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


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.



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

Full Text:



Eissa, A. H. and A. Zohair (2006). Quality and safety of halawa modified with mushroom. J. Sci. Food Agric, 86:2551-2559.

Elleuch, M., D. Bedigian, B. Maazoun, S. Besbes, C. Blecker and Hamadi Attia (2014). Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier. Food Chemistry, 145: 765–771.

FAO (2013). Statistics, Food and Agriculture Organization of the United Nations (

Fernández-Martínez, J.M., B. Pérez-Vich and L. Velasco (2009). Sunflower. In: D. J. Vollmann and I. Rajcan (Eds.). Handbook of plant breeding - Oil crops. Springer Science, New York, US.

Gulya, T.J. (2004). Sunflower. In: C. Wrigley (Ed.). Encyclopedia of Grain Science. Elsevier Ltd.

Guneser, O. and M. Zorba (2011). Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage. J Food Sci Technol, DOI 10.1007/s13197-011-0594-7.

Lidefelt, J.O. (2007). Chocolate and confectionery, p. 112-146. In: J.O. Lidefelt (ed.). Handbook of Vegetable Oils and Fats. AAK AB, Karlshamn, Sweden.

MureÅŸan V., S. Muste, E. Racolta, C.A. Semeniuc, S. Man, A. Birou and C. Chircu (2010). Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method. Bulletin UASVM Agriculture 67(2): 334-339.

Mureşan, V. (2012). Researches regarding colloidal and oxidative stability of confectionery products (halva) obtained from sunflower. PhD Thesis, USAMV Cluj-Napoca Faculty of Agriculture, University of Liege – Gembloux AgroBio Tech.

Mureşan, V., C. Blecker, S. Danthine, E. Racolţa and S. Muste (2013). Confectionery products (halva type) obtained from sunflower: production technology and quality alterations – a review. Biotechnology, Agronomy, Society and Environment, 17: 651-659.

Shakerardekani A. , R. Karim, H. Mohd Ghazali and N. Ling Chin (2013). Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads - A Review. Int. J. Mol. Sci., 14: 4223-4241.



  • There are currently no refbacks.

University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Tel: +40-264-596.384 | Fax: +40-264-593.792