The Influence of Palm Oil Addition on Sunflower Halva Stability and Texture

Vlad Muresan, Sabine Danthine, Emil Racolta, Sevastita Muste, Christophe Blecker, Andrei Borsa, Andruta Elena Muresan

Abstract


Halva is one of the most popular food products of Middle Eastern and North African countries. Worldwide, the most known halva contains roasted sesame seeds, while usually in Eastern European countries the most appreciated is sunflower halva. However, even if sunflower halva is an appreciated product, it has currently a quality below the expectations of the new generation of consumers. Sunflower halva main issue is caused by the oil which separates at the surface during storage, determining a low commercial aspect of the product. Thus, the aim of this work was to assess the influence of palm oil addition on sunflower halva stability and texture. Five samples containing different oil percentages [w/w] (1%, 2%, 3%, 4%, 5%) were prepared, as well as a control sample prepared using the standard recipe (no palm oil added). The texture of all samples was analyzed by an instrumental method, while the colloidal stability was determined by a gravimetric technique during 40 days of storage at two different temperatures (1-2ºC and 15-20ºC). After the storage test at 1-2oC, there were not significant differences between the samples, for all palm oil containing samples as well as for control the percentages of separated oil being below 0.6%. With respect to the control sample, the halva samples containing 1%, 4% and 5% of palm oil showed a decrease in their stability, while samples containing 2% and 3% showed an improved stability (3.44% and 1.78% of separated oil). During this study it was established that the sample containing 3% palm oil was the most favorable, regarding its textural properties, as well as its colloidal stability.

 


Keywords


oil separation problem, halva stability, halva texture, palm oil, tahini.

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10110

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