Chemical Properties of Tahini Halva Marketed in The Southern Marmara Region of Turkey and Their Compliance with Turkish Food Codex

Authors : Zeynep KİLCİ, Ramazan Ülkü ÇETİN

Pages : 20-26

Doi:10.24323/akademik-gida.1273970

View : 9 | Download : 5

Publication Date : 2023-03-30

Article Type : Research Paper

Abstract :In this study, three different tahini halva types insert ignore into journalissuearticles values(plain, cocoa and pistachio); from 15 different brands were obtained from various manufacturers or commercial markets in the Southern Marmara Region provinces of Balikesir, Bilecik, Bursa, and Canakkale. For each manufacturer, samples were obtained from two different lot numbers. The results of chemical analysis in tahini halva samples were as follows; the total amount of sugar was 39.45-43.78%, the total amount of tahini was 51.88-76.84%, the amount of oil was 33.1-38.9%, the amount of peroxide in the extracted oil was 0-3.67 meq/kg, the amount of copper was 5.88-7.98 mg/kg, the amount of iron varied between 6.98 and 22.33 mg/kg, the amount of tin ranged between 0 and 1.12 mg/kg, the amount of lead was 0.019 mg/kg, and the amount of salt was between 0 and 0.96 g/100g. Arsenic was not detected in halva samples. When the fatty acid composition of oils extracted from tahini halva was analyzed using gas chromatography, a profile high in oleic acid insert ignore into journalissuearticles values(43%); and linoleic acid insert ignore into journalissuearticles values(40%); was found. When all of these results were taken into consideration, tahini halva from one of the examined enterprises was inconsistent with the Turkish Food Codex Communique on Tahini Halva insert ignore into journalissuearticles values(2015/28); in terms of the total amount of tahini.
Keywords : Tahin helva, Kimyasal kalite, Güney Marmara Bölgesi