Preventing oil leakage with natural wax additions during the storage of tahini halva

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dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.contributor.authorOgutcu, M.
dc.contributor.authorArifoglu, N.
dc.contributor.authorTemizkan, R.
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T20:49:40Z
dc.date.available2025-01-27T20:49:40Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractTahini halva, a famous traditional Turkish dessert, is a food product with a high oil content and when stored an oil leakage may occur leading to unpleasant appearance. In this study, to restrict oil migration, sunflower, shellac and beeswax were used at 3% (w/w) in tahini halva and the effects of these natural waxes were comparatively investigated during a 6-month storage period at 25 and 35 degrees C against control samples containing no additives and halva containing 3% hydrogenated palm stearine (HPS). The physico-chemical, textural, and sensorial characteristics were monitored and the results revealed that natural wax addition led not only to successful restriction of oil leakage, but also the samples, especially sunflower wax and HPS containing samples preserved their textural and sensory characteristics throughout storage. According to the samples XRD patterns, the crystal structure of the natural wax containing samples did not change during storage, but that of the tahini halva containing no additive extremely changed, mostly related with oil leakage during storage. The data on oxidative induction time, peroxide values, and free fatty acid contents of the samples, were within the legal limits during storage. It can be concluded that sunflower wax was more suitable in replacing commercially used HPS in terms of restricting oil leakage and preserving textural and sensory properties of traditional tahini halva than the other natural waxes.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey [115 O 027]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council (TUBITAK) of Turkey with Project no 115 O 027. The authors would like to thank to Sefa Akyuz Company that provided the raw materials and the manufacturing of the tahini halva.
dc.identifier.endpage104
dc.identifier.issn0035-6808
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85048594823
dc.identifier.scopusqualityQ4
dc.identifier.startpage95
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25269
dc.identifier.volume95
dc.identifier.wosWOS:000439018800003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectNatural waxes
dc.subjectoil leakage
dc.subjectorganogelation
dc.subjectstorage
dc.subjectsensory
dc.subjectshelf life
dc.titlePreventing oil leakage with natural wax additions during the storage of tahini halva
dc.typeArticle

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