ABSTRACT The influence of low sugar raisins (LSR) on the physical properties of cakes containing different quantities of raisins (0–25%) during a short storage of 7 days was investigated. Porosity, crumb density, moisture content, sorption isotherms of raisins, weight loss and mechanical properties (compression and relaxation experiments) were determined for cakes during storage. During the first 3 days of storage slight changes are observed in the physical properties of all cakes. Thereafter, density and weight loss increase, the porosity decreases and samples become firmer. Control cakes are less firm but also more elastic, and the solid‐like materials show the greatest porosity reduction and shrinkage during storage. Raisins in cakes absorb water at the beginning of storage. As the quantity of raisins increases, their moisture content during storage changes less. Cakes containing 25% raisins have the lowest weight loss during storage. Although their firmness increases during storage, their viscoelastic properties remain constant.
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