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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Journal Article

Microbiological and chemical quality of tahini halva  [2010]

Kahraman, Tolga; Issa, Ghassan; Ozmen, Gursel; Buyukunal, Serkan;

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Purpose – This paper aims to determine the microbiological and chemical quality of halva samples obtained from retail markets and producers in the Marmara region. Design/methodology/approach – Halva samples (120) were collected at intervals between March 2007 and February 2008. Samples were investigated for the microbiological (aerobic bacteria, Staphylococcus aureus, coliform bacteria, Escherichia coli, molds/yeasts, Salmonella spp. and staphylococcal enterotoxins) and chemical (sesame oil, protein, moisture, ash content, tahini, acidity, total sugar content and peroxide values) quality. Findings – Overall, 36.66 per cent (44/120) tahini halva samples were of unacceptable quality based on recommended criteria of microbiological (39 of 120, 32.5 per cent) and chemical quality (21 of 120, 17.5 per cent) by the Turkish Food Codex. Salmonella spp. and staphylococcal enterotoxins were not determined in the samples. Originality/value – Tahini halva, which is one of the oldest traditional desserts and is popular in Middle Eastern and North African countries, has not been extensively investigated for microbiological safety. This study is important in the identification of risk factors for the presence of microorganisms and assessment of the quality of halva.

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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
112
Issue:
6-7
Start Page:
608
End Page:
616
All titles:
" Microbiological and chemical quality of tahini halva "
Other:
" Includes references "

From the journal

British food journal

ISSN : 0007-070X