or bitterness may indicate poor quality or spoilage.
Moisture Content Test
- For Fresh Figs: The moisture content is typically high (around 75-85%).
- For Dried Figs: Dried figs should have a moisture content between 15-20%, as too much moisture can lead to mold growth, while too little can result in dryness and loss of flavor.
- Test Method: The oven drying method or moisture meter is commonly used to measure moisture content. A sample of figs is weighed before and after drying to determine the moisture percentage.
Purity and Foreign Matter Test
- Test Method: Manual inspection, sieving, or screening can be used to check for foreign matter. Figs should be 98-99% pure, meaning only a small fraction (1-2%) of the sample should consist of impurities.
- Inspect both fresh and dried figs for debris or contamination.
Microbiological Testing
- Pathogen Testing: Fresh and dried figs should be tested for harmful microorganisms like Salmonella, E. coli, and Listeria.
- Mold and Yeast Testing: Dried figs are prone to fungal contamination, so mold and yeast testing is essential.
- Test Methods: Microbiological testing can be performed using agar plates for culturing, PCR (Polymerase Chain Reaction) for pathogen identification, and mycological testing for molds and yeasts.
Pesticide Residue Testing
- Test Method: Use Gas Chromatography-Mass Spectrometry (GC-MS) or High-Performance Liquid Chromatography (HPLC) to detect and measure pesticide residues in figs.
- Figs must meet the permissible pesticide residue limits set by importing countries, such as the European Union, United States, or India.
Heavy Metal Testing
- Test Method: Use Inductively Coupled Plasma Mass Spectrometry (ICP-MS) or Atomic Absorption Spectroscopy (AAS) to measure levels of heavy metals in figs.
- Figs should comply with the maximum allowable limits for heavy metals established by international food safety authorities.
Sulfur Dioxide Residue Testing (For Dried Figs)
- Test Method: Use titration or spectrophotometry to measure sulfur dioxide residues in dried figs.
- International standards regulate the allowable levels of sulfur dioxide in dried fruits, including figs.
Volatile Compounds and Aroma Profile
- Test Method: Use Gas Chromatography (GC) to analyze the volatile compounds in figs. The presence of specific volatile compounds like aldehydes, esters, and alcohols can indicate the freshness and quality of the figs.
- Dried figs should retain the characteristic fig aroma, while an off smell may suggest spoilage.
Shelf Life and Storage Conditions
- Test Method: Accelerated shelf-life testing involves storing figs under varying temperature and humidity conditions and evaluating how the figs' appearance, aroma, flavor, and texture change over time.
- <s

Raisins

Raisins are dried grapes that are used in a wide range of culinary applications across the world. Known for their natural sweetness and high nutritional value, raisins are commonly used in baking, cooking, and as a snack. Raisins are rich in antioxidants, vitamins, and minerals, which makes them a popular choice for health-conscious individuals. They are also used in many food products, such as granola bars, trail mixes, and cereals. Raisins are also included in certain traditional medicines for their digestive benefits. They are known to help in improving iron levels and supporting overall health.

Since India is one of the largest producers of raisins, particularly from regions like Nashik (Maharashtra) and Himachal Pradesh, we have our Branch Office in Nashik that handles raisins exclusively. The quality of raisins from India is highly regarded worldwide for its taste, texture, and natural sweetness.

Our range of raisins:

