Microbiological and chemical quality of tahini halva

Abstract

PurposeThis paper aims to determine the microbiological and chemical quality of halva samples obtained from retail markets and producers in the Marmara region.Design/methodology/approachHalva 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.FindingsOverall, 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/valueTahini 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.

Roasted Sunflower Kernel Paste (Tahini) Stability: Storage Conditions and Particle Size Influence

“…Studies have been undertaken on the oxidative stability (OS) of sesame tahini [8,28,29] and peanut butter [30]. There is limited literature related to the OS of sunflower tahini [12] and valueadded products from sunflower kernels [31,32].…”

“…Tahini is mainly used in the Middle Eastern, North African [8] and South Eastern European cuisines [9], but it also has a notable presence in Asia, especially in India, China and Japan [10]. Although the term tahini was first assigned specifically to sesame paste, for decades in Central Eastern Europe sesame seeds have been fully replaced by sunflower kernels, resulting a cheaper product-roasted sunflower kernel paste (sunflower tahini) [11].…”

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

“…In addition, it was also determined that these additives did not contain the ones permitted to be used in this type of product. There are many studies on chemical and microbiological properties of tahin helva (Abu-Jdayil et al 2002;Abu-Jdayil 2004;Alpaslan and Hayta 2002;Arslan et al 2005;Ceyhun Sezgin and Artik 2010;Kahraman et al 2010;Var et al 2004Var et al , 2007Yigit et al 2007) and on other similar confectionery products Muresan et al 2010). However, the studies on oil separation problem in tahin helva are very limited (Ereifej et al 2005).…”

Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah

“…Tahini is mixed with sugar, citric acid, tartaric acid, and the soapwort extract in a boiler. The mixture was then cooked together with flavoring substances, such as cacao and vanilla for 3 hr (Kahraman, Issa, Ozmen, & Buyukunal, ). A total of 6 delight and 6 halvah samples were obtained by performing two repetitive production with three different extracts.…”