Quality and safety of halawa modified with mushroom

Abstract

Halawa supplemented with 10-120 g mushroom, was evaluated for its acceptability (color, taste, texture, separate oil and overall acceptability by a ten-member panel), protein content (as amino acid content), microbiological safety and quality. Halawa supplemented with both 10 and 20 g mushroom was equally as acceptable as the unsupplemented halawa in most sensory attributes. Results indicated that the low percentage of mushroom in halawa and control samples gave a higher panel score of all organoleptic characteristics than the high percentage of mushroom in halawa samples after 6 months storage at room temperature (25 • C). This result indicated that mushroom addition could prevent defects like oil separation and non-coherence in halawa. It would be logical to expect a strong correlation between the sensory measure (color) of halawa and color parameters obtained by instrumental determination as well as non-enzymatic browning (A 420nm ). Techniques of regression analysis were used to predict the coefficient of correlation between the visual color score and each of the seven color parameters. The estimated values of RSQ was found to range between 0.97 (in the case of H * ) to 0.98 (in the case of a * ). The results showed that the aerobic plate counts increased during first the 2 months, and then decreased during the storage period for halawa fortified by different percentages of mushroom. Lipolytic microorganisms did not change during storage and remained in low numbers for halawa fortified by mushroom. Results revealed that all samples of halawa fortified by mushroom were free from clostridia, total Enterobacteriaceae count and pathogenic bacteria (Salmonella spp. and Staphylococcus aureus). It was concluded that halawa in the presence of mushroom was useful for minimizing the extent of Maillard browning reaction, maintaining color characteristics and parameters, maintaining quality and reducing water activity, and in increasing shelf-life through inhibiting the bathogenic and reducing the spoilage bacteria.

Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design

“…Moisture content, ash, crude oil, total carbohydrate and protein ranged from 0.66 to 1.25%, 1.36 to 2.16%, 31.16 to 35.99%, 47.67 to 52.10%, and 12.04 to 15.21%, respectively. These values are similar to results of halva fortified with mushroom (Eissa and Zohair ) and Tahin halva (Kotzekidou ). The use of vegetable oil caused chemical composition of halva mixtures was constrained in a narrow range.…”

“…Sesame paste is then blended with the syrup, kneaded, molded and packaged (Sengun et al . ; Eissa and Zohair ; Kahraman et al . ).…”

“…Sesame paste (known as Tehinah, Tahinah, Tehineh, Tahin, Tahini, Tahena, Tehina and Tahina in Turkey, and Ardeh in Iran) is produced from dehulled, roasted and ground sesame seeds (Abu-Jdayil 2004;Lokumcu Altay and Ak 2005). The nutritional value of sesame paste is remarkable because of high amount of lipids (54-65 weight [wt]%), proteins (23-27 wt%), carbohydrates (6.4-9 wt%), dietary fiber (9.3 wt%), niacin (4.5 mg/100 g), thiamin (11.8 mg/ 100 g), phosphorous (692-840 mg/100 g), magnesium (362 mg/100 g), iron (7.19-9 mg/100 g), calcium (61-100 mg/100 g), zinc (7.82 mg/100 g), copper (1.96 mg/ 100 g), manganese (1.46 mg/100 g) and selenium (0.05 mg/ 100 g) (Abu-Jdayil et al 2002;Abu-Jdayil 2004;Eissa and Zohair 2006;Akbulut and Coklar 2008). Presence of natural antioxidants (sesamol, sesaminol and tocopherols) in sesame seeds confer a high stability to sesame paste against oxidation and extend its shelf life (Sumainah et al 2000;Ciftci et al 2008).…”

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

“…The researchers have determined the emulsion stability of tahin depended on both storage temperature and particle dimension, hence they stated that storage temperature was more effective on emulsion stability than particle dimension. Eissa and Zohair (2006) investigated the changes of some quality characteristics in modified helva with dried mushroom (oyster mushroom, Pleurotus sajor-caju) during storage at 25°C for 6 months. It was found that colour value of a and browning index of helva increased depending on the increasing mushroom concentration (from 10 g/kg to 120 g/kg) in tahin helva.…”

Physicochemical properties of white button mushrooms ( Agaricus bisporus) as affected by coating

“…The device was calibrated on a white standard tile ( L* = 98.45, a* = −0.10, b* = −0.13). In this system, L* represents lightness (high values) and darkness (low values), + a* redness, − a* greenness, + b* yellowness, − b* blueness (Eissa & Zohair, ). At each storage time L* , a* , b* parameters of color were measured.…”