Black raisins
Green raisins
Golden raisins
Seedless raisins

Physical and Sensory Testing
- Visual Inspection: Raisins should have a uniform color, typically dark brown to black, with no discoloration, mold, or foreign matter. They should be free from any signs of insect damage or broken pieces.
- Texture and Firmness: Raisins should be plump, moist, and soft, with a slight chewiness. They should not be dry, shriveled excessively, or hard, which may indicate poor drying or storage conditions.
- Aroma Testing: Raisins should have a sweet, fruity aroma typical of dried grapes. Off odors such as mustiness or rancidity are signs of spoilage or poor handling.
- Size and Uniformity: Raisins are often graded by size and uniformity. A consistent size and appearance are indicators of high quality.
Moisture Content
- Moisture Determination (Gravimetric Method): Raisins must have moisture content below 16% to prevent microbial growth and spoilage. Moisture content is typically determined by drying a known weight of raisins at 105°C (221°F) until a constant weight is reached.
- Infrared or Microwave Methods: These methods are faster than the gravimetric method and can be used for quick determination of moisture content by measuring the weight loss during heating.
Chemical Testing
- Sugars Content: Raisins are rich in natural sugars, particularly glucose and fructose. Their sugar content can be quantified using high-performance liquid chromatography (HPLC) or refractometry.
- Acidity Testing: The acidity of raisins is often determined by titration using a standard solution of sodium hydroxide (NaOH) to quantify the levels of organic acids such as tartaric acid, which is common in grapes and raisins.
- Ash Content: Ash content is determined by burning a known weight of raisins at 550°C and measuring the residual inorganic material. High ash content could indicate contamination or poor processing.
- Total Phenolic Content: Phenolic compounds, which contribute to antioxidant properties, can be measured by spectrophotometry or HPLC.
Microbiological Testing
- Total Plate Count (TPC): This test measures the total number of viable microorganisms in raisins. High microbial counts may indicate poor handling or contamination during processing.
- Yeast and Mold Count: Raisins are prone to fungal contamination due to their high sugar content and moisture levels. Agar plate methods are used to detect yeast and mold growth.
- E. coli and Salmonella Testing: These pathogens are harmful and should be absent from raisins. Testing is usually done through PCR (Polymerase Chain Reaction) or culture methods.
- Listeria Monocytogenes Testing: Listeria can be found in dried fruits if stored improperly. PCR or culture-based methods are used to test for this pathogen.
- Coliforms Testing: Coliforms are used as an indicator of hygiene and contamination. Testing is performed using microscopic or culture methods.
- Enterobacteriaceae Testing: These bacteria are a general indicator of contamination. Tests are done using culture or microscopic methods.
Adulteration Detection
- Detection of Non-Raisin Materials: Raisins can sometimes be adulterated with other dried fruits or foreign materials. Microscopic analysis or DNA barcoding can be used to verify that the product is pure raisin and not mixed with other substances.
- Foreign Matter Detection: Raisins can be physically inspected or sieved to detect contaminants such as dirt, stems, or stones.
Heavy Metals Testing
- Lead, Cadmium, Mercury, and Arsenic Testing: Raisins can accumulate heavy metals from the environment, especially during the drying process. Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are used to detect trace amounts of these toxic metals.
- Total Ash Content: The total ash content can also help indicate mineral and heavy metal contamination, as it is determined by burning the raisins and measuring the residue.
Pesticide Residue Testing
- Pesticide Residue Analysis: Raisins are often grown in orchards treated with pesticides, so testing for pesticide residues is critical. Gas chromatography-mass spectrometry (GC-MS) or liquid chromatography-mass spectrometry (LC-MS) are used for sensitive detection of pesticide residues in raisins.
- Multi-residue Pesticide Testing: This test allows for the detection of multiple pesticide residues in a single analysis, ensuring that raisins meet food safety standards.
Sulfur Dioxide Testing
- Sulfur Dioxide Residue: Some raisins (such as golden raisins) are treated with sulfur dioxide during processing to preserve color and prevent microbial growth. Testing for sulfur dioxide residues is important for ensuring that the levels are within safe limits. Ion chromatography or spectrophotometric methods can be used to detect sulfur dioxide in raisins.
Organoleptic (Sensory) Evaluation
- Taste and Aroma Testing: A trained sensory panel evaluates the flavor and aroma of raisins. The flavor should be sweet and fruity, while the aroma should be pleasant and characteristic of dried grapes. Any off-flavors or unpleasant smells are indicators of poor quality or spoilage.
- Appearance Testing: Raisins should have a uniform dark brown to black color, free from mold, foreign matter, or discoloration. A visual inspection helps determine their overall quality.
Storage and Shelf-Life Testing
- Storage Conditions: Raisins are sensitive to temperature, humidity, and light. Shelf-life testing ensures that raisins maintain their quality over time, especially during extended storage. Moisture and microbiological tests are performed periodically during storage to assess spoilage or contamination.
- Oxidation Testing: As raisins are rich in sugars and oils, testing for oxidation is important for determining freshness. Peroxide value (PV) and free fatty acid (FFA) tests are used to assess the oxidation of any oils present.

Dry fruits

Category

Apricot

Fig

Raisins

Category