Improving Sunflower Halva Stability and Texture by Controlling Tahini Particle Size Distribution

Vlad Mureșan, Lucian Cuibus, Anna Olari, Emil Racolța, Carmen Socaciu, Sabine Danthine, Sevastița Muste, Christophe Blecker

Abstract


Sunflower halva is an appreciated product, but shows currently a quality below the expectations of the new generation of consumers, having a hard texture and oil exuded on the surface (low stability). The aim of this work was to assess the influence of tahini particle size on sunflower halva texture and stability. Eight different particle size sunflower tahini samples were produced at pilot plant scale, the higher the number of passes through the colloidal mill, the smaller the particle size (P1- coarsest → P8 - finest). Halva prototypes (25g / piece), including also an industrial sample (H0), were obtained at laboratory scale by mixing the nougat with tahini. The texture was evaluated on Stable micro systems TA.HD Plus texture analyzer equipped either with a cylinder probe or with a blade set. All samples were stored for 60 days at 4°C, room temperature (~25°C) or 40°C. During storage, the colloidal stability of all samples was assessed by a gravimetric technique. Tahini samples P6 → P8 were not suitable for halva production while due to the low viscosities, the product was impossible to be shaped. Among obtained sunflower halva prototypes (H1 → H5) it was shown that decreasing tahini particle size decreased sunflower halva hardness and stability. For each sample, the increase of storage temperature decreased sunflower halva stability. Sunflower halva H3 was the most efficient, while was more stable and showed smaller hardness values than H0.

Keywords


halva, tahini, stability, texture, sunflower

Full Text:

PDF

References


Ahmad S, Roselina K, Hasanah Mohd G, Nyuk Ling C (2013). Textural, rheological and sensory properties and oxidative stability of nut spreads—A Review. International Journal of Molecular Sciences 14(2): 4223-4241.

Aryana KJ, Resurreccion AVA, Chinnan MS, Beuchat LR (2003). Functionality of Palm Oil as a Stabilizer in Peanut Butter. Journal of Food Science 68(4): 1301-1307.

Becker LA (2000). Effect Size (ES). Course Psy590, University of Colorado Colorado Springs, US.

Çiftçi D, Kahyaoglu T, Kapucu S, Kaya S (2008). Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering 87(3): 428-435.

Damir AA (1984). Utilization of sunflower seeds in tahina and halawa processing. Food Chemistry 14(2): 83-92.

Damir AA, Abdel-Nabey AA (1990). Quality characteristics of sunflower Halawa. Food / Nahrung 34(6): 491-497.

Davidson A (2006). The Oxford Companion to Food. Oxford Oxford University Press.

Denis DJ (2011). Fixed effects factorial analysis of variance using SPSS: three-way between-subjects design (with simple effects and post-hoc analyses). Course Psyx 521, 1-25, University of Montana.

Ereifej KI, Rababah TM, Al-Rababah MA (2005). Quality attributes of halva by utilization of proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sucrose, and calcium chloride. International Journal of Food Properties 8(3): 415-422.

Francisco L, Galvez FC, Lustre A, Resurreccion A (2006). Screening of local stabilizers for philippine peanut butter, in peanut butter and spreads. In: United States Agency for International Development Peanut Collaborative Research Support.

Gills LA, Resurreccion AVA (2000). Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. Journal of Food Science 65(1): 173-180.

Guneser O, Zorba M (2014). Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage. Journal of Food Science and Technology 51: 1085-1093.

Levine TR, Hullett CR (2002). Eta squared, partial eta squared, and misreporting of effect size in communication research. Human Communication Research 28(4): 612-625.

Lima IM, Guraya HS (2005). Optimization analysis of sunflower butter. journal of food science 70(6): 365-370.

Loveday SM, Hindmarsh JP, Creamer LK, Singh H (2009). Physicochemical changes in a model protein bar during storage. Food Research International 42(7): 798-806.

MacDonald BE, Galloway G, Kakuda Y (1985). Process for preparing sunflower butter spread from pretreated sunflower seeds. In U. S. Patent (Ed.), (Vol. US4515818 A).

Mezzenga R (2007). Equilibrium and non-equilibrium structures in complex food systems. Food Hydrocolloids 21(5–6): 674-682.

Muntean MV, Marian O, Ranta O, Drocas I, Catunescu GM (2013). The influence of hammer type used in grinding mills on grist fineness. Bulletin UASVM Food Science and Technology 70(1): 53-57.

MureÅŸan V, Muste S, Racolta E, Semeniuc CA, Man S, Birou A, Chircu C (2010). Determination of peroxide value in sunflower halva using a spectrophotometric method. Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture 67(2): 334-339.

Mureşan V, Blecker C, Danthine S, Racolţa E, Muste S (2013). Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review. Revue de Biotechnologie, Agronomie, Société et Environnement 17(4) : 651-659.

Mureșan V, Danthine S, Racolța E, Muste S, Blecker C, Borșa A, Mureșan EA (2014a). The influence of palm oil addition on sunflower halva stability and texture. Bulletin UASVM Food Science and Technology 71(1): 51-56.

Muresan V, Danthine S, Racolta E, Muste S, Blecker C (2014b). The influence of particle size distribution on sunflower tahini rheology and structure. Journal of Food Process Engineering 37(4): 411-426.

Mureşan V, Danthine S, Bolboacă SD, Racolţa E, Muste S, Socaciu C, Blecker C (2015). Roasted sunflower kernel paste (tahini) stability: Storage conditions and particle size influence. Journal of the American Oil Chemists' Society, DOI: 10.1007/s11746-015-2622-7.

Pierce CA, Block RA, Aguinis H (2004). Cautionary note on reporting eta-squared values from multifactor anova designs. Educational and Psychological Measurement 64:6: 916-924.

Racolța E (2008). Tehnologia amidonului şi a produselor zaharoase. Ed. Risoprint, Cluj-Napoca.

Racolta E, Muresan V, Muste S, Semeniuc CA (2010). Comparison of sunflower halva products from romanian market. Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture 67(2): 381-386.

Richardson JTE (2011). Eta squared and partial eta squared as measures of effect size in educational research. Educational Research Review 6: 135–147.

Schramm LL (2005). Emulsions, Foams, and Suspensions, Fundamentals and Applications. Weinheim: Wiley-VCH Verlag GmbH & Co. KGaA.

Tannahill R (1988). Food in history. New York, USA: Three Rivers Press

Totlani VM, Chinnan MS (2007). Effect of stabilizer levels and storage conditions on texture and viscosity of peanut butter. Peanut Science 34(1): 1-9.

Vázquez-Araújo L, Verdú A, Murcia R, Burló F, Carbonell-Barrachina AA (2006). Instrumental texture of a typical spanish confectionery product xixona turron as affected by commercial category and manufacturing company. Journal of Texture Studies 37: 63-79.

***Minitab Help file, 2011, MINITAB Ltd. (www.minitab.com, 5.09.2014)




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10806

Refbacks

  • There are currently no refbacks.





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