Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.contributor.authorGuneser, Onur
dc.contributor.authorZorba, Murat
dc.date.accessioned2025-01-27T20:55:49Z
dc.date.available2025-01-27T20:55:49Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractTahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex. Sorbitan tristearate (STS), sorbitan monopalmitate (SMP) and their combinations (STS:SMP, 1:1) were added to tahin helva, then helva samples were stored at the storage temperatures of 20 A degrees C, 30 A degrees C, and 40 A degrees C. The emulsifiers did not have any effect on physical, chemical and sensory properties of tahin helva except on its oil content, whereas storage temperature and storage time had effects on those properties of helva. STS:SMP combination was found to be statistically more effective than SMP and STS formulations in preventing oil separation. Penetration force of tahin helva has increased by increasing the storage temperature and storage time. It was found that there was a decrease in -a colour value of helva through the storage time at 20 A degrees C and 30 A degrees C, while there was an increase in that value at 40 A degrees C. The highest change in the moisture content of all helva samples through storage was observed at the storage temperature of 20 A degrees C. Sensory scores for appearance, texture and flavour characteristics of helva have decreased significantly during the storage period.
dc.description.sponsorshipScientific Research Fund of Canakkale Onsekiz Mart University [2007/87]
dc.description.sponsorshipThis research was funded by Scientific Research Fund of Canakkale Onsekiz Mart University (project no 2007/87). The Authors would like to thank to Tatlan Company which provided raw material and the manufacturing of tahin helva. The Authors also thank to the panel members for their judges and participation in sensory evaluation.
dc.identifier.doi10.1007/s13197-011-0594-7
dc.identifier.endpage1093
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue6
dc.identifier.pmid24876640
dc.identifier.scopus2-s2.0-84905235900
dc.identifier.scopusqualityQ1
dc.identifier.startpage1085
dc.identifier.urihttps://doi.org/10.1007/s13197-011-0594-7
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26192
dc.identifier.volume51
dc.identifier.wosWOS:000336903800006
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectTahin Helva
dc.subjectOil separation
dc.subjectEmulsifier
dc.subjectSorbitan ester
dc.titleEffect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage
dc.typeArticle

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