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QUALITY EVALUATION OF NON-TRADITIONAL HALAWA TAHINIA
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Abstract:
In an attempt to develop the processing of the traditional sesame halawa tahinia, to increase the nutrient diversity, consumer preferences and to reduce the production costs, tahina and halawa tahinia were produced from the roasted seeds of sesame, soybean, peanut, and sunflower. The quality characteristics of the produced halawa tahinia were assigned by applying the sensory, physico- chemical, and microbiological analyses. Soybean halawa tahinia had the lowest overall acceptability (6.8 ), brilliant- yellowish color, the hardiest, the gummiest, and the chewiest texture, more resistant to the rancidity, oil separation, and microbial instability over the storage period of 6 months/25? C. Peanut halawa tahinia had overall acceptability of 7.6ab brilliant- yellowish color, the most significant adhesive texture (extremely sticky), and close similarity in chemical composition to sunflower and sesame halawa tahinia. Sunflower halawa tahinia showed no significant differences in overall accept- ability (8.0 ) and texture with sesame halawa tahinia, and it had the darkest color, the highest significant peroxide values (0.046-26.5meq/kg oil), acid values (0.04-24.2mg/g oil), and microbial instability over the storage period of 6 months/25? C. All samples were free of pathogenic microorganisms. The soybean, peanut, and sunflower reduced the total purchasing cost of the raw materials by 83.6, 13.64, and 83.5 %, respectively. Results could be useful in developing halawa tahinia processing, however, the emulsifiers, ingredients, processing, and storage conditions should be justified, to pre- vent oil separation, rancidity, and microbial instability.
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| Publication year |
2020
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| Organization Name |
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| serial title |
Advances in Food No.
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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