## 4 Development of Functional Food Products
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Type of Raisin-Based Substrate** & **Food Product** & **Food Properties** & **Reference** \\ \hline Raisin juice concentrate and raisin paste & \multirow{2}{*}{Bread} & Increased shelf life, due to the antifungal and antibacterial properties & [78] \\ Concentrate raisin juice and dried raisin juice & & Improved load volume, color and increased crust & [79] \\ Concentrate raisin juice and dried raisin juice & & Improved load volume, flavor, color, increased crust and crumb softness & [80] \\ California raisins, Sultanas and Zante currants & \multirow{2}{*}{White bread} & Increased bread volume, gumminess, brittleness & [81] \\  & & and hardness & \\ Raisins & Cereal bars & Increased phenolic content and antioxidant & [82] \\ Raisins & Ready to eat cereal & Increased nutritional profile & [83] \\ Raisins & Health drink & Lower carbohydrate content & [84] \\ Corinthian raisins & \multirow{2}{*}{Enriched probiotic} & Improved probiotic viability, sensory and & [85] \\  & yogurt & nutritional profile, and syneresis phenomenon & [86] \\ Raisin puree & Coconut milk yogurt & Improved probiotic viability and nutritional & [86] \\  & & profile & \\ Concentrate raisin juice & \multirow{2}{*}{Chocolate ice-cream} & Improved flow properties (highly creamy and & \\  & & gummy) and melting resistance, balanced & [87] \\  & & chocolate flavor & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Trends in food product development using raisins or raisins products. -bread containing raisin juice. In a similar manner the effect deriving from the addition of dried raisin juice in bread and durum wheat flour was also studied [80]. Baking and sensory characteristics, textural and dough rheological properties were assessed, suggesting improved volume loaf and shelf life, although sensory analysis demonstrated a preference for the breads made with sucrose. The effect on the quality of dough for white bread (pH, titratable acidity, and fermentation time) was estimated using California raisins, Sultanas and Zante currants [81]. All types resulted in higher bread volume, whereas textural analysis showed higher values for gumminess, brittleness, and harness in comparison with the control sample. [PERSON] et al. [82] developed cereal bars using raisins or prunes with varying coffee concentrations. The products containing raisins demonstrated the highest antioxidant activity based on the phenolic compounds, thus indicating the potential to mediate oxidative stress. On top of that, the bars with raisins were allocated with high consumers scores during the sensory evaluation test, to supplement their acceptance [82]. In a similar study, the design of a nutrient rich Ready to Eat (RTE) breakfast cereal was presented, using popped pear millet, popped amaranth, puffed wheat, flax seed, sunflower seeds, raisins, honey, sugar, oil, and water [83]. The nutritional profile and nutritional adequacy were assessed, providing information on total dietary fiber, protein, vitamins, and minerals, whereas the sensory analysis suggested the acceptability of the product compared to commercially available ones. A novel health drink was prepared including turmeric, black pepper, mango peel, raisins, and almonds and the nutritional value was subsequently evaluated, along with comparing it with currently available health drinks [84]. [PERSON] et al. [85] presented the development of a novel probiotic Vogurt via the inclusion of fresh apple pieces, dried raisins, and wheat grains supplemented with _Lactobacillus casei_. Results demonstrated the sustained viability of the probiotic strain through storage, along with the acceptance in the context of aroma, flavor, and texture. The latter case study suggested an approach for the implementation of raisins as carrier matrix for probiotics or other functional compounds, thereby establishing the potential for novel functional food formulations.