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

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Sunflower tahini faces quality problems due to the tendency of oil to exudate, causing accelerated rancidity and low marketability. In this study, the colloidal and oxidative stability of different trimodal particle size distributions of sunflower tahini (cumulative volume percentages of small, middle and large class populations of 9.61–16.67, 43.03–55.03 and 47.36–28.3) was evaluated during storage at three different temperatures. Decreasing sample particle size decreased the sunflower tahini colloidal stability. The coarsest prototype, being the most stable tahini in terms of oil separation, was included in the oxidative stability storage test together with a commercial tahini. The peroxide values of the studied sunflower tahini samples increased significantly (p < 0.05) with storage time, irrespective of storage temperature, while the p-anisidine values showed an irregular pattern. Considering 30-meq O2/kg as a PV limit, the commercial tahini showed good oxidative stability as it was under this when stored 3 months at 4 °C, 2 months at room temperature and 1 month at 40 °C. The coarsest tahini sample was under the limit when stored 2 months at 4 °C, 1 month at room temperature and 2 weeks at 40 °C. Particle size was shown to be an essential parameter for controlling sunflower tahini's overall stability.

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Acknowledgments

This paper was published under the frame of the European Social Fund, Human Resources Development Operational Program 2007–2013, project no. POSDRU/159/1.5/S/132765. The authors acknowledge the support of Mr. Tyson Buerkle, Eng. (Cornell University, Natural Resources Alumni), for reviewing the English language of this manuscript.

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Authors and Affiliations

  1. Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Florești 64, 400509, Cluj-Napoca, Cluj, Romania

    Vlad Mureşan, Emil Racolţa & Sevastiţa Muste

  2. Food Science and Formulation Department, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030, Gembloux, Belgium

    Sabine Danthine & Christophe Blecker

  3. Department of Medical Informatics and Biostatistics, Iuliu Hatieganu University of Medicine and Pharmacy Cluj-Napoca, Louis Pasteur 6, 400349, Cluj-Napoca, Cluj, Romania

    Sorana D. Bolboacă

  4. Food Science Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Cluj, Romania

    Carmen Socaciu

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  1. Vlad Mureşan
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  2. Sabine Danthine
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  3. Sorana D. Bolboacă
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Correspondence to Vlad Mureşan.

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Mureşan, V., Danthine, S., Bolboacă, S.D. et al. Roasted Sunflower Kernel Paste (Tahini) Stability: Storage Conditions and Particle Size Influence. J Am Oil Chem Soc 92, 669–683 (2015). https://doi.org/10.1007/s11746-015-2622-7

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  • DOI: https://doi.org/10.1007/s11746-015-2622-7

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