Effect of Fruit Addition on the Quality Characteristics of Tahini Halva
2016
Soydinç, Hülya | Başyiğit, Bülent | Hayoğlu, İbrahim
The purpose of this study was to make Tahini Halva which incorporated with 10, 15 and 20% fruits (raisins and apricots) and to investigate effect on sensory and chemical properties of Tahini halva of addition of fruit during storage. Moreover, tahini halva produced plain compared with halva that added fruits. Dry matter, ash, crude fiber, protein, sugar, fat, acidity in oil which was extracted, peroxide and refractive index determinations were analyzed in Halva. According to statistical evaluation of the results, tahini halva containing 10% raisin had the best flavor for panelists. Change in flavor was found less than expected according to added fruit content, in this, it was thought due to the fact that flavor of tahini has intense enough to eliminate the fruit flavor. The amount of fat can be reduced proportionally with addition of fruit in halva, therefore, reduction in worth of the calories can be achieved.
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