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CHEMICAL AND SENSORY EVALUATION OF TAHINA PRODUCED FROM SOME GENOTYPE SUNFLOWER SEEDS.
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Abstract: This research aimed to study the physical and chemical properties of oil extracted from some sunflower genotype (Sahka 53, Giza102 and Meiak). Sakha 53 genotype had the highest oil content, Oxidative Stability (hr), Unsaponifiable matter (%), C16:0, C18:1 and MUSFA / PUSFA. Meiak oil had the lowest oil content, Oxidative Stability (hr), Unsaponifiable matter (%), C16:0, C18:1 and MUSFA / PUSFA.
Sunflower seeds were cleaned, roasted, decorticated and ground to a smooth thick oily suspension (tahina). Chemical analysis showed that sunflower tahina contained higher crude fat (58.8%) than sesame tahina (55·7%). Sesame tahina was higher in protein and carbohydrate contents, while the ash and crude fiber content was higher in sunflower tahina. The FFA, PV, CD, CT and TBA values of sesame and sunflower tahina oils increased during storage, but the increase in sunflower tahina oil was higher than that of sesame tahina oil.
Sensory evaluation showed that sesame tahina and sunflower tahina 20% had the best scores of sensory attributes, then sunflower Tahina 40%, 60, 80, and 100%, respectively. The color of sunflower tahina was darker than sesame tahina.
Finally, it can be concluded that, firstly, Sakha 53 oil had the best quality criteria and secondly, the blend of 20 and 40% of sunflower tahina with sesame tahina is suggested to improve the quality characteristics as a means of doubling its production, reduction of importation of sesame seeds and reduction sesame allergy.
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| Publication year |
2015
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| Organization Name |
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| serial title |
J. Agric. Res. Kafr El-Sheikh Univ
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد على بسيونى عقبه,
معهد بحوث تكنولوجيا الأغذية - مركز البحوث الزراعية - الجيزة - مصر.
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| Publication Type |
Journal
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